Walnut Zucchini Bread

Chocolate Chip Zucchini Bread - Hanna's Harvest

adapted from Hannah’s Harvest Chocolate Chip Zucchini Bread

I love to drink coffee and since my diabetes diagnosis one of the things I miss most is having a bite of something sweet and carby – like banana bread or a carrot muffin – along with my morning coffee. I saw this recipe from Hannah’s Harvest (which was featured on Elanaspantry), and was excited to try it because zucchini, buckwheat flour, and almond flour are all excellent low-carb choices. I made the recipe last night and had some delicious zucchini bread today along with my coffee. Perfect combo!

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Walnut Zucchini Bread

Ingredients

2-3 cups grated zucchini
1/2 cup coarsely chopped walnuts

Dry Ingredients

3/4 cup buckwheat flour
3/4 cup almond flour
1 tsp salt
1 tsp baking soda

Wet Ingredients

2 eggs, room temp
1/3 cup coconut oil, melted
1/2 cup agave
1/3 yogurt

Instructions

Mix the dry ingredients together. In a separate bowl, mix the wet ingredients together. Add wet into dry until mixed together. Add 2-3 cups grated zucchini and 1/2 cup walnuts. Bake in 350 degree oven for about 45 minutes in two small loaf pans or until toothpick comes out clean.
*The original recipe, which is pictured here, calls for ½ cup of dark chocolate chips. In order to keep the recipe sugar-free, I used walnuts in place of the chocolate chips.

Jessica Apple

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Jessica Apple

Jessica Apple grew up in Houston. She studied Bible and Ancient Near Eastern Studies at the University of Michigan, and completed an MA in the same field at the Hebrew University. She began to write and publish short stories while a student, and continues to write essays and fiction while raising her three sons (and many pets). Jessica’s work has appeared in The New York Times Magazine, The Financial Times Magazine, The Southern Review, The Bellevue Literary Review, Tablet Magazine, and elsewhere. She is the diabetes correspondent for The Faster Times. In 2009 she and her husband, both type 1 diabetics, founded A Sweet Life, where she serves as editor-in-chief. Jessica loves spending time with her sons, cooking with her husband, playing with her cats, reading, biking, drinking coffee, and whenever possible, taking a nap. Follow Jessica on Twitter (@jessapple)