This moist zucchini bread made with almond flour is super simple to make. It’s soft, nutty, and packed with healthy ingredients that make it a great snack or breakfast treat!
I love how it fills the kitchen with a warm, cozy smell while baking. Plus, who doesn’t love sneaking in some veggies? It’s a win-win for me! 🥒💚
Key Ingredients & Substitutions
Almond Flour: This is the star ingredient that gives the bread a tender crumb. Blanched almond flour works best, but if you don’t have it, finely ground almond meal can also be used. Just keep in mind that the texture might be slightly different.
Zucchini: Fresh zucchini is key for moisture. Make sure to squeeze out excess water to avoid a soggy bread. If zucchini is hard to find, you can use grated carrots or even apple for a sweet twist.
Sweetener: Maple syrup gives a lovely flavor, but honey or agave syrup can also be great alternatives. If you’re looking for a low-sugar option, try using a sugar substitute like erythritol or stevia.
Coconut Oil or Butter: Both add richness to the bread. My preference is coconut oil for a subtle tropical flavor, but unsalted butter works well too, giving a nice buttery taste.
What’s the Best Way to Prepare Zucchini for This Recipe?
Properly preparing zucchini is essential to achieving moist but not soggy bread. Here are some steps:
- Choose small to medium zucchini for better flavor.
- Grate the zucchini using a box grater or food processor.
- Squeeze the grated zucchini in a clean kitchen towel to remove excess moisture.
- Measure your zucchini after squeezing to ensure you have the right amount.
Taking these steps will help maintain the texture and moisture balance of your bread.
Moist Almond Flour Zucchini Bread
Ingredients You’ll Need:
Main Ingredients:
- 2 cups almond flour (blanched is best)
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg (optional)
- 3 large eggs
- 1/4 cup maple syrup or honey (for natural sweetness)
- 1/4 cup melted coconut oil or butter
- 1 teaspoon vanilla extract
- 1 1/2 cups finely grated zucchini (squeeze out excess moisture)
- 1/2 cup chopped nuts (walnuts or pecans), optional
- 1/4 cup unsweetened shredded coconut (optional)
How Much Time Will You Need?
This delicious zucchini bread takes about 15 minutes of prep time and 45-55 minutes to bake. Make sure to let it cool for 15 minutes in the pan before transferring it to a wire rack for complete cooling. So, you’ll need around 1 hour and 15 minutes total to enjoy this treat!
Step-by-Step Instructions:
1. Preheat Your Oven:
Start by preheating your oven to 350°F (175°C). While it’s heating up, grease your 9×5-inch loaf pan or line it with parchment paper for easy removal later.
2. Mix the Dry Ingredients:
In a large mixing bowl, whisk together the almond flour, baking soda, salt, ground cinnamon, and optional nutmeg until everything is well combined. This will ensure the leavening agent works properly.
3. Combine Wet Ingredients:
In another bowl, beat the eggs until fluffy. Add the maple syrup (or honey), melted coconut oil, and vanilla extract to the eggs. Mix everything together until the mixture is smooth and well blended.
4. Combine Wet and Dry Ingredients:
Pour the wet mixture into the bowl of dry ingredients. Gently fold everything together until just combined—be careful not to overmix, as this will affect the bread’s texture.
5. Add Zucchini and Optional Ingredients:
Fold in the grated zucchini, along with any chopped nuts or shredded coconut if you like. These add extra flavor and texture to your bread!
6. Bake the Bread:
Pour the batter into your prepared loaf pan, smoothing the top with a spatula. Bake in the preheated oven for 45-55 minutes, or until a toothpick inserted into the center comes out clean. This is the moment of truth—your kitchen should smell amazing!
7. Cool and Serve:
Once it’s done baking, allow the bread to cool in the pan for about 15 minutes. Then, carefully transfer it to a wire rack to cool completely before slicing. This will help keep your bread from getting soggy.
8. Storing Leftovers:
If you have any leftovers (if!), store them in an airtight container at room temperature for up to 3 days. You can also keep it in the refrigerator for a week. Enjoy your moist and flavorful almond flour zucchini bread!
FAQ for Moist Almond Flour Zucchini Bread
Can I Use Other Flours Instead of Almond Flour?
While almond flour offers a unique texture and flavor, you can substitute it with other gluten-free flours like coconut flour or a gluten-free all-purpose blend. Keep in mind that you may need to adjust the liquid content since these flours absorb moisture differently.
How Do I Store Leftover Zucchini Bread?
Store leftover zucchini bread in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. For longer storage, you can freeze slices wrapped tightly in plastic wrap and stored in a freezer-safe bag for up to 3 months.
Can I Add Other Ingredients to This Recipe?
Absolutely! Feel free to get creative by adding ingredients like chocolate chips, dried fruits, or spices such as ginger or cardamom. Just make sure not to overload the batter to maintain the right texture.
What If I Don’t Have Zucchini on Hand?
If you don’t have zucchini, you can substitute it with finely grated carrots or applesauce for a different flavor. Both will add moisture to the bread, but make sure to adjust the sugar level accordingly if you use applesauce since it’s naturally sweet.
