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Almond Flour Zucchini Bread

Almond Flour Zucchini Bread is a delicious way to use up seasonal zucchini. Made with almond flour and sweetened with honey, this loaf is a great snack or make-ahead breakfast. It’s gluten, dairy and oil free!

If you’re looking for more almond flour bread recipes, try my Almond Flour Banana Bread!

A loaf of almond flour zucchini bread being sliced on a marble serving tray

My garden continues to provide me with more zucchini, so I’m using it just about every day in a least one recipe. This Almond Flour Zucchini bread is a nice change from the savoury meals we’ve been enjoying.

Even though I don’t strictly follow a gluten-free diet, I often enjoy gluten-free baked goods made with almond flour. Almond flour recipes tend to be lower carb (not necessarily low carb, this recipe uses honey) and they’re often more satiating than recipes made with traditional flour, due to the higher fat and protein content of the almonds.

If you’re looking for a satisfying, delicious snack or make-ahead breakfast, then look no further than this zucchini bread!

Ingredients

Here’s what you’ll need to make almond flour zucchini bread. See the recipe card below for exact quantities and detailed instructions.

  • Almond flour – the star of the show. Be sure to use a super-fine grind flour made from blanched almonds. This is necessary to get the right final texture; plain old ground almonds won’t work. I use the Kirkland brand from Costco (because I go through it so quickly!), but I also like Bob’s Red Mill and Yupik brands.
  • Arrowroot starch – also called arrowroot powder or flour. I use the Bob’s Red Mill brand. If you’ve never used this ingredient before, it’s a great way to lighten up the texture of baked goods made with almond flour, because almond flour alone can be very dense. I tested this recipe using 4 different ratios of arrowroot to almond flour. Trust me when I say 3/4 cup is the perfect amount!
  • Cinnamon
  • Baking powder – for leavening
  • Baking soda – for leavening and to give the nice brown colour on top!
  • Salt
  • Applesauce – provides moisture (instead of using oil) and provides a bit of sweetness
  • Honey – used for sweetness and activates the baking soda
  • Eggs – needed for binding to help give the bread its springy texture. I like to pre-whisk the eggs to ensure they are evenly distributed in the loaf.
  • Vanilla
  • Grated zucchini – you need a cup, packed. No need to peel it. A medium zucchini tends to be just a bit more than needed.
  • Orange zest – optional, but highly recommended. It just adds something special to the flavour. If you love orange, go for two teaspoons. If you want just a hint of orange, use one teaspoon.
Ingredients for almond flour zucchini bread in glass bowls viewed from overhead

How to make it

Preheat your oven to 350 °F and line the bottom of a 9″x5″ loaf pan with parchment paper. Grease the sides with cooking spray or coconut oil.

In a large bowl, whisk together the dry ingredients: almond flour, arrowroot starch, cinnamon, baking powder, baking soda and salt.

almond flour, arrowroot starch, cinnamon, baking powder, baking soda and salt being whisked in a glass bowl

Add the applesauce, honey, whisked eggs and vanilla. Continue to whisk until well combined.

Fold in the grated zucchini and orange zest, until evenly distributed in the batter.

almond flour zucchini bread batter in a glass bowl

Transfer the batter to the loaf pan and use a spatula to smooth it out evenly in the pan. Bake for 50 minutes or until a toothpick stuck in the middle comes out clean.

Let the loaf cool in the pan for 10 minutes, then take it out of the pan and let it sit on a cooling rack for at least an hour.

almond flour zucchini bread in a loaf pan on a cooling rack next to two zucchinis and a white linen

Tips for Success

Measure ingredients carefully. Ratios are important for all baking recipes, but it’s especially important in gluten-free recipes. If you have too much arrowroot, it could turn out crumbly. If you don’t have enough arrowroot or you have too much of the wet ingredients, it can turn out too moist in the middle and the top of the loaf will sink as it cools.

Don’t overcook. Start testing for doneness at 50 minutes. You want to avoid over-browning the top. If middle isn’t yet cooked and you find the top is getting too brown, you can cover it with foil for the remaining cook time.

Fully cool before eating. For the best texture and flavour, you’ll want to wait until it’s fully cooled before eating. It tastes even better the next day. I find this is true for quick breads in general!

Slices of almond flour zucchini bread on a white marble serving tray

How to store it

Due to the high moisture content of the bread, I suggest storing it in the refrigerator. A sealable container, a storage bag or food wrap are all good options! It will last up to a week in the fridge (if you don’t eat it all before then!).

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A loaf of almond flour zucchini bread being sliced on a marble serving tray

Almond Flour Zucchini Bread

Laura Lawless, BASc
Almond Flour Zucchini Bread is a delicious way to use up seasonal zucchini. Made with almond flour and sweetened with honey, this loaf is a great snack or make-ahead breakfast. It's gluten, dairy and oil free!
Servings 12
Calories 255
Prep Time 10 mins
Cook Time 50 mins
Total Time 1 hr

Ingredients

  • 3 cups almond flour (see note 1)
  • 3/4 cup arrowroot starch (also called arrowroot powder/flour)
  • 2 teaspoons cinnamon
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup applesauce
  • 1/2 cup honey
  • 3 large eggs, whisked
  • 2 teaspoons vanilla extract
  • 1 cup grated zucchini
  • 1-2 teaspoons orange zest, finely chopped (optional)

Instructions
 

  • Preheat the oven to 350 °F. Line the bottom of a 9"x5" loaf pan with parchment paper. Grease the sides with cooking spray or coconut oil. Set aside.
  • In a large bowl, whisk together the almond flour, arrowroot powder, cinnamon, baking soda, baking powder and salt.
  • Add the applesauce, honey, whisked eggs and vanilla extract. Mix until well combined.
  • Fold in the zucchini and orange zest, until the zucchini and zest are evenly distributed. Transfer the batter to the loaf pan. Use a spatula to spread the batter evenly in the pan.
  • Bake uncovered for 50 minutes, or until a toothpick stuck in the middle comes out clean.
  • Cool in the pan for 10 minutes, then carefully remove the loaf from the pan and continue to cool on a wire rack for at least an hour. You may need to use a thin knife around the edges of the loaf to get it unstuck.
  • Store the zucchini bread in an airtight container or storage bag in the refrigerator and eat within 1 week.

Notes

  1. Be sure to use almond flour that is a super-fine grind made from blanched almonds. I have the Kirkland brand from Costco and I also like Bob’s Red Mill and Yupik brands.

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Equipment

Box Grater
Dry Measure Cups
Measuring Spoons
Loaf Pan

Nutrition Estimate

Calories: 255kcal | Carbohydrates: 27g | Protein: 8g | Fat: 15g | Saturated Fat: 1g | Cholesterol: 41mg | Sodium: 157mg | Potassium: 91mg | Fiber: 4g | Sugar: 14g | Vitamin A: 80IU | Vitamin C: 2mg | Calcium: 88mg | Iron: 1mg
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Hey, I’m Laura!

Creator of The Recipe Well


I love food and cooking, but hate doing the dishes. I use my nutrition degree to create easy, approachable recipes that will help you find your happy place in the kitchen.

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2 Comments

  1. Kelley Martin-Adams says:

    Laura, can I use oil vs. the apple sauce?

    Any thoughts on the measurement?

    Thanks!!
    Kelley

    1. Laura Lawless, BASc says:

      Hi Kelley, if I were swapping out the applesauce, I’d use an equal amount of mashed banana. We need some sweetness and the moisture to have the right ratio with the almond flour and arrowroot. Hope this helps!