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.

Hilary Meyer
Source:, July 2018


Recipe Summary

20 mins
2 hrs 15 mins


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350 degrees F. Line the bottoms and sides of two 6-by-3-inch mini loaf pans with parchment paper.

  • 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.

  • 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 Facts

170 calories; protein 4.6g; carbohydrates 12.8g; dietary fiber 2.3g; fat 12.1g; saturated fat 1.5g; cholesterol 46.5mg; vitamin a iu 100.8IU; vitamin c 2.9mg; folate 9.8mcg; calcium 70.6mg; iron 1.1mg; magnesium 38.1mg; potassium 61.5mg; sodium 137.7mg.

Reviews (3)

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3 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
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! Read More
Rating: 5 stars
I used applesauce instead of brown sugar and stevia sweetened chocolate to make it sugar free. Family loved it. Read More
Rating: 5 stars
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). Read More