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Zucchini Bread (WF, GF, DF)

This quick bread is a great, tasty way to use left-over zucchini during the summer months when zucchini is in season.

Makes two loaves


  • 3 cups plain flour or gluten-free plain flour
  • 1 teaspoon gluten-free baking powder
  • 1 teaspoon baking soda
  • ¾ teaspoon saltBlack Zucchini Loaf
  • 2 eggs, lightly beaten
  • ½ cup brown sugar
  • ½ cup tahini (optional: Black tahini as pictured)
  • ¼ cup olive oil
  • ½ cup soy yoghurt
  • ¼ cup honey
  • 2 cups shredded zucchini


  1. Preheat the oven to 170ºC. Prepare two 9" x 5" loaf pans.
  2. In a small bowl, sift together the flour, baking powder, baking soda and salt. Set aside.
  3. In a large mixing bowl, whisk together the eggs, sugar, tahini, oil, soy yogurt and honey until well blended. Add the zucchini and dry ingredients, mixing until just blended.
  4. Spread into the prepared loaf pans and bake for 40-50 minutes, or until a toothpick inserted into the center comes out clean. Serve warm or at room temperature.


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