Gluten-Free Almond Flour Zucchini Bread
Naturally gluten-free and grain-free zucchini quick bread made with almond flour and maple syrup.
A low-carb, grain-free option that's moist, nutty, and lightly sweetened with pure maple syrup.
Key Equipment
- Chef's Knife
- Cutting Board
- Measuring Cups & Spoons
- Large Non-Stick Skillet
- Baking Sheet
- Wire Whisk
Chef's Pro-Tips
- Mise en Place: Measure and prep all ingredients before you turn on the stove. This recipe moves quickly, and having everything ready prevents burning.
- Fresh is Best: Whenever possible, use freshly squeezed lemon juice, whole garlic cloves, and fresh herbs instead of dried/jarred versions. The flavor difference is huge!
- Don't Crowd the Pan: Leave room between ingredients. If the pan is overloaded, the moisture will steam the food instead of browning it.
Ingredients
10
servings
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2.5 cups blanched almond flour
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1 cup grated zucchini, squeezed dry
-
1 tsp ground cinnamon
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1 tsp baking soda
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3 large eggs
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⅓ cup pure maple syrup
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¼ cup coconut oil, melted
-
1 tsp vanilla extract
Step-by-Step Instructions
Mix Dry & Wet
Preheat oven to 350°F (175°C). Line loaf pan with parchment paper. Whisk almond flour, cinnamon, baking soda, and salt. Beat eggs, maple syrup, melted coconut oil, and vanilla.
Fold & Fill
Combine wet and dry mixtures, then fold in squeezed zucchini.
Bake
Bake for 40-45 minutes until top is deep golden and firm to touch.
Frequently Asked Questions
Allow the food to cool to room temperature, then transfer it to an airtight container. Store in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave.
Yes! You can freeze this dish in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating.
Use our interactive servings adjuster at the top of the ingredients list! Simply click the '+' or '-' buttons to automatically scale all ingredient quantities up or down to match your guest count.
Absolutely! For gluten-free modifications, swap standard grains or soy sauces with tamari or certified gluten-free options. For plant-based alternatives, choose coconut milk or vegetable broth in place of dairy and chicken products.