Mediterranean Lemon + Olive Oil Zucchini Bread
There’s something about zucchini bread that feels like the bridge between late summer and early fall. The garden is still giving, but you’re beginning to crave something warm from the oven.
This version leans Mediterranean, made with almond flour, good olive oil, fresh lemon, honey, and walnuts. It’s moist and tender, lightly sweet, and just as lovely with morning coffee as it is in the afternoon with a spoonful of Greek yogurt.
Ingredients
- 2½ cups fine blanched almond flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon fine sea salt
- 3 large eggs
- ⅓ cup extra-virgin olive oil
- ⅓ cup honey
- 1 teaspoon pure vanilla extract
- Zest of 1 large lemon
- 1 tablespoon fresh lemon juice
- 1½ cups finely grated zucchini
- ½ cup chopped walnuts
- ¼ teaspoon cardamom, optional
To Make
Preheat the oven to 350°F. Line an 8½ × 4½-inch or 9 × 5-inch loaf pan with parchment paper.
Finely grate the zucchini and give it a light squeeze in a clean kitchen towel to remove some of the excess moisture. You don’t want it completely dry.
In a medium bowl, whisk together the almond flour, baking soda, baking powder, and sea salt.
In a separate bowl, whisk the eggs, olive oil, honey, vanilla, lemon zest, and lemon juice until combined.
Fold the zucchini into the wet ingredients. Add the dry ingredients and gently stir just until everything comes together. Fold in the walnuts.
Spoon the batter into the prepared loaf pan and smooth the top.
Bake for 50–60 minutes, or until the center is set and a toothpick comes out mostly clean. If the top begins to brown too quickly, loosely cover the loaf with foil for the last 10–15 minutes.
Allow the bread to cool in the pan for about 15 minutes before lifting it out. Let it cool completely before slicing—the texture becomes even better as it rests.
Serve as it is, or with a little Greek yogurt and an extra drizzle of honey.
Glow Notes
I love when something that feels like a treat also brings something nourishing to the table.
Zucchini adds moisture along with vitamin C, potassium, and plant compounds.
Extra-virgin olive oil brings heart-healthy monounsaturated fats and naturally occurring polyphenols.
Almond flour adds protein, vitamin E, magnesium, and healthy fats while giving the bread its wonderfully tender texture.
Walnuts bring omega-3 ALA fats along with a little crunch.
Lemon brightens the whole loaf and adds a touch of vitamin C.
Honey gives us just enough sweetness without making this feel like cake.
It’s still zucchini bread—not a supplement or a “health food.” Just real ingredients thoughtfully put together. That’s usually how I like to eat.
Easy Swaps
No walnuts? Leave them out or use chopped pecans or pistachios.
Prefer maple syrup? Swap the honey for pure maple syrup in the same amount.
No cardamom? Skip it entirely, or add a little cinnamon.
Want a little more lemon? Add extra zest rather than more juice so you get the flavor without changing the texture of the loaf.
Making it dairy-free? It already is. Enjoy it on its own or serve with your favorite unsweetened dairy-free yogurt.
Want something a little more indulgent? Fold in a handful of dark chocolate chunks. Lemon, olive oil, and dark chocolate are surprisingly good together.
Love + Eat Well,
Natalie
