Zucchini Bread {almond flour}

5 from 4 votes

Zucchini Bread {almond flour}

Update on 8/21/2024: I now use silicone baking pans, and this brand is my current favorite.

For the loaf you see in the picture I used a Magic line pan, which is on the small size, so the loaf was bigger than the pan. But it can also fill a 5 inch x 8 inch pan as well. If you want to remove the entire loaf from the pan, I would line it with parchment paper, otherwise, grease or oil the loaf pan.

If you're finding this recipe a bit too moist, reduce the amount of grated zucchini to 1 cup, or place the zucchini in a towel and squeeze it to wring out the excess moisture.

Servings: servings

Calories: 311kcal

Ingredients

2 cups blanched almond flour
½ teaspoon salt
½ teaspoon baking soda
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon ground ginger
¼ cup olive oil
½ cup honey or maple syrup
2 large eggs
1 ½ cups grated zucchini (with green peel, not packed)

US Customary - Metric

Instructions

Preheat your oven to 350°F/190°C.
Grease your baking pan or line it with parchment paper.
Combine the almond flour, salt, baking soda, and spices and blend well.
Add the remaining ingredients and blend well.
Pour the batter into your baking pan, and bake for about 50 minutes, or until a toothpick inserted in the center of the bread comes out clean.
Cool and slice. Store covered at room temperature for a few days, or the refrigerator for a week or so. I haven't done so yet, but you can probably seal it and freeze it for a few months.

Nutrition