Almond Flour Zucchini Bread

4.94 from 63 votes

Almond Flour Zucchini Bread is moist and fluffy treat that is so easy to make! Naturally gluten free, oil free and refined sugar free.

Prep Time10

Cook Time50

Cooling Time40

Total Time1 40

Course: Muffins and Quick Breads

Cuisine: North American

Diet: Gluten Free

Servings: slices

Calories: 285kcal

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!