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Spiced zucchini-walnut bread

Prep Time 10 minutes
Cook Time 45 minutes
Servings 1 bread


  • 300 grams whole spelt flour
  • 2 tsp baking powder
  • pinch of salt
  • 80 grams coconut blossom sugar
  • 2 tsp cinnamon
  • 1 tsp ground ginger
  • 1/4 tsp ground cloves
  • 100 grams chopped walnuts
  • 200 grams finely grated zucchini
  • 3 organic, range-free egss
  • 4 tbsp melted coconut oil
  • 2-3 tbsp maple syrup
  • 150 ml almond milk or other plant-based milk


  1. Preheat oven to 180°C/350°F fan oven and grease a baking tin.

  2. In a mixing bowl mix all dry ingredients. Whisk together eggs, coconut oil, almond milk and maple syrup. Mix with the dry ingredients and fold in grated zucchini and walnuts.

  3. Fill into the prepared baking tin and bake on the middle rack for about 45 minutes.

  4. The bread is ready when a tooth pick inserted comes out clean. Take out and leave to cool in the tin for a couple of minutes. Remove from the baking tin and let cool completely.