This Paleo Almond Butter Zucchini Bread is a bit crunchy on the outside and so moist on the inside. It’s the best way to use up summer zucchini that the whole family will love. 

Prep time: 30 mins

Cook Time: 40 mins

Total Time: 1 hr 20 mins 


  • 1 1/2 cups almond flour
  • 1 1/2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 3 eggs
  • 3 tablespoons maple syrup
  • 1 cup Spread The Love® Almond Butter
  • 1 tablespoon melted coconut oil
  • 1 cup grated zucchini, after squeezed out of excess water


  1. Preheat oven to 350 degrees and line a loaf pan with parchment paper.
  2. Whisk together dry ingredients in a large bowl.
  3. Add wet ingredients except zucchini and whisk until thoroughly combined.
  4. Add zucchini and stir until combined.
  5. Pour batter into parchment lined loaf pan.
  6. Bake for about 35 minutes until top is browned and center of the bread is set.
  7. Remove from oven and let cool in the pan on a wire rack for 5 minutes.
  8. Remove bread from loaf pan by pulling on the sides of the parchment paper and place back on the wire rack to cool fully before slicing.
  9. Drizzle or spread more almond butter when serving (optional)