This moist zucchini bread made with almond flour is a tasty twist on a classic favorite! It’s light, fluffy, and packed with flavor. Plus, it’s gluten-free!
I love how this bread is a sneaky way to get in some veggies! It’s perfect for breakfast or a snack. And honestly, who can resist a slice with butter on top? Yum! 😋
Key Ingredients & Substitutions
Almond Flour: Almond flour adds a nice nutty flavor and keeps the bread moist. If you’re allergic to nuts, you can try sunflower seed flour as a substitute.
Eggs: Eggs bind the ingredients and give structure to the bread. For a vegan option, use flax eggs (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water = 1 egg) instead.
Maple Syrup or Honey: I prefer maple syrup for its flavor, but honey works great too. If you need it to be sugar-free, consider using a sugar substitute like stevia or erythritol, adjusting the amount according to sweetness preference.
Zucchini: Grated zucchini adds moisture. You can also use yellow squash if it’s handy, or even finely grated carrots for a different twist!
Nuts and Chocolate Chips: Walnuts lend crunch and flavor, while chocolate chips add sweetness. If you want to skip them, just leave them out or replace with raisins for a fruity touch.
How Do I Get the Best Texture for This Zucchini Bread?
Getting a moist and fluffy texture is key to a great zucchini bread. Here’s what to keep in mind:
- Be gentle when mixing. Combine wet and dry ingredients until just mixed to avoid dense bread.
- Ensure your zucchini is grated finely. If it’s too chunky, it can make the bread soggy.
- Don’t skip the cooling step. Cooling the bread completely helps it firm up and slice better.
- You can use your hands to squeeze excess moisture from the grated zucchini, if you find it too watery.
With these tips, you’ll end up with a delicious and moist zucchini bread every time!
Moist Almond Flour Zucchini Bread
Ingredients You’ll Need:
- Dry Ingredients:
- 2 cups almond flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg (optional)
- Wet Ingredients:
- 3 large eggs
- 1/4 cup maple syrup or honey
- 1/4 cup melted coconut oil or olive oil
- 1 teaspoon vanilla extract
- Mix-Ins:
- 1 1/2 cups grated zucchini (about 1 medium zucchini, lightly packed)
- 1/2 cup chopped walnuts or pecans (optional)
- 1/4 cup mini chocolate chips (optional)
How Much Time Will You Need?
This tasty zucchini bread takes about 15 minutes to prepare and 45-55 minutes to bake. Including cooling time, you should expect to have it ready in about 1.5 hours. Perfect for a midday treat or breakfast time!
Step-by-Step Instructions:
1. Prepare Your Oven and Pan:
Start by preheating your oven to 350°F (175°C). While it’s warming up, grease a 9×5-inch loaf pan. You can also line it with parchment paper for easy removal later!
2. Mix Dry Ingredients:
In a large bowl, grab a whisk and combine the almond flour, baking soda, salt, cinnamon, and nutmeg (if you’re using it). This will help evenly distribute the dry ingredients.
3. Combine Wet Ingredients:
In another bowl, crack the eggs and beat them well. Then, add the maple syrup (or honey), melted coconut oil (or olive oil), and vanilla extract. Mix everything until it’s nicely combined.
4. Mix Dry and Wet Ingredients:
Now, add the wet mixture to the dry ingredients. Use a spatula to gently mix them together until just combined. Be careful not to overmix, as this could make the bread dense.
5. Add the Zucchini and Mix-Ins:
Fold in the grated zucchini gently. If you’re using nuts or chocolate chips, add those in too. This is the part where you can adjust the sweetness or add more crunch!
6. Pour and Smooth:
Pour the batter into your prepared loaf pan. Use a spatula to smooth the top so it looks nice and even.
7. Bake the Bread:
Pop the loaf pan into the oven and bake for about 45-55 minutes. Check if it’s done by inserting a toothpick into the center; if it comes out clean, it’s ready!
8. Cool and Slice:
Once baked, remove the bread from the oven. Let it cool in the pan for about 10 minutes. After that, transfer it to a wire rack to cool completely before slicing.
9. Enjoy Your Creation!
Now your delicious almond flour zucchini bread is ready! Slice it up and enjoy it plain or with some butter. It keeps well in an airtight container for a few days or in the fridge for a week. Enjoy every bite!
FAQ for Moist Almond Flour Zucchini Bread
Can I Use Other Flours Instead of Almond Flour?
While almond flour gives this bread its moist texture, you can use a gluten-free blend or coconut flour. However, if using coconut flour, reduce the amount to about 1 cup and add an extra egg to maintain moisture.
How Can I Make This Recipe Vegan?
You can substitute the eggs with flax eggs—mix 1 tablespoon of ground flaxseed with 2.5 tablespoons of water to replace each egg. Use a sweetener like maple syrup or agave instead of honey to keep it vegan-friendly!
What Should I Do If My Zucchini is Very Watery?
If your zucchini has a lot of moisture, consider squeezing out some of the excess liquid using a clean kitchen towel. This helps prevent the bread from getting too soggy and ensures a nice texture.
How Do I Store Leftover Bread?
Keep any leftovers in an airtight container at room temperature for 2-3 days. You can also refrigerate it for up to a week or freeze slices for longer storage. Just remember to wrap them well to prevent freezer burn!
