Huge thank you to Love & Lemons for this amazing recipe! I saw it on her beautiful blog, and I just knew I had to try it. My neighbor always brings us GIANT home grown zucchinis in the summer, so I was looking for ways to use them all. Seriously, 1 zucchini produced enough for this recipe, and a zucchini based chili I made earlier. You don’t taste the zucchini in the bread, but get all the health and moisture benefits it has to offer, so feel free to indulge!
2 c shredded/diced super fine
2 c AP flour
1 c almond flour
4 tsp cinnamon
3 tsp baking powder
1 tsp baking soda
1 tsp salt
1/4 c ground flaxseed + 1/2 c water mixed
1 c sugar
1/2 c almond milk
2 tsp apple cider vinegar
2 tsp vanilla
chocolate to top (optional)
Preheat oven to 350 and grease 2 loaf pans. Use a clean dish towel to squeeze moisture out of zucchini. Combine dry ingredients. Combine flax mixture, sugar, oil, almond milk, apple cider vinegar, and vanilla in a separate large bowl. Fold in zucchini followed by the dry ingredients. Pour batter into pans, top with chocolate if using, and bake for about 45 minutes. Let cool completely.
Tips/Things I would Change:
- I might try adding some oat flour to dry it up a little, and give it a nice Earthy flavor
- I would add almond extract for some extra flavor
- I only had 1 loaf pan on hand, so I used a cake pan instead. It obviously baked much quicker, but was still very good. In fact, it helped dry it out a bit.

That looks so good! Makes me hungry just looking at it!😋
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