Secret Almond Flour Zucchini Bread (Gluten-Free)

As a seasoned gluten-free baker, my goal is to create recipes preferred over traditional ones. That’s why I developed this almond flour zucchini bread recipe. It’s perfectly soft and moist, without ever being dense or heavy. It's easy to make at home following a few simple secrets I share below. I'll show you how!

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat oven to 325°F. Grease a 8X4 ½" loaf pan with cooking spray.

Step 2

Place grated zucchini in a clean dish towel and wring out any excess moisture. Set aside.

Step 3

In a large bowl whisk together almond flour, cornstarch, cinnamon, baking powder, baking soda, and salt.

Step 4

In a small bowl whisk together eggs, egg yolk, brown sugar, oil, and vanilla extract. Stir in wet ingredients into dry and then gently stir in zucchini. Pour into prepared loaf pan and smooth. Sprinkle on turbinado sugar, if desired.

Step 5

Bake on the middle rack for 45-50 minutes, or until loaf is golden brown and fully set. I use a knife inserted in the middle to make sure it's baked through since almond flour adds a lot of moisture.

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