Average Recipe
Prep Time
15 minutes
Cook Time
40 minutes

This moist and delicious bread is a great way to make use of the massive amounts of garden zucchini available in the summertime! Use the grating disc on your food processor to quickly grate the zucchini or offer the task to your child to be done with a hand grater. I use stone mini loaf pans which evenly distribute the heat and don't cause any sticking.

Read more about this recipe on the blog.

Zucchini-Almond Bread (gluten-free + dairy-free)


Dry Ingredients

1½ cups sorghum flour
1 cups blanched almond flour
½ cups tapioca flour
1 tablespoons baking powder
1 teaspoons xanthan gum
1 teaspoons cinnamon
½ teaspoons baking soda
½ teaspoons sea salt

Wet Ingredients

½ cups melted coconut oil
¾ cups coconut sugar
2 large eggs
2 cups grated zucchini
1 cups non-dairy milk

Optional Additions

½ cups dark chocolate chips