Almond Flour Lemon Zucchini Bread

Almond flour lemon zucchini bread is a moist, tender, and naturally gluten-free loaf that’s bursting with citrus brightness and hidden veggie goodness. I love how the almond flour gives it a rich, nutty flavor and soft crumb, while the zucchini keeps it incredibly moist without being heavy. It’s the kind of wholesome treat I enjoy for breakfast, snack time, or even dessert.

Why You’ll Love This Recipe

I love this recipe because it combines healthy ingredients with satisfying flavor and texture. The almond flour makes it nutrient-dense and gluten-free, while the lemon adds a fresh zing that pairs perfectly with the mellow zucchini. It’s sweet enough to feel like a treat, but light enough that I never feel weighed down. Plus, it’s a great way to use up garden zucchini.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Almond flour

• Eggs

• Zucchini (grated and squeezed to remove moisture)

• Lemon zest

• Lemon juice

• Honey or maple syrup

• Baking soda

• Vanilla extract

• Salt

• Optional: poppy seeds or chopped nuts for texture

directions

1. I preheat the oven to 350°F (175°C) and line a loaf pan with parchment paper or lightly grease it.

2. In a bowl, I whisk the eggs, honey or maple syrup, lemon zest, lemon juice, and vanilla extract until smooth.

3. I stir in the almond flour, baking soda, and salt until well combined, then gently fold in the grated zucchini.

4. If I’m using poppy seeds or nuts, I fold those in now.

5. I pour the batter into the prepared loaf pan and smooth the top.

6. I bake for 45–50 minutes, or until a toothpick inserted in the center comes out clean.

7. I let the bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing.

Servings and timing

This loaf makes about 8–10 slices. Prep time is around 10–15 minutes, and baking takes 45–50 minutes. I usually let it cool for at least 20 minutes before serving.

Variations

• I sometimes add blueberries for bursts of fruitiness.

• A light glaze made from lemon juice and powdered sugar on top adds a nice finish.

• I’ve used orange zest and juice instead of lemon for a warmer citrus flavor.

• Swapping half the almond flour for oat flour gives it a more bread-like texture.

storage/reheating

I store the bread wrapped in parchment or in an airtight container at room temperature for up to 3 days. It also keeps well in the fridge for up to a week. To freeze, I slice it and wrap individual pieces for easy grab-and-go options. I reheat slices in the microwave for about 10–15 seconds or toast them lightly.

FAQs

Do I need to peel the zucchini?

No, I don’t peel it. The skin blends right in and adds color and nutrients without affecting the texture.

Can I use another flour instead of almond flour?

Almond flour is key for this recipe’s texture, but I’ve had success mixing in a bit of coconut flour or oat flour. Just know that swapping it entirely may change the results.

Is this bread very sweet?

It’s mildly sweet, just enough for a snack or breakfast. If I want it sweeter, I increase the honey slightly or add a lemon glaze on top.

Can I make muffins instead of a loaf?

Yes, I divide the batter into a muffin tin and bake at 350°F for 20–25 minutes. They turn out beautifully.

How do I prevent the bread from being soggy?

I always squeeze the grated zucchini in a clean towel to remove excess moisture before adding it to the batter. This keeps the texture light and not wet.

Conclusion

Almond flour lemon zucchini bread is a bright, nourishing twist on traditional quick bread that I love having on hand. It’s soft, moist, and packed with flavor, and it fits perfectly into both healthy and indulgent routines. Whether I’m slicing it for breakfast or wrapping it up as a gift, this loaf always delivers.