Zucchini Banana Bread (with almond meal)


I’m a little delayed on these posts, considering I made this a couple days ago…but c’est la vie.

This bread I made with almond meal because our big online batch of almond flour is currently being shipped. Make sure and grease the pan well because mine stuck to the bottom a little bit. It makes two small loaves.

Recipe Adapted from: http://www.runningtothekitchen.com/2012/08/almond-zucchini-bread-paleo/


  • 1½ cups almond flour/meal (I used meal)
  • 1½ teaspoons baking soda
  • ½ teaspoon salt
  • 1 teaspoon cinnamon
  • 1 cup grated zucchini, water squeezed out
  • 3 eggs
  • 2 tablespoons maple syrup
  • 1 tablespoon honey
  • 1 and 1/2 banana, mashed
  • 1 tablespoon coconut oil, melted


  1. Preheat oven to 350 degrees and grease two mini bread loaf pans.
  2. Combine dry ingredients in a small bowl and set aside.
  3. Combine wet ingredients besides zucchini in a stand mixer and beat on medium for about 2 minutes.
  4. Add zucchini and mix until combined.
  5. Pour dry ingredients into wet and mix until incorporated.
  6. Pour batter into loaf pans.
  7. Bake for about 33 minutes until a toothpick comes out clean.
  8. Remove from oven and let cool for 5 minutes.
  9. Transfer bread out of loaf pan and cool on wire rack.

These turned out deliciously moist with the perfect amount of natural sweetness! I am thinking about trying it in muffin version next!


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