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Almond-Flour Zucchini Bread

  • 20 m
  • 2 h 15 m
Hilary Meyer
“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.”


    • 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)


  • 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.
ALL RIGHTS RESERVED © 2019 Printed From 12/9/2019