Zucchini Almond Bread Recipe

Zucchini Almond Bread Recipe

How To Make Zucchini Almond Bread

Sink your teeth into this moist zucchini almond bread, loaded with spices, sweet pineapples and zucchini, for a rich and tasteful snack!

Preparation: 20 minutes
Cooking: 1 hour
Total: 1 hour 20 minutes



For Bread:

  • 8ozpineapple,(1 can), with juice, crushed
  • 3eggs
  • 1cupvegetable oil,or oil of choice
  • 1cupsugar
  • 1cupbrown sugar
  • 2cupszucchini,grated
  • 3tspvanilla
  • 3cupsflour
  • 1tspsalt
  • 1tspbaking soda
  • 3tspcinnamon
  • ½tspnutmeg
  • 1cupalmond,chopped, plus thinly sliced for optional topping

For Glaze:

  • ¼tbspvanilla
  • ½cuppowdered sugar
  • 1tbspmilk


  1. Mix the flour, salt, baking soda, cinnamon, nutmeg, chopped almonds in a bowl, and set aside.

  2. Preheat the oven at 350 degrees F.

  3. In another bowl, combine the pineapple, eggs, vegetable oil, sugar, brown sugar, zucchini, and vanilla, and mix well.

  4. Pour the dry ingredients gradually into the wet ingredients bowl, and mix them until smooth.

  5. Spray the baking pan and pour in the mixture, then top with sliced almonds.

  6. Bake for about 60 minutes. Times may vary depending on the oven. Check for doneness with a toothpick.

  7. While baking, mix the vanilla, powdered sugar, and milk together until smooth.

  8. Let the bread cool down, drizzle with the glaze.

  9. Serve and enjoy!


  • Calories: 1025.23kcal
  • Fat: 52.23g
  • Saturated Fat: 4.24g
  • Trans Fat: 0.30g
  • Monounsaturated Fat: 35.28g
  • Polyunsaturated Fat: 10.05g
  • Carbohydrates: 127.83g
  • Fiber: 6.34g
  • Sugar: 73.03g
  • Protein: 15.07g
  • Cholesterol: 80.23mg
  • Sodium: 641.82mg
  • Calcium: 134.26mg
  • Potassium: 466.87mg
  • Iron: 2.57mg
  • Vitamin A: 41.02µg
  • Vitamin C: 25.52mg
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