A customized print-friendly version of this recipe is available by clicking the "Print Recipe" button on this page.

Almond Flour Zucchini Bread

in quick and easy whole grain dairy free gluten free overnight guaranteed classic

Author: Alyssa Rimmer

Almond Flour Zucchini Bread Recipe

Moist, dense and lightly sweet, no one will guess this quick bread is packed with zucchini and also completely gluten free. Using almond flour to create a delicate crumb, this is a delicious way to use up some zucchini and celebrate summer.

At a glance

Prep
Bake
Total
Yield
1 loaf
Nutrition information

Ingredients

Choose your measure:

Instructions

  1. Preheat the oven to 350°F with its rack in the center. Grease a 9" x 5" loaf pan.
  2. Press the water from the zucchini by placing the grated zucchini into a dishtowel. Wring the towel until no more water comes out. You'll end up with about 1 1/2 cups of zucchini. Set it aside.
  3. Whisk together the flours, baking powder, baking soda, salt, xanthan gum, and cinnamon. Set them aside.
  4. In a large bowl beat together the eggs, oil, sugars, and vanilla.
  5. Add the dry ingredients and mix until fully combined. Stir in the zucchini.
  6. Pour the batter into the prepared pan and bake the bread for 60 to 65 minutes, until it's started to brown and a cake tester inserted into the center comes out clean.
  7. Remove the bread from the oven, and let it cool completely on a rack. Store well-wrapped, at room temperature, for several days; freeze for longer storage.
  8. Yield: 1 loaf.

Nutrition Information

  • Serving Size 1 slice (71g)
  • Servings Per Batch 16
Amount Per Serving:
  • Calories 230
  • Calories from Fat 90
  • Total Fat 10g
  • Saturated Fat 1g
  • Trans Fat 0g
  • Cholesterol 35mg
  • Sodium 240mg
  • Total Carbohydrate 30g
  • Dietary Fiber 1g
  • Sugars 13g
  • Protein 4g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.