Moist Almond Flour Zucchini Bread Recipe
This moist zucchini bread made with almond flour is naturally gluten free, tender, and full of flavor—perfect for a healthy breakfast or snack.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 1 loaf (8–10 slices)
- Category: Breakfast, Snack, Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
2 cups almond flour (fine blanched)
1/4 cup coconut flour
1 tsp baking soda
1 tsp cinnamon
1/4 tsp nutmeg (optional)
1/4 tsp salt
3 large eggs
1/3 cup maple syrup or honey
1/4 cup coconut oil or olive oil, melted
1 tsp vanilla extract
1 1/2 cups grated zucchini (lightly squeezed of excess water)
Optional: 1/2 cup chopped walnuts, pecans, or chocolate chips
Instructions
Preheat oven to 350°F (175°C). Grease or line a 9×5-inch loaf pan with parchment paper.
In a medium bowl, whisk together almond flour, coconut flour, baking soda, cinnamon, nutmeg, and salt.
In a large bowl, whisk eggs, maple syrup, oil, and vanilla until smooth.
Stir in grated zucchini.
Add dry ingredients to wet and mix until combined. Fold in nuts or chocolate chips if using.
Pour batter into prepared loaf pan and smooth the top.
Bake for 45–55 minutes, or until a toothpick inserted into the center comes out clean.
Cool in pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
Lightly squeezing zucchini prevents the bread from becoming too wet.
Store in an airtight container at room temperature for 2 days or refrigerate up to 5 days.
Freezes well — wrap slices individually and store for up to 2 months.
For extra sweetness, stir in raisins or use a glaze drizzle on top.
