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Gluten Free Zucchini Bread

We've been busy harvesting and canning from our garden the last few weeks and it has been so fun! Last year's garden was a flop so we didn't get much of anything canned which left us out of some of our faves this past year. Luckily our garden is thriving this year and we have already exceeded our hopes for restocking our canning room.

One thing we didn't plant this year was zucchini but when a friend gave us some from their garden this past weekend I had to think of something yummy to bake up!

This simple bread takes just a few minutes to whip up. It's just the right amount of sweetness and the cinnamon gives it that warm spicy flavor you want in a fall bread. With only 8 ingredients, you'll likely have everything you need on hand already!

This loaf didn't stand a chance against my husband and boys ha! I'll have to double the batch next time ;)


1 medium banana (mashed)

3 eggs

1/4 cup raw honey

1 tsp pure vanilla (optional)

1 cup peeled, shredded zucchini

1 1/2 cup almond flour

1 1/2 tsp cinnamon

1/2 tsp pink Himalayan salt

1 tsp baking soda


Preheat oven to 350 and grease a loaf pan. In a medium bowl mash the banana then add the eggs and honey, stir well. Add the shredded zucchini and stir til combined. Add the almond flour, cinnamon, salt, and baking soda to the bowl and stir until very few lumps remain. Pour into your prepared loaf pan and bake for 35 minutes or until a toothpick inserted in the center comes out clean. Cool completely before removing from the pan and store in the refrigerator (if it makes it that long haha). Enjoy!

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