Nutrition

Almond Flour Pumpkin Bread Recipe

This healthy almond flour zucchini bread recipe is soft, moist, and filled with fresh summer zucchini. Delicious for breakfast or as a snack!

Low Carb Pumpkin Bread with Chocolate Chips

Why You’ll Love This Almond Flour Pumpkin Bread

Fluffy texture and classic bakery zucchini bread taste with no carbohydrates.
Low calorie, low saturated fat, 7 grams or more of protein Per piece.
This easy one-bowl quick bread requires no yeast, kneading, or rising time.
Perfect for Keto low carb breakfast A healthy after-school snack that can replace cookies or candy bars to give to your family, or homemade thank you gift For a friend.
Did I mention its cakey, fluffy texture? Worth mentioning again!

Also try these simple almond flour muffins:

Step-by-step recipe video

Main ingredients

Almond Flour – To make gluten-free zucchini bread, you will need 2 cups of fine or flourless almond flour. Both blanched and non-blanched varieties work well, and we’ve included nut-free alternatives below. It’s also delicious if you add pecan powder instead of almonds.

pumpkin – Use half a cup of fresh summer squash. This could be a green pumpkin or a yellow squash. Look for firm, small to medium-sized pumpkins at your grocery store or farmer’s market.

Yogurt – Adding half a cup of plain or Greek yogurt will make the bread soft and moist. Flavored or dairy-free yogurt will also work. Try vanilla, strawberry, raspberry, or lemon yogurt.

Good substitutes for yogurt in recipes include coconut cream, mashed banana, sweet potato, or pumpkin puree. Applesauce is not recommended here as it has a thinner consistency and can result in a bland texture.

Sweetener – I have successfully tested recipes using traditional white sugar and sugar-free granular sweeteners (erythritol, xylitol) that measure out like sugar. Whether you prefer to use stevia, pure maple syrup, or honey, you may still need to experiment with the ratio of dry to wet ingredients to achieve a good end result.

Eggs/Flax Eggs – This ingredient combines with almond flour to create a soft loaf cake. To make egg-free vegan almond flour bread, use prepared flax eggs instead.

Spices – Ground cinnamon complements the natural sweetness of the zucchini, while pure vanilla extract adds a warm tone to this grain-free, paleo-friendly vegetable chunk.

Other Ingredients – For bread, you’ll also need baking powder (not baking soda) and salt.

Toppings/Additional – This is the fun part. Stir in a handful of shredded coconut, high-fibre chia seeds, chopped dark chocolate, and toasted walnuts or almonds.

My personal favorite variation is Chocolate Chip Almond Flour Zucchini Bread. Mix chocolate chips into batter and sprinkle extra chocolate chips on top just before baking. I love the chocolate zucchini combination, you can never have too much chocolate.

Leftover pumpkin? Make Chocolate Zucchini Cake or Zucchini Brownies

Almond flour quick bread dough mixing bowl

How to Make Healthy Pumpkin Bread with Almond Flour

Start by oiling a 9×5 inch loaf pan. Alternatively, line the bottom of the pan with parchment paper. Set this pan aside.
Preheat oven to 325°F or 162°C.
In a large mixing bowl, combine almond flour, sweetener, baking powder, salt, and optionally cinnamon, walnuts, and chocolate chips. Stir very well.
Add chopped pumpkin, yogurt, eggs or prepared flax eggs and pure vanilla extract. Stir until the batter is evenly mixed.
Spread mixture into prepared baking pan. Smooth it out with a spoon and press a few more chocolate chips into the top if desired.
Bake on the center rack of the preheated oven for 45 minutes or until cooked through. A toothpick inserted into the center of the quick bread will come out almost clean.
Carefully remove from the oven and let cool completely on the counter before slicing or circling the sides with a knife and placing the zucchini chunks on a serving plate.
Once cooled, cover loosely and store on the counter or in the refrigerator overnight. After one day, any leftovers should be refrigerated for up to 4 days for optimal freshness. Alternatively, slice them into thin slices and freeze in an airtight container for up to 3 months.

Troubleshooting and tips for best results

help! I added coconut powder and it turned out dry.

In this and other recipes, it is important to use only the flour specifically called for in the ingredient list. Because almond flour isn’t technically a flour at all, it doesn’t work the same way as other types of flour in recipes. Coconut flour should not be swapped in a 1:1 ratio with other flours because it requires much more moisture (and often more eggs) to avoid dry, brittle results.

The almond flour bread fell apart when I took it out of the pan.

After removing the pan from the oven and letting it cool on the counter, run a knife around the bread and loosen it from the sides of the pan. It will continue to harden as it cools and will be much easier to remove and cut after it has sat. The almond flour zucchini chunks will be firmer the next day. However, if you don’t want to wait, cut the slices from the inside of the pan.

How do you slice pumpkin? Do I need to buy expensive cooking utensils?

A simple box grater or cheese grater costs less than $10 and is a great way to shred zucchini. If you own a food processor, this is much easier and you almost never have to replace it with a grating attachment. For large pumpkins, chop them and blot out any excess water with paper towels.

At first taste it tasted like baking powder.

Address this potential problem by mixing the dry ingredients well. Then add the wet ingredients to the bowl and stir vigorously again. This is a gluten-free bread, so you don’t have to worry about overmixing. Also, use expired baking powder, not baking soda. Doing so may leave a strong metallic taste. The two leavening agents are not interchangeable.

Healthy Zucchini Bread with Almond Flour

1. First, preheat the oven to 325°F (162°C) and grease a 9×5-inch loaf pan.
2. In a large bowl, stir together almond flour, sweetener, baking powder, salt, and optionally cinnamon, walnuts, and chocolate chips until well combined.
3. Add the chopped zucchini, yogurt, eggs or prepared flax eggs, and vanilla. Stir well.
4. Spread the batter evenly on the prepared baking pan. Sprinkle more chocolate chips on top, if desired.
5. Bake for 45 minutes, until a toothpick inserted into the center of the almond flour zucchini bread comes out mostly clean.
6. Let cool completely, then slice and eat hot or cold.
7. Store leftovers loosely covered on the counter overnight. After a day, refrigerate or freeze any remaining pieces in a covered container for optimal freshness.