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!
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!
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!
- Baking powder – for leavening
- Baking soda – for leavening and to give the nice brown colour on top!
- 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.
- 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.
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.
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.
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.
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!
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!).
More gluten-free baking recipes
Almond Flour Zucchini Bread
- 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)
- 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.
- 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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