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Cinnamon Streusel Zucchini Bread

  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Total Time: 55 minutes
  • Yield: 6 slices 1x


Deliciously simple almond flour zucchini bread with sweet cinnamon streusel layered into the soft vegan + paleo loaf. Hidden veggie baking at it’s best!


  • 1/3 cup maple syrup
  • 1/3 cup nut/seed butter
  • 1 cup grated zucchini
  • 1 1/2 cup almond flour
  • 1/2 cup tapioca starch
  • 1 tbsp baking powder
  • 2 tsps cinnamon
  • 1 tsp vanilla extract
  • Pinch of salt

Cinnamon Streusel

  • 1/2 cup almond flour
  • 12 tbsp maple syrup
  • 1 tsp cinnamon


  1. Preheat the oven to 350F.
  2. Using a nut milk bag or dishtowel, squeeeeeeeeeze out as much liquid from the grated as zucchini as possible.
  3. Add the maple syrup, nut butter, and zucchini to a blender or food processor. Blend to combine.
  4. Add the rest of the ingredients. Blend again stopping to scrape down the sides as needed.
  5. Combine all the streusel ingredients in a separate bowl. Mix with a fork until sticky and clumpy.
  6. Lightly oil a small baking pan or loaf pan (I used this 8×5.5″ glass dish). 
  7. Spread half of the batter into the pan. Layer on half of the streusel. Repeat with the remaining batter and streusel. Lightly press in the top layer of streusel. 
  8. Bake for 35-40 minutes at 350F. 
  9. Remove from the oven and cool for 10-15 minutes before slicing and eating.