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zucchini almond loaf

(1 rating)
eck77 avatar
Recipe by
Edith Kehoe
@eck77
Ottawa, ON

Nice twist on zucchini bread, with a really delicate flavour. My colleagues know there will be lots of this when the summer rolls around.

(1 rating)
yield 24 serving(s)
prep time 30 Min
cook time 1 Hr
method Bake

Ingredients For zucchini almond loaf

  • 3 c
    all purpose flour
  • 3 c
    zucchini, grated
  • 1 c
    almond meal
  • 2 tsp
    baking soda
  • 1 tsp
    baking powder
  • 3
    eggs, large
  • 1 c
    oil, vegetable or canola
  • 1 tsp
    almond extract
  • 1 tsp
    pure vanilla extract
  • 1 c
    granulated sugar

How To Make zucchini almond loaf

  • 1
    Preheat oven to 325 degrees. Line 2 loaf pans with parchment paper or grease and flour. Set aside.
  • 2
    Sift flour, baking powder and baking soda. Add almond meal (or grind almonds in food processor to make fine meal). Stir into flour mixture.
  • 3
    In a large bowl, beat eggs with sugar. Add oil. Beat until thick and smooth. Add vanilla and almond extract. (Too much almond extract can be bitter, so watch about adding extra.)
  • 4
    Add dry ingredients to egg mixture. With a spoon, mix gently to combine until no flour streaks are showing. Do not over-work. Fold in zucchini.
  • 5
    Spoon batter into prepared pans.
  • 6
    Bake for 50 - 60 minutes. Time will vary depending on oven. Test for doneness with a toothpick inserted in centre. Cool in pan 10 minutes then allow to cool on a rack.
  • 7
    If you like, you can top these loaves with a simple glaze made with icing sugar, a drop or two of almond extract, and a bit of water, but it's really great without too.
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