My Mom used to make the best Zucchini Bread when I was growing up. I remember it wasn’t nearly as common a thing back then, and at school kids and teachers alike would give me a look of disgust when I told them what I had brought for my morning snack.
Well 20 years later it seems SA is now the one giving me that same look when I told him about this recipe… but then he tasted it. While grocery shopping last week, I saw a deal on zucchini and may have taken things a little too far (this will become very evident with the number of zucchini recipes I post in the coming week).
This bread is very quick and easy to make, it takes just 5 minutes of preparation time and an hour in the oven. It’s incredibly moist and can last up to 6 months in the freezer.
I enjoy eating it straight from the oven, or for breakfast toasted and topped with jam. To ease kids into the idea of zucchini bread try adding a handful of chocolate chips into the first few batches.
Here are a few more sweet bread recipes you might enjoy:
- Almond Butter Banana Bread with a Jam Swirl
- Ginger Spiced Banana Bread
- Spiced Pumpkin Bread
- The Best Paleo Banana Bread
- Banana Bread Mug Cake
If you make this recipe let me know in the comment section below, I would love to hear what you think or take a photo and tag me (@everylastbite_) on Instagram, I love seeing your photos!
Ingredients
- 2 cups almond flour
- 3/4 tsp baking soda
- 1 tsp ginger
- 1/2 tsp nutmeg
- 1 tbsp cinnamon
- pinch of salt
- 2 eggs
- 1/4 cup honey
- 2 tbsp coconut oil
- 2 cups of grated zucchini well packed should be approx. 2 zucchini
- 1/2 cup walnuts chopped
Instructions
- Set the oven to 175 degrees Celsius (350 degrees Fahrenheit)
- Line a 9 x 5 inch loaf tin with parchment paper, this will make removing it after baking much easier
- In a mixing bowl combine the almond flour, baking soda, salt and spices. Once well combined add in the eggs, honey and coconut oil and mix.
- Finally stir in the chopped walnuts and shredded zucchini.
- Pour the batter into the loaf tin and put in the oven for 45 minutes I usually cover the bread with tin foil to ensure that it doesn't brown too quickly on top
- The bread is done when a toothpick inserted in the middle comes out clean. Allow to cool slightly before removing from the pan and slicing.
Tried This Recipe?
Leave a comment below and let us know how it was!
What can be substituted for the honey? I cannot eat honey.
Thank you!
Hi. Are you meant to squeeze the liquid out of the zucchini before adding it to the mix? I made this today. It is delicious, but it took about double the time to cook, and I am wondering if it is because I did not squeeze the moisture out of the zucchini (I did not do so as it does not say to). Thanks so much.
Question: My batter is really dry not like batter at all. Not sure why? I haven’t cooked it yet.
I made this today. It’s lovely. Thanks for sharing the recipe
I’m so happy you enjoyed it!!
Hey Carm! I made this and added a banana because I have a very sweet tooth. First time baking with almond flour and it turned out great.
Hi Katie!! Thank you so much for the positive feedback, I love hearing stuff like this! I think you might need to make my Banana bread next, its a bit sweeter and packed with bananas. I think it would be something you would love!
My batter I like a crumb, very dry
Thats odd, what happened when you baked it, did it turn out ok?
Do you add the honey with eggs?
Apologies Kim, yes you do. I have updated the recipe to include that info.
Do you have the nutritional info on this recipe?
Could you use carrot in place of the Zucchini
Thats a great idea! Yes you could definitely substitute the zucchini for carrot or also do half and half zucchini and carrot. I hope you enjoy!
Hi Carmen, do you have any suggestions for alternatives to the walnuts? This sounds like a nice “cake” for an afternoon tea!
Hi Jess, if you are not on the SCD diet then chocolate chips are always a great option. Otherwise I would add raisins or dried cranberries. Let me know what you end up using and how it turns out!