This almond flour zucchini bread is paleo, low carb, gluten free and simply delicious! You have the option of adding in chocolate chips too for extra richness.

SLICED zucchini bread on a plate with a fork.

Every August I get asked if I have any zucchini recipes and what to do with all the zucchini. Last year, I posted these zucchini pumpkin muffins and today I bring you a zucchini bread recipe made with almond flour and a bit of coconut flour too. I like blending the two because it delivers a better texture.

Tips for Using Extra Zucchini

Sauté it: In the summer we have sautéed zucchini on repeat. It doesn't need much other than some garlic, black pepper and parmesan cheese.
Shred it: If I have massive amount of zucchini I will shred it in my food processor and either use it in fritters, bread or muffins.
Freeze it: If you shred the zucchini and don't want to use all of it, I always press the water out of it using a dishrag and then freeze it in a ziplock bag.

ingredients in measuring cups for paleo zucchini bread.

How to Make Almond Flour Zucchini Bread

Make sure the shredded zucchini has most of it's water squeezed out. I do this using an old dish towel over the sink. You will need 1 cup packed shredded zucchini. An easy way to shred zucchini is using a food processor with the shredding attachment (comes with most of them) or using a box grater if you don't have a large quantity.

Keep in mind 1 cup packed shredded zucchini (with water squeezed out) = 2-3 small/medium zucchinis. Every zucchini size is different.

zucchini bread batter in a loaf pan with parchment paper.

If using flax eggs- make sure to prep first and place in a separate bowl to 'gel' while other ingredients are combined.
Add all dry ingredients (except chocolate) in a large bowl, mix until combined.
Add all wet ingredients to a smaller bowl (minus zucchini).
Combine the wet to dry and stir in zucchini and chocolate chunks. Pour batter into greased loaf pan and bake for 45-50 minutes at 350F.

The top of the bread will look a little brown but the inside will be dense and moist.

Can this zucchini bread be made into muffins?

Yes, it can be made into muffins. You will need to line 12 muffin tins and bake at 350F for 20-25 minutes or until a toothpick runs clear.

How to store/Can you freeze it?

I would recommend storing at room temperature for up to 3 days in an airtight container. After 2-3 day on the counter, place in the refrigerator. The bread is pretty moist and will go bad if left sitting at room temperature for days.

Bread with chocolate chips cut into slices.

Yes, you can freeze this almond flour zucchini bread. In fact, I froze a loaf for my maternity leave! If you want to freeze it, wrap it in clear plastic wrap, then aluminum foil then place in a zip lock bag in the freezer. It is good for 1 year in the freezer.

Can you make it vegan?

I have made this paleo zucchini bread using flaxseed eggs (3 tbsp water + 1 tbsp flaxseed meal). The texture is more crumbly and it doesn't hold up as well. It is still a good option if you have an egg allergy in the household (Sean enjoyed it!) .

Is This Almond Flour Bread Dairy Free?

This zucchini bread can be dairy free by omitting chocolate chips or using dairy free chocolate chips, like Enjoy Life Chocolate Chunks.

Hope you love this recipe as much as I do! Be sure to check out my other bread recipes!

Don't forget to PIN IT for later!