Every Helping
Sign in

Baking recipe · from the recipe book

Toasted Almond Cinnamon Zucchini Bread

A moist, tender loaf flecked with zucchini and warm cinnamon, with toasted almonds and almond butter in every bite and a crunchy, sugared almond top.

Toasted Almond Cinnamon Zucchini Bread

Ingredients

  • 1½ medium300 gZucchinicoarsely grated, squeezed lightly
  • 2 cups250 gAll-purpose flour
  • ⅔ cup whole90 gAlmondschopped, divided
  • ⅓ cup80 gAlmond butter, no salt addedwell stirred
  • ⅔ cup packed150 gBrown sugar
  • 2 large100 gEggsroom temperature
  • ¼ cup60 gCanola oil
  • ⅓ cup80 gPlain yogurt, low-fat
  • 1¼ tsp5 gVanilla extract
  • 2¼ tsp6 gGround cinnamon
  • ¾ tsp4 gBaking soda
  • ¾ tsp4 gBaking powder
  • ½ tsp3 gSalt
  • 2½ tsp10 gGranulated sugarfor the topping

Steps

  1. Preheat the oven to 350°F (175°C) and grease and line a 9x5-inch loaf pan with parchment.
  2. Toast the chopped almonds in a dry skillet over medium heat for 4 to 5 minutes until fragrant, then cool. Set aside one quarter of the almonds for the topping; the remaining three quarters go into the batter.
  3. Grate the zucchini, then squeeze it gently in a clean towel to remove some liquid, keeping it slightly moist.
  4. In a medium bowl, whisk the flour, cinnamon, baking soda, baking powder and salt.
  5. In a large bowl, whisk the almond butter, brown sugar and canola oil until smooth, then whisk in the egg, yogurt and vanilla.
  6. Stir the zucchini into the wet mixture, then fold in the flour mixture just until no dry streaks remain. Fold in the three quarters of the toasted almonds set aside for the batter.
  7. Scrape the batter into the pan and smooth the top. Scatter the reserved quarter of the almonds over it, then sprinkle the granulated sugar evenly over the top for a crisp crust.
  8. Bake 55 to 65 minutes, until a toothpick inserted in the center comes out clean; tent with foil after 40 minutes if the top browns quickly.
  9. Cool in the pan 15 minutes, then lift onto a rack and cool completely, about 1 hour, before cutting into 12 slices.

Food safety: Don't taste raw dough or batter: raw flour and raw eggs can carry germs.

Contains: Milk, Egg, Tree nuts, Gluten.

Cook mode Log it in Today

Made it

Made it? Share how yours turned out.

Saved in the Every Helping recipe book on October 24, 2026.

Want one that fits your numbers?

Pick the meal, the pan and your targets, and the Every Helping recipe generator writes a recipe with every number worked out. Free on the web.

Make a recipeMore from the recipe book