Recipe: Zucchini Bread
Prep time
Cook time
Total time
This bread was inspired by Elana Amsterdam's cookbook, The Gluten Free Almond Flour Cookbook.
Recipe type: Dessert, Quickbread
Serves: 1 loaf
  • 2 cups blanched almond flour
  • ½ teaspoon sea salt
  • ½ teaspoon baking soda*
  • 3 medium eggs
  • ¼ cup butter
  • 1 cup shredded zucchini, raw and packed tightly
  • ⅔ cup walnuts, chopped
  1. Butter two Mini Loaf Pans (5¾" x 3") and dust with almond flour (do not omit this step, I had to pry the loaves from the pans, alternately you could line the pans with strips of parchment paper), and preheat the oven to 350°F.
  2. Mix the almond flour, salt and baking soda together in one bowl.
  3. Mix the eggs, zucchini and walnuts in another bowl.
  4. Cut the butter into the dry ingredients using a Pastry Blender.
  5. Once you have cut the butter into the dry ingredients, quickly mix the wet ingredients.
  6. Spoon into the mini loaf pans being sure to level the mixture evenly.
  7. Place in the oven to bake for 30-40 minutes.
  8. They will be done when a knife placed in the center comes out clean.
Recipe by GAPS Diet Journey at