Almond Flour Zucchini Bread (Gluten-Free, Dairy-Free)

Low Carb Zucchini Bread for Summer

As summer rolls around and zucchini season is here, you’ll be using zucchini in everything – from savory recipes such as zucchini fries, zucchini noodles and zucchini fritters, to baked goods like zucchini muffins.

And if you enjoy zucchini bread in general, but want a lighter version, then this almond flour zucchini bread is going to be right up your alley!

Filled with grated zucchini, it’s a great way to add this summer veggie in your breakfast or afternoon snack! Made with almond flour instead of regular flour, this quick bread recipe is lower in carbohydrates, so those on a grain-free diet or keto diet can enjoy it too!

Why You’ll Love this Recipe:

• Simple Ingredients: The main ingredients needed for this healthy zucchini bread recipe are easily accessible at the local grocery store (nothing fancy required!).
• Easy to Make: Preparing this zucchini bread with almond flour is just a matter of mixing the wet ingredients with the dry ingredients, and then baking the batter until the loaf is ready! It’s the perfect quick bread to take advantage of all that summer zucchini!
• Totally Gluten-Free & Dairy-Free: The best part is that this almond flour zucchini bread recipe is 100% gluten-free and dairy-free, which means that even those with Celiac disease or gluten or lactose intolerances can enjoy it without issues!

Ingredients You’ll Need:

Here’s a visual overview of the ingredients required for this almond flour zucchini bread recipe.

(For exact measurements, please scroll down to the printable recipe card at the bottom of this post.)

Recipe Notes + Substitutions:

• Eggs: The eggs are necessary to bind the ingredients together and give the batter lift, so make sure to add them in.
• Butter: I used dairy-free butter to keep the recipe dairy-free. You may also use melted coconut oil if you prefer. If you are not lactose-intolerant, go ahead and use regular butter instead.
• Vanilla Extract: I like adding vanilla extract for extra flavor, but if you are not a fan of vanilla you can either leave it out completely or substitute it with almond extract for extra almond flavor.
• Erythritol: I used erythritol for a low-carb option. However, you may also substitute it for 1/3 cup sugar instead.
• Zucchini: Since this is a recipe for zucchini bread, grated zucchini is a key ingredient. Make sure to squeeze out as much moisture from the zucchini as possible so it doesn’t dilute the batter.
• Almond Flour: For the best tender texture, make sure to use blanched almond flour (blanched almonds without the almond skins that have been processed into a fine flour), as opposed to almond meal (whole almonds ground into a meal).
• Baking Powder: Baking powder is the only leavening agent used here, so make sure to add it in. If you are Celiac or gluten-intolerant, make sure to use certified gluten-free baking powder.
• Ground Cinnamon: I like adding a touch of ground cinnamon for flavor, as it complements the zucchini bread very well.

How to Make Almond Flour Zucchini Bread:

Grate & Drain Zucchini: Use a regular grater or box grater to grate the zucchini, and the squeeze out as much excess moisture as possible from the zucchini.

Mix Wet Ingredients: In a large bowl, whisk together the eggs, melted butter, vanilla extract and erythritol until well combined.

Dish by Dish Tips:

• Drain Zucchini Well: Definitely make sure to squeeze out as much liquid as possible from the grated zucchini (you can use a clean dish towel, cheesecloth or a nut milk bag to help) as that will prevent the excess moisture from diluting the batter and making the batter too liquid.
• Swap Zucchini for Yellow Squash: I used green zucchini, but you can easily swap it out for yellow squash instead.
• Storage: To store, place the cooled keto zucchini bread in an airtight container or wrap it in plastic wrap and store in the refrigerator for up to 3 days.

Other Almond Flour Recipes to Bake:

• Almond Flour Blueberry Bread (Gluten-Free, Dairy-Free)
• Almond Flour Blueberry Scones (Gluten-Free, Dairy-Free)
• Almond Flour Cornbread (Gluten-Free, Dairy-Free)
• Almond Flour Biscuits (Gluten-Free, Dairy-Free)

Other Gluten-Free Bread Recipes to Enjoy:

P.S. If you try this recipe, I’d love for you to leave a star rating below, and/or a review in the comment section further down the page. I always appreciate your feedback. Be sure to check out my entire Recipe Index for all the recipes on the blog. You can also follow me on Pinterest, Facebook or Instagram! Sign up for my Email List to get fresh recipes in your inbox each week!

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Almond Flour Zucchini Bread (Gluten-Free, Dairy-Free)

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• Author: Felicia Lim
• Total Time: 1 hour
• Yield: 12 slices 1x
• Diet: Dairy-Free, Gluten-Free, Low-Carb

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Description

Make this moist almond flour zucchini bread with your summer zucchini bounty. Perfect for breakfast, an afternoon snack, or dessert, this healthy zucchini bread is a great way to add more vegetables into your day! Naturally gluten-free, dairy-free, and low carb too.

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Ingredients

Scale 1x2x3x

• 3 eggs
• 1/4 cup dairy-free butter, melted
• 1 teaspoon vanilla extract
• 1/2 cup erythritol
• 1 cup grated zucchini, drained well
• 3 cups blanched almond flour
• 1 teaspoon baking powder
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon salt

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Instructions

1. Preheat & Line: Preheat oven to 350F (175C). Line a 9 x 4 inch metal loaf pan with parchment paper.
2. Grate & Drain Zucchini: Use a grater to grate the zucchini, and the squeeze out as much excess moisture as possible from the zucchini.
3. Mix Wet Ingredients: In a bowl, whisk together the eggs, melted butter, vanilla extract and erythritol until well combined.
4. Add Zucchini: Add the grated and well-drained zucchini, mixing well until zucchini is evenly distributed.
5. Add Dry Ingredients: Add the blanched almond flour, baking powder, ground cinnamon and salt. Mix until the batter is smooth and fully incorporated.
6. Transfer to Loaf Pan: Pour the batter into the loaf pan lined with parchment paper.
7. Bake Until Golden: Bake in the preheated oven for 50 minutes. If the top of the almond flour zucchini loaf starts to brown too much, tent the loaf pan with aluminum foil for the last 10 to 15 minutes.
8. Let Cool Before Slicing: Remove from the oven and allow the bread to cool for at least 10 minutes before removing from the pan. This is important as the almond flour zucchini bread may break easily when still warm.

Notes

Eggs: The eggs are necessary to bind the ingredients together and give the batter lift, so make sure to add them in.

Butter: I used dairy-free butter to keep the recipe dairy-free. You may also use melted coconut oil if you prefer. If you are not lactose-intolerant, go ahead and use regular butter instead.

Vanilla Extract: I like adding vanilla extract for extra flavor, but if you are not a fan of vanilla you can either leave it out completely or substitute it with almond extract for extra almond flavor.

Erythritol: I used erythritol for a low-carb option. However, you may also substitute it for 1/3 cup sugar instead.

Zucchini: Since this is a recipe for zucchini bread, grated zucchini is a key ingredient. Make sure to squeeze out as much moisture from the zucchini as possible so it doesn’t dilute the batter.

Almond Flour: For the best tender texture, make sure to use blanched almond flour (blanched almonds without the almond skins that have been processed into a fine flour), as opposed to almond meal (whole almonds ground into a meal).

Baking Powder: Baking powder is the only leavening agent used here, so make sure to add it in. If you are Celiac or gluten-intolerant, make sure to use certified gluten-free baking powder.

Ground Cinnamon: I like adding a touch of ground cinnamon for flavor, as it complements the zucchini bread very well.

• Prep Time: 10 mins
• Cook Time: 50 mins
• Category: Bread, Breakfast, Snack
• Method: Baking
• Cuisine: American