I don’t buy bread at the store anymore — and after trying this recipe, you might not either.
In this video, I’ll show you how to make soft, moist zucchini bread with almond flour, coconut, and a bright touch of lemon zest. https://youtu.be/ARjZJMNOXGQ
It’s naturally gluten-free, full of flavor, and so easy to bake at home.
The texture is tender and comforting — perfect for breakfast, a healthy snack, or even as a light dessert.
I’ll also share a simple crunchy salad to serve alongside, so you have a fresh and colorful plate in just a few steps.
This is the kind of recipe anyone can make — even if you’ve never baked bread before!
Will you try it with walnuts, sunflower seeds, or maybe some grated carrot?
Don’t forget to like, subscribe, and share this video with someone who loves homemade recipes.
What’s your favorite bread to bake? Let me know in the comments — I love reading your ideas!
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📌 RECIPE AND INGREDIENTS:
200 g / 7 oz almond flour
1 tbsp baking powder
Salt to taste
1/2 tsp nutmeg
1/2 tsp sweetener of your choice
50 g / 1.7 oz coconut flakes
3 eggs
1/4 cup olive oil
Zest of 1 lemon
60 g / 2 oz melted butter
1 medium zucchini
30 g / 1 oz chopped walnuts
For the fresh salad:
1 carrot
Young cabbage
2 tbsp green peas
2 tbsp olive oil
Salt to taste
Italian herbs
Bake the bread for 45–50 minutes at 180 °C (350 °F).
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