• Facebook
  • Instagram
  • Pinterest
  • YouTube

NEW! Gluten-Free Cookbook Bundle Discount – 30% OFF!

  • Home
  • Start Here
  • Recipes
    • Recipe Filter
    • Appetizers
    • Breads
    • Breakfast
    • Desserts
      • Bars / Brownies
      • Cakes
      • Cookies
      • Pies
    • Dinners
    • Drinks
    • Salads
    • Side Dishes
    • Soups
  • Resources
  • Cookbooks
    • Frugal Gluten-Free Cookbook
    • E-Books
  • Podcast
  • About
    • About MamaGourmand
    • Contact
    • Privacy Policy
  • Facebook
  • Instagram
  • Pinterest
  • YouTube

MamaGourmand

  • Start Here
  • Recipes
    • Recipe Filter
    • Appetizers
    • Breads
    • Breakfast
    • Desserts
      • Bars / Brownies
      • Cakes
      • Cookies
      • Pies
    • Dinners
    • Drinks
    • Salads
    • Side Dishes
    • Soups
  • Resources
  • About
    • About MamaGourmand
    • Contact
    • Privacy Policy
  • Cookbooks
    • Frugal Gluten-Free Cookbook
    • E-Books
  • Podcast
  • Nav Widget Area

You are here: Home / Course / Breads / Gluten-Free Zucchini Bread with Almond Flour

Gluten-Free Zucchini Bread with Almond Flour

By: Melissa Erdelac · On: September 2, 2020 · Updated: May 15, 2023

This post may contain affiliate links.
Jump to Recipe
Almond Flour Zucchini Bread pinterest pin

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.

a slice of almond flour zucchini bread sliced and propped up against the loaf

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!

Recieve an

ALMOND FLOUR  COOKBOOK  

TOP 5 Highest Rated Recipes!

WAIT!

FREE!

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!

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. 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.

  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.

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.

overhead shot of zucchini bread cooling on a wire rack

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.

Click here to see the
step-by-step web story instructions for this recipe!

More Almond Flour Recipes 

  • Almond Flour Pie Crust
  • Almond Flour Oatmeal Cookies
  • Fudgy Almond Flour Brownies
slices of bread on a wooden cutting board with the top facing the camera

SAVE THIS recipe for ALMOND FLOUR ZUCCHINI BREAD TO YOUR PINTEREST BOARD!

Let’s be friends on Pinterest! I’m always sharing great recipes!

slices of zucchini bread falling down onto a wooden cutting board

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.
4.56 from 47 votes
Print Pin Rate
Prep Time: 10 minutes minutes
Cook Time: 45 minutes minutes
Total Time: 55 minutes minutes
Servings: 12
Author: Melissa Erdelac

Equipment Needed

  • 8X4 Loaf Pan
  • Food Processor
  • Batter Bowl

Ingredients

  • 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
Text Ingredient List
Prevent your screen from going dark

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.
    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!
COOKBOOK SALE!Get 30% OFF this Gluten-Free Digital Cookbook Bundle, essential GF breads, desserts, and lunch recipes!
LET’S BE FRIENDS ON INSTAGRAM!Follow @mamagourmand and tag me in the recipe pic!

Recipe Notes

Sugar Substitutes
Originally 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 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.
 
Making Muffins
Follow this easy almond flour zucchini muffins recipe for a grab-and-go breakfast snack!  
 
Oil Free Adaptation
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.
 

Nutrition

Calories: 182kcal | Carbohydrates: 14g | Protein: 6g | Fat: 13g | Saturated Fat: 3g | Cholesterol: 41mg | Sodium: 114mg | Potassium: 118mg | Fiber: 2g | Sugar: 10g | Vitamin A: 90IU | Vitamin C: 3mg | Calcium: 80mg | Iron: 1mg
Course: Bread
Categories: Baking Breads Breakfast Course Dairy Free Fall Freezer-Friendly Gluten Free Grain Free Healthy(ish) Low Carb Recipes Spring Summer Vegetables Vegetarian Winter

This post contains affiliate links. My opinions are always my own. If you purchase a product through an affiliate link, I make a small commission – at no cost to you. Read full disclosure policy here.

Previous Post: « Instant Pot Sloppy Joes
Next Post: Easiest Gluten-Free Cornbread (Fluffy, Moist) »

Reader Interactions

Comments

  1. Judy Horvath says

    October 2, 2023 at 7:13 PM

    made this today and it is fantastic! thank you for this recipe!

    Reply
    • Melissa Erdelac says

      October 3, 2023 at 9:38 AM

      Thank you so much! I love hearing this and it made my day!
      Best,
      Melissa

      Reply
  2. Robyn J says

    August 21, 2023 at 5:43 AM

    I have been growing zucchini in my gate den and was looking for a zucchini bread recipe that was made with almond flour. This recipe is fabulous! Easy to make, taste is wonderful. It will now be my new go to recipe for zucchini bread. The whole family gave thumbs up, even the picky ones.

    Reply
    • Melissa Erdelac says

      August 21, 2023 at 9:27 AM

      Oh, thank you so much, Robyn!!! I’m so glad you found a recipe your whole family loves. Thanks for taking the time to let me know!
      Best,
      Melissa

      Reply
  3. RMF says

    July 24, 2023 at 5:39 PM

    This is excellent! Made exactly as written and it came out perfect! Even kiddo enjoyed it!

    Reply
    • Melissa Erdelac says

      July 25, 2023 at 9:47 AM

      So glad to hear! Thanks for taking the time to let me know!
      Best,
      Melissa

      Reply
  4. Lisa says

    May 7, 2023 at 1:08 PM

    This was so good. I added the banana and cranberries and still used coconut oil. I replaced the brown sugar with Stevia at a 1:1 ratio. This was delicious! It may be my favorite almond flour bread recipe yet! I used a mini loaf pan and was able to fill about 12 3.75 x 2.25 x 1.25 cavities. I didn’t have to cook longer because of the size of the cavities. I like to refrigerate almond flour rolls, muffins, cornbread, etc in a freezer bag for a grab-n-go snack during the week that feels me up and is keto friendly, really curbing my hunger. This hits the spot! Thanks.

    Reply
  5. Liz says

    March 13, 2023 at 8:27 PM

    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.

    Reply
    • Melissa Erdelac says

      March 14, 2023 at 9:28 AM

      Thank you, Liz! I’m glad the recipe worked well for you! Makes my day!
      Best,
      Melissa

      Reply
  6. Cynthia McClure Ellenburg says

    February 2, 2023 at 5:38 PM

    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!!!!!

    Reply
    • Melissa Erdelac says

      February 4, 2023 at 7:59 AM

      Hi Cynthia,
      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!
      Best,
      Melissa

      Reply
  7. Anonymous says

    July 28, 2022 at 8:33 PM

    Can you use olive oil in this recipe?
    Sharon

    Reply
    • Melissa Erdelac says

      July 31, 2022 at 8:49 PM

      Yes, Sharon. It will just have a slight olive oil taste, but will still work!
      Best,
      Melissa

      Reply
  8. Denise says

    October 6, 2021 at 12:12 PM

    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!

    Reply
    • Melissa says

      October 7, 2021 at 9:32 AM

      Hi Denise,
      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!
      Best,
      Melissa

      Reply
  9. Lesley says

    August 20, 2021 at 8:28 AM

    Can you substitute apples for the zucchini? I have an abundance of them.

    Reply
    • Melissa says

      August 20, 2021 at 1:33 PM

      Hi Lesley,
      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!
      Best,
      Melissa

      Reply
  10. Ana Paredes says

    April 29, 2021 at 1:08 PM

    Love it! Love it! I am making this bread once a week!
    Thanks for sharing the recipe

    Reply
    • Melissa says

      May 1, 2021 at 9:49 AM

      So glad to hear! Thank you so much for taking the time to let me know!
      Best,
      Melissa

      Reply
  11. Howard says

    January 16, 2021 at 1:08 PM

    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!

    Reply
    • Melissa says

      January 17, 2021 at 12:36 PM

      Hi Howard,
      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!
      Best,
      Melissa

      Reply
  12. Renáta Mihály says

    September 15, 2020 at 5:53 AM

    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 🙂

    Reply
    • Melissa says

      September 15, 2020 at 8:31 AM

      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

      Reply
    • Barb says

      August 5, 2023 at 5:14 PM

      This recipe is a WINNER! I’ve tried several GF zucchini bread recipes and now I can stop trying. 😃 Easy, moist and delicious! I baked it five minutes longer to be on the safe side, per your suggestion, and it was perfect.

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

WELCOME TO MAMAGOURMAND!

headshot of Melissa Erdelac

Hey! I’m Melissa,  mother of 4, who loves to make soul-warming comfort food that keeps the taste, but takes out the fuss. My family-friendly recipes are deceptively gluten free, using simple grocery store ingredients that appeal to all food lovers.

Tell Me More…

FOR BAKING LIKE A

5 EASY TIPS

GLUTEN FREE PRO

gluten free dishes EVERY TIME!

No spam, PINKY SWEAR!

SIMPLE HACKS for fail proof

Categories

  • Facebook
  • Instagram
  • Pinterest
  • Twitter

Footer

As Seen On

Copyright ©2023, MamaGourmand.
  • Back to Top
  • Contact
  • About
  • Recipes
  • Web Stories
  • Nutrition Disclaimer
  • Privacy Policy
  • Facebook
  • Pinterest
  • Yummly
  • Email