Gluten-Free Zucchini Bread (with almond flour)
This delicious homemade zucchini bread is made with almond flour and simple ingredients. It delivers a soft crumb and balanced sweetness in every bite. Perfect for breakfast, snack time, or any occasion.
Ingredients
- 1 and ½ cups gluten-free all-purpose flour
- ½ cup almond flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- Pinch of salt
- 1 and ½ teaspoons ground cinnamon
- ¼ teaspoon ground nutmeg
- 2 eggs, room temperature
- ½ cup packed light or brown sugar
- ½ cup granulated sugar
- ½ cup vegetable oil
- ¼ cup buttermilk
- 2 teaspoons vanilla extract
- 1 and ½ cups grated zucchini
- 1 cup walnuts, chopped and toasted
Instructions
- Preheat oven to 350°F (180°C). Lightly grease the bottom and sides of a 9×5-inch loaf pan, or similar.
- Whisk together gluten-free all-purpose flour, almond flour, salt, baking soda, baking powder, cinnamon, and nutmeg in a large bowl. Set aside.
- In a medium bowl, beat the eggs and both sugars. Add the oil, buttermilk, and vanilla extract and whisk. Fold in the grated zucchini and mix.
- Pour the wet mixture into the dry ingredients and mix until well incorporated. Add the chopped toasted walnuts, optional.
- Pour the batter into the prepared pan and bake for 50 to 60 minutes, or until a toothpick inserted into the center of the loaf comes out clean. If the loaf cake is getting too brown, loosely cover the top with aluminum foil (don’t press it down).
- Let cool before removing.
Notes
Store the bread covered at room temperature or in the refrigerator. You can freeze the loaf in an airtight container or freezer bag.