Zucchini bread is grandma’s classic. My mom says that stuffing breads with vegetables was considered virtually the same as a side of vegetables growing up. While the thought of that makes me shiver, this is definitely a healthy alternative to straight up bread.


Easy Zucchini Bread Pudding Recipe | Gluten Free | Dairy Free | Paleo| Healthy sweets

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I typically sweeten my baked goods with applesauce and maple syrup. I’ve made this recipe with both maple syrup and honey. I think it does best with maple syrup, as it is a little bit sweeter. When using honey, it is almost a savory bread.

This bread is moist, hearty, and almost melts in your mouth. It is a great afternoon “not-so-sweet” snack or a compliment to a savory breakfast.

Friendly Diets: Gluten free, dairy-free

Prep Time: 10 minutes / Bake Time: 50 minutes / Total time: 60 minutes

Fits in a 9×5 inch bread pan


  • 1 cup unsweetened applesauce
  • 2 large eggs
  • 2 tsp vanilla
  • 2 cups shredded zucchini (about 1 ½ medium zucchinis)
  • ½ cup maple syrup
  • 2 tbsp coconut oil (1tbsp for lining the pan and 1 tbsp for recipe)
  • 1 cup oat flour
  • ¼ cup coconut flour
  • ½ cup oats
  • 1 tsp of baking powder
  • ½ tsp baking soda
  • 1 tsp salt
  • 1 tsp ground cinnamon
  • Pinch of nutmeg
  • ¾ cup walnuts crushed


  1. Preheat oven to 350 degrees
  2. Line 3×5 inch bread ban with 1 tbsp of coconut oil, set aside
  3. Combine applesauce, egg, vanilla,1 tbsp melted coconut oil, and maple syrup in a mixing bowl, whisk until smooth
  4. Grate 2 cups of uncooked zucchini and add to wet mixture, fold in with a spatula
  5. In a separate bowl, combine dry ingredients: flours, oats, baking powder, baking soda, salt, cinnamon, and nutmeg
  6. Pour in wet mixture and combine with a spatula until smooth
  7. Add ½ cup crushed walnuts, combine spatula
  8. Pour mixture into 3×5 inch bread pan
  9. Top with ¼ cup crushed walnuts
  10. Bake for 50 minutes, until cooked through

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