Walnut Zucchini Bread


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!

(13 votes, average: 4.46 out of 5)
Walnut Zucchini Bread


  • 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


  1. 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.
  2. *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.
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12 years ago

I would love to make this for my daughter.  Do you know how many carbs in a serving?

Giving the gift of Bread… and people loving you for it. All you need to know « FeaturedFeast
13 years ago

[…] Walnut Zucchini Bread (Diet and Glutin Free): […]

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