Almond Flour Zucchini Bread

5 from 3 votes

Grain free, gluten free almond flour zucchini bread is a great way to use up leftover zucchini, with a fluffy texture and cozy cinnamon and vanilla in each bite!

Cook Time45

Total Time45

Course: Breakfast, Dessert

Cuisine: American

Keyword: almond flour, keto, low carb, sugar free, zucchini

Servings: - 12 slices

Author: Katie Higgins

Ingredients

2 cups almond flour (240g) (here's a nut free Zucchini Bread)
1/3 cup sugar or granulated sugar free sweetener (70g)
1 tbsp baking powder
1/2 tsp salt
1/2 cup shredded zucchini (105g)
1/2 cup yogurt or coconut cream (120g)
3 eggs or flax eggs
1/2 tsp pure vanilla extract (omit if using vanilla yogurt)
1/2 tsp ground cinnamon (optional)
1/2 cup chocolate chips (optional)
1/4 cup diced walnuts (optional)

Instructions

1. First, preheat the oven to 325° Fahrenheit (162° Celsius), and grease a 9x5 inch loaf pan.
2. In a large bowl, stir almond flour, sweetener, baking powder, salt, optional cinnamon, walnuts, and chocolate chips until well mixed.
3. Add the shredded zucchini, yogurt, eggs or prepared flax eggs, and vanilla. Stir well.
4. Spread batter evenly into the prepared baking pan. Sprinkle more chocolate chips on top if desired.
5. Bake 45 minutes or until a toothpick inserted into the center of the almond flour zucchini bread comes out mostly clean.
6. Let cool fully, then slice and enjoy hot or cold.
7. Store leftovers loosely covered on the counter overnight. After a day, refrigerate or freeze any remaining slices in a covered container for optimal freshness.
View Nutrition Facts

Video

Notes

The recipe was adapted from this popular Almond Flour Banana Bread.

Nutrition