Clean Zucchini Loaf

Clean Zucchini Loaf
Be the first to
rate this recipe!
member ratings
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 30
  • Amount Per Serving
  • Calories: 146.6
  • Total Fat: 5.3 g
  • Cholesterol: 12.5 mg
  • Sodium: 93.4 mg
  • Total Carbs: 21.7 g
  • Dietary Fiber: 3.3 g
  • Protein: 3.4 g

View full nutritional breakdown of Clean Zucchini Loaf calories by ingredient
Submitted by:

Number of Servings: 30


    2 eggs, beaten (at room temperature)
    2/3 plus 1/4 cup agave sweetener (organic)
    2 teaspoons vanilla extract
    2 1/2 cups grated zucchini
    1 cup grated carrots
    2/3 cup coconut oil or (coconut butter) - Must in liquid state.
    2 teaspoons baking soda
    3/4 cup stone ground whole wheat flour
    3/4 cup amaranth flour
    3/4 cup kamut flour
    3/4 cup spelt flour
    2 teaspoons cinnamon
    1 teaspoon nutmeg
    1 cup dried cranberries
    1/2 cup almond meal (or 1 cup chopped pecans)


Prep time includes shredding of zucchini and carrots.

Preheat oven to 325F. Mix together the agave nectar, eggs, and vanilla in a large bowl. Mix in the zucchini, carrots, and coconut oil. (If any of the above ingredients are not at room temperature, the coconut oil may become solid again. If this happens - let sit for a little while). Add baking soda, cinnamon, and nutmeg. Mix well. Add flour one cup at a time. Fold in almond meal (or nuts) and cranberries.

Place batter into baking loaf pans sprayed with non-stick cooking spray. Bake for 40 minutes to 1 hour depending on oven and baking pans. Bread is done once toothpick comes out clean from center.

Cool in pans for 10 minutes and finish cooling on baking rack.

Makes two loaves.

Number of Servings: 30

Recipe submitted by SparkPeople user SADAZERO.

Rate This Recipe