Almond Flour Zucchini Bread is moist and fluffy treat that is so easy to make! Naturally gluten free, oil free and refined sugar free, it’s perfect for a healthy breakfast or snack.
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This almond flour zucchini bread recipe will disappear in your house faster than you can say healthy snacks.
It has the most perfect cake like texture and is made healthier with gluten free almond flour and your choice of natural sweetener.
It’s a great choice for a healthy breakfast and kids’ lunchboxes, too. Baked goods with almond flour keeps you full longer because it contains healthy fats and protein!
I love to bake with flavorful, firm, gorgeous local zucchini during the summer!
Plus, is it really even summer if you don’t make healthy zucchini bread?
Ingredients You Will Need
Only a handful of ingredients plus pantry staples is all you need to make this grain free zucchini bread with almond flour!
- Zucchini: A quick bread favorite for adding texture, moistness and nutrition!
- Almond flour: Blanched almond flour that is ground superfine is best. Coarse almond flour and almond meal might work but could have a slightly denser texture.
- Maple syrup or honey: Adds a touch of sweet to this quick bread! My preferred sweeteners are maple syrup or honey, but any liquid sweetener should work.
- Eggs: Helps bind the bread in the absence of gluten.
- Cinnamon and salt: Cinnamon adds a warm earthy tone and salt is added for additional taste.
- Baking powder and baking soda: Necessary ingredients to help “lift” the bread.
- Vanilla extract: Enhances the flavors in this gluten free zucchini bread with almond flour!
How to Make Almond Flour Zucchini Bread
All it takes is a grater, one bowl, a loaf pan and 10 minutes of your time.
Prep: I recommend grating zucchini on the smaller shredding side of grater. Also, zucchini bread made with almond flour bakes better in a metal pan than glass or ceramic. Line with parchment paper and spray with cooking spray.
Wet ingredients: Whisk all liquids and leavening agents together until baking powder and soda are dissolved. If you see lumps, wait 30 seconds and whisk again.
Dry ingredients: Mix in zucchini shreds and almond flour. You don’t have to worry about over mixing almond flour batter as it doesn’t contain gluten. Batter will be thick.
Bake for 50 minutes at 350 F degrees: Ovens vary, so do a toothpick test and if it comes out dry, and bread is nice and brown – remove it to cool off.
Cool and slice: Cool off bread for first 10 minutes in the pan to prevent it from breaking. Then let cool on cooling rack another half hour. Use a serrated knife for easier slicing, especially if bread is a still a bit warm which is fine.
- Almond flour brand: I use Kirkland blanched almond flour in all my almond flour bread recipes.
- Frozen almond flour: If you use previously frozen almond flour, it might add extra moisture and make bread fall in the middle.
- Type of pan: Metal loaf pan cooks bread better and faster than ceramic or glass. Further, darker pan will cook bread a bit faster than light in color pan.
- Large garden squash or zucchini: Tends to be more watery, so I recommend to give it a gentle squeeze. I used small to medium store bought zucchini.
- Frozen zucchini: If you want to use frozen grated zucchini, I would not thaw it completely and give just a gentle squeeze.
Variations and Substitutions
- Egg free: I have not tested this recipe with applesauce or vegan egg replacement, but chia egg did work in almond flour banana bread and flax egg in almond flour banana muffins.
- Add-ins: You can add up to 1/2 cup fresh or frozen blueberries (dust in almond flour to prevent sinking in), chocolate chips or cacao nibs, walnuts.
- Lemon: Try 1 – 2 tbsp lemon juice with zest or just make my healthy lemon zucchini bread.
- Poppy seeds: Add 1 tbsp or make healthy lemon poppy seed bread.
I have tested this recipe with Lakanto monk fruit erythritol and the result was great. Any low carb liquid sweetener should work, leave a comment below if you try a different one!
Any liquid sweetener like honey, maple syrup, or agave will work. Granulated sugar may also work.
No. It adds beautiful flecks of green and the since the skin of zucchini is very thin it does not change the texture or taste of the bread.
You could bake regular muffins for 20 minutes or mini muffins for 10-12 minutes and add a minute if they are not done. Alternately, just make my almond flour zucchini muffins.
Yes. You will have to squeeze all liquid from zucchini, line air fryer basket with parchment paper, level the batter and bake at 320 F degrees for 25 minutes. Cool before cutting into squares for serving.
Our family loves this bread warm out of the oven and it’s wonderful by itself! I love to spread a little bit of unsalted grass-fed butter or cream cheese on top.
You can also spread a bit of your favorite jam on top of bread. Or on top of butter or cream cheese. Triple layer of flavors!
As almond flour is moist and full of healthy fats, bread doesn’t dry out as fast. First 24 hours, I keep it on a counter covered with kitchen towel.
Day 2, I place it it a container and almost close the lid leaving some room for air. Day 3, it is always gone by then. Yours will be too. 🙂
To freeze it, I place in a resealable gallon size plastic bag, let out as much air as possible and freeze for up to 3 months. Bread will defrost on a counter within 3-4 hours. You can freeze it whole or sliced.
More Quick Bread Recipes to Try
- Almond flour bread
- Almond flour banana bread
- Almond flour pumpkin bread
- Almond flour cinnamon bread
- Lemon zucchini bread
Alternatively, you might want to check out this compiled list of recipes with almond flour!
Almond Flour Zucchini Bread
- Preheat oven to 350 degrees F, line 9 x 5 loaf pan with unbleached parchment paper and spray with cooking spray. Grate zucchini. Set aside.
- In a large mixing bowl, add eggs and whisk. Then add maple syrup, baking powder, baking soda, vanilla extract, cinnamon and salt. Whisk well until combined.
- Add zucchini and almond flour (don’t forget to skim the top of measuring cup with a knife). Mix gently with spatula to combine.
- Pour batter into previously prepared loaf pan and bake for 50 minutes or until the toothpick inserted in the middle comes out clean.
- Remove bread from the oven and transfer to a cooling rack to cool off for 10 minutes. Holding onto the flaps of parchment paper remove bread from a loaf pan and let it cool off for another 30-60 minutes before slicing with sharp serrated knife.
- Store: Store covered in a cool dry place for up to 5 days.
- Freeze: In an airtight container for up to 3 months.
- Zucchini notes: Do not peel and grate on a smaller side of grater, medium size holes. Large garden squash tends to be more watery, so give it a gentle squeeze. If you want to use frozen shredded zucchini, I would not thaw it completely and give just a gentle squeeze.
- Type of pan: Metal loaf pan cooks bread better and faster than ceramic or glass. Further, darker pan will cook bread a bit faster.
- Can I make this into keto zucchini bread? I have tested it with Lakanto monk fruit erythritol and the result was great. Any low carb liquid sweetener should work!