Almond Flour Zucchini Bread

This Almond Flour Zucchini Bread is a great way to use the zucchini that is shriveling in your fridge or to sneak extra veg into your day…or both!

Jump to Recipe

Most grocery stores sell zucchinis in packs of two or three. They are a pretty easy going vegetable, so I usually have no problem buying them in packs. I’ll throw some chopped zucchini in egg scrambles, add them to sliced peppers for a quick fajita dinner, or whip up my Gluten Free Shrimp Scampi.

But in the back of my mind, I always know I can make this Almond Flour Zucchini Bread or another favorite Gluten Free Chocolate Zucchini Muffins. So, sometimes I buy extra zucchinis on purpose…

And whenever I make this, the sweet bread serves breakfast, a snack, and dessert. That means it’s usually gone in a day or two.

If you can resist eating the whole thing, store the leftovers in an airtight container in the fridge for up to 4 days.

Paleo Ingredients

I love baked goods and try to eat them with caution to avoid craving and crashes. Baking with paleo ingredients – like almond flour, coconut oil, and maple syrup – is a great way to enjoy a sweet treat without causing a major blood sugar spike. This Almond Flour Zucchini bread is loaded with fiber, healthy fats, and protein.

Almond Flour – I love the 3lb bag of blanched almond flour from Costco
Zucchini – medium, green. I use a fine grater to hide the zucchini in the bread
Eggs – large pasture-raised eggs are my go-to
Coconut Oil – want oil to be liquid but not too warm. avocado oil can be substituted
Almond Butter – I like almond butter for the mild flavor, adds moisture to the bread
Chocolate Chips – look for paleo, if applicable. otherwise omit or substitute walnuts

Making Almond Flour Zucchini Bread

This paleo baked good is so easy to make. The whole recipe can be made in one bowl and the wet ingredients are all 1/4 cup, so easy clean up with the measuring dishes as well! To be honest, I usually measure the almond flour in the 1/4 cup as well, to eliminate extra dishes even though that’s 4 times the amount of measuring. Am I crazy for that?

Shredding and straining the zucchini is definitely the most labor intensive part of this bread. I usually overlap three paper towels, then shred the zucchini onto the piled towels. I gently start squeezing the zucchini until a firm squeeze no longer produces any more water. Then, I’ll lay down more papers towels and transfer the shredded and squeezed zucchini to dry out more. I’ll repeat the draining process again before adding to the batter.

Alternatively, you can use a thin dish towel or tea cloth which is perhaps the more eco-friendly option. I find that it leaves a bit of a stain, so be careful with which towel you choose. Also, you can try a salad spinner if the holes are small enough and you’re willing to work on the extra dishes.

If you’d like the Zucchini Bread to be less sweet, feel free lighten up on the maple syrup and omit the chocolate chips. Or substitute walnuts. Enjoy this heartier bread toasted with butter!