Healthy Almond Flour Zucchini Bread

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After 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!

Healthy zucchini bread recipe next to bag of Besti and Wholesome Yum Almond Flour.

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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!

Loaf of healthy zucchini bread partially sliced.

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.

Almond flour zucchini bread ingredients.

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.

Zucchini in cloth with moisture squeezed out.

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.

Butter mixture with eggs and vanilla in a bowl.

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.

Healthy zucchini bread batter with nuts and zucchini stirred in.

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.

Fully baked healthy zucchini bread in loaf pan.

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.