Almond Zucchini Bread
A tender, protein‑rich loaf combining almond flour, grated zucchini, and warming spices—perfect for breakfast, snacks, or brunch.
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
Instructions
- Preheat oven to 350°F (175°C). Line and grease a 9×5‑inch loaf pan.
- Whisk dry ingredients in a large bowl.
- Whisk wet ingredients and zucchini in a separate bowl.
- Fold wet mixture into dry until just combined.
- Pour batter into pan and smooth top.
- Bake 45–55 minutes, tenting with foil if browning too quickly.
- 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.