This Almond Flour Zucchini Bread recipe is truly the best! With plenty of cinnamon for lots of flavor, lightly sweetened with maple syrup, perfectly moist and seriously so good.
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If you’re looking for another way to use up some fresh garden zucchini, you must make this paleo zucchini bread.
I have a feeling this is going to be a new favorite!
I may be biased, but I’m quite obsessed with my almond flour bread recipes. They are one of my favorite FMK recipes to bake and they don’t last long so I am always baking more than one loaf in a few days time.
I have a feeling you’re going to be obsessed with this one too!
Why You’ll Love This Recipe
- Easy to make
- Wholesome, simple ingredients
- Best way to use up fresh zucchini
- Naturally gluten free and dairy free
- Moist, flavorful and bursting with zucchini and cinnamon spice.
Ingredients List
- almond flour & tapioca flour – be sure to use blanched almond flour (versus almond meal) for the best results. Tapioca flour helps act as a binder for the flour. But if you don’t have tapioca flour on hand, you can use 2.5 tablespoons of coconut flour
- salt, baking soda& baking powder – the combination will give you the best rise. If you only use baking soda, your bread will fall a little flat upon cooling but still taste delicious.
- ground cinnamon – we’re using one whole tablespoon for delicious cinnamon spice flavor. Trust me, it’s amazing!
- eggs – you need three eggs for this recipe to get the right texture and rise for the bread. I have not tested this recipe with flaxseed eggs, but let me know if you try.
- maple syrup and coconut sugar – maple syrup is the liquid sweetener of choice here, but honey may also be used. The coconut sugar adds additional sweetness to the bread, but you can omit if you don’t have a big sweet tooth. Feel free to use brown sugar in its place.
- avocado oil – just a little bit to keep the bread moist. You can also substitute coconut oil, but make sure the rest of your ingredients are room temperature. Mild olive oil may also be used.
- vanilla extract – I always add vanilla extract to my zucchini bread recipes
- shredded and squeezed zucchini – make sure to use the finer shred size on your box grater, and squeeze out all of the water.
How to Grate Zucchini
You want to make sure your shredded zucchini has ALL of the extra liquid squeezed out before adding to the batter.
For best results, shred a small-medium zucchini on the fine side of a box grater, then squeeze out all the water with cheesecloth, paper towels, or a clean kitchen towel. Shredded and squeezed zucchini should measure about 1 cup, loosely packed.
NOTE: While the images show a regular sized grated zucchini, make sure to use finely shredded for best results.
How to Make Zucchini Bread
Here is a step-by-step overview of how to make this paleo zucchini bread. Be sure to scroll to the recipe card at the bottom of the post for ingredient amounts and numbered directions.
Preheat oven
First preheat you oven to 350ºF and line a medium loaf pan (8×4) with parchment paper, allowing overhang, or grease well. Set aside.
Also – Make sure you have shredded your zucchini and squeezed out all of the extra water and excess moisture between a cheesecloth or paper towel.
Combine Dry Ingredients
In a medium bowl, combine almond flour, tapioca flour, ground cinnamon, baking soda, baking powder and salt. Whisk together until thoroughly combined and set aside.
Combine Wet Ingredients
In a large mixing bowl, combine maple syrup, sugar, eggs, oil and vanilla extract until combined.
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Add Together
Add dry ingredients into large bowl of wet ingredients, stirring with large spatula until just combined. Gently fold in grated zucchini. Batter will be fairly thick.
Bake
Transfer batter to prepared loaf pan, spreading evenly. Bake for 40-50 minutes, or until edges and top are golden brown, and the middle is fully cooked. Check with an inserted toothpick for doneness. Cover the top with aluminum foil for the last 15 minutes or so, which will help the bread from getting too dark on top.
Cooling
Allow bread to cool in pan for 20 minutes before carefully removing from pan and placing on a cooling rack to cool completely – about 30 minutes. Gently slice bread into desired sized pieces. Enjoy!
Flavor Variations
Zucchini bread is a great recipe to add in some different flavors. My favorite variations include:
- Lemon – Feel free to add lemon extract in place of vanilla and lemon zest from 1-2 lemons (I’d use two lemons). Lemon icing would take it over the top!
- Chocolate Chips – Folding in some dark chocolate chips to the batter and on top is always a good idea.
- Spiced – Add extra cinnamon, some nutmeg or even 1 teaspoon of pumpkin pie spice for some more spice.
- Blueberry – Use about 1 cup of fresh or frozen blueberries for a fruity addition. Just note you may need a couple more minutes of baking time, especially if using frozen blueberries.
How to Store Zucchini Bread
This Almond Flour Zucchini Bread will keep at room temperature, stored on the counter for 2-3 days. But you can also store this paleo zucchini bread an airtight container in the fridge for up to 4 days.
For longer storage, you can also place the sliced zucchini bread in a plastic freezer storage bag, seal, tight, label, date, and stick in the freezer for up to 1 month.
Toasted and slathered with your favorite nut butter makes it an EPIC breakfast treat!
More Zucchini Bread Recipes You’ll Love:
Don’t forget to leave a review!
If you make this Almond Flour Zucchini Bread recipe, be sure to leave a comment and review on the blog! I love hearing from you, and it helps others learn more about the recipe too! Xx Ashley
Almond Flour Zucchini Bread
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
- Preheat oven to 350ºF. Line a medium loaf pan (8×4) 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.
- 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.
- Mix wet ingredients: In a large bowl whisk together maple syrup, sugar, eggs, oil and vanilla until smooth.
- 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.
- 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.
- 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!
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