Almond flour zucchini bread is a simple quick bread recipe that’s perfect for breakfast or snack time! This healthy zucchini bread recipe is incredibly moist and it follows the Paleo and specific carbohydrate diet (SCD). It’s also gluten free, grain free, dairy free, soy free, and refined sugar free!
My family and I love, love, love this cake like bread recipe! It’s super moist thanks to the zucchini, smells AMAZING, and you get a little serving of veggies! It’s also a great way to use up a surplus of zucchini from your garden (P.S. The bread freezes beautifully!).
Almond Flour Zucchini Bread Ingredients
Almond Flour – Be sure to use blanched finely ground almond flour for the best texture.
Honey – This bread isn’t very sweet at all. This is done purposely so that the bread can be topped with your choice of jam, butter, drizzled honey, etc. If you prefer a sweeter quick bread, then you can increase the honey to 1/2 cup.
Zucchini – Yellow squash or a combination of zucchini and yellow squash can be used.
Tips for the best zucchini bread!
- Squeeze out the liquid! Once the zucchini is shredded make sure to squeeze out as much of the liquid as possible. This will prevent the zucchini bread from being mushy.
- When mixing the batter, it will be very thick. This is normal, so don’t freak out and add extra liquid. While the bread is baking, the zucchini will add all the extra moisture needed.
- To prevent the bread from crumbling or falling apart, allow to cool completely before slicing.
We like this bread a bit on the simpler side but you can certainly jazz it up with some of these yummy additions!
- chopped nuts
- chocolate chips (do not use if following SCD)
- pumpkin pie spice
Here are more yummy zucchini recipes to enjoy!
- Crustless Zucchini Quiche
- Zucchini Cannelloni with Butternut Squash Filling
- Zucchini Pizza Crust
- 10 Vegetable Soup
- Savory Summer Squash Waffles
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- 3 cups blanched finely ground almond flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1/4 teaspoon ground nutmeg
- 1 Tablespoon ground cinnamon
- 3 large eggs
- 1/3 cup honey
- 2 Tablespoons olive oil (plus more for greasing pan)
- 1 Tablespoon vanilla extract
- 1/4 teaspoon fresh lemon juice
- 2 medium to large zucchini
- Preheat oven to 325F. Grease a 10 inch loaf pan and line the bottom with parchment paper.
- Shred the zucchini onto a thin tea or kitchen towel. Allow to rest for 10 minutes before wrapping the zucchini in the towel and squeezing out as much of the liquid as possible. Now measure out 2 cups of packed zucchini for the bread.
- In a large bowl whisk together the almond flour, salt, baking soda, cinnamon, and nutmeg.
- In a separate bowl whisk the eggs, honey, olive oil, vanilla extract, and lemon juice. Add to the dry ingredients and mix until well combined. Note: The batter will be very thick and you will probably need to use a spatula to combine the wet and dry ingredients.
- Add the 2 cups of shredded zucchini to the batter and mix until evenly distributed. Spread the batter into the prepared loaf pan and give the pan a few taps on the counter to get rid of any air bubbles.
- Bake in the center rack for 55 to 65 minutes until a toothpick inserted into the center of the bread comes out clean. Cool for 10 minutes before turning the bread out of the pan and allowing to cool completely on a baking rack.
- Store in an airtight container on the counter for 24 hours or in the refrigerator for 3 to 5 days.
- The bread is purposely not very sweet. If you prefer a slightly sweeter bread then increase the honey to 1/2 cup. (I prefer to top the bread with jam, honey, butter, etc.)
- If you weren’t able to squeeze out a lot of the liquid from the zucchini, your baking time might be longer than 60 minutes. If you notice the top of the bread getting too brown, simply tent with foil and continue baking until a toothpick inserted into the center of the bread comes out clean.
- The bread can be tightly wrapped with freezer paper and placed in an airtight container or plastic bag and stored in the freezer for up to 3 months.