Name: Almond Flour Lemon Zucchini Bread
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Cuisine: American
Ingredients: 2 cups almond flour; 1 medium zucchini, grated (about 1 1/2 cups); 2 large eggs; 1/4 cup honey or maple syrup; 1/4 cup coconut oil, melted; 1 teaspoon vanilla extract; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 1 teaspoon ground cinnamon; 1 tablespoon lemon zest; 1/4 cup lemon juice; 1/4 cup chopped almonds (optional)

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Almond Flour Lemon Zucchini Bread is a healthy, moist, and nutty breakfast option that packs a punch of bright lemon flavor. This delicious, gut-health-friendly treat combines the goodness of almond flour, zucchini, and a touch of sweetness from honey or maple syrup. Whether you're looking for a nutritious snack or a flavorful breakfast, this zucchini bread is a perfect choice to start your day.

Almond Flour Lemon Zucchini Bread

Ingredients

2 cups almond flour

1 medium zucchini, grated (about 1 ½ cups)

2 large eggs

¼ cup honey or maple syrup

¼ cup coconut oil, melted

1 teaspoon vanilla extract

1 teaspoon baking powder

½ teaspoon baking soda

¼ teaspoon salt

1 teaspoon ground cinnamon

1 tablespoon lemon zest

¼ cup lemon juice

¼ cup chopped almonds (optional)

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat your oven to 350°F (175°C). Grease a loaf pan or line it with parchment paper.

In a large bowl, combine the almond flour, baking powder, baking soda, salt, and cinnamon.

In a separate bowl, whisk together the eggs, honey (or maple syrup), melted coconut oil, vanilla extract, lemon zest, and lemon juice.

Add the grated zucchini to the wet ingredients and stir until well combined.

Pour the wet ingredients into the dry ingredients and mix until just combined. If using, fold in the chopped almonds.

Pour the batter into the prepared loaf pan and smooth the top.

Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.

Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Servings and Timing

Servings: 12 slices

Prep Time: 15 minutes

Cooking Time: 55 minutes

Total Time: 1 hour 10 minutes

Variations

If you're looking to switch things up, here are a few variations I love:

Add nuts: I sometimes fold in walnuts or pecans for an added crunch.

Make it sweeter: If you prefer a sweeter bread, you can increase the amount of honey or maple syrup to ⅓ cup.

Add dried fruit: For an extra burst of flavor, try adding some dried cranberries or raisins to the batter.

Storage/Reheating

I usually store any leftover bread in an airtight container at room temperature for up to 3 days. If I want to keep it fresh for longer, I freeze individual slices in a freezer-safe bag for up to 3 months. To reheat, I simply place a slice in the microwave for 10-15 seconds or warm it in the oven at 350°F for a few minutes. It tastes just as fresh!

FAQs

Can I use regular flour instead of almond flour?

I wouldn’t recommend using regular flour, as this recipe is designed specifically for almond flour, which gives it a unique texture and flavor. If you're looking for a flour alternative, you could try coconut flour, but keep in mind the recipe may need adjustments.

Can I use a different oil instead of coconut oil?

Yes, you can substitute the coconut oil with other oils, such as olive oil or avocado oil, depending on your preference. Just make sure to melt them before adding to the wet ingredients.

How do I know when the bread is done?

I always insert a toothpick into the center of the bread, and if it comes out clean, the bread is done. If there’s batter on the toothpick, I let it bake for a few more minutes.

Is this recipe paleo-friendly?

Yes, this Almond Flour Lemon Zucchini Bread is paleo-friendly because it’s made without grains or refined sugar. The only sweetener used is honey or maple syrup, both of which are acceptable in a paleo diet.

Can I make this recipe without eggs?

If you follow a vegan or egg-free diet, you can try using a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) for each egg. While the texture might be slightly different, it should work well as an alternative.

Conclusion

This Almond Flour Lemon Zucchini Bread is a fantastic choice for a healthy, delicious, and satisfying treat. It’s easy to make, loaded with wholesome ingredients, and bursting with the bright flavors of lemon and zucchini. Whether I’m enjoying it for breakfast or as a snack, it’s always a hit. Plus, with its gluten-free, low-carb, and dairy-free benefits, it caters to a wide range of dietary preferences. I hope you enjoy making this bread as much as I do!

Recipe:

Almond Flour Lemon Zucchini Bread

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Author: Cheryl
Total Time: 1 hour 10 minutes
Yield: 12 slices
Diet: Gluten Free

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Description

Almond Flour Lemon Zucchini Bread is a healthy, moist, and nutty breakfast option with bright lemon flavor, combining almond flour, zucchini, and a touch of sweetness from honey or maple syrup.

Instructions

Preheat your oven to 350°F (175°C). Grease a loaf pan or line it with parchment paper.
In a large bowl, combine the almond flour, baking powder, baking soda, salt, and cinnamon.
In a separate bowl, whisk together the eggs, honey (or maple syrup), melted coconut oil, vanilla extract, lemon zest, and lemon juice.
Add the grated zucchini to the wet ingredients and stir until well combined.
Pour the wet ingredients into the dry ingredients and mix until just combined. If using, fold in the chopped almonds.
Pour the batter into the prepared loaf pan and smooth the top.
Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.