Almond Flour Zucchini Bread
Published
If you’re looking for an almond flour zucchini bread that turns out moist and tender every time, this is it. It’s made with a blend of almond flour and gluten-free all-purpose flour for the perfect structure. The result is a soft, delicate crumb with no gummy texture and no dense, heavy center. You only need 15 minutes to get it in the oven. The ingredients are simple pantry staples you likely already have on hand. Whether you’re baking through a summer zucchini surplus, need an easy breakfast, or want a wholesome snack the whole family will love, this recipe has you covered.
I have been making gluten-free zucchini bread for years, and it is one of those recipes that never gets old. When I set out to create an almond flour version, I already knew what the downfalls could be. Almond flour alone tends to make baked goods too dense and oily, so I balanced it out with a small amount of gluten-free all-purpose flour, and it gives the bread just the right structure and crumb without weighing it down. The good news is that zucchini is actually a natural match for almond flour baking. Its high moisture content keeps the crumb tender and prevents the loaf from drying out, which is one of the biggest challenges with almond flour. The key is squeezing out the excess liquid before it goes into the batter so you get just the right amount of moisture without ending up with a soggy, sunken loaf. I will show you exactly how to do it in the steps below. If you want to add chocolate chips, go for it. And if this is your first time making a gluten-free quick bread, you are in good hands.
What I Learned While Testing
- Squeeze the zucchini more than you think. This is the single most important step in the whole recipe. Zucchini holds a surprising amount of water, and if that excess moisture makes it into your batter, you will end up with a soggy loaf that sinks in the middle every time. After grating, wrap the zucchini in a clean kitchen towel and wring it out hard. Harder than feels necessary. You want to discard as much liquid as possible before it ever hits the batter. If your loaf is coming out gummy or sinking in the center, this is almost always the reason why.
- Don’t skip the gluten-free flour. Almond flour alone will give you a loaf that is too oily, too heavy, and crumbles the moment you try to slice it. The small amount of gluten-free all-purpose flour in this recipe is what holds everything together and gives you that proper quick-bread crumb. It is a small addition, but it makes a big difference. Do not swap it out or leave it out.
- Let it cool completely before slicing. I know it is tempting to cut into it straight out of the oven, but almond flour-based breads need time to fully set as they cool. Slice too early, and it will crumble and fall apart. Give it the full 15 minutes in the pan and then let it finish cooling on a wire rack before you cut into it. It is worth the wait.
- Watch your bake time. Start checking for doneness at the 50-minute mark by inserting a toothpick into the center. If it comes out clean or with just a few dry crumbs, it is ready. If the top is browning too quickly before the center is set, loosely tent the pan with foil around the 40-minute mark and continue baking until done.
Almond Flour Zucchini Bread
Equipment
- 1 9 x 5-inch loaf pan
Ingredients
- 1¼ cups almond flour
- ¼ cup gluten-free all-purpose flour
- 1 tsp baking powder
- ½ tsp salt
- ½ tsp ground cinnamon
- 3 large eggs, room temperature
- ¼ cup vegetable oil
- ⅔ cup granulated sugar
- 1 tsp pure vanilla extract
- 1½ cups finely grated zucchini, about 1 medium, excess moisture squeezed out with a clean towel
- ½ cup chocolate chips, optional
Instructions
- Preheat oven to 350°F (177°C). Line a 9×5-inch loaf pan with parchment paper and lightly grease the sides.
- In a medium bowl, whisk together almond flour, gluten-free all-purpose flour, baking powder, salt, and cinnamon. Set aside.
- In a large bowl, whisk eggs, vegetable oil, sugar, and vanilla until smooth.
- Add the dry ingredients to the wet and stir until just combined.
- Fold in the squeezed grated zucchini and chocolate chips. if using.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean. Cool in the pan for 15 minutes, then transfer to a wire rack to cool completely before slicing. Serve and enjoy.
Notes
- Use blanched almond flour, not almond meal.
- Do not skip or swap the GF all-purpose flour. It gives the bread its structure.
- No need to peel the zucchini. Finely grate and squeeze out as much moisture as possible before adding it to the batter. This is the most important step.
- Chopped walnuts, pecans, or blanched almonds all work great. Fold in with the zucchini.
- Stir until just combined. Do not overmix.
- If the top browns too fast, tent loosely with foil at the 40-minute mark.
- Start checking for doneness at 50 minutes. A toothpick should come out clean or with a few dry crumbs.
- Cool completely before slicing, or the bread will crumble.
- Store in an airtight container at room temperature for 2 days, in the refrigerator for 5 days, or freeze for up to 2 months.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
How to Make Almond Flour Zucchini Bread Step by Step
Gather the ingredients: Gather all the ingredients together. Preheat your oven to 350°F (177°C). Line a 9×5-inch loaf pan with parchment paper and lightly grease the sides so the bread releases cleanly.
Mix the dry ingredients: In a medium bowl, whisk together 1¼ cups (125g) almond flour, ¼ cup (31g) gluten-free all-purpose flour, 1 tsp baking powder, ½ tsp salt, and ½ tsp cinnamon until evenly combined. Set aside.
Mix the wet ingredients: In a large bowl, whisk 3 large room-temperature eggs, ¼ cup (60ml) vegetable oil, ⅔ cup (133g) granulated sugar, and 1 tsp vanilla extract until the mixture is smooth and slightly pale, about 1 minute.
Combine the batter: Add the dry ingredients to the wet ingredients and stir until just combined. The batter will be thick. Do not overmix.
Fold in the zucchini and chocolate chips: Fold in 1½ cups (225g) of squeezed grated zucchini and ½ cup (80g) of chocolate chips if using. The batter will loosen slightly once the zucchini is folded in. This is normal.
Add the batter to the loaf pan: Pour the batter into the prepared loaf pan and smooth the top with a spatula. It should fill the pan about three-quarters of the way up.
Bake the zucchini bread: Bake for 50-60 minutes, or until the top is deep golden brown and a toothpick inserted into the center comes out clean or with just a few dry crumbs. If the top starts browning too quickly, tent loosely with foil around the 40-minute mark and continue baking.
Cool the loaf: Cool in the pan for 15 minutes, then lift out using the parchment paper and transfer to a wire rack to cool completely before slicing. Almond flour bread needs to fully set as it cools, so do not rush this step.
Slice and serve: Slice the almond flour zucchini loaf and serve. Enjoy!
Serving Suggestions
This bread is one of those recipes that works any time of year but really shines in the summer when zucchini is coming out of the garden faster than you can use it. It is equally good at home on a weekend breakfast table as it is packed into a lunchbox for an after-school snack. I love serving it with a generous spread of cream cheese or salted butter because the slight saltiness balances the sweetness of the bread beautifully. For a fuller breakfast spread, pair it alongside our gluten-free pancakes or gluten-free waffles, and you have a brunch table that feels really special without a lot of extra effort. If you are a quick bread lover like me, our gluten-free banana bread and gluten-free blueberry banana muffins are made in a similar way and just as easy to throw together on a weekend morning.
Storage Instructions
Store leftover bread in an airtight container at room temperature for up to 2 days. Pop it in an airtight container in the refrigerator, and it will stay fresh for up to 5 days. Let it come back to room temperature before serving, or give it a quick warm before eating.
Freezer
This bread freezes beautifully. Wrap individual slices in plastic wrap, tuck them into a zip-lock freezer bag, and freeze for up to 2 months. Warm a slice in the microwave for 20-30 seconds or in a 300°F oven for 8-10 minutes until heated through.
Make Ahead
If you want to get a head start, grate and squeeze the zucchini the night before, wrap it tightly, and store it in the refrigerator overnight. It will be ready to go when you are.
More Gluten-Free Holiday Cookie Recipes
- Almond Flour Pumpkin Bread: Made with almond flour and loaded with pumpkin flavor, this naturally gluten-free loaf has a rich texture and cozy spices that make it perfect for cooler weather baking.
- Almond Flour Banana Bread: If you love baking with almond flour, this banana bread is a must-try. It has a soft, tender crumb, plenty of banana flavor, and the same naturally rich texture that makes almond flour baked goods so satisfying.
- Gluten-Free Zucchini Muffins: These zucchini muffins are perfect when you want all the cozy flavors of zucchini bread in a portable, grab-and-go format. They’re soft, moist, and great for breakfast, lunchboxes, or meal prep.
- Gluten-Free Pumpkin Bread: This reader-favorite quick bread is packed with warm spices and a tender crumb. If you enjoy the moist texture of zucchini bread, you’ll love this fall-inspired loaf.
