This almond flour zucchini bread is rich and delicious, naturally sweetened, and packed with veggies! With a touch of cinnamon and plenty of chocolate chips, it’s the ideal treat to enjoy any time of day.

Almond Flour Zucchini Bread
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I’m always looking for ways to sneak in extra veggies into our meals, especially for my 4 year old. This almond flour zucchini bread was an instant hit, so it’s in our regular rotation. Made with almond flour, this recipe is gluten-free and naturally lower in carbs than traditional zucchini bread—but you’d never guess from the taste! It’s satisfying, wholesome, and so tasty it feels like you’re indulging in dessert. Best of all, it’s easy to whip up with just a few pantry staples and fresh zucchini. This almond flour zucchini bread is perfect to make ahead, and trust me—it’s even better the next day.

Ingredients & Substitutions

  • Almond Flour – Almond flour gives this bread a rich, nutty flavor and keeps it gluten-free. For best results, use finely ground almond flour.
  • Zucchini – Freshly shredded zucchini adds moisture and sneaks veggies into this tasty treat. No need to peel it. Extra fiber is always welcome!
  • Eggs – Eggs bind everything together and they also add a little protein to the bread.
  • Maple Syrup – Syrup nautrally sweetens the bread. You can swap honey if you prefer.
  • Avocado Oil – This adds a little extra moisture to the bread. You can substitute with melted coconut oil, if you prefer. (But be sure to let it cool slightly before mixing in the eggs.)
  • Vanilla Extract & Cinnamon — These are essential for adding a little extra flavor.
  • Baking Soda– This helos ensure the bread rises perfectly.
  • Salt – A little salt enhances the overall flavor; don’t skip it.
  • Add-Ins – Mix in chocolate chips, walnuts, or pecans for extra flavor. I prefer mini chocolate chips, but you can use whatever you like!

How to Make Almond Flour Zucchini Bread

In a large bowl combine almond flour, salt, baking soda, cinnamon, and nutmeg.
In a small bowl, add the avocado oil, maple syrup, vanilla, and eggs. Add the egg mixture to the almond flour mixture.
Add the zucchini and chocolate chips.
Mix until just combined.
Transfer to a prepared loaf pan.
Bake for 50-60 minutes.

How to Store Almond Flour Zucchini Bread

This zucchini bread stays fresh for up to 3 days at room temperature in an airtight container or up to a week in the refrigerator. To freeze, slice the bread first, wrap tightly, and store it for up to 3 months. Thaw slices overnight or gently warm them in the microwave.

Other Almond Flour Recipes

If you enjoy this bread, be sure to try some of my other almond flour recipes!

  • Almond Flour Applesauce Muffins– These almond flour applesauce muffins are soft and tender. Made with natural sweetener and minimal oil, these muffins are healthy and filling. Try these lower-carb muffins for breakfast or a snack!
  • Almond Flour Oatmeal Cookies– These soft and chewy almond flour oatmeal cookies are the perfect treat! They’re easy to make, studded with chocolate chips, and have the best oatmeal cookie texture!
  • Almond Flour Pumpkin Muffins– These almond flour pumpkin muffins are a deliciously sweet treat! They’re low in sugar but full of flavor. The almond flour gives these muffins a uniquely light and tender texture!
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almond Flour Zucchini Bread

Almond Flour Zucchini Bread

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  • Author: Liz Thomson
  • Prep Time: 10 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour
  • Yield: 1 loaf 1x
  • Category: Quick Bread
  • Method: Oven
  • Cuisine: American
  • Diet: Vegetarian
Print Recipe

Description

This almond flour zucchini bread is rich and delicious, naturally sweetened, and packed with veggies! With a touch of cinnamon and plenty of chocolate chips, it’s the ideal treat to enjoy any time of day.

Ingredients

Units Scale
  • 2 1/2 cups (250g) almond flour
  • 1/2 teaspoon salt
  • 1 teaspoon baking soda
  • 1 1/2 teaspoons cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 cup avocado oil
  • 1/2 cup maple syrup
  • 3 eggs
  • 1 cup zucchini, grated
  • 1 teaspoon vanilla extract
  • 1/2 cup mini chocolate chips

Instructions

  1. Preheat oven to 350 degrees. Line a 9×5 loaf pan with parchment paper or spray with non-stick spray.
  2. In a large bowl combine almond flour, salt, baking soda, cinnamon, and nutmeg.
  3. In a small bowl, add the avocado oil, maple syrup, vanilla, and eggs.
  4. Place the shredded zucchini in a clean kitchen towel (or wrap with a layer of paper towels) and gently squeeze to remove some of the moisture.
  5. Add the egg mixture to the almond flour mixture and stir in the zucchini and chocolate chips.

  6. Pour the batter into the prepared loaf pan and bake 45-50 minutes until a toothpick comes out clean. (The bread may brown quickly on top, so you can gently cover with aluminum foil after 30 minutes, if desired.)