by Olena

Almond Flour Zucchini Bread

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Olena Osipov
5 from 11 votes

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Almond Flour Zucchini Bread with perfect texture, is incredibly delicious, naturally gluten-free, oil-free, refined sugar-free and made with only 4 basic ingredients plus pantry staples. This moist quick bread can be made traditionally in the oven or if you are short on time (or need to keep the house cool), bake it in the air fryer! It tastes like cake and will become a repeat hit 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

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 liquid sweetener.

In summer, I love to bake with flavorful, firm, gorgeous local zucchini. If you can find 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 day. Zoodles at lunch, Tex Mex chicken with zucchini skillet at dinner and even grilled zucchini all make regular appearances at meals during the summertime! And when I am not making those, I am making one of these 45 healthy zucchini recipes.

This zucchini bread is perfect for a healthy breakfast, snack and even kids lunchboxes. It is filling because almond flour is made with almonds, which are high in healthy fats and protein. In fact, I have been on quite the almond flour baking spree lately and have used it for blueberry muffins and even brownies! And it actually doesn’t stop at baking, as I have used it to make these chicken tenders, too!

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!

Why This Zucchini Bread Made with Almond Flour Recipe Works?

  • Naturally gluten free. Although our family does eat whole grains, I love baking with almond flour! It is high in protein, contains fiber and has a host of other nutritional benefits.
  • Simple ingredients. This recipe contains 4 main ingredients with a handful of pantry staples that you probably already have on hand for our other quick breads/muffins.
  • Oil free. Due to almond flour having a higher fat content than other flours, it means you can skip adding any additional oil!
  • Zucchini. I can’t skip mentioning the zucchini! It keeps this bread moist and is a great way to sneak a veggie into breakfast and snack time. Plus, is it really even summer if you don’t make zucchini bread?
  • Two easy ways to bake. While I think this almond flour quick bread with zucchini is a very good reason in the summer to heat up your house by turning the oven on, you can also make air fryer zucchini bread!
Almond Flour Zucchini Bread texture shown inside

Ingredients for Gluten Free Zucchini Bread 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/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: Used as a binder for this zucchini bread with almond flour.
  • Cinnamon and salt: Cinnamon adds a warm earthy tone that is perfect in zucchini bread made with almond flour and salt is added for additional taste.
  • Baking powder/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

There is a full recipe card below.

Traditional Oven Baked Zucchini Bread

  • 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.

Air Fryer Zucchini Bread

Air fryers are just not for chicken! If you have not tried to make quick bread in your air fryer, you are in a for a treat – plus your summer cooling bill will thank you because there will be no need to turn on the oven and heat the whole house!

  • Prep: After grating the zucchini, you will need to squeeze liquid from zucchini. Place grated zucchini in a towel, fold up the sides and over the sink squeeze out the excess water.

Squeeze out the liquid for Air Fryer zucchini bread! This is an important difference between your baked zucchini bread with almond flour and your air fryer zucchini bread.

  • Line air fryer basket with unbleached parchment paper and spray well with cooking spray.
  • Follow recipe directions for mixing wet and dry ingredients.
  • Add batter to prepared air fryer, level with spatula and bake in preheated air fryer to 320 F degrees for 25 minutes. Do toothpick test in the center for doneness.

Optional Add-In’s 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, but chia egg did work in almond flour banana bread, so you can try that or flax egg.
  • 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 almond 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.

Tips for Best Zucchini Bread with Almond Flour Results

  • 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 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.


Can I use paleo baking flour for zucchini bread made with almond flour?

It depends on what the ingredients are. 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. If you test this with paleo baking flour, I would love to know in the comments!

Can I use monkfruit in this zucchini bread almond flour recipe?

I test this almond flour zucchini bread with Lakanto monk fruit erythritol and the result was great. Any liquid sweetener should work, leave a comment below if you try a different one!

What does almond flour do in baking?

When you use almond flour for baked goods, the results is tender, moist treats! It can add texture and flavor and is a favorite among those following grain free diets.

Does almond flour get crispy or cakey?

Because of the higher fat content in almond flour (it’s made from ground nuts!) baked goods tend to be more tender and cake-like vs. crunchy/crispy.

Is baking with almond flour healthy?

Really that depends on your definition of healthy! I like to use almond flour because it is lower in carbs yet high in healthy fats and fiber – this means it will keep you full longer. It packs a high nutrient profile as well as it is rich in Vitamin E and magnesium.

Are there other ways to bake this gluten free quick bread?

If your oven is on the fritz, you don’t have an oven or just want to keep the house cool, see our directions for making air fryer zucchini bread! You might be able to bake this quick bread as regular muffins or mini muffins, too. For regular muffins, I would start at 20 minutes and after the toothpick test if they are not done add 2 minutes etc. For mini muffins, start at 10-12 minutes and add a minute if they are not done. Alternately, just make our almond flour muffins.

Almond Flour Zucchini Bread slices

Serving Recommendations

While our family loves this bread still warm out of the oven, here are some other ways to enjoy it!

Making This Gluten Free Quick Bread in Advance

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 recipe
Almond Flour Zucchini Bread

Almond Flour Zucchini Bread {Gluten Free, Oil Free}

Almond Flour Zucchini Bread with perfect texture, is incredibly delicious, naturally gluten-free, oil-free, refined sugar-free and made with only 4 basic ingredients plus pantry staples. This moist quick bread can be made traditionally in the oven or if you are short on time (or need to keep the house cool), bake it in the air fryer! It tastes like cake and will become a repeat hit among your family and friends!
5 from 11 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



  • 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.
    Almond Flour Zucchini Bread
  • 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.
    Almond Flour Zucchini Bread
  • Add zucchini and almond flour (don’t forget to skim the top of measuring cup with a knife). Mix gently with spatula to combine.
    Almond Flour Zucchini Bread
  • Pour batter into previously prepared loaf pan and bake for 50 minutes or until the toothpick inserted in the middle comes out clean.
    Almond Flour Zucchini Bread
  • 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.
    Almond Flour Zucchini Bread

Store: Store covered in a cool dry place for up to 5 days. Freeze in an airtight container for up to 3 months.


    Air fryer: Squeeze liquid from zucchini. Line air fryer basket with unbleached parchment paper and spray well with cooking spray. Add batter, level with spatula and bake in preheated air fryer to 320 F degrees for 25 minutes. Do toothpick test in the center for doneness.
    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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    33 comments on “Almond Flour Zucchini Bread

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    1. 5 stars
      I love love LOVE this bread! It is my favorite gluten free treat and it’s also sugar and dairy free…who could ask for more?

    2. Yummy. I used a silicone bread pan and wondered if that had the effect of my bread being very moist. I left it in oven 20 minutes longer and then reduced oven to 275 for another 15 minutes….still moist in center. What should I do? Was it the pan?

      1. It might have been…silicone tends to be a heat insulator which may hinder the rise, resulting in your baked goods that are more moist/dense.

    3. Wait 30-60 minutes after taking it out of the oven? That’s almost impossible! Smells so good and tastes even better.

      1. I know it’s hard, but it really does help the bread ‘firm’ up! So glad to hear you love it.

      1. We haven’t tested it that way with frozen, so we can’t say exactly how it will turn out, maybe just a gentle squeeze, but not more than that, this bread really relies on the moisture from the zucchini.

    4. 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.

    5. 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.

    6. 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!

    7. 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.

    8. 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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