Over the years of writing this blog, I have already shared the recipes for my favorite Classic Zucchini Bread and Vegan Zucchini Bread recipes on this blog. This time, I wanted to put my current favorite baking flour, almond flour, to good use to create a recipe for a gluten-free, grain-free, low-carb, naturally-sweetened (refined sugar-free), and paleo version of zucchini bread.
I also wanted to add it into my ever-growing library of Almond Flour recipes.
After taking some inspiration from my other paleo quick bread recipes like Almond Flour Banana Bread, Paleo Apple Cake, and Paleo Carrot Cake, this almond flour zucchini bread recipe came to be. Moist, tender, and full of healthy ingredients, I prefer it much more to standard zucchini bread.
This flourless zucchini bread recipe is made with farm-fresh zucchini and a handful of pantry ingredients broken up into dry and wet categories.
For the dry ingredients, gather together almond flour, baking soda, kosher salt, and ground cinnamon.
For the wet ingredients, you will need eggs, grapeseed (or coconut) oil, coconut sugar, and vanilla extract.
Optional add-ins include walnuts and chocolate chips.
A few helpful tips for ingredients:
- Zucchini. Select zucchini that are firm and heavy for their size, with green, glossy skin and no blemishes. To ensure success with this recipe, once grated, place the zucchini in a clean kitchen towel and wring out as much water as possible.
- Almond Flour. I prefer to use almond flour made at home, but on those days when I am short on time, Blue Diamond Almond flour (affiliate link) is my go-to brand of choice. Almond flour (made blanched almonds) and almond meal (almonds with their skin) can be used interchangeably.
- Chocolate Chips. Chocolate chips are a completely optional garnish but highly recommended. My favorite brand is Enjoy Life Semi Sweet Morsels (affiliate link). They contain two ingredients – unsweetened chocolate and cane sugar. For paleo (and keto) approved chocolate chips, Lily’s (affiliate link) are a great option and come in a variety of cocoa percentages.
How to make?
All it takes is two bowls, a loaf pan and a few easy steps to make this recipe for grain free, paleo, and gluten free paleo zucchini bread. Simply:
- Prep and shred the zucchini. Preheat the oven to 350 degrees F, then grease and line a loaf pan with parchment paper. Use the large holes of a box grater to grate the zucchini.
- Squeeze the zucchini. Place the shredded zucchini onto the center of a clean kitchen towel, collect it from the edges and wring out as much liquid as possible over a large bowl or the kitchen sink.
- Mix the dry ingredients. In a large bowl, whisk together the almond flour, baking soda, salt and cinnamon.
- Whisk the wet ingredients. In a separate bowl, whisk together the eggs, oil, coconut sugar and vanilla extract until smooth, silky and emulsified.
- Make the zucchini batter. Pour the wet ingredients into the dry ingredients and mix until just combined. Fold in the zucchini and walnuts.
- Bake! Transfer the batter into the prepared loaf pan and sprinkle with chocolate chips (if using), gently pressing into the surface. Bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and slice. Allow to cool in the pan for 5-10 minutes, then remove the almond zucchini bread from the pan and place on a wire rack to cool completely. Slice and enjoy!
How To Store?
Once cooled completely, this low carb zucchini bread can be stored wrapped in parchment paper or in an airtight container on the kitchen counter for up to 2 days or in the fridge for up to 5 days.
I would not recommend wrapping the loaf in plastic wrap as it will trap too much moisture and make the bread soggy (almond flour contains an extra dose of fat and moisture as compared to regular wheat flour).
How to freeze and thaw?
This zucchini bread freezes beautifully, too.
To store properly in the freezer, cool completely, slice into eight thick pieces and follow one of two methods:
- Place into a large plastic freezer storage bag with small squares of parchment paper between each slice (this facilitates easy removal of each slice) and seal tight.
- Wrap each piece individually with pre-cut parchment paper, then tightly in plastic wrap.
Label, date, and freeze for up to 3 months.
When ready to enjoy, there is no need to thaw before defrosting. Simply leave out on your kitchen counter to bring to room temperature or pop a slice in your toaster until warmed through.
Add Ins & Substitutions
You can easily switch things up by:
- Use different spices: Swap ground cinnamon with cardamom and/or ginger
- Add chocolate into the batter: If you like your zucchini bread more chocolate-y, add 1/4 cup chocolate chips into the batter and then some more on top in the end.
- Use different nuts: Use sliced almonds or pistachios instead of walnuts.
- Don’t care for nuts or chocolate? No problem. Simply omit using them.
The foundation of this zucchini bread recipe is Gluten-Free, Low-Carb and Paleo, but to turn it into a keto-friendly quick bread, simply replace the coconut sugar with an equal amount (1:1) of monk fruit sweetener (affiliate link) and use a keto-approved brand of chocolate chips such as Lily’s (sweetened with erythritol and stevia). If you are new to using keto sweeteners like I am, you can find this article on monk fruit sweeteners helpful.
You can transform the zucchini loaf cake into individual almond flour zucchini muffins. Simply, scoop the batter into a 12-cup muffin tin lined with parchment paper cupcake liners. Bake in a preheated 350 degree oven for 30-35 minutes, or until the center springs back to the touch.
Other Zucchini Recipes You Might Like:
- Baked Zucchini Fritters
- Zucchini Kale Recipe
- Skinny Shrimp Scampi with zucchini noodles
- Zucchini Noodles recipe
Paleo Zucchini Bread with Almond Flour (No Banana)
- 1 ½ cups shredded zucchini (255gr) ~ 2 medium zucchini
- 2 cups almond flour 240 gr
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
- ½ teaspoon ground cinnamon
- 2 large eggs at room temperature
- ¼ cup grapeseed or coconut oil melted and cooled
- ½ cup coconut sugar (66gr)
- 1 teaspoon vanilla extract
Optional Add Ins:
- ½ cup walnuts chopped
- ¼ cup semi-sweet chocolate chips as a garnish
- Preheat oven to 350 degrees F. Grease and line a 8X4 or 9X5 loaf pan with parchment paper.
- Shred zucchini using the large section of a box grater. Place it in the middle of a kitchen cloth, collect it from the edges, and squeeze as much liquid as possible. Set it aside.
- Whisk together the almond flour, baking soda, salt, and ground cinnamon in a bowl.
- Whisk together eggs, oil, coconut sugar, and vanilla extract in a separate bowl.
- Pour the wet ingredients into the dry ones and mix until combined.
- Fold in the shredded zucchini and walnuts.
- Transfer the batter into the loaf pan.
- Sprinkle it with chocolate chips, if using.
- Bake 55-60 minutes or until a toothpick inserted in the center comes out clean.
- Remove from the oven and let it cool for 5 minutes on the counter. Remove the zucchini loaf from the pan and let it cool completely on a wire rack or on the counter.
- Slice and serve.
- To turn this into Paleo Zucchini Muffins: Scoop the batter into a 12-cup muffin tin lined with parchment paper cupcake liners. Bake in a preheated 350 degree oven for 30-35 minutes, or until the center springs back to the touch.
- Best way to store: Once cooled completely, this low carb zucchini bread can be stored wrapped in parchment paper or in an airtight container on the kitchen counter for up to 2 days or in the fridge for up to 5 days.
- Best way to freeze: Let it cool completely. Wrap each piece individually with pre-cut parchment paper, then tightly in plastic wrap. Label, date and freeze up to 3 months.