As a seasoned gluten-free baker, my goal is to create recipes preferred over traditional ones. That’s why I developed this almond flour zucchini bread recipe. It’s perfectly soft and moist, without ever being dense or heavy. It’s easy to make at home following a few simple secrets I share below. I’ll show you how!

a slice of almond flour zucchini bread sliced and propped up against the loaf
If you’ve been disappointed by almond flour zucchini bread recipes, the three baking secrets I share here will step up your baking game!

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Gluten Free Zucchini Bread with Almond Flour – Best Recipe!

If you’ve been disappointed by zucchini bread made with almond flour, I bet you haven’t came across a recipe like this. After years of developing tons of gluten-free almond flour recipes, I’ve learned some simple tricks to offset the typical dense, heaviness of grain-free flours.

What makes my homemade almond flour zucchini loaf different? First of all, knowing almond flour doesn’t operate like wheat flour or gluten-free flour. It’s technically not flour, it’s almonds finely ground, stopping before the oils separate and turn into almond butter. Almonds contain natural oils making it heavier than flour.

My first secret to offset denseness is adding something to absorb the oils and aerate the crumb. When I created my fluffy almond flour pumpkin muffins with crumb topping, I added a little cornstarch to the batter and it worked superbly. If you don’t have cornstarch, or can’t use it, coconut flour and tapioca starch has the same effect. You just need a little bit to work its magic!

Since zucchini also releases a lot of moisture, I highly recommend gently squeezing and blotting it in paper towels before stirring it into the batter. That’s the second easy secret to creating a moist zucchini bread made with almond flour that is still light and airy!

Ingredient Swaps and Adds

  • Brown Sugar – You may swap out another sweetener, such as coconut or date sugar in the same amount. Sugar-free sweeteners will work as well, as long as they are granulated.
  • Oil – Use vegetable, canola, melted coconut oil, or any preferred oil.
  • Mix-Ins – Quick bread recipes are perfect for throwing in some goodies. Add up to 1 cup chocolate chips, berries, nuts, or coconut. You can also add in lemon or orange zest with extract.
overhead shot of zucchini bread cooling on a wire rack
When baking with almond flour it helps to extend the baking time to make sure all the excess moisture has evaporated. You can also turn off the oven and leave the door open to gently finish baking.

Let’s Make This Together!

(Below shows step-by-step photos and modified instructions. For the complete recipe, along with ingredient amounts, scroll down to the recipe card.)

First secret to success – blot your zucchini

Place the grated zucchini in a clean dish towel and wring out any excess moisture. This is important to do with almond flour bread because of added moisture. Simple, yet effective baking trick!

zucchini blotted in a white towel.

Second secret – “magic” ingredient

In a large bowl whisk together the dry ingredients with either ¼ cup cornstarch, tapioca starch, or coconut flour. It will help absorb extra moisture from the zucchini and almond flour so you don’t get a sunken, heavy, or spongy bread. In a small bowl whisk together eggs, brown sugar, oil, and vanilla extract.

the dry ingredients and wet ingredients in two separate glass bowls.

Last secret – bake a little longer

Stir in the grated zucchini and any optional mix-ins, like chocolate chips, nuts, or anything else that floats your boat. Pour into a 8 X 4 ½-inch loaf pan. Using a slightly larger 9X5-inch will work, but the zucchini bread will be flatter and thinner.

Lastly, bake on the middle rack for 45-50 minutes, or until loaf is golden brown and fully set. Almond flour breads will often look “done” before the excess moisture has baked off. Therefore, insert a knife in the middle to make sure it is cooked through in the middle before pulling from the oven.

That’s it! You’ve learned all the secrets to the best gluten-free zucchini bread! Bake away!

zucchini being stirred into the bread batter.
slices of bread on a wooden cutting board with the top facing the camera
Perfect, tender slices of warm spiced zucchini bread awaits! Let me know what you think in the comments below.

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slices of zucchini bread falling down onto a wooden cutting board
4.62 stars (55 ratings)

Secret Almond Flour Zucchini Bread (Gluten-Free)

Melissa Erdelac of MamaGourmand headshot in patterned dress.Melissa Erdelac
Yield: 12
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
As a seasoned gluten-free baker, my goal is to create recipes preferred over traditional ones. That’s why I developed this almond flour zucchini bread recipe. It’s perfectly soft and moist, without ever being dense or heavy. It's easy to make at home following a few simple secrets I share below. I'll show you how!
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Ingredients
 

Equipment

Instructions
 

  • Preheat oven to 325°F. Grease a 8X4 ½" 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, cornstarch, 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, ¼ cup cornstarch
  • In a small bowl whisk together eggs, egg yolk, 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.
    2 large eggs, ½ cup brown sugar, 2 tablespoons oil, 2 teaspoons vanilla extract, 1 egg yolk
  • Bake on the middle rack for 45-50 minutes, or until loaf is golden brown and fully set. I use a knife inserted in the middle to make sure it's baked through since almond flour adds a lot of moisture.

Notes

Sugar Substitues
Swap with an equal amount of coconut or date sugar. Sugar-free sweeteners will work if they are in granulated form.
 
 
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
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