Almond Flour Zucchini Bread recipe makes a naturally gluten free, grain free, and flourless zucchini bread. No one will suspect this moist, sweetened cinnamon bread is loaded with protein and has no refined sugar!
Ingredients Needed
Wondering what to do with all of that zucchini from the garden? Give this delicious, gluten free almond flour zucchini bread a try! The only speciality ingredient you will need is almond flour, which can also be made right in your kitchen.
Loaded with freshly grated zucchini, honey, cinnamon and sprinkled with sugar – it’s going to be pretty hard to stop at just one slice. But honestly, who says you have to?
- Almond flour – Use blanched almond flour, which is more finely ground.
- Ground cinnamon
- Baking powder
- Baking soda
- Salt
- Eggs
- Honey – You many use also substitute maple syrup or brown sugar. For a low carb zucchini bread, you may want to try a sugar free sweetener.
- Vegetable or coconut oil
- Vanilla extract
- Grated zucchini
How To Make Almond Flour Zucchini Bread recipe
This moist, and insanely delicious, almond flour bread has a slightly more rustic texture than traditional zucchini bread. 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, honey, 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.
Why Use 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.
Almond flour is not only loaded with nutrients, but also has a wonderful rich flavor that enhances dishes. My Best Almond Flour Recipes post teaches more about the benefits of cooking with almond flour, and how to make your own from home.
Frequently Asked Questions
Can I use this recipe to make muffins?
Yes, zucchini bread with almond flour recipe can easily be made into muffins. All you need to do is swap out your bread pan for either a regular size muffin tin. The ingredients and the amounts will remain the same.
Divide the batter evenly into each greased or paper-lined muffin tin and bake for 25-30 minutes at 350°F.
Can I use another flour besides almond flour?
Yes. Decrease the amount of almond flour to 1 3/4 cups and add 1/4 cup coconut flour, oat flour, or gluten free flour.
How do I know when gluten free zucchini 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.
Oil Free zucchini bread
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.
Is this recipe low carb / keto?
Gluten free zucchini bread with almond flour naturally has fewer carbs than if you were to use regular flour, but the honey does add carbohydrates.
To make this recipe low carb and Keto-friendly recipe, replace the honey 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.
What else can be added?
Gluten free zucchini bread with almond flour is the 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
More Almond Flour Recipes
- Almond Flour Banana Muffins
- Soft Almond Flour Peanut Butter Cookies
- Almond Flour Oatmeal Cookies
- Fudgy Almond Flour Brownies
- Best Almond Flour Pancakes
SAVE THIS ALMOND FLOUR ZUCCHINI BREAD RECIPE TO YOUR PINTEREST BOARD!
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Almond Flour Zucchini Bread
Ingredients
- 2 cups blanched almond flour
- 2 teaspoons ground cinnamon
- 1 ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 3 eggs,
- ½ cup honey
- 2 tablespoons vegetable or coconut oil
- 2 teaspoons vanilla extract
- 1 ½ cups grated zucchini, excess water squeezed out with a dish towel
- (optional) turbinado sugar, for sprinkling on top
Instructions
- 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.
- In a large bowl whisk together almond flour, cinnamon, baking powder, baking soda, and salt. In a small bowl whisk together eggs, honey, oil, and vanilla extract. Stir in wet ingredients into dry and then gently stir in zucchini. The batter will be very thick. Pour into prepared loaf pan and smooth. Sprinkle on turbinado sugar, if desired.
- 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!
Equipment Needed
Recipe Notes
Frequently Asked Questions
Can I use this recipe to make muffins?
Divide the batter evenly into each greased or paper-lined muffin tin and bake for 25-30 minutes at 350°F.Can I use another flour besides almond flour?
Yes. Decrease the amount of almond flour to 1 3/4 cups and add 1/4 cup coconut flour, oat flour, or gluten free flour.Oil Free zucchini bread
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.How do I know when gluten free zucchini bread is done?
Almond 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.What else can be added?
- 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
- 1 teaspoon lemon zest
Nutrition
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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 🙂
Melissa says
Hi Renata!
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!
Best,
Melissa