This Almond Flour Zucchini Bread is super moist and delicious! It’s packed with shredded zucchini and made with almond flour, making it a great choice for a tasty snack.
I love how easy it is to whip up. Just mix everything, bake, and enjoy! It’s perfect for breakfast or a cozy afternoon treat. Plus, the zucchini keeps it nice and soft—yum!
Key Ingredients & Substitutions
Almond Flour: This is the star ingredient, giving the bread a lovely texture and flavor. If you need a nut-free option, you can use sunflower seed flour or a gluten-free all-purpose flour blend, though the texture may vary.
Maple Syrup or Honey: Both sweeteners work well, but maple syrup offers a lovely flavor that pairs nicely with zucchini. If you’re looking for a lower-sugar option, try using a sugar substitute suitable for baking.
Zucchini: Use medium zucchini for this recipe. Be sure to squeeze out excess moisture after grating. If you can’t find fresh zucchini, finely grated carrots can serve as a great substitute.
Oil: Coconut oil gives a nice subtle flavor, but you can use olive oil or even melted butter if you prefer. Just keep in mind that butter will change the overall flavor a bit.
How Do You Ensure the Zucchini Bread is Moist?
To keep the bread moist, squeezing excess water from the zucchini is crucial. This prevents the batter from becoming too wet while baking. Also, using eggs and wet ingredients like applesauce adds moisture without overpowering the flavor.
- Grate the zucchini and place it in a clean cloth or paper towel. Squeeze out as much moisture as possible.
- Mix your wet and dry ingredients gently; over-mixing can create dense bread.
Another tip: let the bread cool completely before slicing. This allows the moisture to settle throughout the loaf, resulting in a softer texture.
Moist Almond Flour Zucchini Bread
Ingredients:
- 2 cups almond flour (blanched, finely ground)
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg (optional)
- 3 large eggs
- 1/4 cup honey or maple syrup
- 1 teaspoon vanilla extract
- 1 1/2 cups grated zucchini (about 1 medium zucchini, squeezed to remove excess moisture)
- 1/3 cup melted coconut oil or olive oil
- 1/4 cup unsweetened applesauce (optional, for added moisture)
- 1/2 cup chopped walnuts or pecans (optional)
Time Needed:
This delightful zucchini bread requires about 10 minutes for preparation and roughly 45-55 minutes of baking time, making the total time around 1 hour to 1 hour and 5 minutes. Don’t forget to let it cool before slicing for the best texture!
Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). While that’s warming up, grease or line a 9×5-inch loaf pan with parchment paper to prepare it for the batter.
2. Mix Dry Ingredients:
In a medium bowl, mix together the almond flour, baking soda, salt, cinnamon, and nutmeg (if you’re using it). Stir well to ensure everything is evenly distributed.
3. Combine Wet Ingredients:
In a large bowl, whisk the eggs until smooth. Add in the honey or maple syrup, vanilla extract, and melted coconut oil. If you opt for applesauce, mix that in too. Blend everything until well combined.
4. Combine Dry and Wet Ingredients:
Now it’s time to fold the dry mixture into the wet mixture. Do this gently until just combined—be careful not to overmix!
5. Add Zucchini and Nuts:
Gently stir in the grated zucchini and the chopped nuts if you’re using them. This adds great texture and flavor.
6. Pour and Spread Batter:
Pour your batter into the prepared loaf pan, spreading it evenly. This ensures that it bakes evenly.
7. Bake the Bread:
Place the loaf pan in the preheated oven and bake for 45 to 55 minutes. You’ll know it’s done when a toothpick inserted into the center comes out clean.
8. Cool and Serve:
Once baked, let the bread cool in the pan for about 15 minutes. Afterward, transfer it to a wire rack to cool completely before slicing. This step is essential for the best texture!
Enjoy your moist and flavorful almond flour zucchini bread! Perfect for breakfast or as a snack!
FAQ for Moist Almond Flour Zucchini Bread
Can I Use a Different Type of Flour?
While almond flour gives the best texture and flavor for this recipe, you can try using a gluten-free all-purpose flour blend. Keep in mind that the outcome may differ slightly, as the moisture content and density of flours vary.
How Do I Store Leftover Zucchini Bread?
Store any leftovers in an airtight container at room temperature for up to 3 days. If you want to keep it longer, wrap it tightly in plastic wrap and freeze. It can be frozen for up to 3 months—just thaw it in the fridge overnight before enjoying!
Can I Add Other Ingredients or Mix-Ins?
Absolutely! Feel free to get creative! You can add chocolate chips, dried fruits, or even spices like ginger for extra flavor. Just be cautious not to overload the batter, as it may affect baking time and texture.
How Can I Make This Recipe Vegan?
You can make this recipe vegan by using flax eggs instead of regular eggs. To make one flax egg, mix 1 tablespoon of ground flaxseed with 3 tablespoons of water and let it sit for 5 minutes until it thickens. Replace the eggs in the recipe with the equivalent number of flax eggs.
