Zucchini Walnut Espresso Bread made healthy and spiked with espresso for a velvety texture you can’t resist. Perfect for breakfast or an anytime snack. Gluten Free + Low Calorie
I think I missed my calling as a personal trainer. Every time I’m at the gym, I get at least one person asking where I get my workouts from or if I’ll train them. What they don’t know is I’ve had so many injuries and a hip replacement that I’ve learned a lot about how fitness working with some of the best trainers and therapists.
It’s taken many years for me to get to this point, and if I’m being really honest, I get bored easily. Exactly why I love coming up with new ways to challenge myself both in and out of the gym. Looking back, there was a time when I wouldn’t dare step foot in a gym. Now, I have no fear of walking in a gym and doing things that make people stop and watch.
It wasn’t losing 80 pounds that got me to that point either. It was realizing after I lost the weight how much confidence I lacked. Over time, I forced myself to do things that scared me and that’s what helped me get to the point I’m at now.
Awhile back, I did a video about why it’s healthy to do things that scare you. I truly believe stepping out of your comfort zone is how you grow and change. That applies to anything in life!
So today, let’s step outside your comfort zone and jump into baking something that may or may not be within your comfort.
I swear if there were one vegetable I couldn’t live without, it would be zucchini. In fact, I always recommend zucchini to my weight loss clients when they don’t love vegetables or don’t know how to incorporate veggies into their diets.
Everyone knows eating more vegetables is good for them, but it’s really no fun when you’re eating them straight up raw. Even I can’t do that. Okay, some vegetables I can, but that’s only after years of working up to that.
For someone starting out with healthy eating, sneaking vegetables into familiar foods is key to enjoying them more. Often my people aren’t sure how to sneak them into foods which is where the magic of sneaky zucchini recipes like this Zucchini Walnut Espresso Bread come in handy!
Since it’s the last recipe of March, what could be better than a very green Zucchini Walnut Espresso Bread recipe to add to my endless collection of sneaky zucchini packed recipes?
Zucchini Chocolate Chip Cookies, Zucchini Oatmeal Bites, Zucchini Parmesan Fries, Zucchini Chocolate Espresso Brownies, Zucchini Greek Yogurt Pancakes, Low Fat Chocolate Zucchini Bread, Zucchini Hummus, Red Pepper Zucchini Frittata, Zucchini Salsa Turkey Burgers, Zucchini Oatless Oatmeal
WHOA…lots to choose from!
But this Zucchini Walnut Espresso Bread is by far one of my favorite zucchini packed recipes. Thanks to one magical ingredient espresso powder that makes the bread, rich and velvety. Sorry guys, but that’s one ingredient you can’t skimp on. It makes the bread!
So not only am I recommending you sneak zucchini into your bread, but also add espresso powder. Remember, stepping outside your comfort zone is good for you!
Zucchini Walnut Espresso Bread
- 1 cup zucchini shredded
- 1 1/2 cup Gluten Free 1 to 1 baking flour or oat flour
- 1/2 tsp salt
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1 tbsp espresso powder
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1 egg white
- 1/4 cup coconut oil melted
- 1/3 cup applesauce unsweetened
- 2 tbsp greek yogurt plain
- 1/3 cup coconut sugar
- 1 tsp vanilla extract
- 2 tbsp walnuts chopped
Preheat oven to 325 F. Prepare an 8 1/2" x 4 1/2" loaf pan by lightly spraying with nonstick cooking spray.
Using a cheese grader or small blender, shred the zucchini. You can also try spiralizing for a fun twist!
Place the applesauce, egg white, coconut sugar, Greek yogurt, vanilla extract and salt in a food processor or blender and process until combined.
In a separate small bowl, combine flour, nutmeg, cinnamon, espresso powder, baking soda and baking powder.
Slowly fold dry ingredients into the wet. When you have incorporated half the dry ingredients, stir in the melted coconut oil. This will ensure it doesn't stiffen. Fold in the remaining dry ingredients until fully incorporated.
Next fold in walnuts and zucchini.
Transfer the batter to the prepared loaf pan.
Bake at 325 F 50-55 minutes. The bread is done when a toothpick can be inserted into the center clean.
Remove from the oven and cool bread in the pan at room temperature 1 hour before removing and slicing.
Bake 50-60 minutes
Cool in pan 30 minutes before slicing and eating
- My Amazon shop has more products similar to those used for this recipe and that I recommend to my nutrition clients.
- For gluten free baking, it's very important to measure properly.
- I have not tried substitutions for the recipe, but if you do please leave a comment. This helps others who are making the recipe!
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