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+ servings

Zucchini Bread with Walnuts + Chocolate


  • Zucchini Walnut Bread
  • 1 ½ cup almond flour
  • 2 tsp cinnamon
  • 1 tsp baking soda
  • ½ tsp salt
  • ¾ tsp nutmeg
  • 3 eggs, beaten (large or XL)
  • ¼ cup honey
  • 1 ripe banana
  • 1 ¼ cup zucchini, shredded and unpeeled
  • ¾ cup walnuts, chopped and optionally toasted

  • Cinnamon Streusel Topping
  • 2 tsp butter
  • 1 tbsp natural sugar (Sugar in the Raw or Turbinado)
  • 1 tbsp oat flour
  • ½ tsp cinnamon


  • Cinnamon Streusel Topping
  • In a small bowl, combine all of the ingredients

  • Roast the Walnuts (Optional)
  • The walnuts can be used raw or roasted. I like to take a few minutes to roast because it adds a toasty, nutty depth of flavor.
  • Roast the nuts at 350° F for 10-12 minutes, until fragrant and golden. Allow to cool before using

  • Zucchini Walnut Bread
  • Preheat oven to 350° F
  • Combine the dry ingredients in a small bowl.
  • In the bowl of a stand mixer, beat the eggs 1-2 minutes on medium, until frothy. Add the honey and banana. Beat another minute until well-combined
  • Add the zucchini and beat this time until the ingredients are just incorporated
  • Slowly add the dry ingredients with the mixer running, until all of the flour mix has been incorporated.
  • Stir in the walnuts
  • Spoon the batter into 2-6" cast iron skillets & spread evenly. (you could also use 2 mini loaf pans or make them into muffins as well)
  • Sprinkle the cinnamon streusel topping on top
  • Bake for 25-30 minutes until the middle is set and a toothpick comes out clean. (Your baking times may vary. 25-30 minutes worked great for my 2 - 6" skillets)