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#WholeGrain Zucchini Macadamia Bread for #BreadBakers

Prep Time10 mins
Cook Time50 mins
Servings: 2 loaves


  • 2 cups whole wheat pastry flour
  • 1 cup quinoa flour See note
  • 1/2 teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon freshly grated nutmeg
  • 3 eggs
  • 1/4 cup almond butter
  • 2 cups firmly packed brown sugar
  • 3/4 cup oil
  • 1 tablespoon vanilla extract
  • 2 cups grated zucchini
  • 1 cup chopped Macadamia nuts


  • Preheat oven to 350 F. Spray 2 loaf pans with non stick spray.
  • In a bowl, combine flours, salt, baking powder, baking soda and spices. Mix well.
  • In large bowl, beat eggs, almond butter, sugar, oil and vanilla. Mix well. Add dry ingredients and mix until thoroughly combined.
  • Using a rubber spatula, fold in zucchini and nuts.
  • Place in prepared pans. Bake for 50 minutes, until a toothpick inserted comes out clean. Leave to cool for 10 minutes. Remove from pans.
  • Leave to cool completely before slicing.


To make quinoa flour, place quinoa in a coffee/spice grinder or high powered blender and process until you have a fine powder.
After mixing the dry and wet ingredients together, the batter will be very dense. Don't be tempted to add milk. Once you add the zucchini, the batter will become quite wet.