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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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!
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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.
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!
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.
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!
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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
Secret Almond Flour Zucchini Bread (Gluten-Free)
Ingredients
- 1 ½ cups (153 g) grated zucchini, then squeeze excess moisture out with a dish towel
- 2 ¼ cups (217 g) blanched almond flour
- ¼ cup (36 g) cornstarch, or tapioca starch, coconut flour
- 1 ½ teaspoons ground cinnamon
- 1 ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 2 large eggs
- 1 egg yolk
- ½ cup (117 g) brown sugar, (see recipe notes for substitutions)
- 2 tablespoons (28 g) oil, any preferred
- 2 teaspoons vanilla extract
- (optional) turbinado sugar,, for sprinkling on top
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.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.
I tried this bread immediately after baking and I thought, “This is ok”. But the next day, wow, amazing! It is so moist and delicious. My celiac hubby says everything I bake that is GF is “Ok”, but not great. But he tried this and said it is “wonderful!” And I love it because it was so easy to make. It is now on my Favorites list. Thank you so much for this recipe! (I used coconut flour in place of the cornstarch because I have it and wanted to use it)
So happy you today thought it was great! Thanks so much for sharing, Carol!
Best,
Melissa
I’m always looking for easy recipes for using the bounty of zucchinis this time of year. My partner loves zucchini bread, and often buys it, then complains it’s too sweet!! So, I made this recipe. Now, I’m not known for always reading the recipe all the way through, and I usually modify any recipe. But this was delicious! I usually decrease the amount of sugar in all recipes, but I didn’t this time. I love brown sugar, and it wasn’t a lot to begin with.
NOTE: I used some larger than normal zucchini. It was a tad bitter since I left the skin on. Next time, I’ll use smaller zukes or peel a larger one first.
I will make it again, and I will add some coconut flakes and walnuts to boost the nutrition.
Thanks for sharing with such detail, Theresa! I appreciate it!
Best,
Melissa
The recipe was easy to followand the bread tastes good. I love that the ingredients are listed again with the steps. This makes it so much easier to read on the phone, rather than having to scroll up each time to check on the correct ingredients.
Thank you for taking the time to leave me this note, Min! I appreciate it!
Best,
Melissa
I made this bread because I’m gluten free and like almond flour it came out soft and very flavorful I will make this bread again.
Awesome, Kristy! I’m so glad you enjoyed it!
Best,
Melissa