Zucchini & Walnut Loaf
My Mom used to make the best Zucchini Bread when I was growing up. I remember it wasn’t nearly as common a thing back then, and at school kids and teachers alike would give me a look of disgust when I told them what I had brought for my morning snack.

Zucchini & Walnut Loaf

Well 20 years later it seems SA is now the one giving me that same look when I told him about this recipe… but then he tasted it. While grocery shopping last week, I saw a deal on zucchini and may have taken things a little too far (this will become very evident with the number of zucchini recipes I post in the coming week).

Zucchini & Walnut Loaf

This bread is very quick and easy to make, it takes just 5 minutes of preparation time and an hour in the oven. It’s incredibly moist and can last up to 6 months in the freezer.

Zucchini & Walnut Loaf

I enjoy eating it straight from the oven, or for breakfast toasted and topped with jam. To ease kids into the idea of zucchini bread try adding a handful of chocolate chips into the first few batches.

Zucchini & Walnut Loaf

Here are a few more sweet bread recipes you might enjoy: 

If you make this recipe let me know in the comment section below, I would love to hear what you think or take a photo and tag me (@everylastbite_) on Instagram, I love seeing your photos!

Zucchini & Walnut Bread

Every Last Bite
4.50 from 2 votes
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Diets Dairy Free, Grain/Gluten Free, Paleo, Specific Carbohydrate Diet Legal
Servings 1 loaf


  • 2 cups almond flour
  • 3/4 tsp baking soda
  • 1 tsp ginger
  • 1/2 tsp nutmeg
  • 1 tbsp cinnamon
  • pinch of salt
  • 2 eggs
  • 1/4 cup honey
  • 2 tbsp coconut oil
  • 2 cups of grated zucchini well packed should be approx. 2 zucchini
  • 1/2 cup walnuts chopped


  • Set the oven to 175 degrees Celsius (350 degrees Fahrenheit)
  • Line a 9 x 5 inch loaf tin with parchment paper, this will make removing it after baking much easier
  • In a mixing bowl combine the almond flour, baking soda, salt and spices. Once well combined add in the eggs, honey and coconut oil and mix. 
  • Finally stir in the chopped walnuts and shredded zucchini. 
  • Pour the batter into the loaf tin and put in the oven for 45 minutes I usually cover the bread with tin foil to ensure that it doesn't brown too quickly on top
  • The bread is done when a toothpick inserted in the middle comes out clean. Allow to cool slightly before removing from the pan and slicing. 
Tried this recipe?Leave a comment below and let us know how it was!