Almond Butter Zucchini Bread with Chocolate Chips

This zucchini bread is a more nutritious version of your favorite summertime baked treat. It’s filled with whole grain flour, almond butter, and one whole zucchini! Bake up a loaf (or two!) today if you’ve got zucchinis to use up from the garden.

almond butter zucchini bread

Zucchini bread will always remind me of sweet summer days. I grew up going to Martha’s Vineyard every summer, and my family would frequently have a loaf of Morning Glory Farm‘s zucchini bread around. Their version is the best – it’s not too sweet, super moist (sorry), and incredibly soft.

I’ve been on a baking kick lately, and have made a few recipes using almond butter that I’ve loved. I decided to test out an almond butter zucchini bread recipe. It’s instantly become one of my new favorite recipes! Ben and I polished off the loaf in a matter of days, so I think another loaf needs to happen ASAP.

almond butter zucchini bread

This zucchini bread is healthier in a few ways. White flour is replaced with whole grain spelt flour. Instead of oil, almond butter provides moisture and healthy fats. While I’m usually not the biggest fan of nuts in my quick breads, the walnuts in this recipe are a MUST. The toasty flavor and crunch are so good!

I also used Bolthouse Farms new Plant Protein Milk! This milk alternative is SUPER creamy. It’s made with pea protein, so it has 10 g of plant-based protein per 8 oz serving (plus, 50% more calcium than a serving of dairy milk)! This is definitely becoming a new staple in my kitchen. Check out their store locator to find some near you.

slices of zucchini bread

How to Make Almond Butter Zucchini Bread

  • Mix together dry ingredients – spelt flour, salt, baking powder, cinnamon, and apple pie spice.
  • Mix together wet ingredients – egg, applesauce, maple syrup, Plant Protein Milk, and vanilla.
  • Grate zucchini and squeeze out excess water.
  • Mix wet ingredients into dry. Fold in zucchini, then chocolate chips and walnuts.
  • Bake for 45 minutes – 1 hour.
sliced zucchini bread

Main Ingredients + Some Nutrition Notes

  • Zucchini: One of my favorite summertime veggies, zucchini is super versatile and full of nutrients. It is high in antioxidants, including vitamin C, plus vitamin A. It’s also a hydrating vegetable as it is high in water. Zucchini contains both soluble and insoluble fiber. Insoluble fiber helps bind cholesterol in our bodies, and it also feeds the good bacteria in our gut!
  • Bolthouse Farms Plant Protein Milk: This plant-based milk alternative is one of my new favorites! It’s got 10 grams of pea protein per 8 oz serving. Pea protein is one of the most easily digestible plant based protein sources. It is high in Branched Chain Amino Acids, which may promote muscle growth. This milk alternative also contains 50% more calcium than a serving of dairy milk, which is wonderful for those who cannot or choose not to consume dairy.
  • Walnuts: I recently wrote about walnuts in this post, but they are a wonderful nut to include in your diet. They are high in ALA omega-3 fatty acids – higher than any other nut. These anti-inflammatory healthy fats are essential in our diet, because we cannot make them ourselves.
  • Spelt Flour
  • Unsweetened Applesauce
  • Egg
  • Cinnamon
  • Almond Butter
  • Maple Syrup

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Let me know if you love this recipe by leaving a comment or rating below, and check out Instagram and Pinterest for more healthy lifestyle inspiration.


Almond Butter Zucchini Bread

  • Author: Alex
  • Prep Time: 20 minutes
  • Cook Time: 45 minutes – 1 hour
  • Total Time: 1 hour 20 minutes
  • Yield: 8 slices 1x
  • Category: baking


This zucchini bread is a more nutritious version of your favorite summertime baked treat. It’s filled with whole grain flour, almond butter, and one whole zucchini!



  • 1 medium-large zucchini, finely grated
  • 1 1/2 cups spelt flour
  • 1/2 tsp kosher salt
  • 1 tsp baking powder
  • 1 tsp cinnamon
  • 1 tsp apple pie spice
  • 1/2 cup almond butter
  • 1/2 cup Bolthouse Farms Plant Protein Milk
  • 1/2 cup maple syrup
  • 1/3 cup unsweetened applesauce
  • 1 large egg
  • 1 tsp vanilla extract
  • 1/2 cup dark chocolate chips
  • 1/2 cup crushed walnuts


  1. Preheat oven to 350 degrees F. Line a loaf pan with parchment paper.
  2. Grate zucchini and use a clean tea towel to squeeze out excess moisture.
  3. In a large mixing bowl, combine spelt flour, salt, baking powder, cinnamon, and apple pie spice.
  4. In a separate bowl, whisk together almond butter, plant protein milk, maple syrup, applesauce, egg, and vanilla extract.
  5. Pour wet ingredients into dry and mix until just combined.
  6. Fold in zucchini, then chocolate chips and walnuts.
  7. Pour batter into loaf pan. Top with additional chocolate chips and nuts if desired.
  8. Bake for 45 minutes – 1 hour, until a toothpick in the center comes out clean.
  9. Let cool before slicing and serving.


  • Store in an airtight container in the fridge for up to 5 days.
  • Almond butter can be replaced with other types of nut butter, but the flavor may be slightly altered. 

Keywords: zucchini bread, healthy zucchini bread, whole grain

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Thank you Bolthouse Farms for sponsoring this blog post! I’m grateful to partner with brands I love to cook with, and all opinions are my own.

Zucchini Bread Pancakes with Berry Compote

The past few days, it has begun to really feel like late summer. I’ve been lucky enough to have a few weeks with my family on Martha’s Vineyard, and we are experiencing shorter days, less humidity, and cooler temperatures. Before we know it, fall will be rolling around – including pumpkin spice EVERYTHING.

Until then, I am soaking up every last bit of summer I can! Of course, this includes all my favorite summer foods. I’m loving watermelon, tomatoes, basil and peaches. I’ve been filling my plate with an abundance of this fresh produce, but I’ve also been treating myself to some less nutritious treats. One of my absolute favorites to indulge in during the summer is fresh baked zucchini bread from a local farm here on the Vineyard. It’s something that reminds me of my childhood, and I can’t help but reach for a slice when I’m on island.

These zucchini bread pancakes were inspired by my favorite zucchini bread, but without refined grains and excess added sugar. They are super moist and hearty, just like my favorite slice of zucchini bread! I used Elmhurst Unsweetened Milked Hazelnuts ™ in this recipe, as this has become my favorite milk alternative to use daily. I truly believe that when it comes to food, simpler is better, and Elmhurst® shares this same mindset. Their nut and grain milks all contain six ingredients or less, and their unsweetened varieties have just two. They also do not use any added gums or emulsifiers, which is rare to find in milk alternatives! Plus, Elmhurst plant milks have a super smooth consistency and taste creamier than other plant milks I have tried. They have 10 different varieties, including unsweetened and lightly sweetened choices. I’ve been itching to try their Chocolate Milked Peanuts – how delicious does that sound?! You can find Elmhurst products at Whole Foods, and here is the store locator! They also deliver any of their varieties if you order through their website.

If you guys are holding on summer like I am, these pancakes are for you!



  • 1 and ¼ cup oat flour (use a blender to make this out of rolled oats)
  • 1 medium zucchini, grated
  • 1 tsp baking powder
  • 1 tsp salt
  • 2 tsp cinnamon
  • 2 tsp lemon zest
  • 1 egg
  • 1 cup Elmhurst Elmhurst Unsweetened Milked Hazelnuts
  • 1 tbsp maple syrup, plus more for serving if desired
  • ½ cup frozen raspberries
  • ½ cup frozen blueberries
  • 1 tbsp chia seeds
  • Butter, coconut oil or cooking spray for pan


  1. Using a paper towel or clean dish towel, squeeze out excess moisture from grated zucchini
  2. In a large mixing bowl, combine oat flour, baking powder, salt and cinnamon
  3. In a smaller mixing bowl, whisk together egg, hazelnut milk, lemon zest and maple syrup
  4. Add wet ingredients to dry, and stir to combine
  5. Fold in grated zucchini until mixture is well combined. Add more hazelnut milk as needed if batter is very thick
  6. In a cast iron skillet or frying pan, heat butter/oil/cooking spray over medium heat. Spoon batter into pan, using about 1/3 cup
  7. Cook pancakes until edges begin to brown, then flip, after 2 minutes or so
  8. While pancakes are cooking, prepare the berry compote: combine frozen berries and chia seeds in a shallow pan over medium heat. Stir occasionally until berries are cooked down and mixture begins to thicken
  9. Serve pancakes while still warm with a generous pile of berry compote and a drizzle of maple syrup.

This recipe makes about 10 pancakes.

I hope you guys give this recipe a try! If you make these zucchini bread pancakes, I’d love to see how they turn out! Tag @Elmhurst1925 and @daisybeet on Instagram 🙂