Zucchini & Walnut Bread
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.
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).
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.
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.
Here are a few more sweet bread recipes you might enjoy:
- Almond Butter Banana Bread with a Jam Swirl
- Ginger Spiced Banana Bread
- Spiced Pumpkin Bread
- The Best Paleo Banana Bread
- Banana Bread Mug Cake
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
Ingredients
- 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
Instructions
- 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.
Hi Carmen, do you have any suggestions for alternatives to the walnuts? This sounds like a nice “cake” for an afternoon tea!
Hi Jess, if you are not on the SCD diet then chocolate chips are always a great option. Otherwise I would add raisins or dried cranberries. Let me know what you end up using and how it turns out!
Could you use carrot in place of the Zucchini
Thats a great idea! Yes you could definitely substitute the zucchini for carrot or also do half and half zucchini and carrot. I hope you enjoy!
Do you have the nutritional info on this recipe?
Do you add the honey with eggs?
Apologies Kim, yes you do. I have updated the recipe to include that info.
My batter I like a crumb, very dry
Thats odd, what happened when you baked it, did it turn out ok?
Hey Carm! I made this and added a banana because I have a very sweet tooth. First time baking with almond flour and it turned out great.
Hi Katie!! Thank you so much for the positive feedback, I love hearing stuff like this! I think you might need to make my Banana bread next, its a bit sweeter and packed with bananas. I think it would be something you would love!
I made this today. It’s lovely. Thanks for sharing the recipe
I’m so happy you enjoyed it!!
Question: My batter is really dry not like batter at all. Not sure why? I haven’t cooked it yet.
Hi. Are you meant to squeeze the liquid out of the zucchini before adding it to the mix? I made this today. It is delicious, but it took about double the time to cook, and I am wondering if it is because I did not squeeze the moisture out of the zucchini (I did not do so as it does not say to). Thanks so much.
What can be substituted for the honey? I cannot eat honey.
Thank you!
I made this tonight, but instead of honey, I used golden monk fruit. It turned out great. Thank you for all of your recipes. Your my go to girl. I have Hashimoto’s so I do not eat grains, sugar, or any dairy that isn’t raw. Your recipes always turn out amazing and are simple to make. Thank you.