Here's a variation on classic zucchini bread with lots of spices, almond milk, Greek yogurt, and walnuts--and it's gluten free! Source: Diabetic Living Magazine

Diabetic Living Magazine


Ingredient Checklist


Instructions Checklist
  • Coarsely shred zucchini (you should have about 2 cups shredded zucchini). Place shredded zucchini in a sieve set over a bowl. Sprinkle the salt over zucchini; toss to combine. Let stand for 1 hour to drain. Place zucchini between three layers of 100-percent-cotton cheesecloth or two or three layers of paper towels; squeeze out excess liquid. Set aside.

  • Preheat oven to 325 degrees F. Coat a 9x5x3-inch loaf pan with cooking spray; set aside.

  • In a large bowl whisk together gluten-free oat flour, gluten-free all-purpose flour, almond flour, sugar, whey protein powder, baking powder, cinnamon, ginger, and cloves. In another large bowl whisk together yogurt and shredded zucchini. Add eggs and almond milk; stir until combined. Add flour mixture to zucchini mixture; stir until well mixed. Stir in walnuts.

  • Spoon batter into prepared pan. Bake for 65 to 75 minutes or until a wooden toothpick inserted in the center comes out with only a few moist crumbs attached.

  • Cool in pan on a wire rack for 10 minutes. Run a thin metal spatula around the sides; turn out onto the wire rack. Cool completely before slicing.


Tips: Sugar Substitutes: Choose from Splenda Sugar Blend or C&H Light Sugar Blend. Follow package directions to use product amount equivalent to 1/2 cup sugar. Per Serving with Substitute: Same as below, except 157 cal., 19 g carb. (4 g sugars). Exchanges: 0 carb.

Nutrition Facts

171 calories; 7.8 g total fat; 1.1 g saturated fat; 28 mg cholesterol; 179 mg sodium. 74 mg potassium; 21.1 g carbohydrates; 2.3 g fiber; 8 g sugar; 6 g protein; 83 IU vitamin a iu; 2 mg vitamin c; 17 mcg folate; 81 mg calcium; 1 mg iron; 13 mg magnesium;