This moist almond flour zucchini bread is a tasty treat that’s perfect for breakfast or a snack. Made with fresh zucchini, it’s great for using up those garden veggies!
I love how easy it is to whip up—just mix the ingredients and bake! Plus, it’s gluten-free, so it’s a win-win for everyone. You’ll be reaching for seconds, I promise!
Key Ingredients & Substitutions
Almond Flour: This is the star of the show! It gives the bread a lovely texture and nutty flavor. If you need a substitute, try using sunflower seed flour to keep it nut-free. However, the bread will taste a bit different.
Zucchini: Fresh zucchini keeps the bread moist. Be sure to squeeze out excess moisture after grating. If zucchini isn’t available, you can use shredded carrots or even applesauce, though the taste will vary.
Maple Syrup or Honey: These natural sweeteners add moisture and flavor. If you want to reduce sugar, you can switch to a sugar substitute like stevia, but remember it may change the texture slightly.
Eggs: These help bind everything together. For a vegan option, substitute with flax eggs (mix 1 tablespoon of flaxseed meal with 2.5 tablespoons of water, let it sit for a few minutes). This works well, keeping the bread intact!
Nuts and Coconut: Walnuts or pecans add crunch, while shredded coconut gives extra flavor. If you have nut allergies, skip the nuts entirely or use seeds like pumpkin or sunflower seeds instead.
How Do I Get the Zucchini Just Right?
Preparing the zucchini correctly is key to avoiding a soggy loaf. To do this:
- Use a box grater to shred the zucchini into fine pieces.
- After grating, place the zucchini in a clean kitchen towel and twist it to squeeze out excess moisture. This prevents the bread from becoming too wet.
- Measure the zucchini once it’s squeezed. You want about 1 ½ cups to keep the balance of flavors!
By following these steps, you’ll achieve a beautifully moist zucchini bread without excess liquid! Enjoy your delicious creation!
Moist Almond Flour Zucchini Bread
Ingredients You’ll Need:
Dry Ingredients:
- 2 cups almond flour (finely ground)
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
Wet Ingredients:
- 3 large eggs
- ⅓ cup maple syrup or honey
- ⅓ cup melted coconut oil or olive oil
- 1 teaspoon vanilla extract
Add-Ins:
- 1 ½ cups grated zucchini (about 1 medium zucchini, squeezed to remove excess moisture)
- ½ cup chopped walnuts or pecans (optional)
- ¼ cup unsweetened shredded coconut (optional)
How Much Time Will You Need?
This recipe takes about 15 minutes of prep time and 45-50 minutes of baking time. After that, let the bread cool for 15 minutes in the pan and an additional 30 minutes on a wire rack. So, you’ll need a total of about 1 hour and 15 minutes before you can enjoy your delicious bread!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). While it’s heating, take out your 9×5-inch loaf pan. You can grease it with cooking spray or butter, or line it with parchment paper for easy removal later.
2. Mix the Dry Ingredients:
In a large bowl, whisk together the almond flour, baking powder, baking soda, salt, and cinnamon. This helps to evenly distribute the leavening agents and spices throughout the flour.
3. Combine the Wet Ingredients:
In a separate bowl, crack the eggs and beat them well. Then, add in your maple syrup (or honey), melted coconut oil (or olive oil), and vanilla extract. Mix everything together until it’s well combined and smooth.
4. Combine Wet and Dry Mixtures:
Pour the wet mixture into the bowl with the dry ingredients. Stir gently until just combined. Be careful not to overmix, as that can make the bread tough.
5. Add Zucchini and Optional Ingredients:
Fold in the grated zucchini along with the chopped nuts and shredded coconut if you’re using them. Mix just until everything is incorporated.
6. Fill the Loaf Pan:
Pour the batter into your prepared loaf pan, smoothing out the top with a spatula to make it even.
7. Bake the Bread:
Place the loaf pan in the preheated oven and bake for 45-50 minutes. You’ll know it’s done when a toothpick inserted into the center comes out clean.
8. Cool the Bread:
Once baked, let the bread cool in the pan for 15 minutes. After that, carefully transfer it to a wire rack to cool completely. This step helps prevent sogginess!
9. Enjoy!
Slice up your moist almond flour zucchini bread and enjoy it as a delicious breakfast, snack, or dessert! If you have leftovers, store them in an airtight container in the fridge for up to 5 days. Happy baking!
FAQ for Moist Almond Flour Zucchini Bread
Can I Use Different Flours Instead of Almond Flour?
While almond flour gives this bread its unique texture and flavor, you can try using coconut flour or a gluten-free all-purpose blend. However, you may need to adjust the liquid ratios, as these flours absorb moisture differently. Start with a smaller amount of coconut flour (about 1/2 to 2/3 cup) and add more if needed.
What Can I Substitute for Eggs?
If you’re looking for an egg substitute, you can use flax eggs. Mix 1 tablespoon of ground flaxseed with 2.5 tablespoons of water, and let it sit for a few minutes until it thickens. This will work as a binding agent and provide similar moisture!
How Do I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 5 days. You can also freeze slices for longer storage. Just wrap them tightly in plastic wrap and then place them in a freezer-safe bag. Thaw at room temperature or give them a quick zap in the microwave for a warm treat!
Can I Add Other Ingredients or Flavorings?
Absolutely! Feel free to customize your zucchini bread with additions like chocolate chips, dried fruit, or other spices like nutmeg or ginger for added flavor. Just ensure that you don’t add too much, or it might affect the baking time and texture!
