Go Back

Almond Flour Zucchini Bread

This Almond Flour Zucchini Bread is moist, sweet, and a wholesome twist on classic bread, perfect for the whole family.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 8 slices
Course: Breakfast, Snack
Cuisine: Healthy
Calories: 190
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups almond flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
Wet Ingredients
  • 3 large eggs
  • 1/4 cup honey or maple syrup Use maple syrup for a vegan option
  • 1 cup grated zucchini Make sure to squeeze out excess moisture
  • 1 teaspoon vanilla extract
Optional Add-ins
  • 1/2 cup chopped nuts Toast for extra flavor (optional)

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease a loaf pan.
  2. In a bowl, whisk together almond flour, baking soda, salt, and cinnamon.
  3. In another bowl, beat the eggs and mix with honey (or maple syrup), grated zucchini, and vanilla extract.
Combining Ingredients
  1. Combine wet and dry ingredients until just mixed. Fold in nuts if using.
Baking
  1. Pour batter into the prepared pan and smooth the top.
  2. Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean.
  3. Let it cool in the pan for a few minutes before transferring to a wire rack to cool completely.

Notes

Store in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for about a week or freeze for up to 3 months. Reheat for a fresh-baked experience.