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!
gluten free zucchini bread with almond flour
Wondering what to do with all of that zucchini from the garden? If you’ve tried all the best zucchini recipes, it’s time to give this gluten-free, grain-free, and dairy-free almond flour zucchini bread recipe a try!
While our family equally loves gluten free zucchini bread, 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!
If you love this recipe, be sure to try almond flour zucchini muffins for a grab-and-go gluten-free breakfast option!
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. For more of the best almond flour recipes, check out this valuable, free resource!
- Brown Sugar – You many use also substitute maple syrup or honey, but the baking time will extend. For a low carb zucchini bread, you may want to try a sugar free sweetener.
- Oil – Use vegetable, canola, or coconut oil
- 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, 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, 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.
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.
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.
almond flour zucchini muffins
To turn this grain-free bread recipe into muffins simply follow this easy recipe for zucchini muffins made with almond flour! It’s the perfect grab-and-go snack for busy mornings.
If you love grain-free muffin recipes, try Almond Flour Banana Muffins.
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.
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.
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
Almond flour zucchini bread recipe 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.
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Almond Flour Zucchini Bread
- 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
- 1 ½ cups grated zucchini, excess water squeezed out with a dish towel
- (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.
- In a large bowl whisk together almond flour, cinnamon, baking powder, baking soda, and 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.
- Bake on the middle rack for 45-50 minutes, or until loaf is golden brown and fully set.
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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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