Almond Flour Zucchini Bread

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.

Eggs Maple syrup or honey Baking powder Baking soda Pure vanilla extract Cinnamon Salt Zucchini Almond flour

Ingredients You Need

Preheat oven to 350°F, line 9 x 5 loaf pan with 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 for 10 minutes. Remove bread from a loaf pan and let it cool off for another 30-60 minutes before slicing.



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

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