Gluten-Free Almond Flour Zucchini Bread
Naturally gluten-free and grain-free zucchini quick bread made with almond flour and maple syrup.
In a nutshell: This authentic american gluten-free almond flour zucchini bread comes together in just 60 mins using simple whole ingredients. Perfect for home cooks seeking a dependable, restaurant-quality finish with minimal effort.
A low-carb, grain-free option that's moist, nutty, and lightly sweetened with pure maple syrup.
Key Equipment
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Chef's Pro-Tips
- Measure Flour by Spooning & Leveling: Avoid scooping measuring cups directly into flour bags, which packs the grains densely. Spoon flour into the cup and level with a butter knife.
- Cool in Pan Briefly, Then Rack: Let loaves rest 10 minutes in the loaf tin before turning onto a wire rack. Trapped steam inside pans can make bottom crusts soggy.
Ingredients
10
servings
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2 ½ cups blanched almond flour
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1 cup grated zucchini, squeezed dry
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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
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1 tsp vanilla extract
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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.
Chef Clara's Kitchen Picks
Kitchen EssentialsAs an Amazon Associate I earn from qualifying purchases.
Nordic Ware Naturals Half Sheet, 2-Pack
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Non-stick paper for lining pans – easy release, easy cleanup.
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Silicone whisks safe for nonstick pans, in two sizes.
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Six speeds with a snap-on storage case for the beaters.
View on AmazonFrequently Asked Questions
Unlike the regular version, almond flour can't absorb as much moisture — squeezing the grated zucchini dry prevents a soggy, dense loaf.
This recipe is developed specifically for blanched almond flour, which gives the tender crumb. Coconut flour won't work as a 1:1 swap since it absorbs far more liquid.
Bake 40-45 minutes until the top is deep golden and firm to the touch. A toothpick inserted in the center should come out clean.
Almond flour breads are best refrigerated in an airtight container — they stay moist for several days chilled. You can also slice and freeze it.
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