Almond-Flour Zucchini Bread

Almond-Flour Zucchini Bread

3 Reviews
From:, July 2018

Almond flour gives this tender gluten-free zucchini bread a boost of protein. Squeezing excess moisture from the zucchini prevents the bread from becoming too soggy. If you want to make it extra special, add some dark chocolate chips to the mix.

Ingredients 12 servings

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Original recipe yields 12 servings
Nutrition per serving may change if servings are adjusted.
  • 3 large eggs
  • ½ cup light brown sugar
  • ¼ cup canola oil
  • 1 teaspoon vanilla extract
  • 1½ cups shredded zucchini (from 1 medium)
  • 1¼ cups almond flour
  • ¼ cup coconut flour
  • 1½ teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon salt
  • ½ cup dark chocolate chips (optional)


  • Prep

  • Ready In

  1. Preheat oven to 350°F. Line the bottoms and sides of two 6-by-3-inch mini loaf pans with parchment paper.
  2. Whisk eggs, brown sugar, oil and vanilla together in a medium bowl. Place shredded zucchini in a clean kitchen towel and wring out any excess moisture. Stir into the wet ingredients. Whisk almond flour, coconut flour, baking powder, cinnamon and salt together in a large bowl. Add the wet ingredients to the dry ingredients and whisk until well combined. Stir in chocolate chips, if using. Divide the batter between the 2 prepared pans, spreading evenly.
  3. Bake until the loaves are golden brown on top and a toothpick inserted in the center comes out clean, 30 to 45 minutes. Cool in the pan for about 10 minutes, then turn out onto a wire rack to cool before slicing, about 1 hour.
  • To make ahead: Store the loaves, individually wrapped, at room temperature for up to 2 days or in the freezer for up to 1 month.

Nutrition information

  • Serving size: 1 slice
  • Per serving: 170 calories; 12 g fat(2 g sat); 2 g fiber; 13 g carbohydrates; 5 g protein; 10 mcg folate; 46 mg cholesterol; 9 g sugars; 8 g added sugars; 101 IU vitamin A; 3 mg vitamin C; 71 mg calcium; 1 mg iron; 138 mg sodium; 61 mg potassium
  • Carbohydrate Servings: 1
  • Exchanges: 2 fat, ½ other carbohydrate, ½ medium-fat protein

Reviews 3

June 09, 2019
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By: Tom Delaney
Good recipe. I've been making zucchini bread for 30 years. This is the first thing I've ever made with almond flour. I used olive oil instead of canola. 1-1/2t Vietnamese cinnamon (it's strong stuff) + 1/2t ground whole cloves (coffee grinder). Instead of coconut flour, I used 1/4c King Arthur unbleached, all-purpose (I'm not looking to completely eliminate gluten). No chocolate chips. One single standard loaf pan - 350F for 45 min. Make sure you wring out the zucchini water (which I've never done before).
October 10, 2018
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By: Alison
I used applesauce instead of brown sugar and stevia sweetened chocolate to make it sugar free. Family loved it.
July 19, 2018
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By: Fireflies827
This was SO delicious- and best of all- no mixer required! It was a recipe my young boys could help with. Here are the changes I made: subbed olive oil for canola (I am thinking about trying melted ghee next time!) and I cut the sugar by about a third, so I used a scant half cup. I also made them as muffins (it made 9 muffins- took about 25 min in 375 degree oven). They held together very well for almond flour and were super moist. This recipe is a keeper. Thanks, Eating Well!
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