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Almond Flour Zucchini Bread

Almond Flour Zucchini Bread

The ultimate comfort food, Almond Flour Zucchini Bread is moist, rich, and slightly sweet. It's the perfect gluten-free treat that can be enjoyed any time of the day. This easy recipe is packed with flavor and will leave you craving more!
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Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes
Servings: 12 servings
Course: Breakfast
Cuisine: American
Calories: 200
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/4 cups almond flour blanched almond flour
  • 1/4 cup coconut flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 3 large eggs
  • 1/2 cup brown sugar or coconut sugar
  • 1/4 cup oil any neutral flavored oil
  • 1 teaspoon vanilla extract
  • 1 1/2 cups shredded zucchini about 2 zucchini
  • 1/2 cup chocolate chips optional

Equipment

  • Oven
  • Mixing Bowl
  • Baking Sheet
  • Frying Pan
  • Whisk

Method
 

  1. Preheat the oven to 180C/350F. Grease a loaf pan and set aside.
  2. In a mixing bowl, mix your almond flour, coconut flour, baking powder, and salt, and set aside.
  3. In a separate bowl, whisk together the eggs, brown sugar, oil, vanilla extract, and shredded zucchini. Slowly add your dry ingredients into the wet ingredients and mix until combined.
  4. Fold through the chocolate chips.
  5. Transfer the batter into the greased loaf pan. Bake for 45-50 minutes, or until a skewer comes out mostly clean.
  6. Remove from the oven and let the bread cool completely before slicing up.

Notes

  • To Store: If you intend to consume the zucchini bread within 2 days, it can be stored at room temperature, in a sealed container. If you’d like it to keep longer, store it in the refrigerator, and it will keep fresh for up to 1 week.
  • To Freeze: Place slices of the zucchini bread in a ziplock bag or shallow container and store in the freezer for up to 6 months.