There’s something quietly satisfying about slicing into a loaf of zucchini almond bread early in the morning. The moment I pulled this loaf from the oven, the warm scent of cinnamon and toasted almonds filled the kitchen, pulling me away from whatever distracted me moments before—I think I was halfway through a text or maybe just daydreaming about coffee. The crumb was moist, speckled with tender zucchini pieces, and the almonds on top added a subtle crunch that made each bite feel special, like a little reward. I usually don’t expect vegetables in my bread to taste this comforting, but this one somehow balances the flavors perfectly without feeling too dense or heavy.
Why You’ll Love It:
- Moist texture with just the right crumb, thanks to the zucchini’s natural moisture.
- Delicate almond flavor that’s noticeable but never overpowering.
- It’s simple—and that’s kind of the point—no complicated steps or rare ingredients.
- Versatile enough for breakfast, snack time, or even a casual dessert.
- It’s not overly sweet, so you can enjoy it without feeling like you’re indulging too much.
If you’re a bit wary about zucchini in bread, don’t be. This loaf manages to sneak in vegetables without making it obvious, so even the pickiest eaters might be convinced. It’s a comforting, approachable recipe that doesn’t demand perfection in measuring or mixing.
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Zucchini Almond Bread
- Total Time: 1 hour 10 minutes
- Yield: 8 slices 1x
Description
A moist and flavorful zucchini bread with a subtle almond flavor, perfect for breakfast or a snack.
Ingredients
1 1/2 cups all-purpose flour
1/2 cup almond flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 cup granulated sugar
1/4 cup brown sugar, packed
2 large eggs
1/2 cup vegetable oil
1 teaspoon pure vanilla extract
1 1/2 cups grated zucchini, squeezed dry
1/2 cup sliced almonds
Instructions
Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan and set aside.
In a medium bowl, whisk together the all-purpose flour, almond flour, baking soda, baking powder, salt, and ground cinnamon until well combined.
In a large bowl, whisk the granulated sugar, brown sugar, eggs, vegetable oil, and vanilla extract until smooth and combined.
Add the dry ingredients to the wet ingredients and gently fold together until just combined, being careful not to overmix.
Fold in the grated zucchini and half of the sliced almonds.
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Sprinkle the remaining sliced almonds evenly over the top of the batter.
Bake for 50 to 55 minutes, or until a toothpick inserted into the center comes out clean.
Remove the bread from the oven and allow it to cool in the pan for 10 minutes.
Transfer the bread to a wire rack and let it cool completely before slicing.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
Kitchen Notes: I usually bake this in a simple loaf pan—nothing fancy needed—and the almond slices on top toast up nicely, giving a little textural contrast. Sometimes I swap vegetable oil for melted butter, which adds a slightly richer flavor, though I haven’t tested every variation. A handful of raisins or a sprinkle of nutmeg could be fun additions, but I’m still deciding if they improve the bread or just complicate the cozy simplicity. Pairing this with a smear of cream cheese or just a pat of butter makes it feel like a treat without any fuss.
FAQ:
Can I use a different type of flour?
Almond flour gives this bread its subtle nutty taste, but you could try all-purpose alone—it might change the texture a bit, though.
How do I store leftovers?
Keep the bread wrapped at room temperature for a few days, or freeze slices individually for longer storage.
Is it okay if the zucchini isn’t squeezed completely dry?
I usually squeeze out most of the moisture to avoid a soggy bread, but a little extra moisture won’t ruin it—just expect a slightly softer crumb.
Now, if you’re ready to fill your kitchen with the aroma of baked almonds and cinnamon, this zucchini almond bread is waiting for you. Go ahead, slice a piece and savor the moment.