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 Together
Add dry ingredients into
Bake
Transfer batter to
Cooling
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
PrintAlmond 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
- Category: Bread
- Method: Oven
- Cuisine: American
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
- 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!
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
Emily says
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.
Alana says
Could the sugar be omitted entirely w/o changing the taste too much? Or could date butter be subbed in for the sugar?
Ashley says
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!
Alana says
Thanks for your reply. I’ll let you know how it turns out!
Meghan says
Will arrowroot sub for the tapioca?
Ashley says
Hi Meghan, yes that should work as well!
Nicolette says
Has anyone tried this recipe with flax or chia eggs?
Ashley says
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!
Maria says
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.
Ashley says
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!
Chelsea @ Healthy Fabulous Life says
Girl! This cinnamon zucchini bread looks heavenly! Sounds like the perfect combo of flours. Can’t wait to try!
Audra says
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! ?
Ashley says
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!
Annelyse says
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.
Ashley says
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!
Tiff says
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!
Ashley says
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!
Constanza says
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!
Ashley says
Olive oil or any other neutral oil should work just fine! 🙂