Lemon-Infused Zucchini Blueberry Bread with Almond Flour

If you ask me, zucchini bread is even better when you think outside the box.

This gluten-free take on a classic quick bread combines garden-fresh zucchini with sweet blueberries and nutty almond flour. The result is a moist, not-too-sweet loaf that’s perfect for breakfast or afternoon snacks.

I’ve found that using almond flour gives the bread a tender crumb while keeping it wholesome and filling. The blueberries add little bursts of natural sweetness, and the zucchini keeps everything nice and moist without making itself known too much.

It’s the kind of recipe that makes you feel good about having a second slice, and it’s just right for using up summer’s abundance of zucchini.

What Kind of Almond Flour Should I Use?

For this quick bread recipe, you’ll want to use blanched almond flour rather than almond meal – there’s actually a big difference between the two. Blanched almond flour is made from almonds that have had their skins removed and is ground much finer than almond meal, which helps create a more delicate, cake-like texture in your bread. Look for packages labeled as “super-fine” or “finely ground” almond flour for the best results. If you’re not sure whether you’ve got the right stuff, check the color – blanched almond flour should be cream-colored and uniform, without any brown flecks that would indicate the presence of almond skins.

Options for Substitutions

This recipe has some flexibility with substitutions, though some ingredients are key to getting the right texture:

• Almond flour: Since this is the main flour, stick with almond flour for best results. Other nut flours can make the bread too oily or change the texture significantly.
• Tapioca flour: You can swap tapioca flour with arrowroot powder or cornstarch in equal amounts. Cassava flour works too, but use just ⅓ cup as it’s more absorbent.
• Blueberries: Fresh or frozen blueberries work great. You can also try raspberries or blackberries, but avoid strawberries as they’re too watery.
• Honey: Maple syrup makes a good substitute in equal amounts. If using a granulated sweetener like coconut sugar, add an extra 2 tablespoons of liquid to the recipe.
• Coconut butter: For the topping, you can use cream cheese or cashew butter mixed with a bit of coconut oil. The texture will be different but still tasty.
• Vietnamese cinnamon: Regular cinnamon works fine here – no need to make a special trip for Vietnamese cinnamon.
• Zucchini: Yellow summer squash can replace zucchini. Just make sure to squeeze out excess moisture regardless of which you use.

Watch Out for These Mistakes While Baking

The biggest challenge when baking with almond flour is excess moisture, so make sure to thoroughly squeeze out your shredded zucchini using a clean kitchen towel or cheesecloth – skipping this step can lead to a dense, soggy bread. Another common mistake is overmixing the batter, which can make your bread heavy and tough – instead, fold the ingredients gently just until combined, and fold in the blueberries last to prevent them from breaking and staining the batter. Temperature control is crucial with almond flour baking, so if you notice the top browning too quickly while the center remains uncooked, simply cover it loosely with foil and continue baking until a toothpick inserted in the center comes out clean. For the best texture, let the bread cool completely (at least 1 hour) before slicing, as cutting into it too soon can make it crumbly and difficult to serve.

What to Serve With Zucchini Blueberry Bread?

This sweet and nutty bread is perfect for breakfast or afternoon snack time! A warm slice pairs wonderfully with a cup of coffee or tea, especially when you spread a little butter or cream cheese on top. For breakfast, serve it alongside some Greek yogurt topped with extra blueberries and a drizzle of honey – the tanginess of the yogurt complements the sweetness of the bread really well. If you’re hosting brunch, try serving it with some scrambled eggs and crispy bacon for a complete meal that’ll make everyone happy.

Storage Instructions

Counter Storage: This zucchini blueberry bread stays fresh at room temperature for up to 2 days when wrapped well in plastic wrap or stored in an airtight container. Because it’s made with almond flour and fresh fruit, it’s best not to leave it out longer than that.

Refrigerate: Pop your bread in the fridge in an airtight container and it’ll stay good for up to a week. The moisture from the zucchini and blueberries actually helps keep it from drying out! Just bring a slice to room temperature before eating for the best texture.

Freeze: This bread freezes really well! Cut it into slices, place parchment paper between each piece, and store in a freezer bag for up to 3 months. When you’re craving a slice, just thaw it in the fridge overnight or on the counter for about an hour.

Preparation Time	15-20 minutes
Cooking Time	30-35 minutes
Total Time	45-55 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1800-2100
• Protein: 30-40 g
• Fat: 90-100 g
• Carbohydrates: 240-260 g

Ingredients

• 2 1/2 cups finely ground almond flour
• 1/2 cup tapioca flour (starch)
• 1 tablespoon cinnamon (vietnamese for specific flavor)
• 1/2 teaspoon sea salt
• 2 teaspoons baking powder
• 1 tablespoon lemon zest, finely grated
• 1 1/2 cups shredded zucchini (about 6 oz)
• 1 cup blueberries (around 5 oz)
• 1/2 cup honey
• 4 tablespoons butter or coconut oil for a non-dairy option
• 2 eggs
• 2 teaspoons vanilla essence
• 1/2 teaspoon almond essence
• 3 tablespoons coconut butter, also known as coconut mana
• 1 tablespoon honey
• 1 tablespoon fresh lemon juice
• A small splash of water or lemon juice if necessary

Step 1: Prepare the Baking Equipment

Preheat your oven to 325ºF (163ºC) and lightly grease 3 non-stick mini loaf pans.

If you don’t have loaf pans, a muffin tin will work just as well.

Ensure all your equipment is ready so the process moves smoothly.

Step 2: Mix the Dry Ingredients

In a medium-sized mixing bowl, whisk together the almond flour, tapioca starch, cinnamon, sea salt, and baking powder until thoroughly combined.

Ensure there are no lumps for an even batter.

Once mixed, fold in the lemon zest, grated zucchini, and blueberries, and then set this mixture aside.

Step 3: Combine Wet Ingredients and Incorporate

Melt the honey and butter or coconut oil together over low heat.

Once fully melted, add this honey-butter mixture to the bowl of dry ingredients.

Add the eggs, vanilla extract, and almond extract to the bowl, and mix until everything is well combined and you have a smooth batter.

Divide the batter equally among the prepared mini loaf pans.

Step 4: Bake the Loaves

Place the filled loaf pans into the preheated oven and bake for 30-35 minutes.

Look for the loaves to be golden brown, puffed in the middle, and set with no gooey center.

A toothpick inserted should come out clean to confirm they are done.

Step 5: Cool and Remove the Loaves

Once baked, remove the pans from the oven and allow the loaves to cool in their pans on a cooling rack for about 10 minutes.

After this, gently turn the pans over to remove the loaves and allow them to cool completely on the rack before applying any glaze.

Step 6: Prepare and Apply the Glaze

For the glaze, gently melt the coconut butter and honey over low heat.

Once liquified, remove from the heat and whisk in the lemon juice.

If the glaze is too thick to drizzle, thin it out with 1-2 more teaspoons of lemon juice or water.

Drizzle the glaze over the cooled loaves.

Step 7: Serve and Store

Serve the glazed loaves immediately, or store them in an airtight container for up to 2 days.

If you plan to freeze them, do so without the glaze.

You can reheat them directly from the freezer or warm them in the oven to restore freshness.

Apply the glaze after reheating for best results.