The latest · september 2026
Zucchini Bread with Maple Glaze
It doesn’t take much to coax zucchini toward sweetness. Once it’s grated and baked into a loaf like this, its gentle flavor leans more toward a just-barely-ripe apple than a garden vegetable, adding moisture, body, and subtle sweetness to this gluten-free zucchini bread. Date syrup, cinnamon, and a touch of mace bring cozy autumn warmth without making the loaf overly sweet, while a maple glaze adds just the right finishing touch.
Sometimes adapting the way we eat is a choice. Sometimes it isn’t. Whatever brings you here, you’ll find thoughtfully crafted gluten-free and dairy-free recipes with flexible options for AIP, Paleo, and Whole30, because adapting how you cook should never mean giving up the pleasure of gathering around a good meal.
Hello!
I’m Christina
Salt & Well grew out of a lifetime in the kitchen and a long, complicated relationship with my own wellness. I’ve always believed food matters deeply—as nourishment, comfort, creativity, and connection. After years of navigating autoimmune disease and adapting the way I eat, I’ve learned that dietary restrictions don’t have to mean giving up the joy of good food. Here, I share gluten-free and dairy-free recipes inspired by the seasons, along with practical adaptations for AIP, Paleo, and Whole30, to help you cook with confidence and gather around the table with the people you love.
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latest from the kitchen
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Plus, I’ll send new recipes and the occasional update your way. Unsubscribe anytime.
