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Prep Time:

30 Minutes

Cook Time:

1 Hour +


1 Loaf



This classic recipe is now adapted to not only be gluten and dairy free, but with the option to create it nut-free!

Utilizing Olive Oil is a great and healthy alternative that lends to the moist texture and deliciously light flavor of this bread!


  • 2 eggs

  • 1/4 cup maple sugar & 1/4 cup coconut sugar (or 1/2 cup coconut sugar)

  • 1/2 cup olive oil

  • 2 teaspoons vanilla extract

  • 1 teaspoon lemon extract

  • 2 cups coarsely grated zucchini

  • 1 cup cassava flour

  • 1 teaspoon baking soda

  • 1/2 teaspoon cardamom

  • 1/2 teaspoon nutmeg

  • 1/2 teaspoon ground ginger

  • 1/2 teaspoon salt

  • Optional: 1/2 cup chopped walnuts or pecans.

    • Hemp seeds are also a great alternative.

  • Coconut or Olive Oil (if going for nut-free) and additional Cassava Flour to grease and flour your pan.


  • Preheat the oven to 350⁰ F.

  • Grease and flour your bread loaf pan.

  • Whisk together eggs, sugar, maple syrup, olive oil, vanilla extract, and lemon extract.

  • Stir in zucchini.

  • In a separate bowl; combine flour, baking soda, cardamom, nutmeg, ginger, and salt.

  • Add to egg mixture and stir to fully incorporate.

  • Fold in walnuts, pecans, or hemp seeds.

  • Optional: Can add a couple of scoops of Collagen Powder to the mix now to increase protein content.

  • Pour batter into loaf pan

  • Bake for 1 hour. (Additional time may be needed - up to 30 minutes.) You'll know it's ready when to top is golden brown/crispy and a toothpick poke reveals a mostly clean toothpick.

  • Cool in the loaf pan for at least 15 minutes to allow everything to settle.

  • Transfer to a cooling rack or container to cool further.

  • Stores in an airtight container at room temperature for up to four days.

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