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Wholesome Gluten-Free Almond Flour Zucchini Bread with Honey and Cinnamon

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A moist, tender gluten-free zucchini bread made with almond flour, honey, and cinnamon, perfect for breakfast or a cozy snack. This bread offers a soft crumb with a subtle sweetness and warm spice.

Ingredients

Scale
  • 2 cups (200g) almond flour
  • 1 ½ cups grated zucchini (about 1 medium zucchini)
  • ¼ cup (85g) honey
  • 3 large eggs, room temperature
  • 1 ½ teaspoons ground cinnamon
  • 1 teaspoon baking soda
  • ½ teaspoon sea salt
  • 1 teaspoon vanilla extract
  • ⅓ cup (80ml) olive oil or melted coconut oil
  • ½ cup (60g) chopped walnuts or pecans (optional)

Instructions

  1. Preheat the oven to 350°F (175°C) and grease a 9×5-inch loaf pan with olive oil or line it with parchment paper.
  2. Grate the zucchini and gently squeeze out excess moisture using a clean kitchen towel or paper towels. Aim for about 1 ½ cups of shredded zucchini after draining.
  3. In a large bowl, whisk together the eggs, honey, olive oil, and vanilla extract until smooth and slightly glossy.
  4. In a separate bowl, whisk together the almond flour, baking soda, cinnamon, and sea salt.
  5. Slowly fold the dry ingredients into the wet mixture using a spatula, stirring gently until just combined. Avoid overmixing.
  6. Fold in the grated zucchini and nuts (if using) until evenly distributed.
  7. Pour the batter into the prepared loaf pan and spread evenly. Tap the pan gently on the countertop to remove air bubbles.
  8. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. Tent with foil halfway through if the top browns too quickly.
  9. Remove from oven and let cool in the pan for 10-15 minutes, then transfer to a cooling rack to cool completely before slicing.

Notes

Drain zucchini thoroughly to avoid soggy bread. Use room temperature eggs for better rise and structure. Avoid overmixing the batter to keep the bread tender. Tent with foil if top browns too quickly. Slice only when fully cooled to prevent crumbling. For vegan version, replace eggs with flax eggs and honey with maple syrup. Nut-free option available by substituting almond flour with oat or sunflower seed flour.

Nutrition

Keywords: gluten-free, almond flour, zucchini bread, honey, cinnamon, healthy snack, paleo, low-carb, dairy-free option

Find it online: https://chrisfeasts.com/wholesome-gluten-free-almond-flour-zucchini-bread-easy-honey-cinnamon-recipe/