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.
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.
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 dry ingredients into
Transfer batter to
Allow bread to cool in
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!
More Zucchini Bread Recipes You’ll Love:
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
- 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
- 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
- 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.
- In a medium bowl, combine almond flour, tapioca flour, ground cinnamon, baking soda, baking powder and salt. Whisk together until thoroughly combined; set aside.
- In a large bowl whisk together maple syrup, sugar, eggs, oil and vanilla until smooth.
- 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.
- 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.
- 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!
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.
- 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