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Home Recipes Course Snacks Muffins & Breads Almond Flour Zucchini Bread
P Paleo GF Gluten-Free DF Dairy Free

Almond Flour Zucchini Bread

Jump to Recipe Rate Recipe
Posted:8/4/21
Updated:5/16/23

This Almond Flour Zucchini Bread recipe is truly the best! With plenty of cinnamon for lots of flavor, lightly sweetened with maple syrup, moist and seriously so good.

almond flour zucchini bread on white serving diwh with milk and cinnamon in background

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
  • Simple and wholesome ingredients
  • Best way to use up fresh zucchini
  • Naturally gluten free and dairy free
  • Moist, flavorful and bursting with zucchini and cinnamon spice.

Ingredients for Paleo Zucchini Bread

  • almond flour & tapioca flour – be sure to use blanched almond flour 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.
  • 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.
  • avocado oil – just a little bit to keep the bread moist.
  • 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.
ingredients for almond flour zucchini bread on board

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.

How to Make Zucchini Bread

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.

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 bowl, combine maple syrup, sugar, eggs, oil and vanilla extract until combined.

Add Together

Add dry ingredients into large bowl of wet ingredients, stirring with large spatula until just combined. Gently fold in shredded zucchini. Batter will be fairly thick.

liquid adding into flour ingredients in mixing bowl
almond flour zucchini bread batter in pan

Bake

Transfer batter to prepared loaf pan, spreading evenly. Bake for 40-50 minutes, or until edges are browned and the middle is set. Check with an inserted toothpick for doneness.

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!

baked zucchini bread on white dish with parchment paper

How Long to Bake Zucchini Bread

My zucchini bread took about 45 minutes. The edges will get golden brown, but make sure your middle is done too! You can also cover the top with foil for the last 15 minutes or so as well. This will help the bread from getting too dark on top.

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!

hand holding zucchini bread over stack

More Zucchini Bread Recipes You’ll Love:

  • Double Chocolate Zucchini Bread
  • Blueberry Zucchini Muffins
  • Mini Oatmeal Zucchini Muffins

If you make this Cinnamon 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

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Almond Flour Zucchini Bread

almond flour zucchini bread on white serving diwh with milk and cinnamon in background
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★★★★★

5 from 4 reviews

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!

  • Author: Ashley
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour
  • Yield: 10 1x
  • Category: Bread
  • Method: Oven
  • Cuisine: American

Ingredients

Scale

Dry Ingredients:

  • 2 & 2/3 cups blanched almond flour
  • 1/4 cup tapioca flour
  • 1 TBS ground cinnamon (you could even do a little more if you love cinnamon!)
  • 1 tsp baking soda
  • ¾ tsp baking powder
  • 1/8 tsp salt

Wet Ingredients:

  • ⅓ cup maple syrup
  • 3 Tbsp coconut sugar (for extra sweetness)
  • 3 large eggs
  • 2 Tbsp oil
  • 1 tsp vanilla extract
  • 1 cup loosely packed, finely shredded zucchini, water squeezed out

Instructions

  1. Preheat oven to 350ºF. Line a medium loaf pan (8×4) with parchment paper, allowing overhang, or grease well. Set aside.
  2. Make sure you have shredded your zucchini and squeezed out all of the extra water between a cheesecloth or paper towel. Set aside.
  3. In a medium bowl, combine almond flour, tapioca flour, ground cinnamon, baking soda, baking powder and salt. Whisk together until thoroughly combined; set aside.
  4. In a large bowl whisk together maple syrup, sugar, eggs, oil and vanilla until smooth.
  5. 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.
  6. 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.
  7. 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.

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

  • Serving Size: 1/10th
  • Calories: 260
  • Sugar: 13 g
  • Sodium: 178 mg
  • Fat: 15 g
  • Saturated Fat: 2 g
  • Unsaturated Fat: 2 g
  • Trans Fat: 0 g
  • Carbohydrates: 23 g
  • Fiber: 4 g
  • Protein: 10 g
  • Cholesterol: 56 mg

Keywords: paleo zucchini bread, the best zucchini bread recipe, almond flour bread

Did you make this recipe?

Tag @fitmittenkitchen on Instagram and hashtag it #fitmittenkitchen

About Ashley

"Ashley Walterhouse is the founder of Fit Mitten Kitchen, based in the Greater Lansing Area of Michigan, AKA “the Mitten.” Ashley grew up as a picky eater but later discovered that eating healthy was actually easy and fun. She started FMK in 2015 as a way to share her newfound love of developing healthier recipes for all to enjoy."

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  1. Michele says

    6/23/2018 at 11:35 am

    Made this today! I used 4 tbs of arrowroot as suggested. Came out delish! Will definitely make it again! Thanks so much!!!

    ★★★★★

    Reply
    • Ashley says

      6/25/2018 at 10:53 am

      Awesome, Michele! So glad you liked it 😀 Thank you for your comment and review!!

      Reply
  2. Laura kimbrough says

    8/13/2018 at 11:08 am

    Just made this and love it!! Do you have the nutritional info by any chance? Maybe I missed it. My hubby would like to put it into his food tracker app!

    Reply
    • Ashley says

      8/13/2018 at 4:08 pm

      Hi Laura! I am working on trying to include more info but for now the if you plug the recipe URL into something like myfitnesspal.com you should be able to get a rough calculation there. Or you can enter it by ingredient – I have to do the same thing when I input them myself so unfortunately it’s just an extra step I can’t manage at the moment.

      Reply
  3. Kendra says

    8/28/2019 at 6:48 pm

    Best recipe !! Been trying to find the perfect almond flour based bread recipe and this is it! I used date paste instead of sugar. Well done!

    ★★★★★

    Reply
    • Ashley says

      8/30/2019 at 9:18 am

      Awesome, Kendra! So glad you like it! Thanks for your feedback and review 🙂

      Reply
  4. Laura says

    4/26/2020 at 12:58 pm

    Absolutely loved this recipe! I’ll be making this weekly! I was wondering if I could omit the coconut sugar or replace it with something else to make it savoury?
    On another note I always try to make recipes by grams rather than cups, I followed 114g of almond flour but noticed on your paleo chocolate bread recipe it says 1 3/4cups is 185g. Should I follow the grams for this recipe also or measure out using a cup?
    Thank you!!!

    Reply
    • Ashley says

      12/16/2021 at 3:06 pm

      Hi Laura, you probably could omit the coconut sugar – I just haven’t tried that myself. This recipe has actually since been updated and the total amount of almond flour for this updated recipe is 2.66 cups. I’ll have to weigh it next time I make it and update the card again.

      Reply
  5. Andrea says

    8/4/2021 at 8:06 pm

    Yet another great bread recipe. Love love love. Even a hit with my kids 😀

    ★★★★★

    Reply
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