clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Straight on shot of gluten free zucchini bread on a cutting board.

Gluten Free Almond Flour Zucchini Bread

  • Author: Sabrina Russo
  • Total Time: 1 hour
  • Yield: 1 loaf, 12 servings 1x
  • Diet: Gluten Free


This Gluten Free Almond Flour Zucchini Bread is just as moist and delicious as a traditional loaf, with more added nutrients.


  • 1 1/2 cups grated zucchini*
  • 1 1/4 cups almond flour
  • 1/4 cup coconut flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp kosher salt (1/4 tsp heaping fine salt)
  • 1/2 tsp ground cinnamon
  • 1/4 tsp nutmeg, preferably freshly ground
  • 3/4 cup light brown sugar, packed*
  • 2 large eggs
  • 1/2 cup fruity extra virgin olive oil*
  • 1/2 tsp lemon zest (zest of 1 lemon)
  • 1/2 tsp vanilla extract
  • 1/2 cup walnuts, roughly chopped
  • 1/3 cup golden raisins


  1. 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.
  2. 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.
  3. 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.
  4. 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. 
  5. 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.
  6. 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.
  7. 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  1/2 cup + 2 tbsp dark brown sugar plus 2 tbsp 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 tsp baking soda and ½ tsp 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