Go Back
Slice of moist almond flour zucchini bread on a wooden cutting board.

Almond Flour Zucchini Bread

A delightful and simple recipe for Almond Flour Zucchini Bread that sneaks in healthy veggies while remaining delicious and kid-approved.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 8 servings
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 180
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 based on preference
  • 1 cup grated zucchini Freshly grated for moisture
  • 1 teaspoon vanilla extract
Optional Ingredients
  • 1/2 cup chopped nuts Optional, can use walnuts or pecans

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease a loaf pan.
  2. In a bowl, whisk together the almond flour, baking soda, salt, and cinnamon.
  3. In another bowl, beat the eggs and mix with the honey (or maple syrup), grated zucchini, and vanilla extract.
  4. Combine the wet and dry ingredients until just mixed. (Don’t overdo it!)
  5. Fold in the nuts if using.
  6. Pour the batter into the prepared pan and smooth the top.
Baking
  1. Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean.
  2. Let it cool in the pan for a few minutes before transferring it to a wire rack to cool completely.

Notes

Serve warm with honey or cream cheese. Store in the fridge for about 5-7 days or freeze for up to 3 months.