This almond flour zucchini cake is moist and with a tender crumb, you won’t believe it has no grains! Made with simple ingredients and no fancy equipment, it’s the perfect dessert or treat to serve with a cup of coffee!
Almond Flour Zucchini Bread
Over the last few months, my mom has been growing zucchini in her backyard. I think with some extra free time up her sleeve, she’s been planting anything and everything. I did question her as to why zucchini of all things and her answer was that all her other fruit and vegetables she’d planted just never sprouted!
Luckily, we are both big fans of zucchini. I grew up eating stews and casseroles loaded with zucchini and once I moved out of home, I started adding it to my baked goods! Zucchini gives baked desserts moistness, without even tasting it. While I typically add shredded zucchini to brownies and chocolate cake, I’ve recently loved adding it to sweet breads too!
I’ve been meaning to share an almond flour zucchini bread recipe for quite some time. It’s been my go-to dessert recently, and it’s helping me make a huge dent in my surplus of zucchini. It also helps that two of my friends have recently been diagnosed with celiac disease and can’t have gluten. Because of this, they are following a paleo diet, so making extra loaves for them has been the perfect excuse!
No grains and no butter is needed, but you’d never tell. The texture is moist, fluffy, and with the most tender crumb. The bread is sweet and with a light vanilla flavor, and I promise you- You won’t taste the zucchini at all.
I gave my two friends each a loaf of this bread and they could not believe that they were gluten free- They thought I bought it from a bakery!
How do you make zucchini bread with almond flour?
- Almond flour– Blanched or superfine almond flour, not almond meal. The latter will dry out the batter and yield a heavy loaf.
- Coconut flour– Works with the almond flour to create a fluffy and moist bread. Be sure to sift the flour very well, to ensure there are no clumps in it.
- 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.
- Coconut sugar– Gives sweetness, but also a subtle molasses flavor. You can also use dark brown sugar.
- 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.
Start by mixing together your dry ingredients until combined. In a separate bowl, whisk together your eggs, coconut sugar, oil, vanilla extract, and shredded zucchini, until smooth. Next, gently fold through the dry ingredients into the wet ingredients until combined. If using chocolate chips, fold through at the end.
Now, transfer the batter into a lined loaf pan. Bake the zucchini bread for 45-50 minutes, or until a skewer comes out mostly clean. Let the bread cool in the pan completely, before slicing it up.
Tips to make the best almond meal zucchini bread
- Because makes and models of the ovens differ, you may need to cook your zucchini bread longer than 50 minutes. Once a skewer comes out clean, the loaf is cooked. Also, the loaf continues to cook as it is cooling down.
- To avoid the top of the loaf from over-browning, cover the pan with tin foil around the 25-minute mark.
- For some added crunch, feel free to add some chopped walnuts or pecans.
Storing and freezing paleo zucchini bread
- To store: If you intend to consume the zucchini bread within 2 days, it can be stored at room temperature, in a sealed 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 almond flour baking recipes you’ll enjoy
Almond Flour Zucchini Bread
- Preheat the oven to 180C/350F. Grease a loaf pan and set aside.
- In a mixing bowl, mix your dry ingredients and set aside. In a separate bowl, whisk together your 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.