Moist Almond Flour Zucchini Bread Recipe

Why You’ll Love This Recipe

I love how this bread strikes the balance between healthy and indulgent. The almond flour makes it moist and tender without being heavy, and the zucchini practically melts into the batter, so I get all the benefits without tasting the veggies. It’s quick to prepare, simple to bake, and it stays moist for days. Plus, I can easily add chocolate chips, nuts, or dried fruit to make it my own.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• almond flour

• baking soda

• baking powder

• ground cinnamon

• salt

• eggs

• honey or maple syrup

• vanilla extract

• coconut oil (melted) or butter

• grated zucchini (lightly squeezed)

• optional: chopped walnuts, pecans, or chocolate chips

Directions

1. I preheat the oven to 350°F (175°C) and grease or line a 9×5-inch loaf pan with parchment paper.

2. In a medium bowl, I whisk together the almond flour, baking soda, baking powder, cinnamon, and salt.

3. In another bowl, I beat the eggs, then whisk in honey (or maple syrup), vanilla extract, and melted coconut oil.

4. I fold the grated zucchini into the wet mixture.

5. I gradually add the dry ingredients, stirring until just combined.

6. If I’m using nuts or chocolate chips, I fold them in at this stage.

7. I pour the batter into the loaf pan, smoothing the top.

8. I bake for 45–55 minutes, or until a toothpick inserted in the center comes out clean.

9. I let the bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

Servings and timing

This recipe makes one 9×5-inch loaf, which yields about 10–12 slices. It takes around 15 minutes to prepare and 45–55 minutes to bake, for a total time of about 1 hour and 10 minutes.

Variations

Sometimes I stir in a handful of shredded coconut or dried cranberries for extra texture. For a sweeter loaf, I add chocolate chips, and for a more wholesome one, I sprinkle sunflower or pumpkin seeds on top before baking. If I want a lighter flavor, I swap cinnamon for pumpkin pie spice or add a little nutmeg.

Storage/Reheating

I store the bread wrapped tightly at room temperature for up to 3 days, or in the refrigerator for up to a week. It also freezes really well—I wrap individual slices and store them in a freezer-safe bag for up to 2 months. To reheat, I toast a slice or microwave it for about 15 seconds.

FAQs

Do I need to peel the zucchini?

No, I don’t peel it. The skin softens as it bakes and blends right into the bread.

Should I squeeze out the zucchini moisture?

Yes, I lightly squeeze it so the bread doesn’t become too wet, but I don’t wring it completely dry—some moisture is needed for a soft texture.

Can I make this recipe vegan?

Yes, I replace the eggs with flax eggs (1 tablespoon ground flaxseed + 2.5 tablespoons water per egg) and use maple syrup instead of honey.

Can I substitute almond flour with regular flour?

Not directly—almond flour has different properties. If I want to use wheat flour, I’d need a different recipe.

How do I keep the bread from falling apart?

I make sure to let it cool completely before slicing. Since almond flour is delicate, cutting too soon can make the loaf crumble.

Conclusion

This moist almond flour zucchini bread is one of those recipes I keep on repeat. It’s naturally gluten free, wholesome, and so flavorful that no one ever guesses it’s full of zucchini. I love how versatile it is—I can make it plain, sweet, or nutty depending on my mood. Every slice feels like a little treat, whether I’m enjoying it with coffee in the morning or as a snack in the afternoon.