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The BEST Almond Flour Zucchini Bread

This Almond Flour Zucchini Bread is moist, gluten-free, and delicious! Packed with flavor and nutrients, it's the perfect breakfast or snack.
Prep Time15 minutes
Cook Time1 hour
Total Time1 hour 15 minutes
Servings: 8 servings

Ingredients

  • 1 cup full-fat canned coconut milk adds creaminess and moisture
  • 3 large eggs provides structure and richness
  • 2 tsp pure vanilla extract (optional) enhances the flavor
  • 3 1/2 cups super fine almond flour the base of the bread, gluten-free and nutty
  • 2/3 cup coconut sugar or raw cane sugar for natural sweetness
  • 1/2 cup tapioca flour helps bind the ingredients and improves texture
  • 2 tsp baking powder provides leavening for a nice rise
  • 2 tsp ground cinnamon adds warmth and flavor
  • 1/2 tsp allspice (optional) extra depth of flavor
  • 1/2 tsp salt balances sweetness and enhances flavors
  • 1 medium zucchini, grated (about 1.5 cups) adds moisture and nutrition
  • 1/2 cup chocolate chips (optional) for a sweet treat

Instructions

  • Preheat your oven to 350°F (175°C) to ensure even baking.
  • Grease your loaf pan with coconut oil or line it with parchment paper for easy removal.
  • Grate the zucchini until you have about 1.5 cups, then squeeze out the excess moisture using a clean kitchen towel.
  • In a large mixing bowl, whisk together the coconut milk, eggs, and vanilla extract until well combined.
  • In another bowl, whisk together the almond flour, tapioca flour, coconut sugar, baking powder, cinnamon, allspice (if using), and salt until no lumps remain.
  • Gradually add the dry mixture to the wet ingredients, stirring gently with a spatula until just combined.
  • Fold the grated zucchini and optional chocolate chips into the batter gently.
  • Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
  • Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
  • Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Equipment

  • Mixing bowls
  • Whisk
  • Grater
  • Baking Pan
  • Parchment Paper
  • Measuring cups and spoons
  • Spatula

Notes

  • Squeeze out excess moisture from the zucchini to prevent a soggy loaf.
  • Store leftovers in an airtight container at room temperature for up to 3 days, or in the fridge for up to a week.
  • Add nuts or dried fruits for extra flavor and texture.
  • This bread is delicious warm or toasted!