SPICY CINNAMON ZUCCHINI BREAD by allergy cooking my way


Dairy Free

Gluten & Grain Free

Low Disaccharide

This bread is more like cake, with a moist texture and the spicy taste of ginger and cloves.

Serves: 10 slices

Prep time: 10 mins

Cooking time: 40 mins


  • 1 cup almond flour
  • 1/4 cup coconut flour
  • 1/2 tsp salt
  • 1 tbsp cinnamon
  • 1 tbsp ground ginger
  • 1 tsp ground cloves
  • 1/2 tsp allspice
  • 1/4 tsp nutmeg
  • 1/2 tsp baking soda
  • 2 tbsp honey
  • 1 tsp vanilla essence
  • 1 zucchini, grated
  • 3 eggs
  • 1 tbsp olive oil


  • Preset oven to 180°C (350°F).
  • Grease and line a loaf tin with baking paper.
  • In a bowl, combine almond flour, coconut flour, salt, baking soda and spices.
  • In another bowl, combine all the other ingredients and whisk well.
  • Add wet ingredients to dry ingredients and mix well.
  • Pour mixture into prepared tin, and bake for 30 minutes.
  • Reduce oven temperature to 160°C (320°F) and bake a further 10 minutes.
  • Remove from oven and cool on a wire rack.


This is nice served with coconut cream.


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