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5.0 from 12 votes

Almond Flour Zucchini Bread

This Almond Flour Zucchini Bread recipe is just what you need to put the extra garden zucchini to good use. Using almond flour, eggs, a touch of oil and a full tablespoon of cinnamon, this will definitely be your new favorite!

Prep Time
15 mins
Cook Time
15 mins
Total Time
1 hr
Servings: 10
Calories: 260 kcal
Course: Bread
Cuisine: American

Ingredients

Dry Ingredients:
  • 2 & 2/3 cups blanched almond flour
  • 1/4 cup tapioca flour
  • 1 tablespoon ground cinnamon you could even do a little more if you love cinnamon!
  • 1 teaspoon baking soda
  • ¾ teaspoon baking powder
  • 1/8 teaspoon fine sea salt
Wet Ingredients:
  • ⅓ cup pure maple syrup
  • 3 tablespoons coconut sugar or brown sugar
  • 3 large eggs
  • 2 tablespoons avocado oil
  • 1 teaspoon vanilla extract
  • 1 cup finely shredded zucchini loosely packed and water squeezed out

Instructions

    Cup of Yum
  1. Preheat oven to 350ºF. Line a medium loaf pan (8x4) with parchment paper, allowing overhang, or grease well. Set aside. Make sure you have shredded your zucchini and squeezed out all of the extra water between a cheesecloth or paper towel. Set aside.
  2. Mix dry ingredients: In a medium bowl, combine almond flour, tapioca flour, ground cinnamon, baking soda, baking powder and salt. Whisk together until thoroughly combined; set aside.
  3. Mix wet ingredients: In a large bowl whisk together maple syrup, sugar, eggs, oil and vanilla until smooth.
  4. Combine: Add dry ingredients into large bowl of wet ingredients, stirring with large spatula until just combined, then gently fold in shredded zucchini. Batter will be somewhat thick.
  5. Bake: Transfer batter to prepared loaf pan, spreading evenly. Bake for 30 minutes uncovered, then an additional 15 minutes covered with foil.  Check with an inserted toothpick for doneness. If toothpick comes out with wet batter, bake for another 5 minutes uncovered.
  6. Cool: Allow bread to cool in pan for 15 minutes before carefully removing from pan and placing on a cooling rack to cool completely. Gently slice bread into desired sized pieces. Enjoy!

Notes

  • FLOUR – I did not test this with other flours. If looking for a whole grain recipe, try these muffins or this whole wheat bread.
  • EGG – I do not recommend subbing the eggs here, since they help hold the bread together and provide structure.
  • SUGAR – Maple syrup or honey are the preferred sweetener here. Don't sub in granulated sugar for the liquid sweetener or the wet-to-dry ratios will be off.

Nutrition Information

Serving 1/10th Calories 260kcal (13%) Carbohydrates 23g (8%) Protein 10g (20%) Fat 15g (23%) Saturated Fat 2g (10%) Polyunsaturated Fat 2g Cholesterol 56mg (19%) Sodium 178mg (7%) Fiber 4g (16%) Sugar 13g (26%)

Nutrition Facts

Serving: 10Serving

Amount Per Serving

Calories 260

% Daily Value*

Serving 1/10th
Calories 260kcal 13%
Carbohydrates 23g 8%
Protein 10g 20%
Fat 15g 23%
Saturated Fat 2g 10%
Polyunsaturated Fat 2g 12%
Cholesterol 56mg 19%
Sodium 178mg 7%
Fiber 4g 16%
Sugar 13g 26%

* Percent Daily Values are based on a 2,000 calorie diet.