Serves 17 

What You’ll Need:


A Food Processor
Measuring Cups & Spoons
A Small Bowl
A Spatula
A Non-Stick Loaf Pan
Parchment Paper
A Cooling Rack
A Flatware Knife


2 Cups Grated Zucchini, Packed
1 1/2  Cups Almond Flour
1 1/2 Cup Flaxseed Meal
1/3 Cup Egg White Powder
1 Tbsp Cinnamon
2 Teaspoons Baking Soda
1/4 Teaspoon Sea Salt
1/2 Cup Maple Syrup
1/2 Cup Orange Juice Concentrate, Thawed
1 Tbsp Orange Extract
3 Large Eggs, Organic


How To Put It Together:

  1. Preheat the oven to 325 degrees Fahrenheit. Line the bottom of the loaf pan with parchment paper; set aside.

  3. To the food processor add the dry ingredients and process until combined. Next add the maple syrup, orange juice concentrate and orange extract. Crack the eggs into a small bowl to check for freshness; add them to the processor. Process the batter until smooth scraping down the sides of the bowl with a spatula as needed. Lastly, added the grated zucchini; processed until just combined, scraping down the sides of the processor as needed. Remove the processor bowl from the stand; remove the blade, scraping all the batter off. Pour the batter into the parchment-lined loaf pan. spread the batter evenly throughout the pan. Place the pan in the center of the oven for 55 minutes or until the tester comes out clean.

  5. Transfer the bread to a cooling rack. Allow it to cool in the loaf pan until you can handle it safely. Run a knife around the edge of the pan and gently turn the loaf pan over with one hand on the loaf for control. Allow the bread to cool completely.

  7. Slice, serve and enjoy!



Nina’s Tasty Tip:

This bread freezes well! Wrap individual slices in plastic wrap; place the slices in a freezer bag. Take a piece out every morning and pop it into the toaster to defrost – yum!



  • 191 Calories
  • 8 Grams Protein
  • 12 Grams Total Fat
  • 0 Grams Trans fat
  • 16 Grams Carbohydrate
  • 4 Grams Fiber
  • 10 Grams Sugar
  • 46% RDA of Manganese
  • 23% RDA of Vitamin C
  • 21% RDA of Magnesium
  • 17% RDA of Vitamin E
  • 15% of RDA of Copper
  • 15% RDA of Phosphorus
  • 15% RDA of Thiamin
  • 13% RDA of Riboflavin
  • 2268 MG of Omega 3 Fatty Acids