Looking for a wholesome almond flour zucchini bread? A zucchini bread that you don’t feel guilty about and actually enjoy the taste. You’re going to love this almond flour zucchini bread as it gets its sweetness from ripe bananas. And it is easy to make, requiring just one bowl.
Prep Time 10minutes
Cook Time 35minutes
Total Time 45minutes
3tablespoonhoney or maple syrup
1cupgrated zucchinisqueeze out excess water and then measure to 1 cup
1 1/2teaspoonbaking soda
Preheat the oven to 350 F / 175 C and line a 8x4 loaf pan with parchment paper.
In a mixing bowl, mash the ripe bananas with a fork. Add in the egg, honey, and coconut oil. Mix together and give it a stir.
Add in grated zucchini. Give it a stir.
Add in the almond flour and mix until just combined. Sprinkle in the cinnamon, nutmeg, baking soda, and salt. Stir again to ensure ingredients are well dispersed.
Pour into the lined loaf pan.
Bake for about 35-40 minutes. You can check by inserting a toothpick into the bread. If it is done, the toothpick will come out clean. When the bread is done, it should feel firm and be golden brown on top.
Let the bread cool before cutting.
It is important the bananas are ripe, so that they give this bread a natural sweetness.You don’t want to substitute 1:1 the almond flour for all purpose flour. Almond flour binds differently than all purpose flour. Just to be certain I tried this same recipe with all purpose flour and the zucchini bread didn’t have the same flavor.