Almond Zucchini Bread

  • Servings : 2 mini loaves
  • Prep Time : 0m
  • Cook Time : 2m
  • Ready In : 0m


  • 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


Step 1

Preheat oven to 350 degrees and grease two mini bread loaf pans.

Step 2

Combine dry ingredients in a small bowl and set aside.

Step 3

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.

Step 4

Add zucchini and mix until combined. Pour dry ingredients into wet and mix until incorporated.

Step 5

Pour batter into loaf pans. Bake for 32-35 minutes until a toothpick comes out clean.

Step 6

Remove from oven and let cool for 5 minutes. Transfer bread out of loaf pan and cool on wire rack.

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Recipe Comments

Comments (18)

  1. posted by James on August 15, 2012

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

  2. posted by mmanika on August 15, 2012

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

  3. posted by Judy F on August 16, 2012

    Would coconut flour work?????

  4. posted by crossfitwoman2370 on August 16, 2012

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

  5. posted by Julie on August 16, 2012

    what could you substitute for the banana?

  6. posted by Sacha on August 17, 2012

    What is zucchini water?

  7. posted by Lady Grok on August 28, 2012

    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.

  8. posted by Ute on August 29, 2012

    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.

  9. posted by joesteph00 on August 31, 2012

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

  10. posted by Keri on September 2, 2012

    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.

  11. posted by cjshamehdi1 on September 7, 2012

    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!

  12. posted by Andrew on November 18, 2012

    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!

  13. posted by ltdani on December 10, 2012

    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.

  14. posted by Sue in CA on June 19, 2013

    We don’t use sugar, maple syrup, agave … I’ve replace with plain greek yogurt in some recipes and add some stevia glycerite … gonna try it here, hope it works, this sounds yummy and my garden is producing so much zucchini

  15. posted by JH6519 on August 14, 2013

    I substituted coconut flour, honey and I made muffins… They taste wonderful but stuck to my paper liners … Even after I greased with coconut oil :(

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