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 and has no refined sugar!
1 ½cupsgrated 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, honey, oil, and vanilla extract. Stir in wet ingredients into dry and then gently stir in zucchini. The batter will be very thick. 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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Frequently Asked Questions
Can I use this recipe to make muffins?
Divide the batter evenly into each greased or paper-lined muffin tin and bake for 25-30 minutes at 350°F.
Can I use another flour besides almond flour?
Yes. Decrease the amount of almond flour to 1 3/4 cups and add 1/4 cup coconut flour, oat flour, or gluten free flour.
Oil Free zucchini bread
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.
How do I know when gluten free zucchini bread is 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.
What else can be added?
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)