Almond Flour Zucchini Bread

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.

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 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:

• 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

★★★★★

5 from 3 reviews

How to Make…

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 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour

• Yield: 10 1x
• Scale: 1x2x3x

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Ingredients

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!

 

Recipes 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 Information:

• Serving Size: 1/10th
• Calories: 110
• Sugar: 7g
• Sodium: 272mg
• Fat: 6g
• Saturated Fat: 1g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 11g
• Fiber: 2g
• Protein: 3g
• Cholesterol: 56mg

Category: Bread Method: Oven Cuisine: American
Keywords: paleo zucchini bread, the best zucchini bread recipe, almond flour bread
Author: Ashley @ Fit Mitten Kitchen