This Gluten Free Almond Flour Zucchini Bread is just as moist and delicious as a traditional loaf. Plus, you can prep this healthy, low carb snack in under 30 minutes!
My Gluten Free Almond Flour Zucchini Bread is packed with nutrients from almond flour, zucchini, eggs, walnuts and olive oil. Using part coconut flour gives the bread some needed structure, and lemon zest and nutmeg provide a unique flavor.
The result is a slightly dense, moist bread with a hint of sweetness and spice. You can serve this for breakfast, dessert or for a snack.
- Almond Flour: This is the main gluten free flour used in this recipe. It provides a nutty flavor.
- Coconut Flour: This flour is necessary to give the bread structure and prevent spreading. It also adds a nice, nutty flavor.
- Zucchini: It’s important to squeeze out all of the excess liquid from the grated zucchini so it does not water down the batter, and make the bread soggy.
- Sugar: I like using light brown sugar for the molasses flavor.
- Oil: Extra virgin olive oil provides a fruity, slightly citrus-like flavor, depending on the variety that you use. You can substitute light olive oil, canola oil or vegetable oil for a more neutral flavor.
- Flavorings: I like to use lemon zest, vanilla extract, nutmeg and cinnamon in this bread, but all of these ingredients are optional.
Step by Step Process
To make this Almond Flour Zucchini Bread, first grate the zucchini (1) and squeeze out the water into a towel (2). I let it further dry in the towel until ready to use.
Then, sift together the dry ingredients (3). Next, beat the eggs and sugar together, and stream in the oil (4).
Add the zucchini, vanilla and lemon zest to the wet ingredients (5). Add the dry ingredients into the wet ingredients in 2-3 additions. Fold in the raisins and nuts (6).
Transfer to prepared loaf pan and bake in preheated 350F oven for about 40 minutes or until browned and set in the center (7). Cool for 10 minutes in the pan, and then transfer directly to a wire rack to cool completely (8).
Recipe FAQs and Tips
No. The color and texture of zucchini skin work well in the bread. There is no need to peel the skin.
Perhaps, the zucchini bread is falling apart because it is overcooked and dry. Gluten free bread may fall apart more easily because of the lack of gluten to hold things together. You should not have that problem, however, when you follow this recipe properly.
- Don’t skip the coconut flour. I tried this recipe with only almond flour and the bread spread a lot and had a more greasy texture. The combination of almond and coconut flours creates a great texture and structure in the bread.
- Variations. You can try almonds or pistachios and regular raisins, instead of walnuts and golden raisins. Also feel free to use canola, vegetable or light olive oil instead of extra virgin olive oil.
- Checking for doneness. I find it’s more difficult to check if a gluten free bread is done compared to a regular bread. The bread should be quite browned on top, and a toothpick inserted into the center should come out clean. For the best results, insert a thermometer into the center of the bread. The temperature should register 200-210F when done.
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This Gluten Free Almond Flour Zucchini Bread is just as moist and delicious as a traditional loaf, with more added nutrients.
- 1 ½ cups grated zucchini*
- 1 ¼ cups almond flour
- ¼ cup coconut flour
- 1 tsp baking soda
- 1 tsp baking powder
- ½ tsp kosher salt (¼ tsp heaping fine salt)
- ½ tsp ground cinnamon
- ¼ tsp nutmeg, preferably freshly ground
- ¾ cup light brown sugar, packed*
- 2 large eggs
- ½ cup fruity extra virgin olive oil*
- ½ tsp lemon zest (zest of 1 lemon)
- ½ tsp vanilla extract
- ½ cup walnuts, roughly chopped
- ⅓ cup golden raisins
- Heat oven and prep pan: Preheat oven to 350°F. Grease a 9×5 inch loaf pan. Line with parchment overlapping sides. Grease bottom of parchment.
- Squeeze zucchini: Place grated zucchini in a kitchen towel and squeeze out all excess liquid. Put in a dry towel and allow to dry out further until ready to use.
- Mix dry ingredients: In a large bowl, sift together almond flour, coconut flour, baking soda, baking powder, salt, cinnamon and nutmeg. Whisk to thoroughly combine.
- Mix wet ingredients: In a separate bowl, beat together eggs and sugar until well mixed. Stream in oil while whisking until fully incorporated. Whisk in zest and vanilla. Stir in the zucchini.
- Mix together dry and wet: Stir dry ingredients into wet ingredients in 2 to 3 additions. Do not over-mix. Fold in the walnuts and raisins.
- Bake: Spoon batter into the prepared pan and smooth out top. Bake on the center rack of the oven for 35-45 minutes or until browned, and a tester inserted into the center comes out clean. The bread should register between 205-210F in the center.
- Cool and serve: Cool in pan for 10 minutes, then turn out onto a wire rack and cool completely. Slice and serve. Enjoy.
Grate zucchini on large side of a box grater.
You can substitute ½ cup + 2 tablespoon dark brown sugar plus 2 tablespoon granulated sugar for light brown sugar.
You can use light olive oil, canola oil or vegetable oil for a more neutral flavor in the bread.
Wrap and store at room temperature for up to 2 days or up to 5 days in the fridge.
Wrap in plastic and freeze for up to 3 months.
To make a non-gluten free version, make the following substitutions:
- 1 ½ cups all-purpose flour instead of almond and coconut flours
- Use ¾ teaspoon baking soda and ½ teaspoon baking powder
- Add ¼ cup plain Greek yogurt or sour cream (not nonfat) in with wet ingredients after oil
- Bake for 40 to 50 minutes or until tester inserted in center comes out clean.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Breakfast, Snack
- Method: Bake
- Cuisine: American
- Serving Size: 1/12 of loaf
- Calories: 215
- Sugar: 4g
- Sodium: 220mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 30mg
Keywords: gluten free zucchini bread, almond flour zucchini bread, healthy zucchini bread