Go Back
Almond Flour Zucchini Bread Recipe

Almond Flour Zucchini Bread Recipe

Moist, tender, and naturally gluten-free, this almond flour zucchini bread is a healthy twist on a classic favorite.Packed with subtle sweetness and soft texture, it’s perfect for breakfast, snack time, or a light dessert.An easy, foolproof recipe that sneaks in veggies without compromising flavor.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings: 8 slices
Course: Breakfast / Snack / Dessert
Cuisine: American
Calories: 210
Ingredients Method Notes

Ingredients
  

  • 2 cups almond flour
  • 1 medium zucchini grated
  • 2 eggs
  • 1/3 cup honey or maple syrup
  • 1/4 cup melted coconut oil or butter
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 1/2 cup chopped nuts or chocolate chips optional

Method
 

  1. Preheat oven to 350°F (175°C) and line a loaf pan
  2. Grate zucchini and set aside without squeezing too dry
  3. In a bowl whisk eggs honey oil and vanilla until smooth
  4. Add almond flour baking soda cinnamon and salt and mix gently
  5. Fold in grated zucchini and optional add-ins
  6. Pour batter into prepared loaf pan and spread evenly
  7. Bake for 40–50 minutes until a toothpick comes out clean
  8. Let cool completely before slicing

Notes

Do not overmix the batter to keep the texture soft
Leave some moisture in zucchini for a moist bread
Adjust sweetness by adding or reducing honey or syrup
Store in an airtight container for up to 3 days or refrigerate
DID YOU MAKE THIS EASY RECIPE?
If you have, then share it with us by sending a photo. We’re excited to see what you’ve made:-):