Moist Almond Flour Zucchini Bread (Gluten-Free)

If you’re searching for an almond flour zucchini bread that reliably bakes up moist, tender, and easy to slice, this is the recipe to try. A small amount of gluten-free all-purpose flour combines with blanched almond flour to give the loaf proper structure and a delicate crumb without any gummy or dense center. The zucchini lends natural moisture so the crumb stays soft without drying out—just be sure to squeeze out excess liquid before folding it into the batter. With simple pantry ingredients and only about 15 minutes of hands-on prep, this quick bread is ideal for using up a summer zucchini surplus, serving for breakfast, or packing as a wholesome snack. The method is straightforward and forgiving, so even first-time gluten-free bakers should have good success.

I have been making zucchini quick breads for years and adapted this version specifically to work with almond flour. Almond flour alone can produce baked goods that are too oily or heavy, so this recipe uses a modest 1/4 cup of gluten-free all-purpose flour to improve texture and sliceability. The result is a light, tender loaf that still has the rich, nutty flavor of almond flour. The most important step is removing excess moisture from the grated zucchini so the loaf bakes up evenly without sinking. Below you’ll find clear step-by-step instructions, ingredient notes, baking tips, and storage guidance to help you get the best possible loaf.

What I Learned While Testing

• Squeeze the zucchini more than you think. Zucchini holds a surprising amount of water. After grating, wrap the zucchini in a clean kitchen towel and wring it out firmly. Removing as much liquid as possible prevents a soggy or sunken center.
• Don’t skip the gluten-free flour. The small addition of gluten-free all-purpose flour gives structure and prevents the loaf from being oily or crumbly. It’s a small change that makes a big difference—don’t substitute or omit it.
• Let the loaf cool completely before slicing. Almond flour breads continue to set as they cool. Allow the loaf to rest 15 minutes in the pan, then transfer to a wire rack and cool fully before slicing to avoid crumbling.
• Watch your bake time. Start checking for doneness at about 50 minutes. A toothpick inserted in the center should come out clean or with a few dry crumbs. If the top browns too quickly, loosely tent the pan with foil around 40 minutes.

Almond Flour Zucchini Bread

Equipment

• 1 9 x 5-inch loaf pan

Ingredients

• 1¼ cups almond flour (use blanched almond flour)
• ¼ cup gluten-free all-purpose flour
• 1 tsp baking powder
• ½ tsp salt
• ½ tsp ground cinnamon
• 3 large eggs, room temperature
• ¼ cup vegetable oil
• ⅔ cup granulated sugar
• 1 tsp pure vanilla extract
• 1½ cups finely grated zucchini (about 1 medium), excess moisture squeezed out with a clean towel
• ½ cup chocolate chips, optional

Instructions

1. Preheat the oven to 350°F (177°C). Line a 9×5-inch loaf pan with parchment paper and lightly grease the sides so the loaf releases cleanly.
2. In a medium bowl, whisk together the almond flour, gluten-free all-purpose flour, baking powder, salt, and cinnamon until evenly combined. Set aside.
3. In a large bowl, whisk the eggs, vegetable oil, sugar, and vanilla until smooth and slightly pale, about 1 minute.
4. Add the dry ingredients to the wet ingredients and stir until just combined. The batter will be thick—do not overmix.
5. Fold in the squeezed grated zucchini and chocolate chips if using. The batter will loosen slightly once the zucchini is incorporated; this is normal.
6. Pour the batter into the prepared loaf pan and smooth the top with a spatula. The pan should be about three-quarters full.
7. Bake for 50–60 minutes, or until the top is deep golden brown and a toothpick inserted in the center comes out clean or with a few dry crumbs. If the top browns too quickly, tent loosely with foil around 40 minutes and continue baking.
8. Cool in the pan for 15 minutes, then lift the loaf out using the parchment and transfer to a wire rack to cool completely before slicing. Allowing the bread to set as it cools prevents crumbling.

Notes

• Use blanched almond flour rather than almond meal for a finer texture.
• Do not skip or replace the gluten-free all-purpose flour; it provides essential structure.
• No need to peel the zucchini—finely grate and squeeze out as much moisture as possible before adding it to the batter.
• Optional add-ins: chopped walnuts, pecans, or sliced blanched almonds folded in with the zucchini.
• Stir until ingredients are just combined; overmixing can affect texture.
• If the top browns too fast, tent with foil at the 40-minute mark.
• Start checking for doneness at 50 minutes; a toothpick should come out clean or with a few dry crumbs.
• Cool completely before slicing to keep slices intact.
• Storage: keep at room temperature in an airtight container for up to 2 days, refrigerate for up to 5 days, or freeze for up to 2 months.

Serving Suggestions

This almond flour zucchini bread is versatile: enjoy it warm with a smear of cream cheese or salted butter for breakfast, pack a slice in a lunchbox for a filling snack, or serve it at a casual brunch. The slight saltiness of butter or cream cheese provides a pleasant contrast to the bread’s sweetness. For a heartier spread, pair with fruit and yogurt. The loaf also freezes well, so bake a batch to keep on hand for quick breakfasts or unexpected guests.

Storage Instructions

Store leftover bread in an airtight container at room temperature for up to 2 days. Refrigerate to extend freshness up to 5 days—bring to room temperature or warm briefly before serving. For longer storage, freeze individual slices wrapped tightly and placed in a freezer bag for up to 2 months. Reheat frozen slices in the microwave for 20–30 seconds or in a 300°F oven for 8–10 minutes until heated through.

Make Ahead

To save time on baking day, grate and squeeze the zucchini the night before and refrigerate it wrapped tightly. Prepare the batter and bake when you’re ready; this small step makes assembly quick and efficient.

Nutrition

Related Recipes

• Almond Flour Pumpkin Bread: Another nut-forward quick bread with cozy spices that’s great for fall baking.
• Almond Flour Banana Bread: A moist, tender banana loaf made with almond flour for rich flavor and texture.
• Gluten-Free Zucchini Muffins: The same zucchini-bread flavor in a portable muffin format—perfect for breakfasts on the go.
• Gluten-Free Pumpkin Bread: A spiced quick bread with a tender crumb similar to zucchini bread, ideal for cooler months.