This moist zucchini bread made with almond flour is a tasty treat! It’s easy to bake and has a lovely nutty flavor with flecks of green from the zucchini—delicious and fun!
Whenever I make this bread, it disappears fast! Perfect for breakfast or a snack, you can even add chocolate chips for a little surprise. Trust me, your taste buds will thank you! 😊
Key Ingredients & Substitutions
Almond Flour: This is the star ingredient, giving the bread its moist texture and nutty flavor. If you don’t have almond flour, you can try using coconut flour, but you’ll need to adjust the liquid as coconut flour absorbs more moisture.
Zucchini: Fresh zucchini adds moisture and fiber. If zucchini isn’t available, you can substitute with grated carrots or applesauce for a sweet twist!
Maple Syrup or Honey: This sweetener adds a natural sweetness. If you’re looking for a lower-calorie option, consider using a sugar substitute like erythritol or stevia, adjusting to taste.
Coconut Oil: This adds a nice flavor and moisture. If you prefer a different taste, melted butter, olive oil, or any neutral oil like avocado oil work well too.
How Can You Ensure the Zucchini is Perfectly Prepared?
Preparing the zucchini properly is essential for the best texture in your bread. Start by washing it thoroughly and, if desired, peeling it. Then, shred the zucchini using a grater and place it in a clean kitchen towel. Squeeze out as much excess moisture as you can. This step prevents the bread from becoming soggy.
- Wash and trim the ends of the zucchini.
- Grate it coarsely, then use a towel or cheesecloth to remove excess moisture.
- Measure the shredded zucchini after squeezing—1 1/2 cups is perfect!
This way, you’ll have a lovely, moist bread without it being too wet. Enjoy baking your zucchini bread!
Moist Almond Flour Zucchini Bread
Ingredients You’ll Need:
- 2 cups almond flour (blanched, finely ground)
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg (optional)
- 3 large eggs
- 1/4 cup maple syrup or honey (adjust to taste)
- 1/4 cup coconut oil, melted (or any neutral oil)
- 1 teaspoon vanilla extract
- 1 1/2 cups shredded zucchini (about 1 medium zucchini, squeezed dry)
- 1/2 cup chopped walnuts or pecans (optional)
- 1/4 cup unsweetened shredded coconut (optional)
How Much Time Will You Need?
This recipe takes about 15 minutes of prep time and 45-55 minutes of baking time. Don’t forget to let the bread cool for about 10 minutes before slicing. Overall, you’ll be enjoying the delicious aroma of freshly baked zucchini bread in about an hour and fifteen minutes!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). This ensures that it’s hot enough to bake your bread evenly. Grease or line a 9×5-inch loaf pan with parchment paper for easy removal later.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the almond flour, baking soda, salt, cinnamon, and nutmeg. This helps evenly distribute the dry ingredients and ensures that the baking soda activates properly.
3. Combine the Wet Ingredients:
In a large bowl, beat the eggs until they’re well mixed. Then, add the maple syrup (or honey), melted coconut oil, and vanilla extract. Stir everything together until smooth. This mixture will add moisture and flavor to your bread.
4. Combine Dry and Wet Mixtures:
Gradually add the dry ingredients into the wet mixture, stirring gently to combine. Be careful not to overmix; just mix until you see no more dry flour.
5. Add the Zucchini and Optional Ingredients:
Carefully fold in the shredded zucchini, ensuring it’s well distributed throughout the batter. If you’re using the optional nuts and shredded coconut, fold them in now. These additions make the bread even more delicious!
6. Bake the Bread:
Pour the batter into your prepared loaf pan and smooth the top evenly with a spatula. Place it in the preheated oven and bake for 45-55 minutes, or until a toothpick inserted into the center comes out clean.
7. Cool and Slice:
Once baked, remove the bread from the oven and let it cool in the pan for about 10 minutes. Then, carefully transfer it to a wire rack to cool completely before slicing. This cooling step helps the flavors meld together nicely!
Enjoy this moist and flavorful almond flour zucchini bread as a snack, breakfast treat, or anytime you need a bite of deliciousness! Happy baking!
FAQ for Moist Almond Flour Zucchini Bread
Can I Use Other Types of Flour?
Almond flour is key for its moisture and texture, but if you want to experiment, coconut flour can be used, though you’ll need to adjust the liquid since it absorbs more moisture. A 1/4 cup of coconut flour typically requires an extra egg or more liquid.
How Can I Store Leftover Zucchini Bread?
Store any leftover zucchini bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and place it in the fridge for up to a week, or freeze it for up to 3 months.
Can I Omit the Nuts and Coconut?
Absolutely! You can leave out the nuts and shredded coconut if you prefer a simpler version. The bread will still be delicious and moist from the zucchini. Feel free to get creative with add-ins like chocolate chips or dried fruit if you wish!
What Should I Do If My Bread Is Too Moist?
If the bread comes out too moist, it may be due to excess moisture in the zucchini. Make sure to squeeze out as much liquid as possible before adding it to the batter. Additionally, baking for a few extra minutes can help firm it up if needed. Always check doneness with a toothpick!
