Easy Gluten Free Almond Flour Zucchini Bread
Gluten-free zucchini bread turns fresh zucchini, almond flour, and warm cinnamon into a moist loaf that tastes like a cozy bakery treat.
This easy loaf uses simple pantry ingredients and bakes into tender slices with crisp walnut bites. The zucchini melts into the crumb, so you get moisture without a strong vegetable flavor.
Almond flour brings healthy fats, oat flour adds gentle structure, eggs add protein, and maple syrup gives natural sweetness. It is a smart breakfast, snack, or simple dessert when you want something homemade and satisfying.
Why You’ll Love This Recipe
- Moist and tender: Grated zucchini keeps every slice soft without making the loaf heavy.
- Warm bakery flavor: Cinnamon, vanilla, maple syrup, and walnuts make the kitchen smell cozy while it bakes.
- Simple from scratch baking: You only whisk, fold, and bake. No mixer needed.
- Great for meal prep: The slices hold well in the fridge and taste even better the next day.
Fabian’s Budget and Health Tip: Buy walnuts in a larger bag and chop them yourself. Use the small broken pieces for this loaf and save the pretty halves for salads or snacks. If maple syrup is pricey, use a little less and let the cinnamon and vanilla carry more flavor.
Ingredients (Serves 4)
- 1 cup packed grated zucchini (130 g), from about 1 medium zucchini
- 2 large eggs
- 1/3 cup pure maple syrup (80 ml)
- 3 tablespoons melted coconut oil (42 g), cooled slightly
- 1 teaspoon vanilla extract (5 ml)
- 1 1/4 cups blanched almond flour (125 g)
- 1/2 cup certified gluten-free oat flour (55 g)
- 1 teaspoon ground cinnamon (3 g)
- 1/2 teaspoon baking soda (2 g)
- 1/3 cup chopped walnuts (38 g)
Step-by-Step Instructions
1. Heat the Oven
Heat the oven to 350°F (175°C). Grease an 8-by-4-inch loaf pan with a little coconut oil or line it with parchment paper. The pan should be ready before the batter comes together because baking soda starts working fast.
2. Prepare the Zucchini
Grate the zucchini on the large holes of a box grater. If it looks very watery, squeeze it gently over the sink. It should feel damp, not dry, because that moisture gives the bread its soft crumb.
3. Whisk the Wet Ingredients
In a large bowl, whisk the eggs, maple syrup, melted coconut oil, and vanilla extract. Whisk until the mixture looks glossy and smooth. If the coconut oil forms tiny specks, keep whisking for a few seconds until the bowl looks even.
4. Add the Zucchini
Stir the grated zucchini into the wet mixture. The batter will look loose and speckled with green. That is exactly what you want before the flours go in.
5. Add the Dry Ingredients
Add the almond flour, gluten free oat flour, cinnamon, and baking soda. Stir gently until you no longer see dry streaks. The batter should look thick, soft, and lightly grainy from the almond flour.
6. Fold in the Walnuts
Add the chopped walnuts and fold them through the batter with a spatula. Stop as soon as they spread evenly. The batter should smell sweet, nutty, and warm from the cinnamon.
7. Bake Until Firm in the Center
Scrape the batter into the prepared pan and smooth the top. Bake for 38 to 46 minutes, until the top looks golden, the edges pull slightly from the pan, and the center feels firm when you press it gently. Your kitchen should smell like toasted walnuts and vanilla.
8. Cool Before Slicing
Let the bread cool in the pan for 15 minutes. Move it to a rack and let it cool for at least 25 minutes more. This rest helps the crumb set, so the slices come out clean instead of crumbly.
Expert Troubleshooting and FAQs
Why is my zucchini bread wet in the middle?
It likely needed more time in the oven. Almond flour holds moisture, so the center must feel firm before you pull the loaf out. If the top browns too fast, cover it loosely with parchment and keep baking.
Do I need to peel the zucchini?
No. The peel softens as it bakes and adds pretty green flecks. Use a fresh, firm zucchini for the best texture.
Can I use only almond flour?
I do not recommend it. Oat flour helps the loaf hold together. Without it, the bread can turn too soft and oily.
Can I make this dairy-free?
Yes. This recipe already uses coconut oil and contains no butter, milk, or yogurt. Just check that your oat flour is certified gluten-free if needed.
How should I store the loaf?
Store cooled slices in an airtight container at room temperature for 1 day or in the fridge for up to 5 days. For longer storage, freeze individual slices for up to 2 months and thaw as needed.
Estimated Nutritional Facts
Per serving, based on 4 servings. Values are rough estimates and will vary by brand and slice size.
- Calories: 480
- Protein: 12 g
- Carbs: 31 g
- Fats: 35 g
Easy Gluten Free Almond Flour Zucchini Bread
Ingredients
- 1 cup packed grated zucchini (130 g), from about 1 medium zucchini
- 2 large eggs
- 1/3 cup pure maple syrup (80 ml)
- 3 tablespoons melted coconut oil (42 g), cooled slightly
- 1 teaspoon vanilla extract (5 ml)
- 1 1/4 cups blanched almond flour (125 g)
- 1/2 cup certified gluten-free oat flour (55 g)
- 1 teaspoon ground cinnamon (3 g)
- 1/2 teaspoon baking soda (2 g)
- 1/3 cup chopped walnuts (38 g)
Instructions
- 1. Heat the Oven. Heat the oven to 350°F (175°C). Grease an 8-by-4-inch loaf pan with a little coconut oil or line it with parchment paper. The pan should be ready before the batter comes together because baking soda starts working fast.
- 2. Prepare the Zucchini. Grate the zucchini on the large holes of a box grater. If it looks very watery, squeeze it gently over the sink. It should feel damp, not dry, because that moisture gives the bread its soft crumb.
- 3. Whisk the Wet Ingredients. In a large bowl, whisk the eggs, maple syrup, melted coconut oil, and vanilla extract. Whisk until the mixture looks glossy and smooth. If the coconut oil forms tiny specks, keep whisking for a few seconds until the bowl looks even.
- 4. Add the Zucchini. Stir the grated zucchini into the wet mixture. The batter will look loose and speckled with green. That is exactly what you want before the flours go in.
- 5. Add the Dry Ingredients. Add the almond flour, gluten free oat flour, cinnamon, and baking soda. Stir gently until you no longer see dry streaks. The batter should look thick, soft, and lightly grainy from the almond flour.
- 6. Fold in the Walnuts. Add the chopped walnuts and fold them through the batter with a spatula. Stop as soon as they spread evenly. The batter should smell sweet, nutty, and warm from the cinnamon.
- 7. Bake Until Firm in the Center. Scrape the batter into the prepared pan and smooth the top. Bake for 38 to 46 minutes, until the top looks golden, the edges pull slightly from the pan, and the center feels firm when you press it gently. Your kitchen should smell like toasted walnuts and vanilla.
- 8. Cool Before Slicing. Let the bread cool in the pan for 15 minutes. Move it to a rack and let it cool for at least 25 minutes more. This rest helps the crumb set, so the slices come out clean instead of crumbly.
