Almond Flour Zucchini Bread (Shockingly Moist!)

This zucchini bread will make you stand up and dance. It will make your lunchbox giggle with glee. It will make the butter you might slather on it feel like it’s moving into the world’s most wonderful and welcoming neighborhood.

Yes, this zucchini bread is just that good.

So, grab your favorite grating utensil, and some beautiful zucchini. You’re going to love this bread!

Almond flour zucchini bread ingredients + substitutions

Here’s a full list of ingredients you’ll need:

• 3 large eggs, room temperature

• ½ cup dark brown sugar

• ¼ cup canola oil

• 1 teaspoon vanilla extract

• 1 teaspoon almond extract

• 1 ½ cups shredded zucchini, well drained and extra moisture removed

• 1 ½ cups almond flour, sifted

• 1 ½ teaspoons baking powder

• 1 teaspoon ground cinnamon

• ½ teaspoon ground nutmeg

• ¼ teaspoon kosher salt

A few variations:

To make this recipe Keto and Paleo: Just swap out the brown sugar for a sugar-free sweetener.

To make this recipe vegan: You’re already almost there – all you need is to swap out the eggs. My recommendation – for each egg (there are three of them) just substitute 1 tablespoon ground flax seeds and 3 tablespoons warm water. Mix them together, and let them sit for 10 minutes. Then use the mixture as you would eggs in the recipe.

If you don’t have canola oil: You can use vegetable oil, grapeseed oil, or any other easy canola oil substitute.

If you don’t have almond flour: If gluten-free isn’t important to you, try all-purpose flour; I’ve found that sunflower seed flour and oat flour are also good substitutes for almond flour.

If you’d love to throw some chocolate chips in the bread, they would be delicious!

How to make almond flour zucchini bread

• Preheat oven to 350 degrees.

• Fit an 8 x 4.25 inch bread loaf pan with parchment paper.

• In a large bowl whisk together the eggs, brown sugar, oil, zucchini, vanilla extract, and almond extract.

• In a separate bowl, stir together almond flour, baking powder, cinnamon, nutmeg, and salt.

• Pour the wet ingredients into the dry ingredients. Stir well combined.

• Pour the mixture into the prepared pan.

• Bake for 40-45 minutes, or until a toothpick inserted into the center comes out cleanly.

• Let cool in the pan for 15 minutes.

• Remove the parchment, and place bread on a rack to cool.

• Let cool completely before slicing.

• Store covered in the refrigerator for up to 1 week.

Recipes and Tips:

• Almond flour banana bread
• 2-ingredient almond flour cookies
• How to make your own almond flour at home

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