Traditional Zucchini Walnut Espresso Bread made healthy & 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 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!
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- 1 medium zucchini shredded, ~1 cup
- 1½ cup Gluten Free 1 to 1 baking flour
- ½ tsp salt
- ½ tsp baking soda
- ½ tsp baking powder
- 1 tbsp espresso powder
- 1 tsp ground cinnamon
- ½ tsp nutmeg
- 1 egg white
- ¼ cup melted coconut oil
- ⅓ cup unsweetened applesauce
- 2 tbsp plain greek yogurt
- ⅓ cup coconut sugar
- 1 tsp vanilla extract
- 2 tbsp chopped walnuts
- Preheat oven to 325 F. Prepare an 8½" x 4½" 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
What I Used For The Recipe
What vegetable can’t you live without?
Never had zuchinni bread before so this will be a first!!! I think I will try it for breakfast 😉 Hopefully you get out of that boot this week but if you have to wait a little longer that is OK. Now that you know what the real issue was and you know the way to heal it let’s do it right, don’t you think? You have waited so long without an end date and now that you sort of have one I am sure the waIt will be worth it! Xx
I agree. A few more days won’t seem so bad especially after a year of struggling. Funny how your perspective can change.
You had me sold at wholesome ingredients. Will you eat a slice for me… and the babies? I’d like mine paired with a little nut butter please!!
Yum! Never thought of putting nut butter on that. Fab idea!!!
This looks incredible! I think I have to finally do zucchini bread!
I can’t believe you’ve never had it. It’s amazing & great way to sneak veggies by the kids.
Sounds like you have a good PT trainer! Glad you are working through the old injury issues before you are fully healed, sounds like you are taking the right approach! This bread though, omg I’m going to make this as soon as possible. Love the walnut espresso combo!! Thanks for sharing 🙂
Hope you love it! The espresso makes it very rich.
Ah, dealing with injuries is NOT fun! That zucchini bread looks absolutely delicious. I could eat it any time of day really. It’s something my kids really enjoy as well, I should really make it more often. I’ll have to try this one out- thanks 🙂
Great way to sneak more veggies past the kids. I could eat all day too really. 🙂
Yum! This sounds like such a wonderful combination! I can’t wait to try it.
Enjoy!
YUM! I love the suggestion to eat this with some meat and savory toppings – I wouldn’t have thought of it! It surprised me that I have all of the ingredients, so will be making tonight!! PS. Congrats for persevering with your rehab, it sounds like you’ve got some odds to work against. Well done!
Thanks, Jill! I feel like I’m on the right path. Enjoy the bread tonight!
I am out of my boot now too! Hope your ankle is feeling better. I am always scared I will re injure myself too. We just need to take it slow which is hard to do for people like us 🙂 I love the idea of adding espresso to this yum! Are you recipes pinnable? It wouldn’t work for me.
The pin issue is fixed for some reason it did not copy over. Thanks for letting me know & so happy to hear you’re out of the boot! Hopefully I will be out later this week.
It sounds like you are going to get the boot removed this weekend. The PT trainer sounds like they really know what they are doing so you are in good hands! Yes, I have had old injuries come back to haunt me. It’s very frustrating. At least you are on the right track to recovery. Thanks for the recipe! Love adding the espresso in to the mix.
I hope so. I’m more worried about doing things too quickly before it’s ready. Doctors aren’t great at advising us that way.
This recipe looks delicious!
Thanks Heather!
Your PT was right — we ALL need a strong trunk to support the branches. I wish you the best of luck with a full recovery, and this recipe looks delish.
Thanks, Ashley! I hope you’re right. I just don’t want to jump back into things too quickly. That will be the hardest part.
This looks so good! I bet it is heavenly with a latte!
It’s delicious with coffee! I bet a little nut butter would be the icing on top.
Sounds like you are in great hands with your PT trainer – good luck with recovery! I love any kind of zucchini baked good and I really want to try this recipe since it has espresso powder in it – holy yum. 🙂
I love making breads & muffins with zucchini. Gotta pack in the veggies where you can!
YUM!! That is all.
Enjoy!!!
You are the queen of sweet breads and muffins my friend! I love how creative you are with these! What a great idea! Thanks so much for linking up again, we hope to see you bring more and more recipes to us! LOVE them!
Haha…try to be the queen. It’s fun to be known for something. Don’t you think? Thanks, Tina!
The walnut and espresso combination sounds so good! This would make a great gluten-free breakfast. xo
Thank you! I could eat for every meal. 🙂
Ohhh this bread sounds so good, love that you used applesauce and Greek yogurt too, I love adding them to quick breads because they keep them so moist! And what a great idea to add the espresso! I bet that adds great flavor! Wish I had a slice of this bread with my evening tea!!!!
Thank you! Hope you have an opportunity to try it.
Visiting from Saturday Night Fever. I love quickbeads like is, it’s even better is it’s packed full of goodness. I would love for you to stop by and share this and other recipes with us over at Sweet and Savoury Sunday. Have a great day!
Will do! Thanks for popping by!
Girl, i feel ya! I used to get soooo many questions about workouts. I taught so many classes too. I always needed to switch them up or tailor or our needs (injuries, etc.). Now a days, I don’t teach and just do TRX but that’s a whole other story.
Let’s focus on the bread. Um, ya. My fav!! espresso!!! veggies!!!
I love food and TRX. Would love to hear more what you’re doing!
This recipe looks delicious! If I didn’t want to use the gluten free flour you used, would I be able to substitute either almond or coconut flour? Has anyone tried that?
I haven’t tried other flours. Almond should work, but you may need a little less. Coconut flour would require a new recipe. That’s not an equal swap with other flours.
Thank you! I might try the almond flour! 🙂