Almond Zucchini Bread

Added on August 15th, 2012 by our friend

Cooking Steps

Preheat oven to 350 degrees and grease two mini bread loaf pans.
Combine dry ingredients in a small bowl and set aside.
Combine wet ingredients besides zucchini in a stand mixer and beat on medium for about 2 minutes. Alternatively, combine in a large bowl and whisk together vigorously.
Add zucchini and mix until combined.
Pour dry ingredients into wet and mix until incorporated.
Pour batter into loaf pans.
Bake for 32-35 minutes until a toothpick comes out clean.
Remove from oven and let cool for 5 minutes.
Transfer bread out of loaf pan and cool on wire rack.

Serves 2 mini loaves
45
This is a Recipe

Ingredients

  • 1 1/2 cups almond flour
  • 1 1/2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1 cup grated zucchini, water squeezed out
  • 3 eggs
  • 3 tablespoons maple syrup
  • 1 banana mashed
  • 1 tablespoon coconut oil melted
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15 Responses to “Almond Zucchini Bread”

  1. I didn’t see an ingredient list. Did I miss it?

    James, on August 15th, 2012

  2. James, do you see the ingredient list now ?
    the cook time is 35 min not 45 min and I got this from a site http://www.runningtothekitchen.com they may want recognition.
    Don’t know how to edit

    mmanika, on August 15th, 2012

  3. [...] blogs and sites on the web!Almond Zucchini Bread Fast Paleo / Posted on: August 15, 2012Fast Paleo – Preheat oven to 350 degrees and grease two mini bread loaf pans. Combine dry ingredients in [...]

    Almond Zucchini Bread | Paleo Digest, on August 15th, 2012

  4. [...] blogs and sites on the web!Almond Zucchini Bread Fast Paleo / Posted on: August 15, 2012Fast Paleo – Preheat oven to 350 degrees and grease two mini bread loaf pans. Combine dry ingredients in [...]

    Almond Zucchini Bread | Paleo Digest, on August 15th, 2012

  5. Would coconut flour work?????

    Judy F, on August 16th, 2012

  6. What could we substitute for the syrup? We use honey, would that work?

    crossfitwoman2370, on August 16th, 2012

  7. what could you substitute for the banana?

    Julie, on August 16th, 2012

  8. What is zucchini water?

    Sacha, on August 17th, 2012

  9. Zucchini is a very watery vegetable: my guess is they want you to put it into a tea towel once it is grated and squeeze out some of the excess moisture and discard it. You’d be surprised how much liquid comes out. It would definitely affect the texture of the bread to leave it in.

    Lady Grok, on August 28th, 2012
  10. Ute

    Sacha, it should say “zucchini, water squeezed out”. :) I made this yesterday and squeezed out quite a bit of water from the zucchini. The bread tastes delicious. And because my kids have a sweet tooth, I added some dark chocolate chips. Delightful.

    Ute, on August 29th, 2012

  11. This is very good an thanks for the chocolate chip idea. I was wondering how to make it just a little sweeter.

    joesteph00, on August 31st, 2012

  12. Forgot to squeeze the water out of the zuc’s. Still not too bad bad, very moist (obvi). Next time I want to use honey (the syrup i used wasnt sweet enough to taste it.

    Keri, on September 2nd, 2012

  13. I made this and used light agave nectar instead of maple syrup and put the mixture in muffin cups for 15 mins at 350 and they came out great! So delicious!

    cjshamehdi1, on September 7th, 2012

  14. Made this with 1/2 almond flour and 1/2 Bob’s Red Mill GF General Purpose flour. Also added 1/2 cup of mini chocolate chips and swapped honey for the maple syrup. Even with all the subs, this recipe held up perfectly and was delicious!

    Andrew, on November 18th, 2012

  15. I didn’t have any bananas so I cubed up two apples and softened them in a pan. Then I added them to the wet ingredients. It turned out delicious and very moist.

    ltdani, on December 10th, 2012

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