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Eat Well Oct. 2. 2013
Breakfast

Gluten Free Zucchini Bread with Sweet Cashew Cream Cheese

Oct. 2. 2013
Breakfast
McKel Hill, MS, RDN, LDN

McKel Hill, MS, RDN, LDN

Founder

Today I want to share a healthier twist on a classic zucchini bread, which is gluten free, grain free, and paleo friendly. Introducing Zucchini Bread with Sweet Cashew Cream Cheese, high in fiber, and protein sans dense or refined carbohydrates. I don’t know about you, but I naturally gravitate towards warm, comforting, carbohydrate-rich foods in the fall and winter seasons. Therein lies a problem, typically most of us get a little carried away eating too many carbohydrates than our bodies need (especially if you’re not active!) and with the  fall and winter holiday treats approaching us, this is a time to be even more mindful. So let’s enjoy and feel guilt-free about this bread indulgence!

I remember as a little me, my mother making fresh zucchini bread towards the end of the summer due to our overgrowth of zucchini in the garden. It was one of those smells and experiences that always floods my mind in the late summer early fall when the smell in the air changes and the crisp mornings ensue. This is the time of year I crave warm and delicious banana or zucchini breads just like she used to make (and still does!). Several months ago I introduced the Grain-free Banana Bread with Cinnamon Cashew Cheese Spread as an homage to my mothers recipe, now it’s the zucchinis turn!

A classic way to serve banana or zucchini breads is to top them with a rich and sweet cream cheese or some type of sweet fluffy topping, which is a perfect flavor and texture combination with the spongey zucchini bread. Naturally, when I was thinking of remaking this recipe with a dairy-free twist for me, I thought of how I can keep the integrity of this classic experience and still meet my dietary preferences (gluten free and dairy free). Now of course, if dairy works for you feel free to use a real cream cheese, but give this Sweet Cashew Cream Cheese a try first- it won’t disappoint!

Gluten Free Zucchini Bread
Recipe Type: Bread, bakery
Cuisine: Bread
Author: McKel Hill, MS, RD, LDN
Prep time:
Cook time:
Total time:
Serves: 10
A high protein, lower carbohydrate grain-free (paleo friendly) take on the classic zucchini bread, topped with cashew cream cheese!
Ingredients
  • 3 zucchinis (about 3 cups total: 1 cup shredded, remaining cups pureed)
  • 4 whole eggs
  • 1 egg white
  • 1/2 cup maple syrup
  • 1/2 cup + 2 tablespoons coconut flour
  • 1/4 cup + 2 tablespoons of almond flour
  • 2 tablespoons of cold pressed organic coconut oil (or grass-fed butter)
  • 1 tablespoon ground flax seed
  • 1 teaspoon of baking soda
  • 1 teaspoon of baking powder
  • 1 tablespoon of cinnamon
  • 1 teaspoon vanilla extract
  • 1 teaspoon of fresh ground nutmeg
  • pinch of sea salt
Instructions
  1. Preheat the oven to 350 degrees F.
  2. Grease (with coconut oil/butter) a bread loaf pan (or you could use muffin tin for muffins).
  3. Shred the zucchini with a grater or food processor with the shred blade (you will want 1 cup of this total).
  4. With the remaining zucchini, puree in a blender.
  5. Combine all the wet ingredients (vanilla, eggs, coconut oil/butter, zucchini) into a bowl with a hand mixer (or of course your trusty Vitamix).
  6. Combine all dry ingredients into a large mixing bowl (coconut flour, almond flour, baking soda and powder, salt, cinnamon).
  7. Pour the mixed wet ingredients into the large bowl of dry ingredients.
  8. Mix well with a wooden spoon until the batter has come together.
  9. Pour the dough into your lightly greased pan.
  10. Bake at 350 for 45-60 minutes (depending on your oven settings, mine took about 45min.). Check after 30 minutes. Note all oven settings are different, and this bread may require longer baking times than others.
  11. Let set and cool (this is the hard part!).
  12. Slice and serve with a spread of Sweet Cashew Cream Cheese, coconut oil, grass-fed butter, peanut butter, almond butter, jam… the possibilities are endless!
Serving size: 1/10th recipe Calories: 200 Fat: 8 Carbohydrates: 20 (net 14) Sugar: 12 Fiber: 6 Protein: 8
Notes
This is a very delicate bread, be careful when taking it out of the bread pan and allowing it to cool completely before cutting.[br]Store in the fridge after eating.

The Grain-free Banana Bread was served with Cinnamon Cashew Butter, recently I shared with you the Classic Cashew Cheese used for more savory dishes, and now below is the sweet version I use as a basic cream cheese. This Sweet Cashew Cream Cheese can be used with any sweet dish, dipping fruit, spreading on toast with cinnamon, dolloped on a Simply Oat Pancake, etc.

Sweet Cashew Cream Cheese
Cuisine: dip
Author: McKel Hill, MS, RD, LDN
Prep time:
Cook time:
Total time:
A non-dairy sweet, thick, and creamy cashew cream cheese to be used like classic cream cheeses.
Ingredients
  • 1 cup raw cashews, soaked
  • 1/2 cup filtered water
  • 1/4 cup local honey (use stevia to taste for sugar free option)
  • 2 Tbs. lemon juice
  • 2 tsp. vanilla extract
  • pinch of sea salt
Instructions
  1. Soak cashews for at least 2 hours or until softened.
  2. Simply blend all the ingredients in a Vitamix or high speed blender/food processor until thick and creamy.
  3. Store in the refrigerator in an air tight container.
  4. Keep for 5-7 days.
  5. Enjoy!

What’s your favorite topping on Zucchini bread? Do you have many zucchinis left from the summer season?

Have a sweet day!

xo McKel

The Recipe

Serves 10

Print

Ingredients:

  • 3 zucchinis (about 3 cups total: 1 cup shredded, remaining cups pureed)
  • 4 whole eggs
  • 1 egg white
  • 1/2 cup maple syrup
  • 1/2 cup + 2 tablespoons coconut flour
  • 1/4 cup + 2 tablespoons of almond flour
  • 2 tablespoons of cold pressed organic coconut oil (or grass-fed butter)
  • 1 tablespoon ground flax seed
  • 1 teaspoon of baking soda
  • 1 teaspoon of baking powder
  • 1 tablespoon of cinnamon
  • 1 teaspoon vanilla extract
  • 1 teaspoon of fresh ground nutmeg
  • pinch of sea salt

Directions:

  1. Preheat the oven to 350 degrees F.
  2. Grease (with coconut oil/butter) a bread loaf pan (or you could use muffin tin for muffins).
  3. Shred the zucchini with a grater or food processor with the shred blade (you will want 1 cup of this total).
  4. With the remaining zucchini, puree in a blender.
  5. Combine all the wet ingredients (vanilla, eggs, coconut oil/butter, zucchini) into a bowl with a hand mixer (or of course your trusty Vitamix).
  6. Combine all dry ingredients into a large mixing bowl (coconut flour, almond flour, baking soda and powder, salt, cinnamon).
  7. Pour the mixed wet ingredients into the large bowl of dry ingredients.
  8. Mix well with a wooden spoon until the batter has come together.
  9. Pour the dough into your lightly greased pan.
  10. Bake at 350 for 45-60 minutes (depending on your oven settings, mine took about 45min.). Check after 30 minutes. Note all oven settings are different, and this bread may require longer baking times than others.
  11. Let set and cool (this is the hard part!).
  12. Slice and serve with a spread of Sweet Cashew Cream Cheese, coconut oil, grass-fed butter, peanut butter, almond butter, jam… the possibilities are endless!

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  • My mom used to make a lot of zucchini bread too. Funny as a kid I didn’t really care for it, but now I love it. My favorite way to enjoy it is warmed up with a little bit of butter on it. Such a comfort food – I’d love to try your version.

  • Amalie

    I have to make is, looks delicious:)
    But is it possible to use other nuts than cashew nuts in the cheese? I’m allergic ti them….

    • Thank you! Cashews will give this cream cheese a sweet and creamy flavor/texture that is unique to cashews. You can use another nut/seed but it will not be the exact same end result. Try using almonds, walnuts, or sunflower seeds!

    • Mariam

      Macadamia nuts will give a very similar texture 🙂

  • Amalie

    Thank you! I will try to make it with one of the alternative nuts 🙂

  • Kylie

    my bread came out green oh my!

    • Hi Kylie!
      Yes the skin on the zucchini’s blended will create a little bit of a green color- if you don’t like that simply peel away the outside of the zucchini next time OR use all shredded zucchini and no pureed. It still tastes delicious to me 😉

  • Isabella

    Hi , I love your website ,
    Quick question , are your oven temps in Celsius or farreinheit and is your oven fan assisted ? Thanks ! I can’t wait to try this )) I made your pancakes today and they were great ))

    • Hi Isabella! Thank you so much, all temperatures are in F; I will start putting them also in Celsius 😉

  • Reggie

    Never made cashew cream before. The flavor combo is amazing. Thankyou.

  • Stacie

    What would you recommend to make this bread vegan?:)

    • Hi Stacie,
      This isn’t a vegan recipe, it’s vegetarian friendly. I haven’t tried to make it vegan at this point, but will in the future! Hope you enjoy 🙂

  • Alessandra D

    Is it possible to make this in a savory way?

  • maria

    I made this yesterday (during the ice storm)… Not bad for my 1st try ever. . And my boys 3,4,6yrs. Old love it!! Especially mt youngest. .it was my first time making any of your recipes. Thank you so much for sharing your genius recipes.

    • So glad you enjoyed it Maria! Thank you so much for your kind words. Stay warm 🙂

      • Maria

        1question. My bread was still pretty wet on the very middle, and I let it cook longer. Also made sure it cooled down enough. We would put it in the toaster oven before eating it, to rid the middle. Do you strain the shredded zucchini. Or maybe I used too much, not sure what I did wrong. I’m making it again today…. Nor’easter lol.

        • Hi Maria,
          Yes if you use too much zucchini, you’ll simply need to bake it longer. Also, coconut flour should absorb most of the liquid. I haven’t had a problem with it yet, just be sure to bake it thoroughly for the middle or if all else fails, toast it as you did! I hope round 2 works better for you. 🙂

          • Maria

            Great. Thank you, I will let you know. Either way, it’s DELICIOUS!!

  • Sam

    I made a modified version of this today to accommodate an even more stringent diet plan that I must follow, and I loved it! Definitely going to try using this to make banana bread next time. Can’t wait to check out some more of your recipes 🙂

    • Hi Sam, That’s awesome- thanks for sharing and I’m so glad you enjoyed it! It’s definitely my go-to bakery recipe when I’m in the mood for some bread xx m

  • Maja Popov

    I made this bread last Saturday and it tasted delicious! I have a couple of questions. What’s the best way to store it and how long should it be good for? I kept it in a bread bin and last night (so on Tuesday) I had to to throw about a quarter of the loaf in the bin as there were already a few mouldy bits on it. My bread came out also a bit wet in the middle even though it was nice and brown on the outside.

    • Hi Maja,
      I store the bread in the fridge for up to a week, it will mold and go bad if you keep it out at room temperature for storage. Next time, try making it will a little less liquid, it sounds like it could’ve been too wet or not baked long enough. Hope that helps! xx mckel

  • AMY

    Hi! Is there anything I can sub for the maple syrup? Would honey, a little less, work?

  • I made both the zucchini bread and the cashew cream cheese today. The bread was super moist in the middle – maybe I should have added more almond flour? And the cream cheese was super liquidy, not at all spreadable. Do you have any suggestions for this problem?

    Thanks!

    • 1) all oven settings are different, just bake longer. 2) add more cashews, it seems you added too much liquid! Having a high speed blender or food processor is crucial for spreadable cashew cheese, without thinning it out too much with liquid 😉

  • Fanny

    Can i use roasted/fried cashew?? will the taste be different?

  • Katie

    Best things I’ve made in a while! I almost ate the whole loaf in one sitting!! Delicious! Thank you!

  • jean

    You know I am one of your biggest fans. I have never had a bad recipe from you. I was debating to make the zucchini bread from your recipe or detoxinista, but I like the fact you had almond flour, as well as coconut flour. Just the latter can be a bit intense. I also like that your recipe has flax seed. However, I think this recipe needs a looking over. It took me SO long to make this, because the ease of reading wasn’t good. Also, I used the food processor as suggested for shredding, and the blender for pureeing. That’s two extra appliances to clean. i wish I would have used the processor for pureeing as well. It would have worked better and less to clean. Also, if you listed ingredients in the order we used them, it would be very helpful. For example, vanilla is the last item listed, but it would be nice if it were grouped with wet ingredients, because it’s one of the first ingredients used. And, when you did list wet ingredients in instructions, you forgot to add the maple syrup, so I am surprised that I remembered. But again, all this takes extra time and effort, when it could be much easier for us. I am sure they will be delicious, They always are! But going by this recipe means I am only rating it three stars.

  • lila b

    dang, i was hoping this was vegan! can i challenge you to do a vegan version? this sounds amazing!

    • McKel Hill

      Ah, I can try or you can this weekend! If you do, you can try it with flax eggs and watch the moisture from the zucchini because it can get a little too moist. Let me know how it goes! x M

  • Laura Goodchild

    I am living abroad in Qatar and the smell of zucchini bread wafting through our house takes me right back home to mom’s kitchen. I love it! 🙂

    The recipe turned out great! I used muffin tins (the recipe made 12 perfectly) and honey instead of maple syrup. Thank you!

    • McKel Hill

      I’m so glad you enjoyed the recipe and that it reminded you of home, even in Qatar! I love the idea of zucchini muffins – such a good idea!

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