by Olena

Almond Flour Zucchini Bread

Olena's image
Olena Osipov
5 from 8 votes

Almond Flour Zucchini Bread with perfect texture, is incredibly delicious, moist and made with 4 basic ingredients. It tastes like cake and will become a hit and repeat among your family and friends!

In fact, I love hiding zucchini into my bakes, like these healthy zucchini muffins, lemon zucchini muffins, and zucchini brownies!

Almond Flour Zucchini Bread

This almond flour zucchini bread will disappear in your house. It has the most perfect cake-like texture, zucchini flavor and is made healthy with gluten free almond flour and your choice of sweetener.

As I write this, it’s last day of August and our last chance to bake with flavorful, firm, gorgeous local zucchini. Do it – in fact, at the same time, you can make the most of this wonderful ingredient in every single meal of the say with this list of 30 healthy zucchini recipes.

This zucchini bread is perfect for a healthy breakfast, snack and kids lunchboxes. It is filling because almond flour is made with almonds, which are high in healthy fats and protein.

If you would like to use whole wheat or spelt flour, check out my healthy zucchini bread. I also have a recipe for chocolate zucchini bread for those with chocolate cravings!

Almond Flour Zucchini Bread on white platter and zucchini nearby

How to Make Almond Flour Zucchini Bread

There is a full recipe card below.

  • Prep: I recommend grating zucchini on the smaller shredding side of grater. Also, bread 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. Almond Flour Zucchini Bread batter in glass bowl with green spatula
  • 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. Almond Flour Zucchini Bread in ceramic baking pan
  • 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 Zucchini Bread sliced on white platter

Tips and Troubleshooting

  • Almond flour brand: I use Kirkland blanched almond flour in all my almond flour recipes.
  • Frozen almond flour: If you use previously frozen almond flour, it might add extra moisture and make bread fall in the middle.
  • Large garden squash or zucchini: It tends to be more watery, so I recommend to give it a gentle squeeze. I used small-medium store-bought zucchini.
  • 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 colour pan.
  • Frozen zucchini: If you want to use frozen shredded zucchini, I would thaw it not completely and give just a gentle squeeze.

Almond Flour Zucchini Bread texture shown inside

Substitutions and Variations

  • Egg free: You have to use eggs as eggs act as a glue for almond flour. I have not tested this recipe with applesauce or vegan egg replacement.
  • Other flours: You have to use blanched almond flour in this recipe. Other flours will not work. I am 95% positive almond meal will work. If you want to try alternative flours in similar recipes, though, why not try this coconut flour banana bread?
  • Type of sweetener: Any liquid sweetener like honey, maple syrup, agave etc. will work.
  • Low carb or keto: You can replace maple syrup with 1:1 ratio of your favorite low carb sweetener. I tried Lakanto monk fruit erythritol and the result was great. So, sugar works too but not low carb. 🙂
  • Less sweet: You can reduce sugar to your desired amount.
  • Add-ins: You can add up to 1/2 cup fresh or frozen blueberries (dust in flour to prevent sinking in), chocolate chips or cacao nibs, walnuts.
  • Other flavors: 1-2 tbsp of lemon or orange juice and zest. Mixed with 1 tbsp of poppy seeds will be delish. Then again, you could just bake my healthy lemon zucchini bread instead.

How to Store, Freeze and Thaw

Storing: 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. 🙂

Freezing: 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 Almond Flour Muffin & Bread Recipes

Alternatively, you might want to check out this compiled list of 20 almond flour recipes!

Almond Flour Zucchini Bread slices

Almond Flour Zucchini Bread recipe

Almond Flour Zucchini Bread

Almond Flour Zucchini Bread

Almond Flour Zucchini Bread with perfect texture, is incredibly delicious, moist and made with 4 basic ingredients. It tastes like cake and will become a hit and repeat among your family and friends!
5 from 8 votes
Print Save Rate
Course: Muffins and Quick Breads
Cuisine: North American
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Servings: 10 slices
Calories: 285kcal
Author: Olena Osipov


  • 3 eggs large
  • 1/2 cup maple syrup or honey
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp pure vanilla extract
  • 1/2 tsp cinnamon
  • 1/4 tsp salt
  • 1 cup shredded zucchini packed & not squeezed
  • 3 1/3 cups almond flour


  • Preheat oven to 350 degrees F, line 9 x 5 loaf pan with unbleached parchment paper and spray with cooking spray. 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.


    Please see recipe post for tips, substitutions and variations.


    Serving: 1slice | Calories: 285kcal | Carbohydrates: 23g | Protein: 10g | Fat: 20g | Saturated Fat: 2g | Cholesterol: 49mg | Sodium: 253mg | Potassium: 59mg | Fiber: 4g | Sugar: 16g | Vitamin A: 96IU | Vitamin C: 2mg | Calcium: 117mg | Iron: 2mg
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    olena osipov in the studio

    Hello and welcome to iFOODreal.

    My name is Olena Osipov. I'm a mom to 2 boys, a wife to Alex and we reside on magical Vancouver Island in British Columbia, Canada. This is our healthy family recipes blog. Originally from Ukraine, I grew up on real food. As an adult, I struggled with diets for years because none worked long-term. Now for over 10 years, I cook easy healthy meals for my family. I can help you with “What’s for dinner?” too.

    15 comments on “Almond Flour Zucchini Bread

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    1. Looks good but husband is restricted on sugars, too. . I could use dry Monkfriut but then Liquid would be off. Any suggestions?
      Will try the Almond flour banana bread soon. Thanks.

    2. I don’t have enough almond flour, only 2 cups. Can I use paleo baking flour to make up the rest?

      1. It depends what are the ingredients. If almond flour is one of them then maybe but still you would need less. You might end up with dry bread or maybe not.

    3. 5 stars
      I used egg whites (was out of regular eggs), put stevia and a dash of maple syrup for flavor and turned out amazing! Super moist, fluffy and delicious!

    4. 5 stars
      I use a convention oven and baked for 45 minutes at 350, which was almost too long, leaving a slightly harder crust. 325 would probably have been perfect. Nonetheless, the bread was delicious, with nice even consistency. I also added a 1/2 cup of ground walnuts. I can see where there are many other “add-in” possibilities. I am thinking of chopped dried cranberries next time. This is a very healthy bread, high in protein yet very moist.

    5. 5 stars
      I made this and put lemon and blueberries in it. It’s so delicious!!! All I want from your other baking recipes are the macros thank you so much

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