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!

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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.

1. 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.

2. Preheat. Preheat oven to 325 degrees F and line a loaf pan (this one is the perfect size) with parchment or well-greased foil.
3. Beat butter and sweetener. In a mixing bowl, use a hand mixer to beat the butter and Besti together, until fluffy.

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

6. Add mix ins. Stir zucchini into the batter, mixing well. The batter will be thick, almost like a dough. Fold in walnuts.
7. 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.

8. 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.
9. 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:

Zucchini Lasagna

Sauteed Zucchini

Air Fryer Zucchini Chips

Parmesan Zucchini Fries

5 from 13 votes

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!

Prep: 10 minutes

Cook: 50 minutes

Total: 1 hour

Author: Maya Krampf from WholesomeYum.com

Servings: 18 (adjust to scale recipe)

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Ingredients

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• 1 1/2 cups Zucchini (grated) ▢
• 1/2 cup Unsalted butter ▢
• 1/2 cup Besti Monk Fruit Allulose Blend (or 2/3 cup for sweeter bread; can sub sugar or sweetener of choice if you like, but Besti makes the bread extra moist) ▢
• 3 large Eggs (at room temperature) ▢
• 2 tsp Vanilla extract ▢
• 2 1/2 cups Wholesome Yum Blanched Almond Flour ▢
• 2 tsp Cinnamon ▢
• 2 tsp Baking powder ▢
• 1/4 tsp Sea salt ▢
• 1/8 tsp Xanthan gum (optional, but recommended for sturdier bread) ▢
• 1 cup Walnuts (chopped; optional) ▢

Instructions

Tap on the times in the instructions below to start a kitchen timer while you cook.

1. Grate the zucchini first and set over the sink to drain while preparing other ingredients.

2. 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.)

3. In a large bowl, use a hand mixer to beat together the butter and Besti, until fluffy.

4. Beat in the eggs and vanilla extract.

5. Beat in the almond flour, cinnamon, baking powder, sea salt, and xanthan gum, if using.

6. 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.

7. Fold the walnuts into the batter.

8. 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.

9. 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.

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Recipe Notes

Serving size: 1 slice, 1/2″ thick

Nutrition Facts

Amount per serving. Serving size in recipe notes above.

Calories 193

Fat 18g

Protein 6g

Total Carbs 5.1g

Net Carbs 2.8g

Fiber 2.3g

Sugar 1g

Nutrition facts are provided as a courtesy. Have questions about calculations or why you got a different result? Please see our nutrition policy.

Course: Bread

Cuisine: American

Keywords: almond flour zucchini bread, healthy zucchini bread, healthy zucchini bread recipe

Calories: 193 kcal

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