Almond Flour Zucchini Bread



A friend of mine sent me this recipe, that came originally from Danielle Walker on  It’s great option when you are hoping for something sweet and bread-like, but you don’t want to use wheat flour or refined sugar.

SERVES: 2 mini loaves, or you can also try the batter in a muffin pan

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


  1. Preheat oven to 350 degrees Farenheit.
  2. Combine the dry ingredients in a small bowl.
  3. Place the wet ingredients in the bowl of a stand mixer, then beat on medium for 1-2 minutes until frothy and fully combined. Add the zucchini and beat again just enough to incorporate.
  4. Slowly add the dry ingredients with the mixer running, until all of the flour mixture has been incorporated.
  5. Spoon the batter into 2 mini loaf pans or into a muffin pan.
  6. Bake for 30-35 minutes until the middle is set and a toothpick comes out clean.

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