Almond Flour Zucchini Bread


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Almond Flour Zucchini Bread

Serves: 2 mini loaves


1 and 1/2 cup blanched almond flour, (I use super-fine)

2 teaspoons cinnamon

1 teaspoon baking soda

1/2 teaspoon salt

1/2 teaspoon nutmeg

3 eggs, beaten

1/4 cup honey

1 ripe banana

1 cup shredded, unpeeled zucchini


1. Preheat oven to 350 degrees.

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.

4. Add the zucchini and beat again just enough to incorporate.

5. Slowly add the dry ingredients with the mixer running, until all of the flour mixture has been incorporated.

6. Spoon the batter into 2 mini loaf pans. You can also use this batter to make muffins.

7. Bake for 30-35 minutes until the middle is set and a toothpick comes out clean.

Note: I make this recipe into muffins and freeze for later. They are good warmed up in an air fryer.

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