A Paleo, Gluten-Free & Grain-Free Almond Flour Zucchini Bread
This Almond Flour Zucchini Bread ranks high on the list of the things I love to bake! I use WellBee, a superfine blanched almond flour. It's like no other for baking and makes this zucchini bread incredible! It's finer than any other one I've tried and works wonders in baked goods. You may not think the type of almond flour you use matters, but you will notice a huge difference once you try it. Your bread will rise better and you will no longer have slightly soggy muffins. The consistency is the closest to white flour grain-free can get!
A loaf does not last long in my house when I make it. It can be toasted and served with some yummy jam spread on it, enhanced with some chocolate chips, or simply snacked on throughout the day. There's no wrong way to enjoy it!
Loading...
Heather Hunter
I’d make your tortillas with almond flour…or bread!
Gia Kullgren
Yum – that looks delish!! I would make this bread first with my new almond flour!!
Adrienne @ Whole New Mom
I am hoping to make grain free cookies :-)!
Danielle H
Bread!
Joni Owada
I have never tried before, so I think perhaps something like banana bread or muffins would be a good place to start!
Micaela Marques
I would love to make some cinnamon rolls (found an awesome recipe that I’ve been wanting to try) or the zucchini bread pictured above. It looks yummy!
Gia Kullgren
Posted to facebook as well! 🙂
Erin
Hi – I would make some Paleo crackers!
Micaela Marques
I shared this on Facebook.
Tessa@Domestic Diva
geez…there is so many things I would make…lets just say I would be baking in the kitchen STAT!
Erin @ Texanerin Baking
Oooh! This look delicious. I just found your page and am excited to explore some more! I’ve just recently started baking with almond flour and really like it. That apple spice coffee cake looks terribly yummy. If I can’t get it out of my head within the next few days, I’m definitely making it! I already have tons of goodies around but that just looks too delicious. I can’t enter the giveaway but I wish I could!
Lou @ LouLoves
First thing would be my Morning Glory Spice Muffins for the coconut flour! Almond flour is my favorite for “breading”, like chicken fingers!
Heather
🙂 would you share your spicy morning muffin recipe? 🙂 that sounds so wonderful
Lou @ LouLoves
Shared on Facebook! 🙂
Tessa@Domestic Diva
tweeted
Tessa@Domestic Diva
shared on fb
R Lin
Almond flour bread
R Lin
I tweet about this post.
Lisa P.
I would make muffins or tortillas.
Robin
I can’t decide between the Banana Chocolate Chip Muffins, the Crepes, or the Breakfast Pizza! They all look so good!
Shari H
So many to choose from! I think it would be a toss-up between this recipe, the banana pancakes or the banana muffins with chocolate chip streussel.
Kelly S.
I will make this zucchini bread or your tostada shells.
Carolyn
The banana pancakes for sure!
Kymber
I would start with the zuchinni bread cuz I LOVE and MISS zuchinni bread…but follow close and quickly with either banana pancakes or tortillas.
Rose Beyke
I would make both the Paleo Honey Biscuits and the Grain Free Rolls. I just started the SCD diet in October. Then going grain free helped so much with my inflammation and arthritis it became my lifestyle. I started over the past few months adding back some rice, corn, etc…. But I don’t like the feeling. I had purchased a popular gluten free flour blend to try. This is a weird complaint, but I have sensitive teeth and it hurts my teeth to eat things made with it. So I am going back to the almond flour. I was buying almonds and using a spice grinder to make my own almond flour. I would love to try an almond flour where I don’t have to do all of the work!!! I have never tried coconut flour and would like to try it too. I love your recipes and am always sharing them on my FB page and Pinterest.
wendy
I’ll be making the raisin-rosemary crackers first. They look so tasty!
Rose Beyke
Shared on Facebook. I don’t have Twitter but I shared on Pinterest 🙂
wendy
shared on FB
mandi
This zucchini bread is what I’d make- thanks for the new recipe!
mandi
I shared on FB 🙂
Katie Glathar
I would make some bread! Thanks!
Kellie
I’ve already made a few of your recipes. I LOVE cooking with almond flour! I will definitely try the zucchini bread recipe. I have a garden and there always comes a time where there is an overabundance of zucchini! This sounds amazing!
Janis S
this zucchini bread recipe sounds yummy, so I think I’d make this first
Jenna @ Spinach In My Teeth
If I don’t make those almond flour banana pancakes soon (with chocolate chips…let’s be real), I am going to lose it!!!
Janis S
shared this on facebook
moriah
I’d try this recipe as zucchini bread as it was my son’s fave before going GFree and this looks fabulous. Thanks for the recipe and the giveaway 🙂
Kara Bagley
I’m thinking that zucchini bread looks like the perfect thing to make!
Chris Crane
I will definitely make the zucchini bread. However, I will surely add some butter or coconut oil. I need the sugar balance and I like the flavor. Perhaps sub for some of the banana.
Frugal Portland
Probably this one! I miss zucchini bread, a ton.
Karin Delsignore
I think I’ll make the Zucchini Bread. It looks deelish. Right now I’m using all my Almond Flour on Cinnamon Rolls. I’m addicted!
Maggiemac
I think I would make the Savory/Sweet Crackers or any of your wonderful recipes!
jennifer
mmmm- i will definitely try the zucchini bread and some banana bread! i have been missing having a yummy loaf like that!
lauren
i would make the banana muffins with chocolate chip streusal topping!!!
Maggiemac
I posted this on FB
Sharon
I’d try your graham cracker pie crust. Thanks for the giveaway!
Christi
Decisions, decisions…. You certainly don’t make this easy. 😉 After going through all your almond flour recipes for the last five months, I’ve finally narrowed it down to two: your lasagna recipe and this zucchini recipe. Both look delicious and give me my first two SCD recipes for the boatload of zucchini I’m hoping to have coming out my ears this summer.
Thanks so much for sharing your delicious recipes with us all, as well as giving us an opportunity to win the almond flour and coconut flour.
Carol P
I would make muffins with the almond flour and I have a recipe for tortilla’s using both almond and coconut flour.
Lana S
The first thing I would make is THIS BREAD! YUMMO! I commented the same on Facebook! LOVE YOUR PAGE!
Lynette S
I have been on the SCD diet for 2 1/2 months and have enjoyed trying new recipes. I love zucchini bread and have been wanting to make some, and so the first recipe I will try is Zucchini Bread (I might even make some tonight)!
Anita Wilhite
I would make your Grain-Free Apple Spice Coffee Cake!! I’ve been wanting to try it!!
Natalie
I think I would try this recipe! Looks delicious!
Vivian
Zucchini bread! Also… Apricot-Ginger Scones! 🙂 I have zucchini buds everywhere in my garden!
Vivian
Posted to Facebook as well! 🙂
Heba @ My Life in a Pyramid
Oh my goodness – such a great giveaway! I actually can’t wait to try your banana muffins with chocolate chip streusel topping. It looks amazing! And the zucchini bread looks delish as well 😉
Cindi
Your pie crust!
Heba @ My Life in a Pyramid
I just posted to facebook here: https://www.facebook.com/mylifeinapyramid 🙂
Heba @ My Life in a Pyramid
And here’s my tweet: https://twitter.com/#!/LifeinaPyramid/status/194942439600033792 Hope I win!! Thanks for a great giveaway
Shannon
I will make this recipe first. Ooooo, I hope I win!
Shannon
I just shared it on Facebook.
Karen Larimore
Would this recipe work with pumpkin instead of zucchini? I would like to try it if you think it would work. Same amount — 1 cup? Also, any idea of the size of the mini-loaf pans?
Jim
Just wondering if you tried this recipe with pumpkin , I did the recipe exactly how what called for and it makes one normal size loaf 👍
Candice
If I were to win (fingers crossed!), I would make your savory and sweet almond flour crackers first! They’re perfect for those of us with egg allergies. 🙂
PaulaB
I’ll be making the tortillas!
Sarah M
Gotta go with the apple spice coffee cake. !!!
Ash Miramant
My boyfriend and I are just about to end a 6 week detox, no grains, dairy, sweeteners, caffeine, or alcohol, yikes! Before that I spent my time cooking and baking but we were not gluten free so this was a big switch, one that, with small adjustments, we plan on sticking to. I’ve had 6 weeks to learn as much as I could about grain free cooking however I haven’t been baking so as to stay away from sweeteners during the detox period. I am so excited about all of your recipes. Tonight I made your Creamy Pesto ‘Pasta’ dish and we absolutely LOVED it, I cannot stress that enough. I am so happy to share your site with everyone I know. So after next Sunday we are going to start using sheep and goat milk cheeses again and honey/maple syrup/coconut nectar but continue to be grain free. With the almond flour I would be super excited to make your Banana Muffins with Chocolate Chip Steusel Topping, omg. Also, we are super excited for some goat and sheep milk cheeses to celebrate 6 weeks so I would like to make your Savory and Sweet crackers. My bf also has a love of pancakes so I’ve found a great looking coconut flour pancake recipe that I cannot wait to try. Thanks so much for all of your thoughts and recipes, I just wanted to let you know how much we appreciate them and your contribution to our health!!!
amanda
Def the almond flour zuc bread! Yum!
Andi
I’d love to make your chicken parmesan with this flour!
Glenda
I would definitely be making the zucchini bread, well, maybe the banana muffins, oh my gosh, I just can’t decide.
I love both and look forward to trying the healthy version.
Jennifer Dages
I think I would try the banana chocolate chip muffins as well.
Nicole
The first thing I would make with almond flour is a batch of chocolate chip muffins.
Betsie
The banana muffins for sure!
Amy Nordstrom
I would make almond flour zucchini bread!
Deb W
I would make this bread!
Sarah Bird
Banana chocolate chip muffins or this yummy looking zucchini bread! Thanks for the great recipes as well as the giveaway!
Crystal
That bread looks like it’s worth a shot! Yum!
Nicole
I want to make the grain free crusty rolls. My son is pining for bread. I’m so glad I found this blog. Wonderful recipes!
Valerie
I’m going to make tostadas
Debi H.
I would make the Savory and Sweet Crackers (with Almond Flour)
cristel green (rose)
Shared and liked on Facebook
Deborah
I would immediately run into the kitchen to whip up a batch of the banana muffins with chocolate chip streusel topping!
cristel green (rose)
Shared on Twitter
cristel green (rose)
I would definitely try the zucchini bread but, I also have a cookie recipe I’ve been dying to try 🙂
Neveen
I’m torn between the crusty bread and the zucchini bread so I’ll just have to make both at the same time 🙂
Rhoda kindred
I’d make your zuccini bread reciepe and try it for my sweet potato bread…. we have just stared trying to take gluten out of our son’s diet – this would be great…. thanks
Denise Trudeau
I would love to try making the crackers!
Rachel Blom
I’d make bread and tortillas.
Debbie D.
I like I would try some kind of sweet bread. My family likes sweet breads.
Athena
So making the zucchini bread! It looks amazing!
Athena
Posted on facebook!
Athena
Shared via Twitter! @mama2six
Lorrie Wolf
Crusty bread! Yum!
I love your site!!!
becky
Honestly I would try the zucchini bread because its a family favorite.
Jamie @afamilieslove
I would likely make the zucchini bread, I love a good zucchini bread, with a bit of shredded coconut and sunflower seeds for crunch, yummm!!
Denise Rollick
Definitely the zucchini bread – we love it!
Shannon Baas
banana pancakes.
Julie
I’ll be making this zucchini bread! Sounds so yummy! Thanks!
Michele Somoza
I would make the banana chocolate chip pancakes. I have an 18 month old with CSID, Celiac disease and Milk Soy Protein Allergy. He loved the pancakes and they are a new staple in his limited diet.
Lauren Wynn
I want to try the zucchini bread (my grandmother used to make it every year from fresh garden-grown zucchini), but I’m wondering if I could substitute some unsweetened apple sauce for the banana, since I’m allergic to them? Inquiring minds!
Susan
I would make the zucchini bread. It looks really good.
Elizabeth
I want to begin making my own crackers for my family so I would try some of your fab sounding cracker recipes.
Evelyn R.
I’d make the Almond Flour Zucchini bread from this post; it looks amazing.
Evelyn R.
I just posted this link and tagged AGG on Facebook.
louise@Los Angeles Criminal Attorney
It looks like a banana bread pretty delicious and moist.
Chris Stauffer
pancakes for sure! https://againstallgrain.com/2012/04/05/grain-free-pancakes/
tawnya
paleo honey biscuits…. sounds soooooo yummy
kyli
I would make the above zucchini bread recipe – my fiance lovingly started on the SCD diet along with me, even though he doesn’t have any major stomach issues. He’s just doing it for general health and to support me! I know how much he misses bread though and so far, our recipes haven’t turned out too well! This one looks delicious though and I have a feeling we’ll both love it.. but we’re actually out of almond flour, coincidentally enough!
Heather R
I would make some tortillas although that zucchini bread looks DELISH.
Brie
Paleo Honey Biscuits…unless I got to them first with the almond flour currently in the house! Would love to try the coconut flour, though!
Danielle
Do I really only get to choose one?! You have so many delicious looking and sounding recipes but since it’s breakfast time, your banana pancakes and honey biscuits sound pretty tasty right now! Thanks for the chance to win.
Amber
Oh yum!! I’d make the gruyere/bacon breakfast tart, I’ve not been able to have breakfast off my meal plan for three months (in comp training) and that sounds delicious.
I’d also use some to make macarons with, it sounds perfect for that!
Jessica Bush
The first recipe of yours that I’d make would be banana pancakes! They look so yummy. 🙂
Diane
Will definitely make the zucchini bread ~ it looks so good and I want to begin collecting zucchini and other ‘garden’ gluten-free recipes for the summer’s produce.
April Sauders
I would love to try the zucchini bread! Looks yummy! Although, I would love to try the crackers as well:)
Emily Kjellman
If I win, I will make the Carrot Raisin Muffins first!! Yummy!! I love almond flour!!! Thank you for your website!! I enjoy it a lot!!
Carla
Sine I’ve banned my son from eating Banana loafs at Starbucks after confirming a wheat sensitivity, I would for surely be replacing those with something homemade and banana-esque – also if I can sneak veggies in there all the better, so the banana zucchini loaf for sure!!
danielle
I can’t wait to try the Savory and Sweet crackers:)
heather obrien
Graham Cracker pie crust
Shannalee
The raisin rosemary crackers!
Julia DeNatale
I would make a delicious pizza crust!
Sarah Rapport
I would make your grain free crusty rolls!!!
Sarah Rapport
Shared and tagged on facebook!
Anna Lee
I would make the savory and sweet crackers. They look amazing!
Lynn
I would definitely try the zucchini bread recipe – sooo excited!!
Delana Kennedy
Baked Squash Fries : )
Michelle Hunt
almond zuchinni muffins tried and tested and my picky little eater loves them!
KarenO
Looking forward to making this zucchini bread recipe…sounds delish!
Julie Lynn Bickham
I would make Vegan Chocolate Coconut Pudding Pie, sounds so yummy!
Kristen N.
I would love to try the SAVORY AND SWEET CRACKERS (WITH ALMOND FLOUR)!
Kristina Ottenwess
Hi there, I am so glad to have found your site. My family started the SCD diet on March 3rd and the transformation we’ve seen in my 3 1/2 year old son has been amazing. He was just diagnosed with Autism and was suffering from horrible chronic diarrhea. After 2 weeks on the SCD the diarrhea was gone – thank God!! I’d love to make him your Rosemary Raisin Almond Pulp Crackers with the flour. Thanks, Kristina
Michelle
I would love to try your cracker recipes!! I don’t miss eating crackers, however my 14 year old son still eats crackers from a box from the grocery store (yuck). I would love to convince him there is a better alternative.
Michelle
Just shared this post on my Facebook page!! Keep the amazing recipes coming! I love them!
Kathleen Conner
I’d make the zucchini bread above. I LOVE zucchini bread, but haven’t had it since diagnosed.
Kathleen Conner
tweeted
https://twitter.com/#!/kc98765/status/195214522309558272
Kathleen Conner
shared on FB
https://www.facebook.com/kathylc7/posts/203735729743196
Tamira Hill
i would love to try and make and make banana nut bread with it!
Darlene
I would try the almond flour zucchini bread since I love zucchini bread! I also love banana muffins and bread!
Sarah
I will try making some crackers!!
Barbara Loomis
The zucchini bread is in the oven now. And then I want to make the Tostadas with Cranberry Black Beans and Avocado Crema.
Sarah
Shared on FB too!
Jen
I would make this recipe, I love zucchini bread!
Janine @ Alternative Housewife
I will definitely make banana pancakes! My husband has been craving them for awhile, and it melts my heart that you used that Jack Johnson line!
Kelley Reis
Going for the Vegan Chocolate Coconut Pie 🙂
Katherine
Breakfast Pizza with Gruyere, Baked Eggs, and Bacon
Katherine
https://twitter.com/#!/mkjmc/status/195249137707532289
Kelley R
Shared on FB
CPatt
I have everything I need and will make this zucchini bread tonight!
Terri
Almond flour zucchini bread!
Kristina Foster
I’m going to make those banana muffins with streusel topping!
Rebecca
I would want to make the Grain-free Apple Spice Coffee Cake! YUM!!!!! 🙂
Rebecca
I shared to Facebook! 🙂
Renee Speight
I would make your fluffy naan recipe! You know, the work-in-progress that you referred to in your tikka masala recipe? As soon as you post it, that is… winkyface, lulz
droy
I would love to have banana bread again, I really miss that since going grain free!
John Billiris
I think I’d make pancakes
John Billiris
tweeted
https://twitter.com/#!/JBilliris/status/195282190827929601
Joan
Mmmmm, I will make the Zucchini bread first!! I have missed banana and zucchini breads the most since going gluten free!!
Jayne Hazlip
I would make your Breakfast Pizza with Gruyere, Baked Eggs, and Bacon! Thank you for all the yummy recipies you offer!
Tracy Milstead
I’d love to try the Zucchini bread!
Tracy Milstead
Tweeted!
Tracy Milstead
Shared on Facebook.
Nigel
Now that I see this recipe I have a quite a hankering for Zucchini bread – maybe this would be the first. Alond Flour pancakes are a favorite too.
Brandae
I made the banana pancakes today – they were so good! Next I’d try this bread. Great giveaway and awesome blog!
Made the bread into 12 muffins – they look beautiful and taste wonderful warm with coconut earth balance spread on them. Thank you – yummy!
Brandae
Made the bread into 12 muffins – they look beautiful and taste wonderful warm with coconut earth balance spread on them. Thank you – yummy!
Katie
I’d love to make the banana bread…I love me some almond flour!! Thanks for the recipes!
[email protected]
I would make banana pancakes!
rebeka deleon
Banana Muffins with Chocolate Chip Streusel Topping. my kids would eat this up!
[email protected]
share on fb
https://www.facebook.com/permalink.php?story_fbid=225770260860418&id=100001473234580
Nikki V
The first recipe I would try is Banana Muffins with Chocolate Chip Streusel Topping. Although this Zucchini Bread one is a close second.
Rita
I am going to make that yummy zucchini bread!
Heather Brandt
I’d make VEGAN CHOCOLATE COCONUT PUDDING PIE!
Carly Z.
I’d make the banana pancakes for sure! They look delicious!
Kyl Neusch
the banana pancakes
Carolyn N.
I would make the Almond Flour Zucchini Bread – Yum!
Theresa
There is no doubt… I’m making the almond flour zucchini bread first!
xo Theresa Louisa
Morgan
I would make your carrot raisin muffins, holy yum!
Suzanne
I have yet to try almond flour but I would start with some sort of bread (banana, pumpkin, zucchini)! 🙂
Sara
I would try so many of your recipes!!! They all look so good!! Definately the Zucchini Bread! My 3 yr old Son has just recently been put on the GAPS diet and your site has been SO helpful!! The Banana Pancakes are a staple at our house!! Thanks!!
Sara
facebook! 🙂
Esti K
This Almond Flour Zucchini Bread looks yummy… I would def. try that
Cassidy @ Cooking Gluten (& Dairy) Free
There are so many great recipes to choose from, but I think I’d go with your zucchini bread. You just made it look so good and I haven’t made a nice loaf of bread in awhile 🙂
Kimberly Reese
Pick me!!! Pick me!!! I have had to revamp my style of cooking to adjust for my 3rd child who cannot have grains. She loves almond milk so I am hoping to try the almond flour and get my entire family switched over! I would love to make that zucchini bread recipe! I have shredded zucchini from last season just waiting in the freezer!!
Marion Summers
Will definately try this Zucchini Bread recipe. Plus continue to make chocolate chip cookies. On my way to facebook also. Thanks so much. Love this stuff!!
Would love the coconut flour: need more recipes. Thanks for this offer. Hope I win!!
sharon s
Will be trying banana pancakes ASAP!!!
Thanks
sharon s
Also shared on facebook
Kelly Clark
I’d make the crusty rolls!
laura
I LOVE zucchini bread so this would be first up!
Buttoni
This appears to have a lovely, smooth texture. I plan to try your recipe soon!
Margaret Pellegrini
I would make your “banana” pancakes without chocolate chips or bananas but with applesauce, raisins, and cranberries . I can’t eat bananas because of the starch and I can’t eat chocolate chips because of the sucrose. Sill, the pancakes look yummy! I miss them so much since my Dad used to make pancakes for Saturday breakfasts.
Becky
Hi neighbor! I’d love to get some new almond flour. 🙂 I’d make your pastry cookies or pastry crust, then maybe the pancakes. I’m all about the sweets but I do love a hearty breakfast as well. Your photos and recipes are looking positively scrumptious these days!
Heidi S
I would definitely try making almond flour /coconut pancakes!
Thanks for sharing great recipes and photos with us, readers!
Ricki
Gorgeous loaf! And thanks for asking about WellnessWeekend. You’re right, the recipe isn’t compliant (no eggs or honey allowed), but I love this giveaway! Am going to post it on my Facebook page. 🙂 Thanks for letting me know about it!
Mary R
With the summer zucchini crop, I will be making the zucchini bread. 7 y/o g/f granddaughter will totally love this! Thanks for sharing!
Kailan
This would be the first recipe I would try if I was the winner of the giveaway: SCD Grain-free Lasagna 2.0! It looks ah-may-zing!
Kailan
Just liked and shared on my facebook page!
lydia
The first thing I would make is the Zucchini Bread ! I have plenty of zukes’, been to the farmers market, they sure are pretty & fresh ! <3 lydia
Diana @ Veggienextdoor
Vegan chocolate coconut pudding pie!
Diana @ Veggienextdoor
And I (re) tweeted 🙂 https://twitter.com/rickiheller/status/195855385649885184
Alyssa @ Queen of Quinoa
Fantastic givaway!! It would be so hard to choose just one recipe that I would try, so I’m picking two. I would make your baked squash fries (YUM!) and your Banana Pancakes!
Alyssa @ Queen of Quinoa
Shared on my facebook page: https://www.facebook.com/queenofquinoa
Alyssa @ Queen of Quinoa
Shared on twitter too! https://twitter.com/#!/alyssarimmer
Deanna
That zucchini bread is looking fantastic!
I’ve never heard of that brand of almond flour. How does it compare to Honeyville? I’d LOVE to win so I can do a comparison.
apryl
the banana chocolate chips streusel top muffins!
apryl
shared & tagged on fb!
Heather Chupp
I think I’ll start with the almond zucchini bread – garden season just around the corner 🙂
Heather Chupp
Shared on FB and tagged.
Betty
I have plans to make your Carrot Raisin Muffins this weekend. My kids have missed muffins since we went grain free about 6 weeks ago, but I wanted to wait until their tastes had a chance to adjust a bit before tackling those types of things w/new flours.
Thanks for the giveaway opportunity!
Betty
Shared & tagged on facebook. Thanks!
Rina at CaliMac Nuts
Definitely trying the savory and sweet crackers first; my daughter is turning two and loves crackers but rarely gets any. These will be included in our all-SCD birthday party; she can eat absolutely everything on the menu!
Once I get this recipe right, I’ll try converting it to macadamia flour and let you know how it comes out. Mac flour is delicious for sweet things (and chicken nuggets, oh my gosh!) but I think I prefer almond for savory. It’s too early to tell 🙂
Jill
The cinnamon rolls for sure!! I can’t wait to try them!
Pat
I would make Savory and Sweet Crackers.
Carolyn
I would make your coffee cake–I’ve been dying to try it!
Thanks so much for the chance to win.
Ashley Argall
This bread looks amazing! I want to make it as soon as possible. I’m BRAND new to a gluten free diet (just diagnosed with multiple food intolerance a couple weeks ago) and I’m really looking for creative ways to still eat the foods I love!! I hardly have any gluten/dairy/egg free ingredients for cooking at home right now, as I’m not sure where to start baking-wise with all these allergies, but almond flour and this recipe look like a good place to do so!
So, with the almond flour, I think I would make this zucchini bread first, but I need to look around the rest of your site also…it looks like a GREAT resource.
Ashley Argall
shared on Facebook and twitter 🙂
Ashlie
I would defintely make the honey graham cracker pie crust – I’ve made crusts with almond meal before, but they always crumble apart easily when I try to remove them from the pie shell – your version looks perfect!
billiejean
I’d make the Almond Flour Zucchini Bread of course! That sound really good right now!
Britt Clarkson
I would start by making your Savory and Sweet Crackers! I haven’t tried almond flour yet, been using almond meal from Trader Joes for a few years. Would love to win this and start experimenting with this product!
Britt Clarkson
Shared on FB 🙂
billiejean
Shared on Twitter!
Maggie
I would make your sweet and savory crackers. I just made your almond pulp crackers last week and they were awesome! I’d love to see how they will turn out with almond flour instead and water of course :).
Thank you!
Kim H
I would make the zucchini bread or apple spice-I would make them in muffin tins for 1. portion control (for me) 2. my kids will eat anything in the shape of a cupcake!
I have been GF for 1 year and am seeing such a benefit recently from cooking with coconut and almond flour, but it is NOT cheap! Thanks for this opportunity!
Shannon Brown
I’d never heard of this brand of almond flour but would like to try a finer grind. They say they’re gluten-free so I’m interested. The zucchini bread on this page looks quite good so that’s the one I would try first. I’ve been coming to your great blog more since going grain-free a couple of months ago. Thank you.
Cathi
I would make the zucchini bread!!!
Monica Worstell
I can’t wait to make the apple spice coffee cake!!
Monica Worstell
Shared and tagged on Facebook!
Joy
I will make the almond flour banana pancakes! YUM
Joy
I entered on facebook!
JJ
I just found your website! If I won I’d try the savory crackers and see if they passed muster for my 8-year-old cracker loving daughter!
Judy
I would like to make the zucchini bread with the almond flour. My daughter has gone grain free and i would like to be able to bake for my grandkids. Maybe I will even get us old folks changed over. 🙂
Jennifer Orr
I would make you coffee cake!!! I have been cooking with almond flour for about a year – can’t wait to try coconut flour next!
Jennifer Orr
Shared on facebook!
Elizabeth
If I win the first thing I would make is your Banana muffins with chocolate chip streusel topping!!!
Emily Butler
Using both flours I would make the recipe Banana Muffins with Chocolate Chip Streusel Topping! They look divine! I am glad to have read that almond flour is different than almond meal, which is what I have, ug!
Emily Butler
Alright, just posted to facebook, don’t do the whole twitter thing!
lauren@spicedplate
Those crusty rolls look OUT OF THIS WORLD!!
Venetta
I think the bread or banana bread would be yummy. We’re new to this no grain thing and this website has been wonderful. Thanks for the opportunity.
Christal
Hi, I am so excited to have found your blog! While I am super psyched about your grain-free, dairy-free pumpkin pie recipe (no grains for me, no dairy for my hubby,) what I would make FIRST if I won your giveaway would be the featured zucchini bread – it’s more in season 😉
esther jane
I would definitely make your almond flour apple coffee cake; i practically drooled when I saw the photo I have been using almond flour and coconut flour since I went on the candida diet about 2 months ago; this giveaway is so well-timed! thank you!
tina
I would make the Paleo Honey biscuits. I haven’t ever gotten the superfine flour, it sounds much better!
Valerie Taylor Mabrey
zuchinni bread
vmkids3 at msn dot com
Emily N.
the Banana Pancakes
Debbie Chaney
I love zucchini bread and almonds, so should be yummy made with the almond flour!
chadro
This recipe caught my eye so I picked this one I’d like to make – Breakfast Pizza with Gruyere, Baked Eggs, and Bacon
retirenavalflyer[at]gmail.com
Monica Forshey
Almond zuchinni bread
Monica Forshey
Shared on Facebook!
Marina
Wow, so excited to have found this site! Enter me please! I am pumped to try the zucchini bread!
Diane
I would do the zucchini bread. It is a great way to sneak veggies into my picky autistic son.
Heather B.
I bake with almond and coconut flour regularly but I always get the smaller bags cause they’re cheaper and run out so quickly!
I think I’d actually try this zucchini bread first. I’ve seen the recipe before and always been curious about it. I have one somewhere for zucchini brownies too. I think I’m most curious about the zucchini element.
Heather B.
Shared on Facebook 😀
Heather B.
Tweeted on Twitter.
Amy
Tostadas!!!
Jessica
Definitely want to try the zucchini bread or make a pumpkin loaf. My mother would make those often when we were kids– it would be awesome to try it grain-free!
Jessica
Shared via Facebook. 🙂
Jillian D.
I would make banana bread! Do you have that recipe??
Jocelyn Polk
If I won the superfine almond flour, I would try your Grain Free Crusty Rolls. I have tried several SCD roll recipes and they have not turned out so well. I really think I need to use the fine almond flour as you recommend. I liked you on Facebook as well and am so happy to have a new resource for the SCD diet!
andrada
I will make your sweet & savory crackers! My son LOVES the banana pancake recipe! He has never complimented the other grain free pancakes I make!
Dot Constant
Oooh, I’m all about the Banana Pancakes! My husband & I love breakfast the best ( even as dinner!) I’ve recently started using almond & coconut flour and really enjoy the variety of having my cake & eating it too! The real bonus is the healthy benefits! I haven’t baked this much since my kids were little. I’ll be following your recipes & trying them all eventually!
dawn0124
Almond Flour Zucchini Bread
Shannon
Oh my I would make the zucchini bread first both my 21 and 5 year old sons request zucchini bread for their Birthday cake and with the 5 year olds birthday around the corner finding a GF zucchini recipe we love would be perfect
Becky
Cant wait to try the zuchinni bread!
Gwen
savory and sweet crackers.
Maggie
I want to make one of the cracker recipes. I’ve really been wanting hummus and need something to dip in it. Nom nom nom!
Melissa Chapman
I would make the YUMMY looking and sounding zucchini bread!!!
Sandra Brougher
I made your banana muffins today for the first time for a workshop I held. They were gone within minutes!
mark
yum it all looks so good. i an going to start with therecipe onthis page the ALMOND FLOUR ZUCCHINI BREAD
i love zucchini bread and have a bunch in the garden
nikki
I’d like to try out your sweet and savory crackers…I’m a sucker for crackers!
jenn nahrstadt
in my first 15 days Paleo, and while i LOVE almond flour, it’s EXPENSIVE! the Kroger where i shop has a 1lb bag for $10. can get it at half that price at Trader Joe’s; however, that store is 25 miles away!
i would LOVE LOVE LOVE to win this, as i have yet to find coconut flour ANYWHERE!
what would i use the flours to make? Paleo BREAD.
thanks for the chance to win.
jenn nahrstadt
put me down for an extra entry; shared this via FB!
katherine d
i would make the banana pancakes!!
katherinedibello (at) gmail (dot) com
allison
I’d make the almond flour zucchini bread!!! looks delicious!
thank you!
allison
i shared on facebook but do not know how to tag!
Rachel Stone
no doubt BANANA PANCAKES for a scrumptious breakfast!!!! especially since I am beginning the SCD in a few short days!!! these pancakes will be a perfect addition!!!!!
Chana Lewis
Lovely blog! So glad I found it, as I have UC too (ugh), and definitely working on a path to wellness through diet.
I’m excited to make lots of recipes here, but the lasagna struck a cord :).
Jacqueline
I think the zucchini bread would be a great place to start. I think bread is what I miss the most on the wheat-free regimen, and just now building up my supply of alternate flours. I would love to win these!
Sherri WinneratLife Gorbey
I’m going to make the Banana Muffins with Chocolate Chip Streusel Topping even if I don’t win! Sounds wonderful!
Christine
the zucchini bread
zosia
The recipe I would love to make is actually the one here – the mini almond flour zucchini breads! I have always wanted to make zucchini bread, but have never gotten around to it. Yours look so moist and tasty!
Thanks for doing this giveaway! 🙂
-Zosia
Stefanie
I would make BANANA MUFFINS WITH CHOCOLATE CHIP STREUSEL TOPPING….mmmmmmmmm : )
Stefanie
Shared the post on FB
Tanya
I have made the honey biscuits and the banana muffins already and they were to die for!!!! Zucchini bread and sweet and savory crackers are on the docket 🙂 Love this site!
Jennifer Yates
Hello! I definately want to make the zucchini bread and I found a recipe for cheese crackers I want to make for my son.
Thanks!
Jennifer Yates
I shared on facebook
joseph gersch jr
TOSTADAS WITH CRANBERRY BLACK BEANS AND AVOCADO CREMA
chadro
Shared the post on twitter
https://twitter.com/#!/Harzich/status/196542313126821890
retirenavalflyer[at]gmail.com
Corinne
I would make your Savory and Sweet Crackers.
carol lewis
I make everything from almond flour and make my own, but it is pretty coarse. I would love to try your Savory and Sweet Crackers (with Almond Flour)
because I have yet to find or come up with a good cracker recipe. We eat this way for health reasons and do so much better. Yesterday I made brownies (but stevia to cut the carbs) and flatties-bread for son’s lunch. I love all the recipes you have here. Very helpful!
Glenda
Shared on Facebook today! Good luck to all!
dan williams
rosemary crackers
Sue Bunting
which of your almond flour recipes I will make first if I win is banana pancakes yum:)
Dawn Reid
The Banana Muffins with Chocolate Chip Streusel Topping
mightynaynay(at)cs.com
Caroline Schultz
It’d be a toss-up between this zucchini bread or the banana pancakes!
We’ve already got zucchini coming in here in Florida so it’s time to start using it…
R Lin
I would try Almond Flour Zucchini Bread first.
R Lin
I shared on twitter.
Robin B
Hi! I would make the zucchini bread for sure! I think my almond flour is too coarse and bothers my condition. I would LOVE to try this!!!!!!!!!!!!!
Kristan
I cannot wait to make your grain-free apple spice coffee cake! Yum!!
Danielle Moore
I would love to try the “coofkins” for breakfast! My family and I are going on vacation and I think these would be a great breakfast or snack. Thanks for the recipes!
Melinda Walker
The Z bread looks so yummy! Would love to start cooking with almond flour since newly diagnosed with gluten allergy I think it’s the one thin I haven’t tried yet!! Thank You!
autumn kelly
https://againstallgrain.com/2012/02/10/honey-graham-cracker-pie-crust/
I want to try the crackers too.
autumn kelly
I shared on Facebook – Autumn Kelly
autumn kelly
I shared on Twitter – beakkelly.
Sherry Lochner
I’d love to try your Grain-free Apple Spice Coffee Cake. 🙂
Sherry Lochner
Posted on Facebook
Diane Redcay
I would make the Zucchini Bread
Heather M
Banana Pancakes
Rebecca
I will make almond flour zucchini bread! It looks delicious!
Richelle Hanley
I LOVE your honey graham pie crust!!! I have made it numerous times and it always tastes so good!
Lori Parr
I would make the apple spice coffee cake. It looks SO delicious!
Lori Parr
Posted on Facebook
Lori Parr
I tweeted this post @Arabesque38
shanna
Definitely make the zucchini bread if I win. I use Bob’s Red Mill almond flour and I am definitely ready to switch because it is not fine enough.
shanna
Just tagged you on facebook!
TizS
Comment 🙂 — Definitely the almond zucchini bread!
Maya
I would make bread!
Against All Grain
Sorry Maya this giveaway has ended
Rebecca
Found your site through a link on US Wellness meats. THanks for the info. about Digestive Wellness; always love to try new products. If I win, I will make your Almond Flour Zucchini Bread & share it with a new friend of mine that is wheat-free. She loved my Paleo Pumpkin muffins & is raising a son while also care taking her elderly mother. I have more time to cook than she does & know she would appreciate it.
Against All Grain
Sorry Rebecca this giveaway is over. The US Wellness giveaway goes til Tuesday night though!
Cara Phillipo
Absolutely delicious. I am so hooked on this site!
Stephanie
That’s hard to say, I want to make all of them! 🙂
Kelly Court
I would definitely make the zucchini bread in a heart beat. There can be a lot of variation with that one.
Robin Phillips-Knotts
I would love to make the hamburger buns. Thanks! cokelush at gmail
Robin Phillips-Knotts
Nevermind… I didn’t realize the giveaway was over… months ago. 🙂
Melody
I tried this last night and it was awful! It was a spongy mess. I followed the directions exactly as above? Any idea what went wrong to make it soggy and like a sponge. I had to throw it away. 🙁 Sad because I am just starting paleo and need to find some bread replacements! 🙂
Against All Grain
What kind of almond flour did you use? Was it blanched without skins and very finely ground? Bob’s Redmill will create soggy outcomes.
Melody
It was blanched w/o skins and as far as I know finely ground, the kind from nuts.com. https://nuts.com/nuts/almonds/flour.html
Tiffany
Just made this into muffins and a larger loaf and it dropped considerably in the middle. I did use Bob’s Redmill and my zucchini was pretty wet so maybe I’ll have to try again! It does taste great just doesn’t look very pretty, lol.
Holly
Try it again, baking for 1 hour. Also maybe scoop the inside seeds out of the zucchini and discard. This is the only paleo zucchini bread recipe that has worked for me and not turned out wet and spongy.
Sarah White
I will also be making Zuchini bread!
Paleon It
Love your recipes! Do you think that Coconut flour would be ok to use with this recipe??
Against All Grain
Coconut flour is much more absorbent than almond. You can try it but you will probably need much less and may need to add more liquid or eggs. You’d be better off trying a different type of nut flour.
Amanda Gross
I would love to make this zucchini bread for my son who is following the SCD/GFCF diet! Getting veggies into him is a challenge, but he’d probably LOVE eating zucchini this way!
Amanda Gross
Taryn
Just made this and it was DELICIOUS!! Since I can’t have honey right now, I replaced it cup for cup with applesauce with great success. It is obviously less sweet, but I am still enjoying it immensely. I also don’t have mini loaf pans, so just put it in a regular loaf pan and baked it for 45 minutes and it came out great. Since it doesn’t have the flavor of the honey, next time I will probably use more cinnamon and nutmeg to spice it up a bit, but it is definitely a keeper and was great use of the on-sale zucchini I picked up at the store today. 🙂
Barbara Grant
I did not have any bananas, but I had a ripe avacado. I used it instead and the bread turned out great!
Allyson
GREAT idea! I almost had to cart my kids to the store for bananas but saw this first…and have avocado on hand, so THANKS!
Laura
Hi,
I made these into muffins and they came out soggy. I wasn’t sure of how long to cook them. Can you tell me what the cooking time should be for muffins?
Thanks.
Holli
These were such a disappointment. WAY too salty and soggy…not enough dry ingredients. Also where is the fat??
Ryan
What can I sub for the banana?
Against All Grain
Try applesauce
Allyson
avocado or applesauce
Therese T.
Is there another sub to a banana?
Against All Grain
Yes you can use about 1/2 cup unsweetened applesauce
Miss Kimbers @ Fruit Salad and Mixed Veg
You are amazing! This loaf looks so moist.
For those of us who only have access to normal almond meal, would putting it through a seive help it become superfine?
BeckyM
Do you think this recipe would work with coconut, walnut, or cashew flour? I am allergic to almonds.
Against All Grain
Yep any nut flour should be good but I would suggest cashew
Kara Nutt
I would love to make this, I’m however, allergic to bananas. As in my throat closes off allergic. What could I substitute in it’s place? Apple sauce maybe? Thanks for your blog, I get tons of ideas for great gluten-free meals.
Against All Grain
I’ve done it before with about 1/2 cup unsweetened applesauce
Lauren B.
What a delicious looking zucchini bread. I’m loving your scrumptious photos and the layout of your site! Shared this recipe over at the Healthy Indulgences Facebook page. 🙂
Harshi
Hi I’ve been browsing your website for some time now and finally I’ve got time to make this. Sounds devine. Can I pour the mixture into a regular size loaf pan? I don’t have any mini loaf pans. I’m fairly new to baking or cooking healthy for that matter 😉
Against All Grain
Yes you may just need to adjust the baking time
Mindy
This is a great recipe! Lots of flavor and I love the banana. I only have a regular size loaf pan, which caused the middle not to cook all the way, even after 40 minutes (I covered it and let it keep cooking). Next time I will use my muffin pan or pick up a couple of minis. Will definitely make again! Thank you!
Mindy
The flavor was delicious, but it came out overly moist. I’m guessing I should have drained the zucchini on a paper towel for a while first? Do you grate it finely (I did)? Maybe mine was too fine. Loved the flavor, so I would like to try again because I’m guessing the problem was my mistake.
Against All Grain
What kind of almond flour did you use? That generally contributes to sogginess.
Dani
Tortillas! Please and thank you! 🙂
Judy
I know you probably detest when people ask about substitutions, but I wonder if you can use other shredded veggies of the same watery-ness in this recipe? Things like carrots, yellow squash, raw pumpkin? I just hate wasting almond flour so if you’ve tried it, I’d love to hear about it!
Against All Grain
I’ve tried carrots and they were great!
Judy
Thanks, I will give it a try!!
Yvonne
Is it possible to make this without banannas and replace with carrot? And use coconut flour instead of almond?
Thank you
Cecelia Williams
I can’t wait to get Zucchini from my garden this year and try this recipe. I made a lot last year but we just recently started going more grain free. I love your blog, I learn some thing new every day.
Kerry Prill
The Lemon Bars!!! I’m craving all things lemon at the moment and have stocked up on organic Meyer Lemons. A close second will be the chocolate chunk cookies. Thanks for the chance to win!
Josie S.
I would try the yummy zucchini bread, it looks amazing! Side note, I checked the digestive wellness site and their prices for almond flour are half of what I pay at my local stores. That’s amazing, especially since the quality is also supposed to be better. I will definitely be placing an order!
Josie S.
I shared on Facebook as well 🙂
Stacie
Just came out of the oven and they’re fantastic! The secret is to whip the egg whites separately and fold in at the end. (I made muffins, 350F for approx 25 min.) Thank you!
Valarie R
The almond flour zucchini Bread! yes
Analese
I tried making this using your recipe but the batter was super dry and not cohesive. I added an extra egg and some coconut oil which helped a little. The bread felt moist to the touch but tasted dry.
Against All Grain
What type of almond flour did you use?
Erica, in denver..altitude?
Made this in muffin form. A friend of mine gave me the recipe. They are delicious. I found the first batch a little dry though. For the second batch I added a bit more honey and doubled the recommended zucchini portion, with a pinch, only a pinch more almond flower, in hopes to moisten them up a little. It seems to have worked. My husband seemed to think the extra honey would dry them out more, but that doesnt seem to be the case, perhaps due to the doubled zucchini portion. Also, on the second batch I was pretty much out of cinnamon so i doubled the nutmeg. I think the cinnamon is a key, so if you can avoid leaving it out, I would. Also, heads up, I have a 6 muffin muffin pan seems to be for making small muffins. if you follow the original recipe to a T you will get exactly 6 out of the batter. if you do what i did the second round you will have an extra muffin to bake. Thanks for the recipe it was delightful.
Erica, in denver..altitude?
wondering if altitude and doing muffins might contribute to dryness. thinking a slightly reduced cook time might help with moistness. i just made the last extra muffin, it was smaller than the rest and the pan was hot. it cooked in about 20 minutes Vs. 30/35. just a thought for any out there that read this. ive been an epic failure at baking out here in colorado until this recipe came along though, so im stoked.
EstellaF
Just made these and it’s delicious. I did make a couple of modifications bc I recognized that there was too much liquid compared to the dry ingredients (and I also added all my shredded zucchini which was more like 1.5 – 1.75 cups. Soooo, I added 2 tbsp of coconut flour to the dry ingredients. The loaf still came out extremely moist (not soggy but definitely more moist than I’d prefer) so next time I’ll add 4tbsps of coconut flour since its a great moisture absorber. I’d also add another 1/2 cup of almond flour…I liked using all of the zucchini so I’d much prefer to increase the dry ingredients. A couple of people mentioned it was salty…mine didn’t taste salty at all. And because I also added 1/8 cup of coconut oil the loaf had a “buttery” taste to me. The only other thing I’d do differently would be to add some raisins next time. Oh and just a tip…line your loaf pan with parchment…much easier to get out of the pan. Great recipe!!! By far the best gluten free recipe I’ve tried!!! Most gf breads are too eggy but this was great!!!
Sara Sharinka
Thank you for all the modifications! I added all the extra stuff you suggested and it came out perfect!! Moist and yummy but not saggy! The only other thing I would add next time is just a little bit of coconut sugar or (my preferred due to the type of diet I eat) Stevia.. because the zuchini bread was barely sweet.. It was not salty as others suggested but would definitely like it better if it was sweeter! Also the mini loaf pan lined with parchment paper was a life saver. I also did few muffins and half the muffin got stock to the paper!! The parchment paper is way to go!
Danielle
Thanks Sara 🙂
Janice
Do I change the bake time if I bake muffins??
Against All Grain
Most likely you’ll need to reduce the bake time, but I haven’t done it. If you check the comments below I think some people have tried it 🙂
Alice
Thank you so much! I made mine into muffins and added walnuts and cranberries. I didn’t have a banana. I love this recipe, I was looking for a healthy snack. This is also going to be a go to for breakfast.
Alice
I made muffins last week using your recipe. I didn’t have a banana, but I really really liked the muffins. Thank you for this post. I also added walnuts.
Courtney Larson
This looks delicious? Would it work if I added some cocoa powder to make it like a chocolate zucchini loaf? Or would I have to add extra liquid or eggs to compensate for the extra cocoa powder. Thanks!
Elizabeth
Is the banana necessary? Could I substitute a little honey? I find eating that much banana aggravates my SIBO.
Adrienne Graves
Hi Danielle! I want to thank you for sharing your recipes. Congratulations on your book and this awesome ministry, really, you are sharing with anyone who will take time to listen to their bodies and take charge of their health. I’m grateful to you and Elana, Cybele, and Jenny, as I’ve navigated figuring out my body and food sensitivities b/c of my auto-immune issues for over 10 years now. You guys are a breath of fresh air. Anyway, I’ve used this zucchini recipe several times in the last few months. My hubby and kids love it! Today I added cacoa powder and some white chocolate chips (treat for my daughter). I’m currently on an intensive auto-immune protocol, so am not even tasting, but my taste testers give it a thumbs up 🙂 I’m really happy for your journey of health and healing and am grateful you saw fit to share it with the world. We are one family which benefits from the time you have taken to scribe these recipes. xoxox
Hallie Butler
My 3year old saw the picture of the Zucchini Bread and asked “can you make it right now? It looks soo yummy.” I guess that’s what I’ll be trying!
Jelzmar
I used this recipe for pulp from my juicer (beet, carrot, apple) and they were the best muffins. Though I am now using a different almond flour than I have before and it has made all the recipes better, this is our favourite so far. I also added butter because I didn’t have a ripe banana, but I wanted to use some of the pulp we made today.
Monica
I made this bread last night and it is fantastic! It came out very moist and when I toasted it in the oven this morning it was just soooooooo good!!! Definitely will make again!
writekeek
I will definitely be making this first
Cynthia Albert
Making this right now for first time….Your World Famous Sandwich Bread recipe comes out perfectly, so I am on this, now! Thank You, Danielle! Love, love your recipes!
Mollie
I tried making these today and the mix was extremely dry. I added 1/2 cup of almond milk and they still look dry crumbly texture… What should I do?
debbie
This is exactly what happened to me. I added almond milk, applesauce and coconut oil. It still looks horrible. I stuck it in the oven but it’s not looking good. I’m wondering if the problem is the flour..I used coconut flour instead of almond.
Janna Rodriguez
This is something to remember, this is not normal baking. I rarely see a recipe that calls for more than 1/4 cup coconut flour in addition to other gluten replacements. Coconut flour is more for texture. These gluten free recipes have been tested and tested and call for exact amounts of exact ingredients down to specific brand to insure they are as close to a gluten recipe in taste and texture as they can be. When I first started trying recipes with coconut flour I made the mistake of buying a 5 pound bag! Four years later I still am using it, I will never run out.
Mollie
These came our horrible!!! The batter was way to dry tried to fix with 1/2 cup of almond milk. Came out burned on out side raw inside and dry and maybe a bit salty, very disappointed I used over 8$ of groceries in the trash:(
Eileen Psenka
Mollie, we are so sorry to hear that. Most people have great success with this recipe. What brand of almond flour did you use? Danielle recommends WellBee (https://astore.amazon.com/againstallgrain-20/detail/B00CLLV2D0) for the best results. ~Eileen
Brenda Korinek
I really wish you’d include nutrition information in you recipes.
Gloria
What brand of almond flour did you use this last time?
GF
Jelzmar
With my tax returns I bought it in bulk from https://www.digestivewellness.com/itempage-1025-24-11-1560.html
Marianna
Just made these as muffins. So good. I added 2 tablespoons of coconut flour and greased the muffin pan with coconut oil. I also squeezed all the excess moisture out of the zucchini. Definitely a keeper for me.
R T
Thanks for posting this recipe! I was wondering if there was a banana substitute you’d recommend? Thanks!
Annette
These were pretty good for GF. Not too moist if you baked long enough and not dry. I did do some changes. I used 1/2 c. of coconut flour instead of all almond flour. Agave for the honey and applesauce for the banana since I didn’t have one. About 1/3 cup. Also added a huge tablespoon of coconut oil.
Kristin
Made this today and love it! It was a little eggy so I will try adding the coconut flour next time to appease others in the house. I also swapped an avacado for the banana, and took the advice on squeezing the excess moisture from the zuchinni (used 1.5 cups) As an avid home baker looking to overhaul my ingredient profiles in the kitchen , this was a winner of a first recepie to try thank you!
Mimi
Loved this! Just tried the recipe from your cookbook. Mine came out moist and perfect. The only think I may do in the future is try some really dark chocolate chunks when I’m looking for a chocolate fix ‘treat’. 😉 Thank you for the recipe!
Laurie
I made these tonight exactly as the recipe said but made muffins..they were delicious..not soggy …not dry..moist and yummy!!
Slimdy
What is caloric amount ? Almonds and eggs and bananas oh my! 😉
lfdc77
Just tried this and it was good! I found the tip to seperate the eggs and fold in the whites was great one! I used advocado instead of banana but I did find it a bit salty like previous comments noted. I might try to mix zucchini and carrots to add a bit more sweetness. I added some ground corriander seeds too intead of nutmeg (I can’t stand it), to offset the saltiness and brighten up the flavour! It was lovely.
Vanessa
I will make your almond flour chocolate chip cookies, a favorite in our home!!
Melody
How much applesauce?
sjd
Someone at my office brought in fresh zucchini from their garden so I took one and thought I’d give this recipe a try. They are delicious! I added a modest amount of semi sweet chocolate chips and a tbsp of coconut flour to compensate for the added moisture.
julie
I made these, in muffin pans, and they came out perfect. I cooked them about 20 minutes, and used 1/3 cup batter per muffin (in papers). Absolutely delicious!
Penny
I just made this and it was a bit sweet. Am assuming that was the banana. Can I sub for butter? Also, it didn’t rise that much. I did use almond meal instead of flour. Will this have something to do with it?
aj
mine was crumbly, I rechecked the ingredients to make sure I had added all.
Sandy
Can I substitute the eggs with egg replacement?
MandyRaynor
I’ve made this recipe twice in the last few days. I can’t keep it around long enough to have seconds myself. My kids and their friends keep eating it all. I added a little more zucchini, doubled the recipe and baked it in a spring form pan like a cake. It comes out absolutely perfect. We like to eat it cold, or toasted the next day with a bit of butter. Thanks for this! Protein-packed and a really great treat!
moblessed
I have no idea what everyone else did, but these were nothing short of amazing. I did squeeze out the water from the zucchini (does anyone bake it any other way??). I was out of my local honey so I used 1/2 cup organic sugar. I also added 1/2 cup shredded coconut, 1/2 cup pomegranate craisins, and some chopped pecans. The texture was perfect and they are so light and fluffy! I can’t wait to continue using different add-ins with this as my base. Thank you for the delicious recipe!
Quest
Mine turned out a little eggy, I will have to try the whiped egg white thing, and maybe a little less baking soda. ( high altitude)
Danielle
Debbie, coconut flour is not a good substitute for almond flour because it is much more absorbent. So, that is definitely the problem. Better subs for almond flour would be macadamia flour, cashew flour, or for nut free sunflower flour. You may want to check out Danielle’s FAQ page for more information. ~Eileen https://againstallgrain.com/f-a-q/
Wendy
Perfection. Thank you Danielle! I followed the recipe exactly except that I left out the nutmeg. I did muffins and baked them for 30 minutes. The are soooo good and the texture is amazing for grain free. My husband and three year old loved them too. I’ll be making this often!
Lily Hewitt
First time using one of your recipes – Yum! Mine just came out of the oven and I couldn’t resist having a small slice already! Was so good! A bit soggy like the comments below have mentioned but I’m looking forward to having it as toast in the morning – with peanut butter! I have missed bread so much since going GF and also have an aversion to coconut so you can imagine my delight in finding this recipe! Thank you so much 🙂
Sandra
These are amazing. I’ve made them a few times now, as muffins. I did add vanilla, but other than that made as is and my family loves them. I really appreciate the ingredients are things I have on hand. No specialty ingredients.
Renee
That is a tough call – I do miss zucchini bread but also pumpkin bread. I have pinned your sandwich bread recipe to try too!
Renee
shared on twitter
Renee
shared on FB 🙂
Danielle
Danielle does not use egg substitutes because she tolerates eggs very well. But, we have heard that others have had success using “flax eggs”. ~Eileen
Becky U
I am allergic to almonds. Is there a good substitute?
elisa
I can’t have eggs can you suggest another substitute?
marlaine
You could also try dates…
Jessica
Hi! Do you know how long this would last in the freezer?
Danielle
I would recommend about 3-6 months
Jean McGuire
I made the bread into muffins and added some chopped Pecans. Absolutely the best. I should have drained the zucchini so I’ll do that next time. Thank you for this great recipe.
Alli
OMG YALL. I made this last night and followed directions exactly (including purchasing the almond flour). And it turned out like actual, edible zucchini bread. It doesn’t fall apart, it’s not too dry, and not too soggy. I think next time I will add some chocolate chips and or pecans just to give it a little more texture. My initial taste after it came out of the oven last night was that it wasn’t very sweet. But it seems to taste sweater this morning. I don’t necessarily miss the sweetness, just an observation. The only thing I did differently was coat my loaf pan with ghee and a dusting of coconut powder. She came out of the pan in one piece! This recipe is definitely a winner. I’ll be making it again (maybe even weekly)! Thank you Danielle!!!
Lisa
This recipe is the Bomb!!! Always turns out great and now one of my go-to’s..my boys just requested I make these muffins tonight so they could take them to school tomorrow and have for breakfast…that..to me..is a great recipe?
Danielle
Thanks Lisa! 🙂
Danielle
So glad you enjoy!
Scott Achey
My wife is on a low carb diet so I was wondering if anyone knows how many carbs per slice. Calories would be nice too.
Charlene
I made this as muffins. I added one scoop of plain protein powder. I also used applesauce instead of banana since I didn’t have one. Baked for 25 minutes. So delicious and moist!! Will definitely make again!
Danielle
Yay! I am so happy to hear it!
Janese Hunter-Romero
Wish I would’ve read these comments before making, my bread came out very soggy as well! Even when the outter crust of the bread looks nearly burnt, the insides are still moist! A disappointment. I would recommend making some alterations of your own as mentioned below as well as adding more sugar or substitute.
Jocelyn vopni
I’ve been making this bread for years, and the only time it comes out soggy is if I forget to drain the zucchini! Otherwise, it’s just perfectly moist!
Didi Younginer
Just made this this morning for a “brunch time” snack. IMG! Delish! Moist but definitely not soggy. Made exactly like recipe says. Perfection! I did use a regular loaf size pan but that was THE only difference. Not only does it taste SO good but it has such a “healthy” taste
Thank you
cheryl
Has anyone tried to make this without Honey? I am trying to stay away from all sugars, including honey. I would like to use homemade applesauce instead.
Jocelyn Vopni
Hi! Do you happen to have the nutritional facts for this recipe? Thanks!
Jim Trinder
I’ve been wanting to make this recipe for some time now and finally today I made it . It is in the oven , the only thing I would do is double the recipe and make two of them because it smells so good . I also planted way too many organic zucchini free for the taking
Christina
I made the zucchini bread and it fell in the middle. Any idea what I am doing wrong. Maybe I didn’t cook it long enough, but the middle wasn’t runny so I thought it was done. I cooked it for 35 min
Danielle
Hi Christina! So sorry this didn’t turn out well for you – without me in the kitchen with you, it’s hard to troubleshoot what may have gone awry. I hope you give it another try! Thanks so much for your support!