1200 x 628 Ayurvedic vegan keto zucchini bread

Vegan keto Ayurvedic zucchini bread

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Do you have an overflow of zucchini in the garden at the moment and don’t know what to do with them? Then I have a great recipe for you: Ayurvedic zucchini bread!

It’s been a while since I posted a recipe so this was long overdue! My recipe writing always seems to be connected with what’s happening in my vegetable garden… and right now, zucchini are definitely happening!

Pitta balancing zucchini bread

It’s vegan, gluten free, grain free and keto friendly, and to top it off, it’s totally ayurvedic: this zucchini bread recipe is made with whole foods, good food combinations (although it will still depend what you top it with…) and seasonal now (it’s summer in Portugal as I’m writing this).

Zucchini are cooling in nature and easy to digest. And because they contain so much water, they are balancing for Pitta and Vata – although we will get rid of some of that water to avoid getting a soggy bread!

Zucchini bread ingredients

The main ingredients are almond flour, zucchini and coconut oil. I used flax eggs but it also works with chicken eggs (always buy organic from happy chickens!). A little bit of salt and sodium bicarb and that’s it!


Almonds are a sattvic food. They are a local food in Portugal and I grind them to flour myself in my spice grinder (handful by handful). It works like a charm, and I always have fresh almond flour available this way. Nuts and seeds go rancid faster when ground, so I prefer to ground mine fresh.

Coconut oil

Coconut oil is cooling and the ideal oil for Pitta. It has anti-inflammatory and many other beneficial properties. I prefer cold pressed coconut oil with the coconut scent still intact. (I can only imagine what chemical process is needed to get unscented coconut oil, so that’s a no-no for me). If you don’t like the taste of coconut oil you can replace it with ghee. Of course I don’t need to tell you if you use ghee, it’s not vegan anymore.


Then the zucchini, the stars of the show. As mentioned before they are a great vegetable for Pitta and Vata buuuut it’s also a nightshade. So if you have any inflammation in your body going on, you might want to pass by this recipe. You can try it and see how you feel with it. Maybe it’s too much for you now, but as the weather cools down and going into autumn it might be just perfect!

The vegan keto zucchini bread is filling but not too heavy and will keep Pitta filled up. For Kapha I would recommend not eating too much of it, but it is definitely lighter than pure seed breads, and we do squeeze out the water from the zucchini so it’s not too bad!

Want more zucchini recipes? Then check out this summery zucchini soup recipe!

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The Paleovedic diet* by Akil Palanisamy

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The complete book of Ayurvedic Home Remedies* by Vasant Lad

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