Recipe For Zucchini Bread With Almond Flour

Almond Flour Zucchini Bread is moist and fluffy treat that is so easy to make! Naturally gluten free, oil free and refined sugar free, it’s perfect for a healthy breakfast or snack.

It has the most perfect cake like texture and is made healthier with gluten free almond flour and your choice of natural sweetener.

It’s a great choice for a healthy breakfast and kids’ lunchboxes, too. Baked goods with almond flour keeps you full longer because it contains healthy fats and protein!

Organic Chocolate Zucchini Bread Recipe {paleo, Gluten Free And Grain Free}

Armed with these healthy zucchini recipes, it makes an appearance at nearly every meal from zoodle pad Thai to lemon zucchini muffins.

Only a handful of ingredients plus pantry staples is all you need to make this grain free zucchini bread with almond flour!

Prep: I recommend grating zucchini on the smaller shredding side of grater. Also, zucchini bread made with almond flour bakes better in a metal pan than glass or ceramic. Line with parchment paper and spray with cooking spray.

Moist And Flavorful Keto Zucchini Bread With Almond Flour

Wet ingredients: Whisk all liquids and leavening agents together until baking powder and soda are dissolved. If you see lumps, wait 30 seconds and whisk again.

Dry ingredients: Mix in zucchini shreds and almond flour. You don’t have to worry about over mixing almond flour batter as it doesn’t contain gluten. Batter will be thick.

Bake for 50 minutes at 350 F degrees: Ovens vary, so do a toothpick test and if it comes out dry, and bread is nice and brown – remove it to cool off.

Healthy Zucchini Oat Bread {oil Free, Gluten Free, Vegan}

Cool and slice: Cool off bread for first 10 minutes in the pan to prevent it from breaking. Then let cool on cooling rack another half hour. Use a serrated knife for easier slicing, especially if bread is a still a bit warm which is fine.

I have tested this recipe with Lakanto monk fruit erythritol and the result was great. Any low carb liquid sweetener should work, leave a comment below if you try a different one!

No. It adds beautiful flecks of green and the since the skin of zucchini is very thin it does not change the texture or taste of the bread.

Keto Zucchini Bread With Almond Flour

You could bake regular muffins for 20 minutes or mini muffins for 10-12 minutes and add a minute if they are not done. Alternately, just make my almond flour zucchini muffins.

Yes. You will have to squeeze all liquid from zucchini, line air fryer basket with parchment paper, level the batter and bake at 320 F degrees for 25 minutes. Cool before cutting into squares for serving.

Our family loves this bread warm out of the oven and it’s wonderful by itself! I love to spread a little bit of unsalted grass-fed butter or cream cheese on top.

Keto Zucchini Bread Recipe With Almond Flour (low Carb)

You can also spread a bit of your favorite jam on top of bread. Or on top of butter or cream cheese. Triple layer of flavors!

As almond flour is moist and full of healthy fats, bread doesn’t dry out as fast. First 24 hours, I keep it on a counter covered with kitchen towel.

Day 2, I place it it a container and almost close the lid leaving some room for air. Day 3, it is always gone by then. Yours will be too. 🙂

Almond Flour Zucchini Bread (shockingly Moist!)

To freeze it, I place in a resealable gallon size plastic bag, let out as much air as possible and freeze for up to 3 months. Bread will defrost on a counter within 3-4 hours. You can freeze it whole or sliced.

Almond Flour Zucchini Bread is moist and fluffy treat that is so easy to make! Naturally gluten free, oil free and refined sugar free.

Serving: 1 slice | Calories: 285 kcal | Carbohydrates: 23 g | Protein: 10 g | Fat: 20 g | Saturated Fat: 2 g | Cholesterol: 49 mg | Sodium: 253 mg | Fiber: 4 g | Sugar: 16 g

Keto Zucchini Bread

Welcome! I grew up in Ukraine watching my grandma cook with simple ingredients. I have spent the last 11 years making it my mission to help you cook quick and easy meals for your family!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.

Almond Flour Bread

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.

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.

Best Ever Keto Zucchini Bread W/ Almond Flour

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!

Zucchini Banana Bread {paleo, Gf, Df}

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!).

⭐️⭐️⭐️⭐️⭐️ If you enjoyed this recipe, please leave a review below! You can also subscribe to my newsletter and follow on Facebook, Instagram and TikTok to see the latest recipes and meal inspiration!

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!

Almond Flour Lemon Zucchini Loaf Cake

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

If you’re looking for easy meals and Instant Pot recipes, you’re in the right place! I use my nutrition degree to create simple, approachable recipes that will help you find your happy place in the kitchen.As aseasoned gluten-free baker, I know some finesse is needed to create gluten-free recipes that are just as soft and moist as recipes made with wheat flour. That’s why I developed thisalmond flour zucchini bread.It’s perfectly soft and moist, and easy to make at home following a few simple steps. The secret? Use finely ground blanched almond flour. Let me explain why.

Wondering what to do with all of that zucchini from the garden? If you’ve tried all the best gluten-free zucchini recipes, it’s time to give this new gluten-free, grain-free, and dairy-free almond flour zucchini bread recipe a try!

Lemon Zucchini Bread With Almond Flour < Honest + Simple

While our family equally loves zucchini bread made with gluten-free flour, I alternate between the recipes because a zucchini bread made with almond flour has less carbs, more protein and no refined sugar, but with a moist, wholesome classic taste!

To make this recipe, you may either learn how to make blanched almond flour (spoiler alert – it’s ridiculously easy!) or use your favorite store-bought brand. You will want to use fine, blanched almond flour, though, versus almond meal. Meal, ground from almonds with their skins on, will give a coarser, crumbly texture.

For the zucchini, I highly recommend squeezing the grated zucchini slightly in paper towels before stirring it into the batter. Since almond flour quick breads contain more moisture, you’ll want to cut back on the water content zucchini adds.

Savory Zucchini Bread With Almond Flour

If you love this recipe, or looking for more gluten-free breakfast ideas, be sure to try almond flour zucchini muffins for a grab-and-go option! And, of course, if you are looking for more gluten-free baking guidance or ideas, be sure to dive into the site for more easy recipes!

Loaded with freshly grated zucchini,