As a seasoned gluten-free baker, I know some finesse is needed to create gluten-free recipes that are just as soft and moist as recipes made with wheat flour. That’s why I developed this almond flour zucchini bread. It’s perfectly soft and moist, and easy to make at home following a few simple steps. The secret? Use finely ground blanched almond flour. Let me explain why.
almond flour Zucchini bread
Wondering what to do with all of that zucchini from the garden? If you’ve tried all the best gluten-free zucchini recipes, it’s time to give this new gluten-free, grain-free, and dairy-free almond flour zucchini bread recipe a try!
While our family equally loves zucchini bread made with gluten-free flour, I alternate between the recipes because a zucchini bread made with almond flour has less carbs, more protein and no refined sugar, but with a moist, wholesome classic taste!
To make this recipe, you may either learn how to make blanched almond flour (spoiler alert – it’s ridiculously easy!) or use your favorite store-bought brand. You will want to use fine, blanched almond flour, though, versus almond meal. Meal, ground from almonds with their skins on, will give a coarser, crumbly texture.
For the zucchini, I highly recommend squeezing the grated zucchini slightly in paper towels before stirring it into the batter. Since almond flour quick breads contain more moisture, you’ll want to cut back on the water content zucchini adds.
If you love this recipe, or looking for more gluten-free breakfast ideas, be sure to try almond flour zucchini muffins for a grab-and-go option! And, of course, if you are looking for more gluten-free baking guidance or ideas, be sure to dive into the site for more easy recipes!
Loaded with freshly grated zucchini, cinnamon and sprinkled with sugar – it’s going to be pretty hard to stop at just one slice. Plus, a gluten-free quick bread requires no yeast, kneading, or time to rise. It’s as easy as mix, dump, and bake!
- Almond flour – Use blanched almond flour, which is more finely ground. When measuring almond flour, gently scoop into the cup and level instead of compressing it down.
- Brown Sugar – You many use also substitute maple syrup or honey, but the baking time will extend. For a low carb zucchini bread recipe, you may want to try a sugar-free sweetener.
- Oil – Use vegetable, canola, coconut oil, or any preferred oil. There is also an oil-free adaptation included below.
- Grated zucchini – Since both zucchini and almond four have a lot of moisture, squeeze the shredded zucchini slightly dry with paper towels before using.
How To Make Almond Flour Zucchini Bread
This moist, and insanely delicious, gluten free zucchini bread has a slightly more rustic texture than wheat flour quick breads. Using almond flour also gives a sweeter, nutty taste that pairs perfectly with freshly grated zucchini.
- To begin, preheat the oven to 350°F and grease an 8X4″ loaf pan with cooking spray.
- Next, place the grated zucchini in a clean dish towel and wring out any of the excess moisture. Since almond flour has a high moisture content on its own, you will want to get rid of excess water so your bread isn’t soggy.
- In a large bowl, whisk together the almond flour, cinnamon, baking powder, baking soda and salt.
- In a small bowl, whisk together the eggs, brown sugar, oil and vanilla extract. Stir the wet ingredients into the bowl with the dry ingredients and then gently stir in the zucchini. The batter will be very thick. Pour the batter into the prepared loaf pan sprinkle turbinado sugar over the top, if so desired.
- Lastly, bake on the middle rack for 45-50 minutes, or until loaf is golden brown and fully set. Since there is a lot moisture in this recipe, insert a knife in the middle to make sure it is cooked through in the middle before pulling from the oven.
benefits of using Almond Flour in bread
Almond flour is made from ground almonds, which means it has all of the same health benefits you get from eating raw almonds. It’s naturally gluten-free, high in fat and low in carbs, making it a great protein rich, Keto-friendly alternative to regular flour.
Gluten-free almond flour recipes are not only loaded with nutrients, but also has a wonderful rich flavor that enhances dishes. When using almond flour in bread it will have a slightly courser, rustic texture because the flour is not actually a grain.
It also contains a lot more moisture, so a one-to-one conversion isn’t recommended for gluten free bread recipes. Typically more almond flour is needed than all purpose flour and the liquids will have to be reduced.
substituting other flours
Decrease the amount of almond flour to 1 3/4 cups and add 1/4 cup coconut flour, oat flour, or gluten-free all purpose flour. Substituting all the almond flour for another flour will not work for this recipe.
how to tell when bread is done
Almond flour works differently than gluten-free or traditional flour. It doesn’t have a “doughy” texture and contains a lot more moisture. Plus there is moisture added from the zucchini.
Therefore, error on the side of slightly overbaking, not necessarily when toothpick comes out clean. This will ensure all the excess moisture has evaporated and your bread is cooked through.
The crust of the bread should be firm, dry, have a nice golden brown appearance, and the middle should be set. Using a knife inserted in the middle will be a better indicator if the bread is adequately baked before pulling from the oven.
oil free adaptation
To make this recipe even healthier, you can replace the oil with an additional 1/2 cup of grated zucchini, 2 tablespoons of unsweetened applesauce, or a mashed banana. You may need to bake the bread a few minutes longer since you are adding more moisture.
additions and modifications
This recipe is perfect recipe for mix-ins! Have a sweet tooth? Add some chocolate chips! In the mood for something citrusy? Add some lemon zest!
- Dark or white chocolate chips – 1 cup
- Fresh blueberries – 1 cup
- Chopped walnuts, almonds, or pecans – 1/2 cup
- Dried cranberries – 1 cup
- Shredded coconut – 1/2 cup
- Butterscotch chips – 1 cup (read label to make sure they are gluten free)
- Creamy peanut butter – 1/2 cup
- Lemon zest – 1 teaspoon
making it low carb or keto
Zucchini bread made with almond flour naturally has fewer carbs than if you were to use regular flour, but the brown sugar does add carbohydrates.
To make this gluten-free bread low carb, replace the brown sugar with a sugar substitute or low carb sweetener. Some good options are: monk fruit, erythritol, splenda, or coconut sugar for a paleo bread. Be sure to leave the optional Turbinado sugar off, too.
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Gluten-Free Zucchini Bread with Almond Flour
- 1 ½ cups grated zucchini excess water squeezed out with a dish towel
- 2 ¼ cups blanched almond flour
- 1 ½ teaspoons ground cinnamon
- 1 ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 3 eggs
- ½ cup brown sugar (see recipe notes for substitutions)
- 2 tablespoons vegetable or coconut oil
- 2 teaspoons vanilla extract
- (optional) turbinado sugar, for sprinkling on top
- Preheat oven to 325°F. Grease a 8X4" loaf pan with cooking spray.
- Place grated zucchini in a clean dish towel and wring out any excess moisture. Set aside.1 ½ cups grated zucchini
- In a large bowl whisk together almond flour, cinnamon, baking powder, baking soda, and salt.2 ¼ cups blanched almond flour,1 ½ teaspoons ground cinnamon,1 ½ teaspoon baking powder,½ teaspoon baking soda,¼ teaspoon salt
- In a small bowl whisk together eggs, brown sugar, oil, and vanilla extract. Stir in wet ingredients into dry and then gently stir in zucchini. Pour into prepared loaf pan and smooth. Sprinkle on turbinado sugar, if desired.3 eggs,½ cup brown sugar,2 tablespoons vegetable or coconut oil,2 teaspoons vanilla extract
- Bake on the middle rack for 45-50 minutes, or until loaf is golden brown and fully set.
- DID YOU MAKE THIS RECIPE?? DON'T FORGET TO LEAVE FEEDBACK AND RATE BELOW!
Sugar SubstitutesOriginally the recipe was posted using honey. I found replacing it will brown sugar makes a better texture. You may still use honey or maple syrup, but the crumb will be more moist and the baking time will extend for a few minutes. For a low carb zucchini bread, replace with a sugar-free brown sugar sweetener.
How To Know When It’s DoneAlmond flour doesn’t have a “doughy” texture and contains a lot more moisture. Plus there is added moisture from the zucchini. Therefore, error on the side of slightly overbaking, not necessarily when toothpick comes out clean. This will ensure all the excess moisture has evaporated and your bread is cooked through. The crust of the bread should be firm, dry, have a nice golden brown appearance, and the middle should be set.
Making MuffinsFollow this easy almond flour zucchini muffins recipe for a grab-and-go breakfast snack!
Oil Free AdaptationReplace the oil with an additional 1/2 cup of grated zucchini, 2 tablespoons of unsweetened applesauce, or a mashed banana. You may need to bake the bread a few minutes longer since you are adding more moisture.
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Fast and easy to make with ingredients I already had at home. It baked perfectly and was delicious.
I made two changes: used olive oil and reduced the brown sugar to 1/4 cup. Just personal preferences.
Melissa Erdelac says
Thank you, Liz! I’m glad the recipe worked well for you! Makes my day!
Cynthia McClure Ellenburg says
My husband was diagnosed with Celiac last week after spending days in ICU because of it. We had no clue. So I’m on a mission to learn as much as I can. I stumbled on this recipe and tried it today. Oh my goodness! We loved it. It didn’t rise as much as I would have hoped, but it was delicious. Thank you for sharing your talent. Looking forward to see what else I can learn from you!!!!!
Melissa Erdelac says
First off, I want to say my heart goes out to you for what you just went through. That sounds absolutely terrifying. I am relieved you were able to find answers, and especially one that can easily be managed through diet. I know it’s really hard to relearn a whole new way of eating, cooking, and baking. It’s like suddenly be dropped in another country where no one speaks your language. When I first started my gluten free diet, I did just what you did – find recipes that are naturally gluten free, like flourless or using almond flour. On my posts that use gluten-free all purpose flour I always try to write them in a way for a complete novice and explain why I use the ingredients and method I did. Hopefully you can learn from them and grow your gluten-free confidence! Feel free to reach out anytime if you have any questions!
Can you use olive oil in this recipe?
Melissa Erdelac says
Yes, Sharon. It will just have a slight olive oil taste, but will still work!
I was skeptical, but all my skepticism evaporated after my first bite of this zucchini bread recipe. Delicious!!! YAY!!! I will add that the baking time was closer to an hour, but no worries! The wait was well worth it! Thank you for this recipe. I’ll be making it again, you can be sure of that!
Yay! I’m so glad the recipe won you over! Thank you so much for taking the time to let me know. This makes my day!
Can you substitute apples for the zucchini? I have an abundance of them.
Although I haven’t tried this, I think it would work! However, the moisture content is going to be different, so the baking time will change. Apples have less moisture than zucchini, so check it about 10-15 minutes before. Let me know how it works!
Ana Paredes says
Love it! Love it! I am making this bread once a week!
Thanks for sharing the recipe
So glad to hear! Thank you so much for taking the time to let me know!
I am not one who often leaves comments, but I am compelled to write to say WOW!! This is FABULOUS. IT is delicious, and the consistency and texture is the closest to a wheat flour quick bread I have ever encountered. To keep it keto, I used 1/2 cup Lakanto sweetener in place of the honey, and it worked perfectly. THANK YOU!
This makes me even more appreciative of you taking the time to write. Thanks so much and I’m glad you enjoyed the recipe! I’m glad the sugar free sweetener worked out well. I’m sure others will be curious. Thank you!
Renáta Mihály says
I tried this reciepe last week, and the result was a beautiful moist zucchini bread. I made some keto icing in addition, but it was delicious on it’s own too. Second batch is on it’s way today 🙂
I’m so glad this bread was such a hit for you! What sweetener did you use to make the bread keto? Thanks for sharing!