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The classic zucchini bread is made all better because the moisture from the grated zucchini softens the bran in the whole wheat, resulting in an amazing quick bread.


1 loaf

Total time

80 minutes




  • 2 cups Wholewheat Flour
  • 1 cup bread flour
  • cup almond meal
  • 1 tbsp baking powder
  • 1 tsp salt
  • cup almond meal (Ground)
  • 2 eggs (Large (I used 2tbsp egg replacer whisked in 6tbsp water))
  • cup almond meal ((any dairy or non-dairy milk would work))
  • cup almond meal (Oil)
  • 1 cups zucchini (, grated)
  • cup almond meal
  • cup almond meal (, chopped)
  • 1 tbsp lemon zest (, grated)


  1. Preheat 350°F. Lightly grease a 9"x5" loaf pan.
  2. Whisk together the flours, sugar, baking powder, salt and nutmeg in a mixing bowl.
  3. Whisk the eggs (or egg replacer mixture), milk and oil in a small bowl.
  4. Stir in the wet ingredients into the dry ingredients until everything is evenly moistened; stir in the zucchini, raisins, walnuts and lemon zest.
  5. Pour the batter into the prepared pan. Bake for 1 hour or until a cake tester inserted in the center comes out clean.
  6. Remove from the oven and cool in the pan for 15 minutes before taking it out of the pan and purring it on a wire rack to cool completely.
  7. View the recipe instructions at Cook's Hideout

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