
Free: Healthy Freezer Meals Recipe Ebook
Get It NowAfter making my keto zucchini bread with lemon and blueberries for years, I decided to develop this simple healthy zucchini bread recipe with more basic ingredients. It has all the moist and sweet texture of the classic kind you’d find at a coffee shop, without the gluten and sugar! If you like baking quick bread loaves like almond flour banana bread or almond flour blueberry bread, let me show you how to make almond flour zucchini bread — you’re bound to love this one as well.
Is Zucchini Bread Healthy?
Zucchini bread may seem like a healthy option because it has vegetables… but most recipes also have a large amount of white flour and white sugar, which are not the healthiest choices. Luckily, it’s easy to substitute these ingredients to create a recipe for healthy zucchini bread that tastes just like the real deal!
Aside from the zucchini, the flour and sweetener play a large role in giving this loaf the right flavor and texture. With a super fine grind, Wholesome Yum Almond Flour is the only almond flour I use for healthy baking (and won’t make baked goods soggy!). Besti Monk Fruit Allulose Blend keeps the bread moist and sweet, with no sugar or artificial sweeteners. They’re the best choices for healthy zucchini bread recipes!

Why You’ll Love This Healthy Zucchini Bread Recipe
- Sweet, summery flavor
- Moist texture with tender crumb
- Uses real, simple ingredients
- Only 10 minutes of hands-on cooking time
- Naturally gluten-free, low carb, and sugar-free
- Healthy breakfast that tastes like dessert!

Ingredients You’ll Need
This section explains how to choose the ingredients for the best zucchini bread with almond flour, what each one does in the recipe, and substitution options. For measurements, see the recipe card below.
- Zucchini – Use medium zucchini with firm skin. Use a box grater or food processor to shred it finely. You’ll need 1 1/2 cups of shredded zucchini, which is 2-3 medium zucchini.
- Unsalted Butter – I prefer grass-fed butter for its flavor and added benefits, but any unsalted variety works.
Butter Substitutes:
- Coconut oil (measured solid and then melted) should work for a dairy-free option.
- Besti Monk Fruit Allulose Blend – A key ingredient that makes this zucchini bread recipe healthy! Besti is a completely natural sweetener that measures and bakes just like sugar… without the sugar.
Sweetener Options:
- Avoid substituting liquid sweeteners, such as maple syrup or honey, because they’ll make the loaf too wet and you’d need more flour to compensate.
- Other sugar substitutes will make the bread more dry, but will technically work.
- Regular sugar will work fine if that fits your lifestyle, or you could use half Besti and half sugar if you like.
- Eggs – Use whole, large eggs. An egg substitute such as flax eggs may work, but the loaf may be a bit more delicate after baking.
- Vanilla Extract – A must for flavor.
- Wholesome Yum Blanched Almond Flour – Baking zucchini bread with almond flour creates a moist loaf without the gluten! This one is my top recommendation because it has the finest texture.
Almond Flour Substitutes:
- Avoid using coconut flour or other gluten-free flours, as they won’t work the same way. If you need a nut-free option, make coconut flour zucchini muffins instead.
- It’s possible that whole wheat flour may work as a substitute, but I haven’t tested to confirm, as I prefer the nutrition of almond flour.
- Cinnamon – Adds warm flavor and a rich aroma to this bread.
- Baking Powder – Use fresh baking powder to help the loaf rise. Don’t confuse this with baking soda, which is different.
- Sea Salt – Balances the sweetness.
- Xanthan Gum – Optional, but helps the loaf keep its structure.
- Walnuts – Optional, but a classic pairing with this bread.

How To Make Almond Flour Zucchini Bread
This section shows how to make zucchini bread with almond flour, with step-by-step photos and details about the technique, to help you visualize it. For full instructions, including amounts and temperatures, see the recipe card below.
- Drain. Grate zucchini and drain in a colander. Using a cheesecloth, squeeze as much moisture out of the zucchini as possible.

IMPORTANT: It’s crucial to drain the zucchini!
Skipping this step will make the loaf too soggy.
- Preheat. Preheat oven to 325 degrees F and line a loaf pan (this one is the perfect size) with parchment or well-greased foil.
- Beat butter and sweetener. In a mixing bowl, use a hand mixer to beat the butter and Besti together, until fluffy.


- Add wet ingredients. Beat eggs and vanilla extract into butter mixture.
- Add dry ingredients. Beat in almond flour, cinnamon, baking powder, sea salt, and optional xanthan gum.


- Add mix ins. Stir zucchini into the batter, mixing well. The batter will be thick, almost like a dough. Fold in walnuts.
- Transfer. Scoop the batter into the bread pan, smoothing the top with a spoon or spatula. If desired, you can sprinkle the top with more chopped walnuts and gently press them into the dough, so they don’t fall off.


- Bake. Place the healthy zucchini bread in the oven, and bake until top is golden. Tent the top with foil to prevent excess browning, and continue baking until an inserted toothpick comes out clean.
- Rest. Cool the bread in the pan for 20 minutes, then transfer to a wire rack to cool completely.

TIP: Cooling completely is an important step.
If you cut the bread before it cools, it’s likely to fall apart. If you want it warm, you can always gently reheat the slices.

Variations
- Add other mix-ins – Instead of walnuts, try chopped pecans or chocolate chips.
- Use yellow squash – You can substitute zucchini for the same amount of yellow squash.
- Try different spices – Swap cinnamon with powdered ginger or nutmeg, or include these in addition to the cinnamon.
- Make it chocolate – Mix unsweetened cocoa powder (start with 1/4 cup) into the dry ingredients.
- Lemon blueberry – Follow my lemon blueberry zucchini bread recipe here.
Storage Instructions
- Store: Keep bread lightly covered on the counter for up to 1-2 days. To store for longer, wrap in parchment paper (not plastic wrap, as bread will get soggy) and store in the fridge for 5-7 days.
- Reheat: Heat almond flour zucchini bread on low power in a microwave or toaster oven. (It will fall apart in a regular toaster.)
- Freeze: Slice the loaf and freeze individual slices until solid. Transfer to a freezer-safe container for long-term storage. Thaw overnight before enjoying.

More Healthy Zucchini Recipes
I love zucchini in my snacks, sides, and treats! Try these healthy zucchini dishes next time:
Tools For Making Healthy Zucchini Bread With Almond Flour
- Cheesecloth – Helps squeeze that zucchini for better texture in the finished bread.
- Hand Mixer – This one is my go-to. It takes up less space than a stand mixer, has multiple speeds, and comes with convenient storage for the attachments.
- Loaf Pan – The perfect size for this sweet loaf.
Healthy Almond Flour Zucchini Bread Recipe
Healthy Almond Flour Zucchini Bread
This healthy zucchini bread recipe makes a grain-free almond flour zucchini bread that's sweet and moist, with no white flour or sugar. Quick prep in one bowl!
Ingredients
Tap underlined ingredients to see where to get them. Please turn Safari reader mode OFF to view ingredients.
Instructions
Tap on the times in the instructions below to start a kitchen timer while you cook.
-
Grate the zucchini first and set over the sink to drain while preparing other ingredients.
-
Preheat the oven to 325 degrees F (163 degrees C). Line a 9×5 in (23×13 cm) loaf pan with parchment paper. (You can use foil, but grease well.)
-
In a large bowl, use a hand mixer to beat together the butter and Besti, until fluffy.
-
Beat in the eggs and vanilla extract.
-
Beat in the almond flour, cinnamon, baking powder, sea salt, and xanthan gum, if using.
-
Wrap the grated zucchini in cheesecloth or several layers of sturdy paper towels. Squeeze over the sink to release as much moisture as possible. Stir the grated zucchini into the bowl, and mix well.
-
Fold the walnuts into the batter.
-
Transfer the batter to the prepared pan. Smooth the top with the back of a spoon, rounding the top slightly. Bake for 40-50 minutes, until the top is golden brown. Tent the top with foil and continue baking for 10-25 minutes, until an inserted toothpick comes out clean.
-
Let the almond flour zucchini bread cool in the pan for 20 minutes. Lift out of the pan using the sides of the parchment paper, then cool completely before slicing.
Last Step: Leave A Rating!
This helps other readers and also helps me continue to provide free recipes on my site.
Recipe Notes
Serving size: 1 slice, 1/2″ thick
Nutrition facts are provided as a courtesy. Have questions about calculations or why you got a different result? Please see our nutrition policy.
Want to save this recipe?
Save This Recipe Now© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead. 🙂

27 Comments
Heidi Y
0Hi. Thank you for the recipe. It turned out to be just what I was looking for. However, I did make some adjustments that I think improved things from my household.
Changes or additions I made:
First of all I double the recipe.
Second, instead of using 5 cups of almond flour, I use 4 cups of almond flour and 1 cup of alternative baking mix. (Pamela’s).
Thirdly, I added one shredded carrot.
Lastly, I added to the cinnamon, 3/4 of a teaspoon of ground ginger, and a quarter teaspoon of nutmeg.
Oh! I also used half butter and half avocado oil.
Absolutely delicious and the texture is just right. I love that it isn’t too sweet. Thanks again, HY
Terri
0Does this bread freeze well? Thanks.
Wholesome Yum D
0Hi Terri, Slice the loaf and freeze individual slices until solid. Transfer to a freezer-safe container for long-term storage. Thaw overnight before enjoying.
Beth
0I used Nut flour instead of Almond flour, and I didn’t add Xanthan gum. It was very crumbly and dry. Maybe not adding it made all the difference. I will keep trying. Can I use Ghee instead of butter?
Maya | Wholesome Yum
0Hi Beth, I haven’t tried this recipe with nut flour, so that could be the reason it was dry, especially if it contained any coconut. Also, the sweetener you use will impact moisture, so make sure you’re not using an erythritol-based sweetener (which includes most brands of monk fruit and stevia). Besti will lock in moisture. Not adding the xanthan gum is the reason it was crumbly. Yes, you can use ghee instead of butter. Hope this helps!
Maira
0This cake is so incredibly good.
The texture and flavor are exceptional!
Wow!!!!
Ling
0This is a very nice recipe! The cake is moist and fluffy! I reduced the sugar to 75g and added some dried blueberries.
Liz
0Hi! Can you use regular almond flour or does it have to be the WholesomeYum Blanched Almond Flour?
Thanks!
Wholesome Yum D
0Hi Liz, I highly recommend using Wholesome Yum Almond Flour because our flour is blanched finely ground almond flour and has the best texture for guilt-free, gluten-free and keto baking, with only 2 grams net carbs per serving.
Wendy
0This is such a great quick bread recipe. I highly recommend it.
Journa Liz Ramirez
0This zucchini bread is so addicting! Love how delicious it turned out. Highly recommended!
Glenda
0Delicious! We loved your zucchini bread! Thanks for sharing the recipe.
Lisa
0This keto zucchini bread came out so much better than expected!
Abi
0I love this!!
Robin
0Is it me? Other than 2 to 3 medium zuccini, I don’t see quantities.
Please respond.
Thank you, Robin
Wholesome Yum D
0Hi Robin, All the ingredients amounts are listed in the recipe card, right above where you left this comment.
Sherry B
0Awesome recipe! I used pecans which I love for their sweetness. This will be great in the morning with coffee. I will for sure make this recipe again!
Kristyn
0We make this bread quite a bit! Love using the almond flour. This bread is so soft & it tastes amazing!
Jamie N.
0Couldn’t believe how great a gluten free zucchini bread could taste! The zucchini adds the perfect touch!
Julia
0Super easy recipe to follow! I love this because I get my sugar fix but don’t feel guilty eating it! So Much YUM
Ailana
0This bread came out so delicious. Instead of zucchini I took some line seed and sunflower seeds. To store it I wrap it in parchment paper and in a zip lock so it stays fresh for 10 days in the fridge – I have it there when the bread craving kicks in or you just want some bread. Thank you.
Mary Kaye R
0After lifting the baked bread out of the pan, do I leave the parchment paper on while cooling it down or take paper off to cool?
Wholesome Yum A
0Hi Mary Kaye, keep the paper on until fully cooled.
Sandra
0Is it OK to omit the nuts? After baking, how is this “bread” stored : in foil, plastic wrap, or parchment paper?
Looking forward to baking this.
Sandra W.
Wholesome Yum D
0Hi Sandra, You can omit the nuts and you can find all the storage instructions in the post.
Myrna
0Thank you for great ideas to cook healthy. Keep sending me healthy recipes healthy and keto.
Addison
0This zucchini bread was so moist and delicious.