Almond Flour Zucchini Bread
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Make good use of those extra zucchini with this almond flour zucchini bread recipe. It’s light and moist and comes together with basic baking staples!
As much as I love my healthy zucchini bread, this almond flour version may be my absolute favorite.
It took some testing to get everything just right, because almond flour bakes a little differently. Compared to white flour, it makes breads moister, denser, and more tender. Because of this, the baking time is shorter than that of a traditional quick bread and there is an extra two eggs, for structure and to prevent the middle from drying out.
The end result is a perfectly sweetened loaf od zucchini bread with a beautiful crumb and light texture, with just the right amount of zucchini to add moisture and color.
Table of Contents
Why I love this almond flour zucchini bread recipe
- Diet-friendly. I made this recipe dairy-free and gluten-free so everyone can enjoy it. Plus, it’s easy to make vegan with a simple swap.
- Perfect for zucchini season. Whenever we have an abundance of zucchini in our fridge, I know it’s time to bake some zucchini bread!
- No zucchini flavor. There’s no way you’ll be able to taste the zucchini in this recipe. All it does is add some texture, moisture, and a bit of fiber.
- Easy to make. One thing I love about quick bread recipes is how effortless they are. There’s no kneading, rising, or chilling required.
★★★★★ REVIEW
“This was delish!! I used 1/4c truvia blend and 1/4c brown sugar bc I didn’t have coconut sugar. Worked well. The whole family thought this was so good.” – Erin
Key Ingredients
Here’s what goes into this zucchini bread with almond flour, along with kitchen notes. The complete list with measurements is in the recipe card below.
- Almond flour. I recommend using blanched almond flour rather than ‘almond meal,’ which is made with the almond skin and has a coarser, crumblier texture.
- Coconut flour. When testing this recipe, I found that a little coconut flour gave the bread a chewier, cakier texture.
- Baking powder. Gives the zucchini bread some rise and depth.
- Salt. Brings out all the sweetness of all the other ingredients.
- Eggs. Room temperature eggs.
- Brown sugar. For moisture and flavor. Liquid sweeteners, like honey or maple syrup, can also be used, but you’ll want to increase the cooking time since there’s more moisture. Keep the amounts the same.
- Oil of choice. Any neutral-flavored oil can be used. I like using sunflower oil or vegetable oil.
- Vanilla extract. A must for any good baked good or sweet bread.
- Shredded zucchini. Finely shredded with excess moisture removed.
- Chocolate chips. Optional, but I love mouthfuls of chocolate chips in every bite.
How to make almond flour zucchini bread
Step 1- Make the batter. In a mixing bowl, combine the dry ingredients. In a separate large bowl, whisk together the eggs, sugar, oil, vanilla extract, and grated zucchini. Slowly add the dry ingredients to the wet ingredients, stirring to combine. Fold in the chocolate chips.
Step 2- Bake. Pour the batter into the prepared pan and bake for 45-50 minutes or until a skewer inserted in the center comes out clean.
Step 3- Cool and slice. Let the bread cool briefly in the pan, then transfer it to a wire rack to cool completely before slicing and serving.
Arman’s recipe tips
- Squeeze out any moisture. I mentioned this earlier, but it bears repeating. If there’s too much liquid in the zucchini, the whole recipe will be thrown off. So, use plenty of paper towels to squeeze out as much liquid as possible.
- Cover in foil. If the top of the loaf starts to brown quickly (around the 20-minute mark), cover it with foil to prevent burning.
- Check often. Everyone’s oven works slightly differently, so you may need to bake the bread for a longer time. If you’re weary, check the bread at 40 minutes, then every 5 minutes until a toothpick inserted comes out clean.
- Make it vegan. Swap the eggs for flax eggs, which you can make by combining 1 tablespoon of ground flaxseed with 3 tablespoons of water. I can’t vouch for other egg substitutes (I only tested flax eggs).
- Skip the oil. To make a slightly healthier version of this recipe, omit the oil and replace it with equal parts mashed banana or unsweetened applesauce, and increase the baking time to make up for the added moisture.
Recipe variations
- Make chocolate zucchini bread. Add ½ cup cocoa powder to the batter.
- Add mix-ins. Fold in walnuts, pecans, cinnamon, lemon zest, or fresh blueberries.
- Enhance the almond flavor. Add 1 teaspoon of almond extract, then fold in the sliced almonds.
Storage instructions
To store: If you intend to consume the zucchini bread within 2 days, store it at room temperature in an airtight container. If you’d like it to keep longer, store it in the refrigerator; it will stay fresh for up to 1 week.
To freeze: Place zucchini bread slices in a ziplock bag or a shallow container and store in the freezer for up to 6 months.
Frequently asked questions
No, unfortunately not. Coconut flour is needed to balance out the richness of the almond flour and to keep the middle nice and cakey. No other flour can replicate the coconut flour.
✅ Nutrition reviewed
“Using almond flour instead of traditional white or wheat flour adds extra fiber and healthy fats, which regulate blood sugar levels and keep you fuller for longer.” – Felicia Newell, MScAHN, RD, CPT.
Almond Flour Zucchini Bread
Ingredients
- 1 1/4 cups almond flour blanched almond flour
- 1/4 cup coconut flour
- 1 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 3 large eggs
- 1/2 cup brown sugar or coconut sugar
- 1/4 cup oil any neutral flavored oil
- 1 teaspoon vanilla extract
- 1 1/2 cups shredded zucchini about 2 zucchini
- 1/2 cup chocolate chips optional
Instructions
- Preheat the oven to 180C/350F. Grease a loaf pan and set aside.
- In a mixing bowl, mix your almond flour, coconut flour, baking powder, and salt, and set aside. In a separate bowl, whisk together the eggs, sugar, oil, vanilla extract, and shredded zucchini. Slowly add your dry ingredients into the wet ingredients and mix until combined. Fold through the chocolate chips.
- Transfer the batter into the greased loaf pan. Bake for 45-50 minutes, or until a skewer comes out mostly clean.
- Remove from the oven and let the bread cool completely, before slicing up.
Notes
- Tips: See my recipe tips above for making the best almond flour zucchini bread.
- Leftovers: Leftovers will keep fresh at room temperature for 2 days or in the fridge for up to one week. You can also freeze slices for up to 6 months.
Nutrition
More desserts with zucchini
- Healthy zucchini muffins– Moist, fluffy, and around 150 calories each.
- Healthy chocolate zucchini bread– This rich and fudgy quick bread literally melts in your mouth.
- Zucchini brownies– I make these brownies all summer long, and no one ever knows there’s zucchini in it.
- Chocolate zucchini cake– This healthier cake is fudgy and rich and uses pantry staples.
- Zucchini cookies– I call these my zucchini breakfast cookies, because they are oatmeal and banana.
Hi can the coconut flour be omited in this recipe? Or can I replace the 1/4 cup coconut flour with oat flour?
Thanks
Sorry, Anna- that won’t work. This recipe only works as written. The only flour that can be substituted is almond flour, in which sunflower seed flour or cashew flour works.
Is sugar necessary here? I really avoid it as dont need sugar so much.
I made both the zucchini bread and the 5 ingredient bars. Changed recipe just slightly to accommodate what I had on hand. They both turned out delicious 😋
Thank you for guiding me in this difficult process to bake without gluten!
Love to hear that, Tracy- I do love those zucchini bars! I’m glad you’re able to enjoy my desserts 🙂
This was delish!! I used 1/4c truvia blend and 1/4c brown sugar bc I didn’t have coconut sugar. Worked well. The whole family thought this was sooo good.
Love to hear that, Erin!
This is my second time making this bread. I love how easily it comes together and how light and tender it is. I am getting over Candida overgrowth and by using Lakanto granulated monk fruit as the sweetener (and not including the chocolate chips), this is a tasty treat I can have! Thank you.
Thanks for sharing the lovely feedback and review, Danielle. I’m so glad it worked well with Lakanto!