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Grain Free Cheese and Zucchini Bread

This Grain Free Cheese and Zucchini Bread is moist and flavourful. Unlike most grain-free bread, it is not dense or dry but fluffy and tasty. It's the perfect bread to add to a lunch box and served with a tomato salad, it becomes a heart-light meal.

Grain Free Cheese and Zucchini Bread


2 cups grated zucchini

2 cups grated tasty or cheddar cheese (optional dairy free cheese)

1 ½ cups almond meal

5 eggs, whisked

2 tablespoons coconut flour

2 tbs melted coconut oil

2 tbs maple syrup

2 tsp chia seeds

½ tsp baking powder

a good pinch of sea salt and pepper


  1. Grease and line with baking paper a small loaf tin. Preheat oven to 180°C fan forced / 200°C conventional oven / 400°F.

  2. Using your hands, squeeze out as much liquid as possible from the zucchini. (A kitchen cheese cloth would be ideal or even using paper towels) .

  3. In a large bowl add the zucchini, cheese, almond meal, coconut flour, baking powder, chia seeds, and seasoning. Combine well.

  4. Next add the whisked eggs, maple syrup, and coconut oil and further mix to combine well.

  5. Pour into the bread loaf pan and bake for 40 minutes.

  6. Grab a large sheet of baking paper and place it gently over the top of the loaf to prevent any further browning (do not seal the loaf tin as you still want steam to evaporate) And bake for a further 20-25 minutes or until cooked.

  7. Insert a toothpick to ensure the bread is done (it may seem wet but pay attention to whether that is the cheese).


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