Almond Flour Zucchini Bread

I love WellBee superfine blanched almond flour. It's like no other for baking and makes this zucchini bread incredible! It's finer than any other one I've tried, and works wonders in baked goods. You may not think the type of almond flour you use matters, but you will notice a huge difference once you try it. Your breads will rise better and you will no longer have slightly soggy muffins. The consistency is the closest to white flour grain-free can get! 

Grain-Free Zucchini Bread - from Against All Grain


Almond Flour Zucchini Bread


SERVES: 2 mini loaves



  1. Preheat oven to 350 degrees Farenheit.
  2. Combine the dry ingredients in a small bowl.
  3. Place the wet ingredients in the bowl of a stand mixer, then beat on medium for 1-2 minutes until frothy and fully combined. Add the zucchini and beat again just enough to incorporate.
  4. Slowly add the dry ingredients with the mixer running, until all of the flour mixture has been incorporated.
  5. Spoon the batter into 2 mini loaf pans. You can also use this batter to make muffins.
  6. Bake for 30-35 minutes until the middle is set and a toothpick comes out clean.

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