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Overhead view of sliced almond flour zucchini bread with chocolate chips on a black wire cooling rack
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Almond Flour Zucchini Bread

This almond flour zucchini bread bakes up moist, tender, and perfectly sliceable every time. Made with simple pantry ingredients and just 15 minutes of prep, it is the easiest gluten-free quick bread you will make all summer.
Prep Time15 minutes
Cook Time1 hour
Total Time1 hour 15 minutes
Course: Baking
Cuisine: American
Keyword: almond flour zucchini flour
Servings: 10 servings
Author: Sabine Venier

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
US Customary - Metric

Instructions

  • Preheat oven to 350°F (177°C). Line a 9x5-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

Serving: 1serving | Calories: 350kcal | Carbohydrates: 37g | Protein: 5g | Fat: 22g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Trans Fat: 0.04g | Cholesterol: 49mg | Sodium: 180mg | Potassium: 189mg | Fiber: 2g | Sugar: 30g | Vitamin A: 143IU | Vitamin C: 6mg | Calcium: 89mg | Iron: 1mg