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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:7/19/23
Updated:8/7/23

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.

slices of almond flour zucchini bread on white tray next to knife

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. 
ingredients measured out for almond flour zucchini bread

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.

bowl of almond flour next to shredded zucchini and eggs for almond flour zucchini bread

Combine Wet Ingredients

In a large mixing bowl, combine maple syrup, sugar, eggs, oil and vanilla extract until combined.

eggs mixing into wet ingredients next to zucchini and egg shells for almond flour zucchini bread

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.

shredded zucchini in bread batter bowl

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.

overhead view of almond flour zucchini bread batter in loaf pan with parchment paper overhand

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!

straight on view of almond flour zucchini bread on white tray with cinnamon sticks and milk in background

More Zucchini Bread Recipes You’ll Love:

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

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

Print

Almond Flour Zucchini Bread

slices of almond flour zucchini bread on white tray next to knife
Print Recipe
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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
  • Diet: Gluten Free

Ingredients

Scale

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
  • 3/4 teaspoon baking powder
  • 1/8 teaspoon fine sea salt

Wet Ingredients:

  • 1/3 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

  1. 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.
  2. 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.
  3. Mix wet ingredients: In a large bowl whisk together maple syrup, sugar, eggs, oil and vanilla until smooth.
  4. 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.
  5. 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.
  6. 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!

Notes

FLOUR – I did not test this with other flours. If looking for a whole grain recipe, try these muffins or this whole wheat bread.

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, gluten free zucchini bread, healthy zucchini bread recipe

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. Emily says

    9/1/2017 at 9:26 am

    The texture of this looks PERFECT Ashley, and that finger episode sounds painful! You had a good perspective on it though, and I’m thankful God heals our bodies. I’ve done similar things with knives, but I don’t know if I’ve ever had a little flap of skin detached. I’m thankful your finger is healing.

    And this is such a pretty bread; I love it so much.

    Reply
  2. Alana says

    9/1/2017 at 11:27 am

    Could the sugar be omitted entirely w/o changing the taste too much? Or could date butter be subbed in for the sugar?

    Reply
    • Ashley says

      9/1/2017 at 2:55 pm

      Hi Alana, I’m not sure I would recommend leaving out the sugar/sweetener entirely. The date butter may work- it could just change the consistency slightly. I think overall it should be alright though. Let me know if you try!

      Reply
      • Alana says

        9/2/2017 at 11:20 am

        Thanks for your reply. I’ll let you know how it turns out!

        Reply
  3. Meghan says

    9/1/2017 at 11:52 am

    Will arrowroot sub for the tapioca?

    Reply
    • Ashley says

      9/1/2017 at 2:54 pm

      Hi Meghan, yes that should work as well!

      Reply
  4. Nicolette says

    9/2/2017 at 12:12 pm

    Has anyone tried this recipe with flax or chia eggs?

    Reply
    • Ashley says

      9/2/2017 at 12:37 pm

      Hi Nicolette, I haven’t tried this myself nor have I heard anyone else. My only concern is that the coconut flour may absorb the chia or flaxseed mixture differently than the eggs. You may need to adjust ingredient ratios if subbing. Not sure if that helps! I am hoping to make another batch this weekend- if I get around to it I can try testing an egg-free version for you!

      Reply
  5. Maria says

    9/2/2017 at 3:50 pm

    Hi Ashley. Just wanted to give some feedback on the way this recipe turned out for me. A med to lg. squash is pretty big and def. yielded far more than one cup. I used half but still it was more than a cups worth so my bake time was a solid hour because at the 50 min. mark my center was not set. Also, I did not do a super obsessive water squeeze and that could also have affected my cook time. I did not have tapioca starch on hand, thought I did but was wrong so I subbed arrowroot but it’s a 2:1 ratio so I used 4 TBLS.

    Reply
    • Ashley says

      9/3/2017 at 6:17 pm

      Hi Maria, Thank you so much for taking the time to comment leave some feedback! You are totally right in that the medium-large zucchini yields more than a cup – a note while I was making the recipe that I forgot to change once I tested the recipe a second time! And any extra liquid probably did affect the baking time 🙂
      Also, thank you for letting me know about the 2:1 ratio for arrowroot! I’ve only ever read it is 1:1, so that is very helpful. Again, thank you so much for leaving your feedback. I hope you were able to enjoy the bread still!

      Reply
  6. Chelsea @ Healthy Fabulous Life says

    9/3/2017 at 7:14 pm

    Girl! This cinnamon zucchini bread looks heavenly! Sounds like the perfect combo of flours. Can’t wait to try!

    Reply
  7. Audra says

    9/12/2017 at 6:22 pm

    Hi Ashley!
    I just bought some zucchini yesterday so I’m looking forward to trying this recipe! One question, my husband has to be careful about nuts, (they are on his ‘avoid’ list for kidney stones), so I’m wondering if rice flour or garbanzo bean flour would work? Or even just plain old all purpose flour?
    Thanks! Can’t wait to smell this baking tomorrow, hopefully! ?

    Reply
    • Ashley says

      9/12/2017 at 8:31 pm

      Hi Audra, Oh I haven’t tried this recipe with another flour, unfortunately! I can’t say for certain what the ratios would be, actually. If I were you, I would probably find a recipe that uses one of those flours to make sure you have success! I don’t want to give you what my guesses would be, without trying it myself first. Here is a healthier whole wheat zucchini bread recipe I found. I would just bump up the cinnamon 😉 Hope that helps!

      Reply
  8. Annelyse says

    11/6/2017 at 2:18 pm

    I tried this the other day and it was SO good… so good that I had to make it again the following day for my mom. But, part way through making the bread I realized I was short 1 egg… I substituted the egg with 1/4 cup of applesauce and 1tsp of baking powder and it seemed to still work pretty well.

    Reply
    • Ashley says

      11/6/2017 at 2:50 pm

      Hi Annelyse! So glad you enjoyed the recipe! Thanks so much for taking the time to comment and let me know. And thanks for sharing your substitution as well – super helpful!

      Reply
  9. Tiff says

    12/30/2017 at 3:35 pm

    Finally a paleo zucchini bread without an AP gluten free flower and without lots of sugar that actually has great texture! Wish it was just a bit sweeter – will probably add a little more coco sugar next time. But consistency wise this is on point – job well done!

    Reply
    • Ashley says

      12/30/2017 at 4:14 pm

      Hi Tiff! Thanks so much for your feedback – I am glad you enjoyed the texture! And sweetness could certainly be a personal preference so feel free bump up the coconut sugar a tad 🙂 Thanks again for your comment, I really appreciate it!

      Reply
  10. Constanza says

    2/6/2018 at 1:38 pm

    Hi Ashley! It looks really amazing! May I use olive oil instead of avocado oil? You know how to make avoado oil at home? Thanks!

    Reply
    • Ashley says

      2/6/2018 at 1:51 pm

      Olive oil or any other neutral oil should work just fine! 🙂

      Reply
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