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    Home » Breakfast and Brunch Recipes

    Almond Flour Zucchini Bread

    Published: Jul 29, 2020 · Modified: Aug 15, 2023 by Jennifer Brown · This post may contain affiliate links · 8 Comments

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    Almond Flour Zucchini Bread recipe is a simple quick bread that's perfect for breakfast or snack time! This healthy zucchini bread recipe is incredibly moist and it follows the Paleo and specific carbohydrate diet (SCD). It's also gluten free, grain free, dairy free, soy free, and refined sugar free!

    A loaf of SCD zucchini bread on a cutting board with three cut slices.

    My family and I love, love, love this cake-like bread recipe!

    It's super moist thanks to the zucchini, smells AMAZING, and you get a little serving of veggies!

    It's also a great way to use up a surplus of zucchini from your garden.

    The bread also freezes beautifully!

    Almond Flour Zucchini Bread Ingredients

    All of the ingredients for the bread on a white table.

    Almond Flour - Be sure to use blanched finely ground almond flour for the best texture.

    Honey - This bread isn't very sweet at all. This is done purposely so that the bread can be topped with your choice of jam, butter, drizzled honey, etc. If you prefer a sweeter quick bread, then you can increase the honey to ½ cup.

    Zucchini - Yellow squash or a combination of zucchini and yellow squash can be used.

    A cooling almond flour zucchini bread in the loaf pan sitting on top of a blue and white striped towel.

    Tips for the best zucchini bread!

    • Squeeze out the liquid! Once the zucchini is shredded make sure to squeeze out as much of the liquid as possible. This will prevent the zucchini bread from being mushy.
    Squeezing the liquid out of the zucchini into a glass bowl.
    • When mixing the batter, it will be very thick. This is normal, so don't freak out and add extra liquid. While the bread is baking, the zucchini will add all the extra moisture needed.
    Using a gray spatula to mix the bread batter.
    • To prevent the bread from crumbling or falling apart, allow to cool completely before slicing.

    Add-ins!

    We like this bread a bit on the simpler side but you can certainly jazz it up with some of these yummy additions!

    • chopped nuts
    • chocolate chips (do not use if following SCD)
    • pumpkin pie spice
    Two slices of Paleo zucchini bread on a white plate with the rest of the loaf in the background.

    Here are more yummy zucchini recipes to enjoy!

    • Crustless Zucchini Quiche
    • Zucchini Cannelloni with Butternut Squash Filling
    • Zucchini Pizza Crust
    • 10 Vegetable Soup
    • Savory Summer Squash Waffles

    If you made this recipe, be sure to leave a comment and star rating below! This is the best way you can help support me and my blog!

    Follow me on facebook and instagram . Tag @thehealthierbite and #thehealthierbite so I can see your yummy creations!

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    NOTE: If following the SCD diet, I suggest contacting the company to verify ingredients before using any prepackaged products.

    NOTE: If following the SCD diet, I suggest contacting the company to verify ingredients before using any prepackaged products.

    Recipe

    Slices of zucchini bread on a cutting board.

    Almond Flour Zucchini Bread

    by: Jennifer Brown
    Almond flour zucchini bread recipe is a simple quick bread that's perfect for breakfast or snack time! This healthy zucchini bread recipe is incredibly moist and follows the Paleo and specific carbohydrate diet (SCD). It's also gluten free, grain free, dairy free, soy free, and refined sugar free!
    5 from 3 votes
    Print Recipe Pin Recipe Save Recipe Saved!
    Prep Time 20 minutes mins
    Cook Time 1 hour hr
    Course Breakfast, Snack
    Cuisine American
    Servings 10 servings
    Calories 283 kcal

    Ingredients
      

    • 3 cups blanched finely ground almond flour
    • 1 teaspoon salt
    • 1 teaspoon baking soda
    • ¼ teaspoon ground nutmeg
    • 1 Tablespoon ground cinnamon
    • 3 large eggs
    • ⅓ cup honey
    • 2 Tablespoons olive oil (plus more for greasing pan)
    • 1 Tablespoon vanilla extract
    • ¼ teaspoon fresh lemon juice
    • 2 medium to large zucchini

    Instructions
     

    • Preheat oven to 325F. Grease a 10 inch loaf pan and line the bottom with parchment paper.
    • Shred the zucchini onto a thin tea or kitchen towel. Allow to rest for 10 minutes before wrapping the zucchini in the towel and squeezing out as much of the liquid as possible. Now measure out 2 cups of packed zucchini for the bread.
    • In a large bowl whisk together the almond flour, salt, baking soda, cinnamon, and nutmeg.
    • In a separate bowl whisk the eggs, honey, olive oil, vanilla extract, and lemon juice. Add to the dry ingredients and mix until well combined.
      Note: The batter will be very thick and you will probably need to use a spatula to combine the wet and dry ingredients.
    • Add the 2 cups of shredded zucchini to the batter and mix until evenly distributed. Spread the batter into the prepared loaf pan and give the pan a few taps on the counter to get rid of any air bubbles.
    • Bake in the center rack for 55 to 65 minutes until a toothpick inserted into the center of the bread comes out clean. Cool for 10 minutes before turning the bread out of the pan and allowing to cool completely on a baking rack.
    • Store in an airtight container on the counter for 24 hours or in the refrigerator for 3 to 5 days.

    Notes

    • The bread is purposely not very sweet. If you prefer a slightly sweeter bread then increase the honey to ½ cup. (I prefer to top the bread with jam, honey, butter, etc.)
    • If you weren't able to squeeze out a lot of the liquid from the zucchini, your baking time might be longer than 60 minutes. If you notice the top of the bread getting too brown, simply tent with foil and continue baking until a toothpick inserted into the center of the bread comes out clean. 
    • The bread can be tightly wrapped with freezer paper and placed in an airtight container or plastic bag and stored in the freezer for up to 3 months. 
     
    The nutritional values calculated in this recipe is just an estimate. The photos and content above are copyright protected. Please do not use my photos. Please do not copy this recipe and share it on your own website or social media channels. If you wish to tell people about this recipe, you can provide a link back to my blog rather than copying the recipe. Thank you! XO, Jen

    Nutrition

    Calories: 283kcal | Carbohydrates: 19g | Protein: 10g | Fat: 21g | Saturated Fat: 2g | Cholesterol: 56mg | Sodium: 367mg | Potassium: 129mg | Fiber: 4g | Sugar: 12g | Vitamin A: 159IU | Vitamin C: 7mg | Calcium: 93mg | Iron: 2mg
    Keyword almond flour zucchini bread, almond flour zucchini bread recipe
    Did you make this recipe?Let me know how it was by leaving a comment and star rating below!

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    Reader Interactions

    Comments

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    1. suneetha

      September 15, 2022 at 8:08 pm

      thank you for the recipe.

      Reply
      • Jennifer Brown

        September 16, 2022 at 3:30 pm

        No problem, I hope you enjoyed it.

        Reply
    2. Sandra

      June 24, 2022 at 8:55 am

      Delicious!
      I used 1/2 tsp of salt to help the zucchini liquid drain and added the other 1/2 tsp of salt to the flour mixture. Also added 1 tsp of Pumpkin Spice. Thanks for a great recipe!

      Reply
      • Jennifer Brown

        July 15, 2022 at 8:37 am

        I love the addition of pumpkin spice! Happy to hear you enjoyed the bread!

        Reply
    3. Lara Randall

      March 26, 2022 at 5:31 pm

      Another winner! Thanks Jenn!

      Reply
      • Jennifer Brown

        March 28, 2022 at 2:41 pm

        Glad you liked it Lara!

        Reply
    4. Tatyana

      August 06, 2020 at 10:14 am

      I am new to SCD diet and wondering what you think about heating honey. I've known for a long time that honey becomes pretty much poisonous when heated.

      Reply
      • Jennifer

        August 20, 2020 at 8:07 am

        That's so interesting! I'd never heard of that before so I did some research and the only study I could find talked about a compound called HMF, which is found in honey as well as other foods. Apparently HMFs are responsible for honey's anti-microbial and anti-allergen properties, but when heated or stored for long periods of time, HMFs in honey, along with most foods that contain monosaccharides (dates, baked goods, milk, coffee, juice, vinegar, along with many more), can break down into another compound (SMF) that can be bad in large amounts. What I took away from the study was that moderation of any food is important and an individual's body mass helps determine what their honey consumption should be. I've linked to the study below! I would love for you to share a link to the study/studies you've found about honey being poisonous when heated, I'd really like to learn more!

        https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5884753/

        Reply

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