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Moist Gluten-Free Zucchini Bread Recipe Easy Almond Flour Perfect Snack

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A moist and flavorful gluten-free zucchini bread made with almond flour, perfect for a wholesome snack or dessert. This easy recipe yields a tender crumb and rich texture that stays fresh for days.

Ingredients

Scale
  • 2 cups (200g) almond flour
  • 1 tsp baking soda
  • 1 tsp ground cinnamon
  • ½ tsp salt
  • 3 large eggs, room temperature
  • ½ cup (120ml) maple syrup
  • 1 tsp vanilla extract
  • 1 ½ cups (170g) grated zucchini, squeezed dry
  • ½ cup (50g) chopped walnuts or pecans (optional)
  • ¼ cup (60ml) melted coconut oil (can substitute with olive oil)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease your loaf pan or line it with parchment paper for easy removal.
  2. Grate about 1 ½ cups (170g) of zucchini using a box grater or food processor. Place the shredded zucchini in a clean kitchen towel and squeeze out as much moisture as you can.
  3. In a large bowl, combine 2 cups (200g) almond flour, 1 tsp baking soda, 1 tsp ground cinnamon, and ½ tsp salt. Whisk them together until evenly distributed.
  4. In a separate bowl, beat 3 large eggs until frothy. Add ½ cup (120ml) maple syrup, 1 tsp vanilla extract, and ¼ cup (60ml) melted coconut oil. Stir until smooth and well blended.
  5. Pour the wet mixture into the dry ingredients. Stir gently with a spatula until just combined — don’t overmix.
  6. Fold in the grated zucchini and ½ cup (50g) chopped walnuts or pecans if using.
  7. Pour batter into prepared pan and spread evenly, smoothing the top with a spatula.
  8. Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs attached.
  9. Let the bread cool in the pan for about 15 minutes, then transfer to a cooling rack to cool completely.

Notes

Squeeze zucchini thoroughly to avoid soggy bread. Do not overmix batter to keep bread tender. Use room temperature eggs for better blending. Tent with foil if browning too fast. A splash of almond milk can loosen thick batter. For nut-free version, substitute almond flour with pumpkin seed or oat flour. Vegan version uses flax eggs and agave nectar. Baking in muffin tins reduces bake time to 20-25 minutes.

Nutrition

Keywords: gluten-free, zucchini bread, almond flour, healthy snack, dairy-free, nut bread, easy baking

Find it online: https://gleefulfork.com/moist-gluten-free-zucchini-bread-recipe-easy-almond-flour-perfect-snack/