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Gluten Free Zucchini Bread - Alex Guarnaschelli

Gluten Free Zucchini Bread

Course: Dessert
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  • Loaf pan size: 8.5 x 4.5


  • 2 large eggs
  • ½ cup sugar
  • 2 cups almond flour
  • 1 tsp kosher salt
  • 1 tsp baking soda
  • ½ tsp cinnamon
  • 2 cups grated zucchini squeezed of all excess liquid
  • 1 tbsp unsalted butter softened
  • 1 cup walnuts coarsely chopped


  • Preheat oven to 350°F

Make the batter:

  • In a large bowl, whisk together the eggs and sugar. Use a sturdy rubber spatula to stir in the almond flour, salt, baking soda and cinnamon. Do not over mix! St


  • Grease the bottom and sides of the loaf pan liberally with the butter. Pour the batter into the pan and tap a few times so it settles evenly. Place the pan on a baking sheet in the center of the oven and bake, undisturbed, for 35 minutes. Lower the heat to 325F and cook for an additional 10 minutes or until a small knife inserted in the center emerges clean. Cool