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.

Almond flour Zucchini Eggs Maple syrup Cinnamon Baking powder Baking soda Vanilla extract Salt

Ingredients You Need

Prep: Grate zucchini. Prep metal loaf pan and line with parchment paper and spray with cooking spray.


Wet ingredients: Whisk liquids and leavening agents together until baking powder and soda dissolve. If you see lumps, wait 30 seconds and whisk again.


Dry ingredients: Mix in zucchini shreds and almond flour. 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 for 10 minutes in pan to prevent it from breaking. Cool on rack another half hour. Use a serrated knife for easier slicing.



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

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