Gluten-Free Zucchini Bread with Almond Flour

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 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!

Ingredients Notes

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. I haven’t personally tried this, but a sugar-free sweetener may work as well.
• 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.

1. To begin, preheat the oven to 350°F and grease an 8X4″ loaf pan with cooking spray.
2. 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.
3. In a large bowl, whisk together the almond flour, cinnamon, baking powder, baking soda and salt.
4. 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.
5. 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.

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

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

Did you make this recipe? I love hearing from you! Leave a star rating and comment below the recipe card. It helps others when searching for recipes and I appreciate feedback from our community. You will always hear back from me! -Melissa

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