Zucchini Almond Loaf

Edith Kehoe


Nice twist on zucchini bread, with a really delicate flavour. My colleagues know there will be lots of this when the summer rolls around.

★★★★★ 1 vote
30 Min
1 Hr


3 c
all purpose flour
3 c
zucchini, grated
1 c
almond meal
2 tsp
baking soda
1 tsp
baking powder
eggs, large
1 c
oil, vegetable or canola
1 tsp
almond extract
1 tsp
pure vanilla extract
1 c
granulated sugar


1Preheat oven to 325 degrees. Line 2 loaf pans with parchment paper or grease and flour. Set aside.
2Sift flour, baking powder and baking soda. Add almond meal (or grind almonds in food processor to make fine meal). Stir into flour mixture.
3In a large bowl, beat eggs with sugar. Add oil. Beat until thick and smooth. Add vanilla and almond extract. (Too much almond extract can be bitter, so watch about adding extra.)
4Add dry ingredients to egg mixture. With a spoon, mix gently to combine until no flour streaks are showing. Do not over-work. Fold in zucchini.
5Spoon batter into prepared pans.
6Bake for 50 - 60 minutes. Time will vary depending on oven. Test for doneness with a toothpick inserted in centre. Cool in pan 10 minutes then allow to cool on a rack.
7If you like, you can top these loaves with a simple glaze made with icing sugar, a drop or two of almond extract, and a bit of water, but it's really great without too.

About Zucchini Almond Loaf

Main Ingredient: Flour
Regional Style: Canadian
Other Tags: Quick & Easy, For Kids, Healthy
Hashtags: #almonds, #zucchini