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Zucchini Almond Butter Quick Bread

This is an excellent way to enjoy a baked good while still getting a dose of vegetables. This bread is very versatile, and different nut butters such as peanut or cashew may be substituted or combined depending on your preference or what you have in your pantry.

Prep Time15 mins
Cook Time40 mins
Total Time55 mins
Course: Breakfast
Keyword: almond butter, bread, zucchini, zucchini bread
Servings: 1 loaf
Author: Marie Brennan


  • 1 small to medium zucchini, grated
  • 1 cup Simple Truth Smooth Almond Butter
  • 1/3 cup Simple Truth Organic Coconut Sugar
  • 5 tablespoons water
  • 2 tablespoons Simple Truth Organic Whole Ground Flaxseed Meal
  • 1 tablespoon vanilla extract
  • 1/2 teaspoon sea salt
  • 1/2 cup Simple Truth Organic 72% Cacao Dark Chocolate Chunks
  • 1/2 teaspoon baking soda
  • 1 teaspoon Simple Truth Organic Unfiltered Raw Apple Cider Vinegar


  • Preheat oven to 375°. Grease a glass bread loaf pan.
  • Using a 1 cup measurement tool, press out as much water from zucchini as you can. You should be left with approximately 1 cup of zucchini. Set aside zucchini and discard water.
  • In a medium mixing bowl and using an electric mixer, combine almond butter, coconut sugar, water, flaxseed meal, vanilla and salt together until smooth.
  • Stir in zucchini, chocolate chunks and baking soda. Stir in apple cider vinegar.
  • Add batter to loaf pan and bake 40-45 minutes, until loaf smells fragrant and an inserted toothpick comes out clean.