There’s something so comforting about a slice of zucchini bread that’s moist, lightly sweet, and full of warm spices.
This version is made with almond flour, giving it a tender crumb and a subtle nutty flavor.
It’s naturally gluten-free, wholesome, and perfect for breakfast or an afternoon snack.
Why You’ll Love This Recipe
This zucchini bread is gluten-free and grain-free, making it a healthier alternative to traditional loaves.
Almond flour creates a moist, tender texture that pairs beautifully with shredded zucchini.
It’s lightly sweetened with maple syrup or honey, keeping it naturally sweet without refined sugar.
Optional add-ins like nuts and shredded coconut make it customizable to your taste.
What You’ll Need (Ingredient Highlights)
Almond flour provides a soft, nutty base and keeps the bread gluten-free.
Shredded zucchini adds moisture without overpowering the flavor.
Cinnamon and nutmeg bring warmth and subtle spice to each bite.
Maple syrup or honey adds natural sweetness.
Coconut oil keeps the bread moist and adds a light richness.
Pro Tips Before You Start
Squeeze the zucchini well to remove excess moisture so the bread isn’t soggy.
Line the loaf pan with parchment paper for easy removal.
Do not overmix the batter—stir just until combined for the best texture.
Check the bread at 45 minutes; every oven bakes differently.
How to Make Almond Flour Zucchini Bread
Step 1 – Preheat the oven
Preheat oven to 350°F (175°C).
Grease or line a 9×5-inch loaf pan with parchment paper.
Step 2 – Mix dry ingredients
In a bowl, whisk almond flour, baking soda, salt, cinnamon, and nutmeg.
Step 3 – Mix wet ingredients
In another bowl, beat eggs.
Stir in maple syrup, melted coconut oil, and vanilla until smooth.
Step 4 – Combine wet and dry
Gradually add the dry mixture to the wet mixture. Stir gently until combined.
Step 5 – Fold in zucchini and add-ins
Gently fold in shredded zucchini. Add nuts and shredded coconut if using.
Step 6 – Bake the bread
Pour batter into prepared pan.
Bake 45–55 minutes, until a toothpick comes out clean.
Step 7 – Cool and slice
Cool in pan for 10 minutes, then transfer to a wire rack.
Let cool completely before slicing.
What to Serve Them With
Enjoy with a hot cup of coffee or tea for a cozy breakfast.
Spread with almond butter or cream cheese for extra richness.
Pair with fresh fruit for a balanced snack.
Variations / Substitutions
Swap walnuts for pecans or leave nuts out for a nut-free version.
Add chocolate chips for a sweeter treat.
Use honey instead of maple syrup for a different sweetness profile.
Storage & Leftovers
Store in an airtight container at room temperature for up to 3 days.
Refrigerate for up to a week to keep it fresh longer.
Freeze slices for up to 2 months; thaw at room temperature before serving.
FAQs
Can I make this bread dairy-free?
Yes, it’s already dairy-free if you use coconut oil.
Can I use another flour instead of almond flour?
No, almond flour behaves differently; swapping may affect texture.
Do I need to peel the zucchini?
No, just wash and shred—it adds color and nutrients.
Can I make muffins instead of a loaf?
Yes, divide batter into muffin tins and bake 20–25 minutes.
How do I know if it’s done baking?
Insert a toothpick into the center; it should come out clean.
Can I reduce the sweetener?
Yes, but the bread may be less moist and slightly drier.
What can I use instead of coconut oil?
Any neutral oil, such as avocado or light olive oil, works.
Will the bread taste like zucchini?
No, the zucchini adds moisture but not much flavor.
Can I add chocolate chips?
Yes, chocolate chips make it more dessert-like and delicious.
How should I store leftovers?
Wrap slices tightly and refrigerate, or freeze for longer storage.
Final Thoughts
This almond flour zucchini bread is moist, flavorful, and naturally gluten-free.
It’s the perfect balance of wholesome ingredients and cozy flavors, making it a great recipe to enjoy year-round.
