Paleo Almond & Zucchini Loaf

This is the perfect grain-free treat, which can also be made into muffins for a ready-to-go snack. As always, use rice malt syrup instead of honey if you prefer a lower fructose version.



  • 1½ cups almond flour
  • ¼ cup sunflower seeds
  • 2 teaspoon cinnamon
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 3 eggs, free range, beaten
  • ¼ cup honey
  • 1 ripe banana
  • 1 cup zucchini, grated


  1. Preheat oven to 180°C and line a loaf tin with baking paper.
  2. Combine flour, seeds, cinnamon, baking soda and salt in a small bowl.
  3. Place the eggs, honey and banana in a large bowl and beat with an electric mixer until frothy and fully combined. Add the zucchini and beat again until mixed through.
  4. Slowly add the dry ingredients with the mixer running, until all of the flour mixture is combined.
  5. Pour the batter into the loaf tin and sprinkle with sunflower seeds if desired.
  6. Bake for 30-35 minutes or until the middle is set and a toothpick comes out clean. Enjoy!


  1. Laura


    I’ve just discovered your website ,and I’m perusing through it with great interest and excitement! I’m coeliac, and also want to decrease the amount of dairy in the family’s diet too.

    With the above recipe, it calls for almond flour. I have quite a lot of coconut flour and am struggling to cook with it with success – could I substitute coconut with flour in this recipe at all?

    Thanks 🙂

Leave a Reply