Our almond flour zucchini bread recipe is gluten-free, grain-free, and flourless. It is loaded with protein and has NO refined sugar. It is so moist your family will beg you to make it every week. (Mine does!)
Oil-Free Zucchini Bread
If you would like the recipe to be oil-free, you can substitute the oil with 2 tablespoons applesauce, mashed banana, 2 tablespoons dairy-free milk, or 1/2 cup of additional grated zucchini. If you use any of these substitutes, you may need to bake a few minutes longer since you are adding moisture.
Can I use this recipe to make muffins?
Yes, pour even amounts of batter into greased or paper-lined muffin tins. Bake for 25 minutes at 350°.
How do I tell if my gluten-free zucchini bread is done?
Almond flour contains a lot of moisture. This is why your bread is so deliciously moist. The bread should be a golden brown color, and the middle should be set.
Can I add other ingredients?
Feel free to add any of these ingredients:
- Fresh Organic Blueberries – approx. 1 cup
- Dried Cranberries – approx. 1 cup
- Chopped Nuts – ex. walnuts, pecans, macadamia nuts, or almonds – approx. 1/2 cup
- Organic Peanut Butter – approx. 1/2 cup
- Chocolate Chips – approx. 1 cup
- Shredded Carrot – approx 1/2 cup
- Coconut Flakes – approx 1/2 cup
- Raisins – approx. 1 Cup
Enjoy!
Almond Flour Zucchini Bread Recipe
Equipment
- 8 X 4 Glass Loaf Pan
- Food Processor or Shredder
- Large Bowl
- Parchment Paper
Ingredients
- 2 Cups Almond Flour Blanched
- 2 Tbsp. Ground Organic Cinnamon
- 1/2 Tsp. Baking Soda
- 1 1/2 Tsp. Baking Powder
- 1/4 Tsp. Salt
- 1/2 Cup Honey
- 2 Tbsp Avocado Oil
- 2 Tsp. Vanilla Extract
- 3 Large Eggs Organic & Pasture Raised
- 1 1/2 Cup Zucchini Shredded
Instructions
- Preheat oven to 325°.
- Apply dabs of butter to loaf pan, and press down parchment paper to adhere to butter.
- In a large bowl, whisk together almond flour, cinnamon, baking soda, baking powder, and salt.
- In a small bowl, whisk together eggs, honey, oil, and vanilla extract.
- Pour wet ingredients into dry ingredients and mix thoroughly.
- Stir in shredded zucchini.
- Mix well.
- Pour batter into loaf pan with parchment paper.
- Bake for 45 minutes, making sure the middle is set.
- Enjoy!
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