This zucchini bread recipe will convince even the pickiest eaters to eat their veggies! It's moist, lightly sweet, well-spiced, and totally delicious.
Six years of blogging and there is not ONE zucchini bread recipe on this site! I’m not sure how that happened, but we’re changing it today :). Let me tell you, I flipping love zucchini bread. While testing this recipe, I made about 6 loaves, and I’m still just as much in love with zucchini bread as I was when I started 🙂
I hope you have gardens full of zucchini (or at least 2 medium zucchini) and that you enjoy this recipe as much as Jack and I do!
Zucchini Bread Recipe Ingredients
Chocolate chips aside (an optional ingredient), this zucchini bread is full of healthy ingredients. Each loaf is packed with a cup of grated zucchini, and I use part almond flour in the batter, which adds protein and yields a super moist texture. To make this dairy-free, I sub in olive oil for butter, and I use my go-to almond milk. Oat milk would work well too!
The recipe pictured here uses eggs. I prefer this version because the loaf rises better, and it just makes for a light, cake-y texture. Don’t worry, there’s a vegan option below as well – the only difference is that the sans-egg recipe does not rise as much, making its texture more moist. I love both versions for different reasons!
Whether you make the vegan version or the egg version, you can enjoy this loaf for snack, breakfast, or even dessert and know that you’re (sort of) getting in a serving of green vegetables. 🙂
Zucchini Bread Recipe Variations
I love this bread with chocolate chips! If you’re a zucchini purist, you can leave them out, but in my opinion zucchini and chocolate work together like peanut butter and jelly. For a nuttier bread, you could top the loaves with chopped almonds or walnuts. If you’re a fan of dried fruit, you could stir 1/2 cup raisins or dried tart cherries into the batter.
Let me know what variations you try!
Bake until the tops of the loaves are golden brown. This recipe makes two loaves – share the extra loaf, freeze it for later, or devour both.
More Favorite Quick Breads and Muffins
If you love this zucchini bread recipe, try one of these yummy baked goods next:
- Chocolate Zucchini Bread
- Chocolate Zucchini Cake
- Healthy Banana Bread
- Pumpkin Bread
- Healthy Banana Muffins
- Chocolate Chip Muffins
- Blueberry Muffins
- Or any of these 25 Super Fun Baking Recipes!
Best Zucchini Bread
Ingredients
- 2 cups packed shredded zucchini, 2 medium
- 2 cups all-purpose flour
- 1 cup almond flour
- 4 teaspoons cinnamon
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon sea salt
- 4 large eggs, see note below for vegan option
- 1 cup cane sugar
- ½ cup extra-virgin olive oil
- ½ cup almond milk
- 2 teaspoons vanilla extract
- ½ cup chocolate chips, optional
Instructions
- Preheat the oven to 350°F and grease or lightly spray two 8x4” loaf pans.
- Place the shredded zucchini on paper towels to drain. Set aside.
- In a medium bowl, combine the flours, cinnamon, baking powder, baking soda, and salt.
- In a large bowl, whisk together the eggs, sugar, olive oil, almond milk, and vanilla. Gently squeeze any excess moisture from the zucchini then stir into the egg mixture. Add the dry ingredients to the bowl and stir until just combined. Do not overmix.
- Pour the batter into the prepared loaf pans and bake for 45 to 50 minutes or until a toothpick comes out clean. Let cool.
Notes
This post is sponsored by Blue Diamond Almond Breeze Almondmilk.
I filled out the survey!
Can’t believe I haven’t made zucchini bread yet this year. Good reminder that I need to get on that! Love that it makes 2 loaves as they really do freeze great.
looks delicious – am anxious to try the recipe!
Filled out the survey. I just made zucchini bread yesterday and it’s way better than I remember. Will make yours next time!
Mmmm this looks delicious! We could definitely enjoy a slice (or two) right now 😀 zucchini (or courgette as we call it) bread doesn’t seem to be a popular here in England… but it should be!!
Sochal – The Healthy Social Network
*as
Survey is done. Super excited to make the zucchini bread today!
I’m so excited to try zuccini, bread, just won’t be using almond milk because of the almond industry. Please give alternatives in the future!
so strange that it’s not as popular there! It’s my favorite 🙂
Looking forward to trying and sharing this recipe. Love Almond Breeze – affordable, pantry stable, and low calorie!
So glad to hear that!
Can’t wait to try this zucchini bread! FYI…since the survey seemed geared towards Almond Breeze, I will say that I’ve stopped buying it since they no longer fortify it with B12. Otherwise, it’s the dairy free milk my kids liked best.
This is unrelated to the recipe, but I’ve found that sublingual B12 absorbs best (it comes in a bottle with an eye dropper). It helped me when I had a B12 issue earlier last year, just wanted to share!
I too am a zucchini bread lover and still haven’t made any this summer! I definitely plan to try this recipe before the season is over. I also filled out your survey 🙂
Filled out the survey! And thanks for a nice way to use some of the zucchini building up in my garden! I might have to increase the zucchini by 1.5x in this recipe to feel like I’m making a dent in our overstock!
Survey completed. I’ll definitely have to try this and share this recipe with a colleague. She makes chocolate zucchini cake, so I know she’ll love this recipe. Thank you for sharing. :0)
This looks absolutely delicious! What a fun twist on the traditional zucchini bread!
tinyteathings.blogspot.com
I haven’t made this in a long time, never with almond flour, so thank you for this version and for the zucchini bread reminder in general, like the chocolate chips too!
Almond breeze is also famous here in Spain.
I’ll try your recipe very soon, it looks so tasty!
Did the survey 🙂 I really like the almond breeze almond coconut blend- I drink it every morning in my coffee! I bet it would be great in this recipe, too!
I bet the coconut blend would be great here too 🙂
Can’t wait to make this (and I filled out the survey as well)!
This looks yum. I filled out the survey. I actually like their Cashew milk even better.
I do too – super creamy!
Filled it out and cant wait to use my garden zucchini for this!
love the addition of almond flour. I’m not gluten free but I try to minimize so this is a great compromise of sorts haha. Filled out the survey as well!
I love zucchini bread, but have never had it with almondmilk, almond flour, nor chocolate chips. All of that sounds wonderful! I think I’ll be making this soon and will probably add slivered almonds. Thanks! I filled out the survey, too.
This is happening. TODAY. <3
Filled out the survey! Can’t wait to make the bread!
I have a nice big Zucchini waiting for me when I get home to make this! Can you substitute all purpose flour and use all almond instead? Just asking because I love to bake this for friends with sensitive tummies 🙂
Hi Rebecca, I haven’t tried it with all almond flour – I’m not sure if it’ll be too dense. Although I think a gluten free all purpose blend could replace the regular flour (I like Pamela’s).
Survey … check!
Perfect timing. The stuffed zucchini and zucchini pancakes were already taken last week so for this week’s farmers’ market bounty … onwards to bread!
Filled out the survey 🙂 That zucchini bread looks delish!
Filled out the survey!
Just entered the survey and hopeful I can win! I love to sneak in a bit veggies and nuts whenever possible so the recipe is perfect for me 🙂
Cannot wait to make this! Filled out the survey. I have a question on making it vegan. For the flax eggs do I need to make the 2 tablespoons of flax and 2 tablespoons of water 4 times to make 4 “eggs”?
I just fixed it, sorry! Use 1/4 ground flaxseed to 1/2 cup water total.
Thank you! Also wanted to be sure to tell you that we absolutely LOVE all your recipes. There has not been one recipe that we have tried and not absolutely loved! I am super picky too! Thank you so much for all your hard work!
Thank you, Cynthia, I love hearing that!
Thanks for the recipe. The survey is quick. Also love your cookbook
thanks Judy, I’m glad you’re enjoying the cookbook!
Oh YUM! I’ve somehow never actually made zucchini bread (what?!) before and this recipe might just be the thing that changes all of that. Thank you for creating it!
(P.S. survey: complete!)
I filled out the survey.
Filled out the survey! Now to make that bread!
I completed the survey!
I’ve got one free night in Austin … downtown tonight … where is the best vegan food nearby??
Love Love and Lemons💞
Hi Jayne, Bouldin Creek Cafe – it’s just south of downtown, it would be a short Uber there and you can walk up and down South Congress when you’re done. Have fun!
Bouldin Creek Cafe was awesome and completely without pretence! I had the amazing Farm plate with tamales with a side of chipotle pecan pesto!! Best meal in a long time especially to be understood as a vegan
Thank you!!
Yay, I’m so glad you went there and loved it! I used to eat there multiple times per week – that chipotle pecan pesto is crazy-amazing, I’ve actually worked out a recipe for it, you inspired me to post it sometime soon. 🙂
Filled out the survey! Almond milk is standard in our house due to dairy allergies. Thankfully it’s delicious and bakes very well!
Love trying new zucchini bread recipes! Also love almond milk. Filled out the survey!
Looks yummy!
We have zucchini galore, today happens to be a baking day for me. I usually make these bread recipes into muffins and just shorter baking time…Easier for the family to grab as we run out the door. I’ll be trying this recipe today!
Hi Christy! Let me know how this goes as muffins 🙂
I love zucchini bread! Your recipe looks especially delicious… chocolate chips make everything better 🙂
What a simple recipe. The pictures look delicious. I will try making it this month.
Thanks!
I filled out the survey.
The recipe sounds delishes. Will definitly make it. Thanks for so many great recipes.
My grandma keeps giving me zucchini’s from her garden and now I know what to do with the 3 I have yet to use in my fridge!
Thanks for the gift card opportunity – I filled out the survey. I cannot wait to make this zucchini bread! I’m hosting brunch for a few friends next weekend and this sounds like the perfect dessert. 🙂
But you have a great chcoclate zucchini muffin receipe in the book!
True! I’m so glad you’ve been enjoying the chocolate zucchini muffins 🙂
this looks yummy – thanks for the recipe.
I filled out the survey! I used to make zucchini bread with my mom and sisters nearly every week in the summer growing up. This brings back memories! Can’t wait to try your recipe! xx
I have 2 cartons of Almond Breeze almondmilk in the fridge right now. Both unsweetened. One vanilla and one original. I use the vanilla for cereal and coffee and the original for baking and cooking. Your zucchini bread looks delicious. Love that you have a vegan option which I’m going to bake. Thank you!!!
LOVE zucchini bread! I currently have a surplus of yellow summer squash in my garden do you know if that would work in place of the zucchini?
I cannot wait to try this recipe out!!! Going to get the ingredients this evening 🙂 Thank you for sharing all of your amazing recipes. They never disappoint! Also, I filled out the survey. I am a marketer, so surveys are important to me as well and I try to fill them out whenever asked!
Great recipe! Love zucchini and chocolate!
Filled out the survey! I can’t believe this is the first recipe for zucchini bread on the blog! It looks so delicious and I have all the ingredients on hand, so I know what I’m making for an afternoon snack!
I hadn’t thought of combining zucchini and chocolate…yum!
Survey taken! And I’m thinking of trying this recipe this weekend!
I’m loving all of these zucchini recipes right now and this loaf is epic 🙂
I completed the survey!
Filled out the survey. Looking forward to making the bread.
I filled out the survey! And I’m always happy to have more ways to use up zucchini!
So funny! I went on your website yesterday looking for this exact recipe, but no luck. Made your double chocolate zucchini muffins from the cookbook instead. Turned out delicious as always, can’t wait to try this one with all of my homegrown zucchs!
Ha, omg, what a coincidence!! I hope you enjoy this recipe as well 🙂
Completed!
Just filled out the survey.
Thanks for this recipe. Waiting on a zucchini bread recipe. This looks delicious. Also filled out the survey
Love Zucchini bread! I like to make frittata with extra zucchini and corn. I also completed the survey, I use almond milk every day!
Filled out survey! This looks awesome. I do put chocolate chips in pumpkin bread but never tried it in zucchini bread. Can’t wait to try it.
Survey, done! In other news, this bread looks wonderful. I wish I had a slice right now.
Completed the survey. I am anxiously awaiting the arrival of my zuke crop from the garden. Too much rain has delayed its growth .
Looks delicious!
Such a great way to use zucchini this season! Can’t get over how delicious those chocolate chips look!!
Surveyed! Love zucchini bread! Could prob sub a mashed banana for the eggs. Yum!
I want a big slice!
You have definitely elevated the often taken for granted zucchini and let it burst with such incredible texture in this bread;the chocolate took it over the top! Thank you so much.
This looks delicious! A question… can this be made gluten-free? Can I just sub all purpose flour for gluten-free flour?
Hi Payton – I haven’t tried it yet, but I think that would work, especially if you have a GF flour you like (I like Pamela’s), and if you’re going with the egg version of the recipe. It might be too dense if using the vegan recipe.
Survey completed and the bread looks delicious 🙂
This looks so good, I will be trying this one out! Thank you for including the Vegan version and the tips on ensuring a good rise 🙂
Completed survey. Recipe looks yummy!
I filled out the survey 🙂 I love zucchini bread and have made a vegan version. Can’t wait to try this one!
I filled out the survey! Love zucchini bread and this recipe looks delicious!
Bread looks AMAZING! I filled out the survey!
Your Almond chocolate chip zucchini bread looks very delicious. I will definitely try this recipe. Thanks for sharing this great recipe.
I have all of the ingredients on hand to make this enticing recipe today, using mini loaf pans so that I can share some and freeze some. BTW, I took the survey; thanks for the chance to win!
I filled out the comment AND am looking forward to making this zucchini bread! What a perfect way to use up zucchini during the summer.
The almond flavor to the zucchini bread sounds delicious with the chocolate chips. Can’t wait to try the recipe!
Thank you for this recipe! Can’t wait to try it out! I’ve always filled out the survey.
Looks delicious! Filled out the survey.
Can’t wait to make this weekend. Survey done!
Long time lurker, but commenting (and I filled out the survey). Would you suggest storing leftovers on the counter or in the fridge?
Hi Lindsay – thanks for commenting :). I leave mine out on the counter for about a day… longer than that, I put it in the fridge.
Hmm..maybe I should make this with doodle leftovers 😍
This recipe looks delicious and I will definitely give it a try, I filled out the survey as well 😉
Do you think I could sub more all purpose for the almond flour or is it neccesary?
I think so – I might add a bit more olive oil so that it’s not dry (since almond flour contains fat)… but I can’t say for sure without trying. Let me know if you give it a go?
Thank you so much. Will do.
I’ve been needing a new zucchini bread recipe. So excited to have one! I also filled out the survey 🙂
Excited to try this recipe!! I need to do something other than grill all this zucchini I’ve been getting in my weekly CSA! Thanks for sharing 🙂 . Survey complete 😉
Zucchini bread for the win! This looks delicious!
Filled out survey & I’m looking forward to trying out then recipe as well 🙂
survey taken – Haven’t made the recipe so I can’t comment
Filled out the survey!
I have some almond milk and this looks like a good way to use up the box. I filled out the survey. Your blog got me to try tempeh 😊
Yay – I hope you liked the tempeh!
Survey submitted! I always forget how much I like zucchini bread.
I completed the survey! Just got several zucchini from a neighbor yesterday so I’m excited to make bread!
I took the survey.
Survey done. I cant wait to try this Zucchini Bread! I am loving your blog, your style and recipes are 5 *****!!
thank you!!
Looks delicious. I took the survey.
So much zucchini from our farm share right now. Thanks for the recipe! I took the survey.
Thank you! looking for options for cooking dairy free 🙂
Survey filled~
Hi! Can’t wait to try this. Do you know if this bread freezes well. Would love to put that second loaf in the freezer for another time.
Thanks!
It freezes great! I just let the whole loaf thaw at room temp or in the fridge for half a day or so.
I filled out the survey – was actually so excited to see a recipe that STARTED with Almond Breeze because I often use it to substitute anyway but don’t always know when it will work. Another great thing – Almond Breeze seems to be more readily available in grocery stores, whereas the other milk I can have (goat) I usually have to go a little out of my way for (even in Manhattan). So I was excited to see a recipe where I could find all of the ingredients at my local grocers! xx H.
this recipe looks delicious! i filled out the survey as well 🙂
thank you!
Perfect time of year for this recipe! Also, filled out the survey!
I came to your blog to find a zucchini bread recipe and it was the very first thing I saw! I will definitely be trying out this recipe in the next few days. I also took the survey. Love the book and the blog. I rave about it to my friends frequently. Thank you for sharing 🙂
Ha, so glad this post was timely! Thank you, I’m so happy to hear that you’ve been enjoying the book!
Filled out the survey! Excited to try making this bread!
I LOVE Almond Milk!
I completed the survey!
Did the survey. Bought zucchini this morning so now I’m off to make some bread!
Yay, I needed a way to use zucchini
Took the survey- this recipe looks great!
Completed the survey. Thank you for sharing this amazing recipe for the Almond Chocolate Chip Zucchini Bread! So yummy!
filled out the survey!
Yum! We’re making this tomorrow 🙂
Just filled out survey and can’t wait to try this recipe. It looks delicious!
Completed the survey.
Survey done!
Perfect timing! I’ve got a bunch of zucchini waiting to be made into bread and muffins, and I can’t wait to try your recipe. I filled out the survey, too!
I filed out the survey but am wondering if coconut milk would be similar to almond milk?
Thanks!
I wouldn’t use coconut milk from a can (it’s much more fatty than almond milk) – the kind from a carton should be fine.
yummy! and survey completed! I’m a big fan of almond milk…I’m a vegan. 🙂
I completed the survey
Hi there!
I filled out the survey, and I’m about this make this Zucchini Bread! So excited.
Thank you for the recipe, and as always, for your sunny, lovely posts.
Cheers!
I too filled out the survey. Have been using almond milk for quite awhile as a substitute for dairy milk in recipes and drinks. Love the flavor and it’s readily available here (Santa Fe, NM) and works great in recipes.
My daughter Loves zucchini bread so I’ll be making this for her, and me, soon, as she will be visiting.
Thank you for sharing your recipes! I own your cookbook and love it. I filled out the survey. Again, thank you!
looks delicious! filled out the survey too
We had tons of zucchini (and froze at least a dozen loaves of zucchini bread) last summer but oddly, it did not grow at all in our garden this year. I completed your survey. There’s always something to use almond milk for! Enjoy your new home!
I filled out the survey!
This recipe looks delicious! I love both almonds and zucchini and to combine the two together is something truly magical👌
Filled out survey. I buy Kirkland brand Almond Milk usually.
Thank you for posting a vegan alternative version. I baked this earlier today and it is delicious 🙂
Filled out the survey! I like buying the unsweetened almond milk as a dairy alternative that’s lower in sugar. I still drink cow’s milk but like the flavor of almond milk a lot.
Yum. Love almond milk.
Love the addition of chocolate chips!
I am gluten free so is there anything I could substitute for the flour? BTW, I filled out the survey!
Thanks so much! 🙂
I filled out the survey!
I filled out the survey. Love almond milk and this recipe!
Hey!
I just wanted to say I love love LOVE your blog! I recently came across it on Instagram, and haven’t stopped browsing. Thank you for doing all that you do , and sharing your love of cooking. I love the fact that you make it easy to substitute for vegan ingredients, it makes life very easy :). I hope to win the survey, so i can grab some more Almond Breeze and make this recipe!
Survey is done! So excited to make my zucchini bread. Oh and almond breeze vanilla almond milk is a STAPLE in my fridge always 🙂
Hi!
Completed the survey! Love the pbj and zucchini/chocolate analogy!!
I’ve been on such a zucchini baked- goods kick lately- This will be another great recipe to try out!
Survey completed 🙂
Survey sent! And zucchini just picked and waiting to be grated into this bread!
Regardless of which kind of almond milk- I always use these recipes! Our family loves this bread!!! Good luck with the survey!
Filled out the survey! And YUM my mom used to make something very similar to this. Excited to try it!!
I’ve got your zucchini bread in the oven and I filled out your survey to help pass the time:) loved reading about you in the most recent issue of Edible Austin!
Completed your survey! And am going to try your recipe. It’s very similar to a vegan recipe I recently tried but I didn’t know that about the eggs vs no eggs. I am not vegan so I will have to try it both ways to see which I like best! Also love following you on Instagram – your photos are very beautiful and inspire me to make good food choices!
Definitely giving this recipe a try today! Just picked some zucchini from my garden😊 Also, I filled out the survey😁
This looks so tasty! Usually I resort to banana bread, but this is a great way to use up the humble green vegetable instead, and probably cut down on sugar too. I hope to try this out soon, and I completed the survey!
Did the survey. This bread sounds so good!
Yum! I have been looking for a way to use up some zucchinis, and the boyfriend will love this! Thanks for sharing, can’t wait to make it. Also completed the survey for ya! 🙂
Filled out the survey and can’t wait to try this yummy bread! Your recipes are always a hit in my house 🙂
I filled out the survey also. I need to get Almond Milk more often! These are great recipes, by the way! Thanks.
I completed the survey. I’d love to see Almond Breeze eliminate gums from their products. I used to buy it bit can no longer tolerate the gums added in.
I love zucchini bread!!! Thanks for adding the vegan option. I entered the survey too 🙂
I filled out the survey!
Done.
Completed the survey..
Not sure if this is too late but I did the survey! Thanks for the zucchini bread recipe 🙂 Loved it
I am going downstairs to make this bread now with the abundant of zucchini I have from the garden…and I already have the almond milk so YEAH!
In love with this bread…making it very soon.
I have made this a bunch of times now. It’s easy and spectacular. I think this is the first time I’ve ever reviewed a recipe, but I absolutely had to because this was so amazing. Thank you so much for sharing!
Ooh, I’m SO SO happy to hear that. Thank you for taking a sec to come back to let me know!
I made this recipe last night. It is absolutely delicious!
Hi Chrissie, yay so happy to hear that!!
I love this recipe, and have made it multiple times this summer.😊 Just wondering if you have ever tried making muffins instead? My toddler loves this bread, but muffins would be a lot easier for him to handle on the go!
Hi Jaclyn, I haven’t but other readers have – I suspect they might not be super puffy muffins, but they’d be delicious just the same! I’m not sure of the exact yield and I’d keep an eye on the bake time – 20-ish minutes should be sufficient for muffins. Hope that helps!
I ended up making the muffins last night, and they turned out perfectly! 25 minutes at 350, and it made 2 dozen muffins. 😊
Hi, looking for healthy and nutritious recipes to make and keep on hand post baby! Do you think this bread would freeze ok? Thanks, Renee
Hi Renee, yep, this bread freezes well!
Is it possible to substitute coconut sugar or maple syrup for cane sugar and if possible how much?
Thanks!
Maureen Greenstein
mausmakeup@rogers.com
Hi Maureen, you can use coconut sugar (the same amount), but not maple syrup. The dry sugar will swap fine but the liquid sweetener will change the dry to liquid ratio in the recipe. I hope that helps!
This turned out SO well! I made some unintentional changes:
-oat milk instead of almond
-spiralized zucchini instead of shredded (I bought already spiralized – don’t judge – and then forgot to chop it more before adding to the bowl. I’m also not sure because I didn’t even measure but I think I used more than 2 cups).
-light brown sugar
-ONE 8.5 x 4.5 loaf pan because that’s what I had – I ended up just cooking it for 60 mins
Other than forgetting to further chop or shred my own zucchini, I think I would stick with the changes I made!
Hi Addie, I’m do glad you enjoyed it!
Stress baking because of hurricane prep. What better to have in the freezer than zucchini bread. I used gluten free all purpose flour and sub coconut palm sugar. I think that altered the flavor and will try beet sugar next time. Still really good and will make again.
Thank you so much for this great recipe! I’ve made this recipe several times and love it! I want to try freezing it for an upcoming camping trip. Do you recommend freezing the whole loaf or cutting it first and then freezing it in pieces? Do you wrap it in foil or put it in freezer ziplocks? Also, what’s the best way to thaw it?
Thank You!
Try using coconut oil in place of olive oil! Avocado oil and grapeseed oil are also great for baking!
Thanks for a wonderful recipe! I’m vegan so I made it with flax seed and added the apple cider vinegar and extra baking powder as you suggested. I also substituted unsweetened applesauce for half the olive oil. I was a little worried because the batter came out SO thick but it baked up beautifully! The bread is so moist and delicious!
I’m so glad you loved it!!!
Hi Laura, I’m so glad you loved it! Thanks for the tip about the applesauce!
Substituted 1/2 cup of pyure instead of the 1 cup sugar and it was great! Thanks for the recipe
I’m so glad you enjoyed the zucchini bread!
Can I make these into muffins instead? Any advice if I try it that way?
Hi Rachel, you can… reduce the baking time – I’d start checking around 18 minutes.
This was so delicious! I made a dozen gluten free muffins by cutting the recipe in half, replaced chocolate chips with chopped walnuts and subbed Bob’s 1:1 gluten free Baking flour for the AP flour and baked about 17 minutes- they turned out perfectly – moist yet fluffy. Will definitely be saving this one!
These were AMAZING!!! Perfect amount of sugar/salt, fluffy and delicious! I added fresh blueberries and lemon zest to have the batch for even more yumminess!
I’m so glad you loved it! Mmmm… blueberries 🙂
Can I sub anything for the almond and almond milk?
Hi Desiree, I’m not sure how it would be without the almond flour, but you can replace the almond milk with any type of milk.
I nvefanized it and it was so moist and tasty 😋I cut the sugar by a 1/4 cup and it was perfect for my dad. Then I made a tiny bit of glaze and put it on my portion. It was delicious
One positive thing to come out of 2020 is my new found love for zucchini. I have been experimenting with this versatile veggie all summer long. However, this was my first attempt at making zucchini bread and it was a success. My dad has to keep his salt and sugar intake to a minimum which is why I only used 1/2 cup of sugar but it was still delicious, moist, and easy to make.
I’ve successfully made this recipe a dozen times w Bob’s red mill 1-1 flour. This was our first time w Kind Arthur 1-1 and they are still fantastic. Thx for this family favorite recipe!
I’m so happy to hear that both types of flours worked well – thank you for sharing!
Perfection! I cut the sugar by about half, and used whole milk instead of almond milk… fluffy, moist and delicious! Thank you xx
I made this recipe today and 4 teaspoons of cinnamon is WAY too much! I should have followed my gut and added half the amount. I like cinnamon, but this kind of burns your tongue. I’m disappointed that I wasted so many high quality ingredients, and one loaf was supposed to be a gift. Ive made other Love and Lemons recipes before that I have liked very much. Had I reduced the cinnamon, I think it would have been great.