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Wholesome Gluten-Free Zucchini Bread with Easy Almond Flour Streusel

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A moist, wholesome gluten-free zucchini bread topped with a crunchy almond flour streusel that crisps perfectly without burning. Perfect for breakfasts, snacks, and potlucks.

Ingredients

Scale
  • 2 cups almond flour (finely ground, Bob’s Red Mill works well)
  • 1/2 cup tapioca starch
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder (gluten-free)
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 3 large eggs, room temperature
  • 1/3 cup coconut sugar or brown sugar
  • 1/4 cup melted coconut oil or unsalted butter
  • 1 teaspoon pure vanilla extract
  • 1 1/2 cups grated zucchini (about 1 medium zucchini, squeezed dry)
  • Optional: 1/2 cup chopped walnuts or pecans
  • For the Almond Flour Streusel:
  • 1/2 cup almond flour
  • 2 tablespoons coconut sugar
  • 2 tablespoons cold unsalted butter, diced
  • 1/4 teaspoon ground cinnamon
  • Pinch of salt

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter or line with parchment paper.
  2. Grate 1 1/2 cups zucchini and squeeze out excess moisture using a clean kitchen towel.
  3. In a large bowl, whisk together almond flour, tapioca starch, baking soda, baking powder, salt, and cinnamon.
  4. In another bowl, beat eggs lightly. Add coconut sugar, melted coconut oil, and vanilla extract. Whisk until smooth.
  5. Pour wet ingredients into dry ingredients and fold gently until just combined. Fold in grated zucchini and nuts if using.
  6. Prepare streusel by combining almond flour, coconut sugar, cinnamon, and salt. Cut in cold diced butter until mixture resembles coarse crumbs. Sprinkle evenly over batter in loaf pan.
  7. Bake for 50-60 minutes, checking at 50 minutes with a toothpick. Streusel should be golden and crisp, toothpick should come out with a few moist crumbs but no raw batter.
  8. Cool bread in pan for 15 minutes, then transfer to a cooling rack to cool completely before slicing.

Notes

Squeeze zucchini thoroughly to avoid soggy bread. Use room temperature eggs for better mixing. Tent with foil if streusel browns too quickly. Let bread cool completely before slicing to set crumb. For dairy-free, substitute butter with coconut oil in both bread and streusel.

Nutrition

Keywords: gluten-free, zucchini bread, almond flour, streusel, dairy-free option, healthy snack, quick bread

Find it online: https://spoonmira.com/wholesome-gluten-free-zucchini-bread-with-easy-almond-flour-streusel-recipe/