Zucchini Bread

Zucchini Bread

Zucchini Bread | www.kitchenconfidante.com

Time Away | More Zucchini

I’m taking a little time off to spend some much needed R&R with my family and an early celebration of my upcoming 10th wedding anniversary. I hope you enjoyed the lovely guest post from Amanda Opaluch, of The Cilantropist. In keeping with the beautiful zucchini that is in season, here is a recipe that is adapted from my dear and lifelong friend, Linda. Chock full of good-for-you zucchini and almond meal, it becomes more of a cake than a bread with delicious dried cherries and chocolate chips. I hope you enjoy it.

Zucchini Bread | www.kitchenconfidante.com

Zucchini Bread | www.kitchenconfidante.com

Zucchini Bread

Makes 1 loaf. | Prep: 15 minutes | Cook: 45 minutes

This quick bread is chock full of good-for-you zucchini, dried cherries and chocolate chips!


2 cups grated zucchini (about 2 medium zucchinis)
1/2 cup brown sugar
1/2 cup granulated sugar
1 egg
1/3 cup canola oil
1 cup almond meal
1/2 cup all purpose flour
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 cup chopped dried cherries (or substitute dried cranberries)
1/2 cup chocolate chips


Preheat oven to 350°. Grease a loaf pan and set aside.

In a medium bowl, mix zucchini, sugars, egg and oil. In a separate bowl, combine the almond meal, flour, baking soda, baking powder, salt, cinnamon and nutmeg. Combine with the zucchini mixture and mix well. Stir in the cherries and chocolate chips.

Bake in the oven for 45-50 minutes, or until a toothpick inserted in the center comes out clean.


  1. Barbara | Creative Culinary

    I have a very old recipe for zucchini break which has done years of duty for helping with the abundance of zucchini in the garden. Did you know you can shred zucchini and freeze it for using with breads when the abundance of zucchini is out of season. Doing that was my saving grace from the zucchini hordes!

    This is so unique and with great ingredients; I’m definitely going to give it a try, thanks for sharing.

    • Liren

      Such a great tip, Barb, thank you! I often tell myself to freeze some zucchini, but usually end up using it all up. I wish I had a bountiful garden!

  2. Liz

    Oh, this looks fabulous! I will make it later this summer when we have a glut of zucchinis. Thanks for the delicious post~

  3. Tiffany

    Any suggestions on what i can substitute for the almond meal? My daughter is allergic to tree nutes. Thanks!

    • Liren

      Hi Tiffany! I often make this zucchini bread without the almond meal. Simply substitute with an equal amount of all purpose flour. You will end up using a total of 1 1/2 cups all purpose flour, and I assure, you, it will be just as good. Enjoy!

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