5 from 2 votes
Moist, easy, and delicious Zucchini Bread suitable for both gluten-tolerant and gluten-free diets.
Zucchini Bread
Prep Time
15 mins
Cook Time
1 hr 5 mins
Total Time
1 hr 20 mins
Course: Snack
Cuisine: American
Serving Size: 1 loaf
Calories per Serving: 2784 kcal
Author: Patty K-P
  • 3/4 cup Bob's Red Mill organic all-purpose flour
  • 3/4 cup Bob's Red Mill almond meal
  • 2 1/2 teaspoon baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon sea salt
  • 1 cup raisins
  • 3/4 cup chopped walnuts
  • 2 large eggs
  • 1/4 cup olive oil
  • 1/4 cup honey
  • 1 1/2 cups shredded zucchini, unpeeled
  1. Preheat oven to 350°F and grease a 9x5-inch loaf pan.
  2. In a large bowl, whisk together the flour, almond meal, baking powder, cinnamon, nutmeg, and salt. Set aside.
  3. In the bowl of a food processor, pulse together the raisins and walnuts until a paste forms. Add the eggs, oil, and honey and pulse until combined.
  4. Stir the raisin mixture into the flour mixture until just a few streaks of flour remain. Fold in the zucchini.
  5. Transfer the batter into the prepared pan and bake for 45 to 55 minutes, until the top is golden and a toothpick inserted in the center comes out clean.
Recipe Notes

Gluten-free version: Substitute the flour with Bob's Red Mill organic all-purpose gluten-free 1-to-1 baking flour, use gluten-free baking powder, and increase the baking time to 55 to 65 minutes. Gluten-free version = 2814 calories.

Pro tip: Use the same measuring cup as the oil to measure the honey. The honey won't stick and will just slip right out!