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Healthy Gluten-Free Zucchini Bread Recipe with Almond Flour Easy and Moist

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A moist and tender gluten-free zucchini bread made with almond flour, perfect for a wholesome snack or breakfast. This recipe balances healthy ingredients without sacrificing flavor or texture.

Ingredients

Scale
  • 2 ½ cups (240 g) finely ground almond flour
  • 2 medium zucchinis, grated and gently squeezed to remove excess moisture (about 2 cups)
  • 3 large eggs, room temperature
  • ⅓ cup (80 ml) pure maple syrup or honey
  • ⅓ cup (75 g) melted coconut oil (can substitute with unsalted butter)
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • 1 teaspoon cinnamon (optional but recommended)
  • 1 teaspoon vanilla extract
  • ½ teaspoon salt
  • ½ cup chopped walnuts or pecans (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper for easy removal.
  2. Grate the zucchini using a box grater or food processor. Place the grated zucchini in a clean kitchen towel and squeeze gently to remove excess water.
  3. In a large bowl, whisk together almond flour, baking soda, baking powder, cinnamon, and salt until evenly combined.
  4. In a separate bowl, beat eggs with maple syrup, melted coconut oil, and vanilla extract until smooth and slightly frothy.
  5. Gently stir the grated zucchini into the wet ingredients. The batter will be moist but not watery.
  6. Pour the wet mixture into the dry ingredients. Fold gently with a spatula until just combined, avoiding overmixing.
  7. Fold in chopped walnuts or pecans if using.
  8. Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
  9. Bake for 45–50 minutes, checking doneness by inserting a toothpick into the center; it should come out clean or with a few moist crumbs.
  10. Let the bread cool in the pan for about 15 minutes, then transfer to a cooling rack to cool completely before slicing.

Notes

Squeeze excess moisture from zucchini thoroughly to avoid soggy bread. Fold batter gently to keep bread tender. Tent with foil if browning too fast. Let bread cool completely before slicing to prevent crumbling. For nut-free version, substitute almond flour with sunflower seed or oat flour. Vegan adaptation uses flax eggs.

Nutrition

Keywords: gluten-free, zucchini bread, almond flour, healthy bread, low-carb, dairy-free option, vegan option, nut-free option

Find it online: https://nanarecipes.info/healthy-gluten-free-zucchini-bread-recipe-with-almond-flour-easy-and-moist/