Almond Flour Zucchini Bread (Gluten-Free, Dairy-Free)

Make this moist almond flour zucchini bread with your summer zucchini bounty. Perfect for breakfast, an afternoon snack, or dessert, this healthy zucchini bread is a great way to add more vegetables into your day! Naturally gluten-free, dairy-free, and low carb too.

📝 Ingredients

• 3 eggs
• 1/4 cup dairy-free butter, melted
• 1 teaspoon vanilla extract
• 1/2 cup erythritol
• 1 cup grated zucchini, drained well
• 3 cups blanched almond flour
• 1 teaspoon baking powder
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon salt

👨‍🍳 Instructions

1. 1Preheat & Line: Preheat oven to 350F (175C). Line a 9 x 4 inch metal loaf pan with parchment paper.
2. 2Grate & Drain Zucchini: Use a grater to grate the zucchini, and the squeeze out as much excess moisture as possible from the zucchini.
3. 3Mix Wet Ingredients: In a bowl, whisk together the eggs, melted butter, vanilla extract and erythritol until well combined.
4. 4Add Zucchini: Add the grated and well-drained zucchini, mixing well until zucchini is evenly distributed.
5. 5Add Dry Ingredients: Add the blanched almond flour, baking powder, ground cinnamon and salt. Mix until the batter is smooth and fully incorporated.
6. 6Transfer to Loaf Pan: Pour the batter into the loaf pan lined with parchment paper.
7. 7Bake Until Golden: Bake in the preheated oven for 50 minutes. If the top of the almond flour zucchini loaf starts to brown too much, tent the loaf pan with aluminum foil for the last 10 to 15 minutes.
8. 8Let Cool Before Slicing: Remove from the oven and allow the bread to cool for at least 10 minutes before removing from the pan. This is important as the almond flour zucchini bread may break easily when still warm.