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Zucchini Bread with Almond Flour

Zucchini Bread with Almond Flour

A moist and delicious Zucchini Bread made with Almond Flour, perfect for a healthy treat.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Snack
Cuisine American
Servings 8 slices
Calories 180 kcal

Equipment

  • loaf pan
  • food scale
  • parchment baking sheets

Ingredients
  

Wet Ingredients

  • 8 ounces shredded zucchini (1 ½ cups packed)
  • ½ cup packed light brown sugar (or ¾ cup coconut sugar or maple sugar)
  • ¼ cup oil (sunflower oil, olive oil, or other neutral oil)
  • 3 large eggs

Dry Ingredients

  • ¾ cup blanched almond flour (I use Bob's Red Mill)
  • ¾ cup gluten-free oat flour (I use Bob's Red Mill; or ½ cup + 1 tablespoon sorghum flour)
  • ½ cup sweet rice flour (I use Koda Farms Mochiko)
  • 2 tablespoons tapioca flour (I use Bob's Red Mill)
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda

Instructions
 

Prepare Things

  • Position a rack in the center rack of the oven and preheat to 350ºF.
  • Line an 8x4 or 9x5-inch loaf pan with parchment paper on all sides, or rub the sides and bottom with softened butter or coconut oil.

Make the Batter

  • Place a medium mesh strainer over a medium bowl and add the almond, oat/sorghum, sweet rice, and tapioca flours along with the baking powder, baking soda, salt, cinnamon, and nutmeg.
  • Push the flour mixture through the strainer to remove any lumps, adding back any bits that get caught in the strainer.
  • Shred the zucchini on the large holes of a box grater or using the grater attachment of a food processor. Don't squeeze the moisture out of the zucchini.

Bake

  • Bake the zucchini bread at 350ºF until a toothpick inserted near the middle comes out with a few moist crumbs, 50-65 minutes.

Storage

  • The loaf or cut slices can be stored, covered, at room temperature for up to 1 day, refrigerated for up to 5 days, or frozen for up to several months.

Notes

For best results, avoid squeezing the moisture out of the zucchini before adding it to the batter.

Nutrition

Serving: 1sliceCalories: 180kcalCarbohydrates: 15gProtein: 4gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 70mgSodium: 200mgPotassium: 180mgFiber: 2gSugar: 6gVitamin A: 400IUVitamin C: 5mgCalcium: 40mgIron: 1mg
Keyword Almond Flour, baking, bread recipes, Gluten Free, Healthy Baking, zucchini bread
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