Healthy Version of Magnolia zucchini Bread

I recently got Magnolia Table's cookbook and I am completely in love with it. I cant wait to work my way through all of the recipes. However, a lot of the recipes contain ingredients that I dont usually incorporate into my every day diet so I decided to put a healthy spin on some of them and see how they come out. The first one I tried was the Zucchini Bread and it came out so good that I wanted you to be able to try it too.


  • 1 cup coconut oil

  • 1 cup maple syrup

  • 1/2 cup lakanto monkfruit sweetener

  • 4 eggs

  • 1 tbsp vanilla extract

  • 3 cups gluten free all purpose flour (I used Bobs Red Mills)

  • 3 tsp cinnamon

  • 2 tsp baking powder

  • 1 tsp baking soda

  • 1/2 tsp sea salt

  • 3 cups thickly shredded zucchini (about two)

  • 1 cup crushed walnuts


  • Preheat oven to 350 degrees and grease a 9 x 9 baking pan with coconut oil (dont use a smaller pan like I did because it rises a lot)

  • Whisk together the 1 cup coconut oil, 1 cup maple syrup, 1/2 cup monkfruit sweetener, 4 eggs, and 1 tbsp vanilla until smooth. (dont over mix)

  • In a separate bowl, whisk together 3 cups gluten free flour, 3 tsp cinnamon, 2 tsp baking powder, 1 tsp baking soda, 1/2 tsp salt until well combined.

  • Add the dry mixture to the wet ingredients and mix until well combined.

  • Put shredded zucchini in a clean towel, cheese cloth, or nut bag and squeeze out as much liquid as you can.

  • Fold the strained zucchini and 1 cup of walnuts into the batter.

  • Pour batter into prepared baking sheet and spread evenly.

  • Bake about 50 minutes or until a knife comes out clean when inserted into the center of the bread.

  • Store in an airtight container for up to three days. Can also be sliced and placed in the freezer.

Enjoy this bread warmed up with butter or cream cheese or you can even have it with whipped cream or icing if you want more of a dessert. Bon Appetit!

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