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 this recipe along with my Almond Flour Zucchini Muffins recipe 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. Plus, it is a great way to use extra zucchini you have on hand if you are growing them in your backyard.
Ingredients
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.
PRO TIP: The number of zucchini you need depends on the size. As with all vegetable and fruit quick breads, I recommend using a digital kitchen scale for the grated zucchini (dry measuring cups are the second best option). For the recipe, you need about 1 ½ cup of (or 255 grams) of shredded and squeezed zucchini.
- 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 Fahrenheit, 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 to remove the excess moisture. 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.
QUICK TIP: As you fold the batter it will feel somewhat thick. That is normal. As a matter of fact, this is something that we want because zucchini will release more of its juices as it bakes in the oven, which in turn will yield a perfectly moist loaf rather than a soggy one.
- 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.
FAQs
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:
If you enjoyed this paleo zucchini bread recipe you might also like these zucchini season favorites.
- Baked Zucchini Fritters
- Zucchini Kale Recipe
- Skinny Shrimp Scampi with zucchini noodles
- Zucchini Noodles recipe
- Vegan Zucchini Soup
Paleo Zucchini Bread with Almond Flour (No Banana)
Ingredients
- 1 ½ cups shredded zucchini, (255gr) ~ 2 medium zucchini
Dry Ingredients:
- 2 cups almond flour, 240 gr
- 1/2 teaspoon baking soda
- ½ teaspoon kosher salt
- ½ teaspoon ground cinnamon
Wet Ingredients:
- 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
Instructions
- 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.
Video
Notes
- 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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Great recipe! Very moist and fluffy. I substituted a mashed banana for the sugar and it turned out beautiful!
I am happy to hear that you enjoyed this recipe Amy. Thanks for coming by and taking the time to leave a review.
This bread is absolutely delicious, I can’t stop eating it!! I added cardamom and ginger (also a lil allspice and pepper) per your suggestion. Yum yum yum. Thank You! Looking forward to trying some of your other recipes.
This is music to my ears Nancy. I am thrilled to hear that you enjoyed it. Thanks for coming by and leaving a review.
Cheers,
Aysegul
I haven’t made this yet but wondering if you think I could swap xylitol for the coconut sugar?
Hi Sheri,
To be honest, I have not made this recipe with xylitol. However, I would check the brand you are using and see if it gives you some idea if it could be a 1:1 substitute for sugar. Coconut sugar usually works 1:1 with regular sugar so if it is then you can use it. Sadly, it is hard to give you an exact answer without knowing much about the brand you are using.
I hope this helps.
I made this recipe using xylitol. I was out of coconut sugar. I used a 1:1 exchange as suggested when swapping out xylitol for sugar. The bread was nice as far as texture but I could really taste the xylitol. The bread was overly sweet. I plan to make it again with coconut sugar but wanted to post this coz I noticed someone asked about xylitol substitute. If I made it with xylitol again, I would back off the amount.
Hi Clara,
Thanks so much for sharing your experience.
Best,
Aysegul
Can’t rate it because I have not made it. How can I add fresh blueberries to the recipe without ruining it? Can’t wait to make it. Does it freeze well?
I would not add blueberries to this recipe as they might sink at the bottom. And yes, this quick bread would freeze well. I recommend bringing it to room temperature and slicing it before freezing.
Hope this helps.
I’m new to healthy eating, being forced into by Gastritis. I had a huge Zucchini from the garden, and I love Zucchini bread, so I googled and found your recipe. I had low hopes for anything with almond flour and coconut sugar but boy was I wrong! Admittedly, I had to sprinkle a little white sugar on the slice in order to make it feel like I was sneaking a dessert treat. But the flavor and texture of it was fantastic! I’m blown away, truly. I will save this and make this recipe forever and ever. THANK YOU!
Hello Denise,
This note made my day. Thank you!
I think a lot of people just don’t get how delicious almond flour is as a flour to bake with until they try baking with it. I was certainly one of those and now I just can’t get enough of it. I am happy to hear that you enjoyed it. Thanks for coming by and taking the time to leave a review.
Cheers!
Hi!! Do you think this would work substituting the eggs for flax eggs? I want to make it vegan!
Hi Julianna,
Sadly, I haven’t been able to find success with baking with flax eggs with my almond meal recipes. They do turn out okay but the texture is off. I know this is not helpful but I would not recommend it.
This was so delicious. I don’t know how but it had a buttery taste. I finished the loaf in about 3 days then went and bought more zucchini so I can make it again.
Oh this is music to my ears Yvonne. Thank you so much for coming by and taking the time to leave a review.
Cheers!
Hello,
I really enjoy your recipes. Just one remark: I live in The Netherlands, which as yoy probably know is in Europe.
In Europe and probably a big part of the rest of the world we do not use cups, ounces etc. for measuring. We measure in kilo’s, grams, litres, etc. Would it be possible for you to include this (metric) measurement system in you recipees?
Would be very grateful.
Loes de Benis, The Netherlands
Hello Loes de Benis,
From now on I will be sure to include kilos, grams, and litres in my recipes.
Feel free to e-mail me your favorite recipes so that I can go back and add the measurements in them.
Thanks for weighing in.
Cheers!
This was so SO delicious. I love that I do not need a mixer to whip it up. Plus, it came together so quickly. I have been making zucchini bread for over 30 years (it is a summer classic in our house) but this was my first time making with almond flour. I was surprised that it held together well and it was actually super moist. This recipe is a keeper. I will try your banana bread next.
Hi Diana,
This is music to my ears. I am thrilled to hear that you enjoyed it. I too like the fact that I don’t need a mixer for almond flour baked goods.
Thanks for coming by.
Cheers!
I just made this cake with the zucchini that I have been growing in my garden. I am new to baking with almond flour but I love it. This recipe, like your chocolate cake, was SO good.
I know you said it is optional but I think the chocolate chips are a must.
I will definitely make it again. Thanks for sharing.
PS: Please keep the almond flour recipes coming.
I am thrilled to hear that you liked it Samantha. I agree with you, chocolate chips are a must 🙂
I intend to share more almond flour recipes.
Thanks for coming by and taking the time to leave a review.
Cheers!