Almond Flour Zucchini Bread - Danielle Walker Print

Almond Flour Zucchini Bread

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  • 1 ½ cups blanched almond flour
  • 2 teaspoons cinnamon
  • ¾ teaspoon baking soda
  • ½ teaspoon salt
  • ½ teaspoon nutmeg
  • 3 eggs, beaten
  • ¼ cup honey
  • 1 ripe banana
  • 1 cup shredded, unpeeled zucchini


  1. Preheat oven to 350° Fahrenheit.
  2. Lightly grease an 8 ½-by-4 ½-inch loaf pan and place a piece of parchment on the bottom.
  3. Spread the grated zucchini out onto a clean towel. Let sit for 10 minutes. Piling the zucchini in the center, twist the towel around the zucchini to form a little ball. Squeeze over the sink, wringing out the excess moisture.
  4. Combine the dry ingredients in a small bowl.
  5. Place the eggs, honey, and banana in the bowl of a stand mixer, then beat on medium for 1 minute, until frothy and fully combined. Add the zucchini and beat again to incorporate, about 15 seconds. 
  6. With the mixer running, slowly add the dry ingredients until incorporated.
  7. Spoon the batter into your loaf pan. You can also use this batter to make muffins using a 12-cup muffin pan lined with paper cups (fill each 2/3 full). 
  8. Bake for 40 minutes until the middle is set and a toothpick comes out clean. Bake muffins for 30 to 35 minutes. 



Maple syrup instead of honey

Ground cardamom instead of nutmeg

Unsweetened applesauce instead of banana

Cashew flour or sunflower seed flour instead of almond flour