Print

Almond Flour Zucchini Bread with Cranberries and Walnuts

Yes, trust me when I tell you that adding zucchini to bread really is delicious and it's a great way to make large amounts of garden or farm fresh zucchini disappear. Replacing all-purpose flour with finely ground almond flour produced a hearty, flavorful and healthy grain-free, gluten-free bread.
Course Breakfast
Cuisine American
Keyword gluten free, paleo, zucchini bread
Servings 1 loaf
Author The Cowgirl Gourmet adapted this recipe from Against All Grain

Ingredients

Wet ingredients:

  • 3 pastured eggs beaten
  • 1/4 cup honey
  • 1 ripe banana
  • 1 cup shredded unpeeled zucchini

Dry ingredients:

  • 1 1/2 cups blanched almond flour I use almond meal and then puree it in the food processor some so it becomes very fine
  • 2 teaspoons cinnamon heaping (I love cinnamon!)
  • 1 teaspoon baking soda
  • 1/2 teaspoon Kosher salt
  • 1/2 teaspoon freshly grated nutmeg

Instructions

  1. Preheat oven to 350 degrees.

  2. Place the wet ingredients--eggs, honey and banana--in a food processor (or stand mixer) and puree for 1-2 minutes until frothy and fully combined. Add the zucchini and blend just until incorporated.


  3. Slowly add the dry ingredients and blend again until the flour mixture is completely mixed in. Pour the batter into 2 mini or 1 regular prepared loaf pans (sprayed with cooking spray and lined with parchment paper). [Note that the parchment paper should be positioned the long way to prevent any sticking.]

  4. Bake 2 mini loaf pans for 30-35 minutes, bake 1 regular loaf pan 40-45 minutes or until a toothpick comes out clean.

  5. Let cool in the pan and carefully use a knife to separate the bread from the pan before flipping the pan onto a plate. Remove the pan and let bread rest until cool.

    Slice and serve with butter, cream cheese or jam.