Almond Flour Zucchini Bread

This almond flour zucchini bread recipe is the right mix of savory and sweet, and the perfect way to sneak veggies into your kids (or adult husbands) diets!

Please note that this post does contain affiliate links, in which I will receive a small commission if you visit the links and make a purchase. The products listed here are products that I know and trust, and use myself! I only share products that I believe in, and feel comfortable suggesting to you.

You Can Put Zucchini in Bread?

This was a total crazy idea to me. I’ve obviously never had zucchini bread in my life.

I’m a huge fan of this little squash. It’s such a versatile little veggie that I use for morning smoothies, as a replacement for noodles or sliced up and roasted with other veggies. I guess it was just bound to happen that it was going to find its way into my bread right? and if they can put carrots in a cake and make it taste amazing, why not give this a shot.

I’ll admit I was nervous this wasn’t going to work, but after one bite I could not stop. This squash veggie gives the loaf just the right amount of moisture, and the almond flour gives it a nice slightly crunchy texture. This is the perfect pair with a morning matcha, or just as a anytime snack as I’ve been doing quite frequently since I first made this, really frequently. If you also want to add some extra protein, add in a scoop of the Vanilla Collagen Peptides from Vital Proteins to the mix!

Almond Flour Zucchini Bread

This almond flour zucchini bread recipe features minimal, but super nutritious ingredients. I am just not about that 100 ingredient, two hours to make life.

I used the almond flour from Bob’s Red Mill as the base for this recipe. It’s really fine and the perfect consistency for this recipe. Almond flour is perfect for baked goods, while almond meal is great for a gluten free alternative to bread crumbs. I also used the organic zucchini from Trader Joe’s. It comes in a package of 3 or 4 zucchini and is pretty inexpensive as well. For this paleo zucchini bread recipe I only needed one large squash.

The sweetener depends on your desired level of sweet. I personally love using date syrup to sweeten paleo desserts, but you can also use maple syrup or honey. Daye syrup is a popular low sugar alternative, just made from dates.

I also added some Pascha 100% Unsweetened Chocolate Chips on top, because chocolate. These chocolate chips don’t taste super rich because they are unsweetened, they are absolutely perfect for sugar free baking!

Another great way to use these paleo chocolate chips is in my paleo chocolate chip cookie recipe or for these homemade almond butter cups!

Paleo Zucchini Bread

• Author: Melissa
• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Total Time: 55 minutes
• Yield: 10 slices 1x
• Category: Breakfast
• Method: Bake
• Cuisine: American
• Diet: Gluten Free

Print Recipe

Pin Recipe

---

Description

This almond flour zucchini bread recipe is the right mix of savory and sweet, and the perfect way to sneak veggies into your kids (or adult husbands) diets!

---

Ingredients

Scale 1x2x3x

• 1 1/2 cups Bob’s Red Mill Almond Flour
• 1 cup grated zucchini
• 1/4 cup coconut nectar (or honey/date nectar)
• 1 large mashed banana
• 1 tbsp. cinnamon
• 1/4 tsp sea salt
• 3 eggs
• 1 tsp baking soda
• Handful Pascha Unsweetened Chocolate Chips

---

Instructions

1. Pre-heat the oven to 350 degrees.
2. In a large mixing bowl, whisk together the eggs. Add in the mashed banana and coconut nectar and, with a hand mixer, combine for 1-2 minutes until smooth.
3. Before adding in the zucchini, make sure to use a paper towel to soak up some of the moisture from the zucchini. Zucchini is a very water heavy veggie, while some moisture is great, you don’t want a soggy loaf. Add the zucchini in the mixing bowl and combine.
4. In a separate bowl, mix together the almond meal, baking soda, salt and cinnamon (and collagen if you choose to add it in).
5. Slowly add in the dry mixture to the large mixing bowl with the wet ingredients. Combine all of the ingredients.
6. Place some parchment paper inside of your bread pan (trust me it’s much easier to get out), and pour the mix into the bread pan. Add some of the chocolate chips on top, and place in the oven.
7. Bake for 30 to 35 minutes or until you can insert a toothpick and remove it clean. Let sit for 5 minutes and enjoy.

---

Notes

The bread will last for up to two days in the refrigerator in an air tight container.

---

Nutrition

• Serving Size: 1 slice
• Calories: 159
• Sugar: 7.9g
• Sodium: 206.5mg
• Fat: 4.9g
• Saturated Fat: 0.7g
• Unsaturated Fat: 0.9g
• Trans Fat: 0
• Carbohydrates: 13.1g
• Fiber: 1.5mg
• Protein: 4.6g
• Cholesterol: 55.8mg

Keywords: zuchinni bread, almond flour zuchinni bread