Almond Flour Zucchini Bread

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!

Love almond flour recipes? Try my almond flour banana bread, almond flour cookies, and almond flour cake next.

As much as I love my healthy zucchini bread, this almond flour version may be my absolute favorite. the almond flour gives the bread a beautiful crumb and light texture, while the zucchini adds the perfect amount of moisture. 

Table of Contents

1. Why I love this recipe
2. Ingredients needed
3. How to make almond flour zucchini bread
4. Arman’s recipe tips
5. Storage instructions
6. More desserts with zucchini
7. Almond Flour Zucchini Bread (Recipe Card)

Why I love this 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.

Ingredients needed

• Almond flour. I suggest using blanched almond flour and not ‘almond meal,’ which is made with the skin on the almonds and has a coarser, crumbly 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.
• 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 highly recommended. 

How to make almond flour zucchini bread

I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.

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 and stir 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, it’ll throw the whole recipe off. So, use plenty of paper towels to squeeze out as much liquid as possible. 
• Make it vegan. Swap the eggs for flax eggs, which you can make by combining 1 tablespoon of flax seeds and 3 tablespoons of water.
• Skip the oil. To make a slightly healthier version of this recipe, omit the oil in place of equal parts mashed banana or unsweetened applesauce and increase the baking time to make up for the added moisture. 
• Cover in foil. If the top of the loaf starts to brown, cover it with foil to prevent burning. 
• Check often. Everyone’s oven works slightly differently, so you may need to bake the bread for shorter or longer. If you’re weary, check the bread at 30 minutes, then every 5 minutes until a toothpick inserted comes out clean.

Storage instructions

To store: If you intend to consume the zucchini bread within 2 days, it can be stored at room temperature in an airtight container. If you’d like it to keep longer, store it in the refrigerator, and it will keep fresh for up to 1 week. 

To freeze: Place slices of the zucchini bread in a ziplock bag or shallow container and store in the freezer for up to 6 months. 

More desserts with zucchini

• Healthy zucchini muffins
• Healthy chocolate zucchini bread
• Zucchini brownies
• Chocolate zucchini cake
• Zucchini cookies