passover made from scratch
From-scratch • Grain-free • Adaptable to your family custom
Prep Time
15 minutes
Cook Time
45-60 minutes
Serves
6
This zucchini “bread” is moist, lightly sweet, and deeply satisfying—built entirely from simple ingredients and technique. As with many Passover kitchens, customs vary, so this recipe offers clear, intentional choices rather than a single rigid method.
You may choose:
- Egg whites OR baking powder for lift (check out my post on egg whites)
- Honey OR sugar for sweetness
- Cassava flour OR potato starch for structure
Each option works beautifully when paired with the right approach.
Ingredients
- 2 cups grated zucchini (about 2 medium), lightly squeezed
- 1½ cups almond flour
- ½ cup cassava flour or potato starch (see notes below)
- ⅓ cup oil (avocado, light olive, or melted coconut oil)
- ½ cup applesauce
- ½ teaspoon salt
- ⅓ cup honey or sugar (if using sugar, Add 2 tablespoons additional applesauce for moisture)
Choose Your Leavening Path
🔹 Option 1: Natural Leavening (No Baking Powder)
For kitchens avoiding chemical leaveners
Eggs
- 4 large eggs, separated
Steps
1
Preheat oven to 350°F (175°C). Line or grease a loaf pan.
2
Grate zucchini and gently squeeze out excess moisture. Set aside.
3
Separate eggs. Beat whites to stiff, glossy peaks; set aside.
4
In a large bowl, whisk yolks with sweetener, oil, and applesauce.
5
Stir in almond flour, cassava flour or potato starch, and salt.
6
Fold in grated zucchini.
7
Gently fold in egg whites in two additions.
8
Transfer batter to pan and smooth the top.
9
Bake 50–60 minutes, until set and lightly golden.
10
Cool completely before slicing.
Texture: moist, tender, gently structured
Note: This loaf firms as it cools—essential for clean slices.
🔹 Option 2: Baking Powder
For families using kosher-for-Passover baking powder
Eggs
- 3 large eggs
Additional Ingredient
- 1½ teaspoons kosher-for-Passover baking powder
Steps
1
Preheat oven to 350°F (175°C). Line or grease a loaf pan.
2
Grate zucchini and gently squeeze out excess moisture. Set aside.
3
Whisk eggs, sweetener, oil, and applesauce.
4
In a separate bowl, whisk almond flour, cassava flour or potato starch, salt, and baking powder.
5
Combine wet and dry ingredients until just mixed.
6
Fold in grated zucchini.
7
Pour into pan and smooth top.
8
Bake 45–55 minutes, until set.
9
Cool completely before slicing.
Texture: lighter crumb, classic quick-bread feel
Choosing Cassava Flour or Potato Starch
- Cassava flour
- Whole-root flour
- Slightly denser, more bread-like crumb
- Excellent for slicing and freezing
- Whole-root flour
- Potato starch
- Lighter, more delicate texture
- Slightly more cake-like
- Common in many Passover kitchens
- Lighter, more delicate texture
👉 Use ½ cup of either, with no other adjustments.
Storage
- Keeps 4 days refrigerated
- Freezes well, sliced and wrapped with parchment
A PurePassover Reflection
When we remove baking powder from our kitchen, we are not limiting ourselves—we are deepening our skill.
At the same time, Passover customs vary widely. Whether your family relies on careful technique or includes kosher-for-Passover baking powder, PurePassover exists to offer thoughtful options that allow you to honor your tradition with confidence.
Whichever path you choose, this zucchini “bread” is one your family will happily finish.
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