Mediterranean Inspired Zucchini Bread: A Fresh Gluten and Grain-Free Twist on a Classic
Published Aug 17, 2025
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If you have an abundance of zucchini on hand and you’re searching for a flavorful, veggie-packed baked good that’s as nourishing as it is delicious, look no further than this Mediterranean Inspired Zucchini Bread. Not only is this recipe gluten-free, but it’s also grain-free and refined sugar-free, making it a perfect fit for a variety of dietary needs. Even better? It highlights tiger nut flour; a nutritious ingredient that’s not actually a nut at all but a root vegetable!
Table of Contents
Why You’ll Love This Recipe
From the very first bite, you’ll notice how the fresh zucchini, feta cheese, and sun-dried tomatoes come together for a rich Mediterranean flavor profile. Because it’s grain-free, this loaf is also gentle on digestion and ideal for those avoiding traditional flours. You’ll appreciate the subtle sweetness from maple syrup and the crunch from pumpkin seeds and pine nuts on top.
What really makes this recipe shine is the use of BareOrganics Tiger Nut Flour. Tiger nuts are small root vegetables packed with fiber, prebiotics, iron, and healthy fats. They add a delicate sweetness and a slightly nutty texture without triggering nut allergies—how amazing is that?
What You Will Need
You’ll be pleased to know that this zucchini bread doesn’t require anything fancy. You’ll need:
- Fresh zucchini (grated and well-drained)
- Eggs
- Maple syrup and almond milk
- Almond flour and BareOrganics Tiger Nut Flour
- BareOrganics Golden Flax Meal
- Feta cheese
- Sun-dried tomatoes
- Fresh basil
- Pumpkin seeds and pine nuts
Tips and Variations
To get the best texture, make sure to drain your grated zucchini thoroughly. A little extra effort here goes a long way! If you’d prefer a dairy-free version, swap the feta for your favorite dairy-free cheese. For a nut-free version, replace almond flour with a seed-based alternative.
Feel free to add in chopped olives, roasted red peppers, or even a handful of spinach for extra color and nutrients.
Frequently Asked Questions
Can I freeze this zucchini bread?
Yes! Slice it first, wrap the slices in parchment paper, and store in a freezer-safe bag for up to two months.
Is tiger nut flour safe for nut allergies?
Yes, tiger nuts are actually tubers, not nuts, making them a great alternative for those with nut sensitivities.
Can I make this vegan?
While this recipe calls for eggs and feta, you could experiment with flax eggs and vegan feta for a plant-based version.
Whether you’re prepping for brunch, grabbing a mid-morning snack, or looking for a savory baked good that’s both wholesome and satisfying, Mediterranean Inspired Zucchini Bread is a must-try. With so many reasons to love this recipe—and so many ways to personalize it—it’s sure to become a staple in your kitchen!
Mediterranean Inspired Zucchini Bread
Ingredients
- Avocado oil spray or gluten-free nonstick cooking spray
- 2 medium zucchini
- Kosher or fine sea salt
- 3 large eggs
- 4 tablespoons maple syrup
- 2 tablespoons almond milk, , or milk of choice
- 1 cup almond flour
- ½ cup BareOrganics Tiger Nut Flour
- 2 tablespoons BareOrganics Golden Flax Meal
- 1 teaspoon baking powder
- 4 ounces feta cheese, , crumbled
- ⅓ cup sundried tomatoes in oil, , patted dry and chopped
- ¼ cup fresh basil leaves, , finely sliced
- 2 tablespoons pine nuts
- 2 tablespoons pumpkin seeds
Instructions
- Preheat oven to 350°F. Line a 9×5 loaf pan with parchment paper.
- Grate the zucchini with the large holes of a box grater, place it in a colander, sprinkle with a large pinch of salt, and let drain for 10 minutes. Put into a kitchen towel and squeeze until all the liquid is gone and the zucchini is very dry.
- In the bowl of an electric mixer fitter with a whisk attachment, add the eggs and beat on high for 3 minutes. Add the maple syrup and almond milk and beat briefly to combine.
- In a mixing bowl, whisk together the almond flour, tiger nut flour, flax meal, and baking powder. Turn the mixer to low and slowly add the flour mixture to the egg mixture.
- Add the zucchini, feta, sundried tomatoes, and basil and fold in with a spatula. Scape into the prepared loaf pan and top with pine nuts and pumpkin seeds. Bake for 50 – 60 minutes or until golden brown and a toothpick inserted into the center comes out clean. If the top is browning too much, cover with a piece of foil.
- Let cool in the pan for 15 minutes then remove to a wire rack to finish cooling.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
