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Zucchini Almond Bread

featured in Bready Or Not Here I Crumb With Mouth-Watering Recipes

This zucchini almond bread is a perfect healthy breakfast or snack option that combines the subtle sweetness of zucchini with the nuttiness of almond flour.

97% would make again
Zucchini Almond Bread

Ingredients

for 6 slices

Bread

  • 8 oz crushed pineapple (225 g), 1 can, with juice
  • 3 eggs
  • 1 cup vegetable oil (240 mL), or oil of your choice
  • 1 cup sugar (200 g)
  • 1 cup brown sugar (220 g)
  • 2 cups zucchini (300 g), grated
  • 3 teaspoons vanilla
  • 3 cups flour (375 g)
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 3 teaspoons cinnamon
  • ½ teaspoon nutmeg
  • 1 cup chopped almond (100 g)
  • thinly sliced almond, for topping

Glaze

  • ¼ tablespoon vanilla
  • ½ cup powdered sugar (80 g)
  • 1 tablespoon milk

Nutrition Info

  • Calories 1109
  • Fat 59g
  • Carbs 128g
  • Fiber 7g
  • Sugar 66g
  • Protein 20g

Estimated values based on one serving size.

Preparation

  1. Mix all of the dry ingredients (flour, salt, baking soda, cinnamon, nutmeg, chopped almonds) in a bowl, and set aside.
  2. Preheated oven at 350ºF (175ºC).
  3. In a new bowl, combine pineapple, eggs, vegetable oil, sugar, brown sugar, zucchini, and vanilla, and mix well.
  4. Pour the dry ingredients gradually into the wet ingredients bowl, and mix them until smooth.
  5. Spray your baking pan and pour in the mixture, top with sliced almonds.
  6. Bake for 60 minutes (times may vary depending on oven), and check for doneness with a toothpick.
  7. While baking, mix your glaze ingredients together until smooth.
  8. Let the bread cool down, drizzle with the glaze!
  9. Enjoy!
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Zucchini Almond Bread