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Almond Zucchini Bread

Almond Zucchini Bread

A tender, protein‑rich loaf combining almond flour, grated zucchini, and warming spices—perfect for breakfast, snacks, or brunch.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 10 slices
Course: Baked Good, Quick Bread
Cuisine: American
Calories: 210
Ingredients Method Notes

Ingredients
  

  • 2 cups almond flour
  • 1 cup whole wheat flour or gluten‑free blend
  • 1½ tsp baking powder
  • ½ tsp baking soda
  • 1 tsp ground cinnamon
  • ¼ tsp ground nutmeg
  • ½ tsp salt
  • 2 large eggs or flax eggs for vegan
  • ½ cup packed brown sugar
  • ⅓ cup melted coconut oil
  • ¼ cup plain Greek yogurt or dairy‑free
  • 1 tsp almond extract
  • 1 tsp vanilla extract
  • 1½ cups grated zucchini pat dry if very moist

Method
 

  1. Preheat oven to 350°F (175°C). Line and grease a 9×5‑inch loaf pan.
  2. Whisk dry ingredients in a large bowl.
  3. Whisk wet ingredients and zucchini in a separate bowl.
  4. Fold wet mixture into dry until just combined.
  5. Pour batter into pan and smooth top.
  6. Bake 45–55 minutes, tenting with foil if browning too quickly.
  7. Cool in pan 10 minutes; transfer to rack and cool 20 minutes before slicing.

Notes

Store cooled bread wrapped at room temperature up to 3 days, or freeze slices up to 1 month.
For extra moisture, brush loaf with simple syrup (1:1 sugar to water) while warm.
Nuts, chocolate chips, or dried fruit make great mix‑ins—fold in at the end.
If using very moist zucchini, squeeze out excess liquid to prevent a soggy loaf.