Bake until the bread pulls away from the sides of the pan, the top is cracked, the shredded zucchini topping is lightly browned around the edges, and a toothpick inserted in the center comes out ...

Wrap your cooled zucchini bread in several layers of plastic wrap and one layer of aluminum foil, or several layers of plastic wrap and a large (gallon-size) freezer bag and freeze for up to 3 months.

Made with whole grains and almond flour, this zucchini bread is higher in fiber than a standard loaf. The addition of almond flour also helps to reduce the total carbs in the recipe.

2. In a bowl, whisk the flour, baking powder, baking soda, salt, a generous pinch of black pepper, chives, basil, and parsley until blended. 3. In another bowl large enough to hold all the ingredients ...