Zucchini Bread!

Hello Everyone! Here’s another delicious recipe – Zucchini Bread! It’s made with almond flour, which makes it very light and moist! Almond flour is a really high protein, high fiber flour, so it’s not only delicious, it’s extremely healthy too! It’s a really great substitute for regular flour, for those who are gluten-free (which I used to be, but I’m not anymore) because it’s a lot easier to work with that all of the other flour mixtures you have to deal with when you’re avoiding gluten. I highly suggest trying it out! It’s sometimes hard to find in stores, so if you’re interested in using it, I get mine from here.

Here are the Goods 🙂

Almond Flour Zucchini Bread



1 1/2 cups almond flour
1/2 tsp baking soda
spices to taste – i used:
1 1/2 tsp ground cinnamon
1 tsp ground ginger
1/2 tsp nutmeg
2 cups shredded zucchini
1/2 tsp salt
1 egg
1/2 cup sweetener (honey, agave, brown sugar) I used light brown sugar
1/3 cup unsweetened applesauce
1 tsp lemon juice
1 tsp vanilla extract
about 1/4 cup water: more or less depending on moistness of batter – add in slowly
other optional add-ins: dried fruits, nuts, coconut… whatever you’re in the mood for! (I added in about 1/3 cup dried fruit mix of raisins, cranberries, and cherries)


Pre heat oven to 350 degrees F
Spray a bread pan with non-stick cooking spray, set aside.
In a large mixing bowl combine almond flour, baking soda, spices, and salt. To that, add the egg, sweetener (again, I used brown sugar), applesauce, lemon juice, and vanilla, and mix until combined. Then, add in zucchini and any other additional ingredients you’d like (dried fruits, nuts, etc.) Now, slowly add in the water depending on how dry your mix is. If your mix is already very moist, you can omit. I probably added about 2 tbsp.
Pour mixture into prepared pan, and bake for about 45 min, or until toothpick inserted into center comes out clean.

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