Almond Flour Zucchini Bread
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Almond Flour Zucchini Bread

Submitted by: Miranda Zirnbauer

Prep Time: 10 Minutes

Cook Time: 35 Minutes

Servings: 6

Amazingly delicious and moist, nutty zucchini bread.


  • nutmeg, organic to taste
  • clove, ground, organic to taste
  • 1 1/2 c. almond flour, organic
  • 1 1/2 tsp. baking soda, pure
  • 1/2 tsp. sea salt, unrefined and pure
  • 1 tsp. cinnamon, ground, organic
  • 1 c. zucchini, fresh, organic
  • 3 egg, omega-3, cage-free, organic
  • 3 tbs. maple syrup, pure, organic
  • 1 banana, fresh, organic
  • 1 tbs. coconut oil, raw, extra-virgin, organic
  • ginger, ground, organic to taste


Preheat oven to 350ºF and grease two mini bread loaf pans or one regular loaf pan. Combine dry ingredients in a small bowl and set aside. Combine wet ingredients (besides grated zucchini) in a stand mixer and beat on medium for about 2 minutes. Alternatively, combine in a large bowl and whisk together vigorously. Add grated 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.