This moist zucchini bread made with almond flour is a tasty treat! The zucchini adds a nice touch of sweetness and keeps it soft, while almond flour makes it gluten-free and nutty.
I love how easy it is to whip up! Just mix, bake, and enjoy. Honestly, I could eat it for breakfast or as a snack—there’s no wrong time for zucchini bread! 🥒🍞
Key Ingredients & Substitutions
Almond Flour: This is the star of the recipe! It gives the bread a lovely moist texture. If you need a nut-free option, you might substitute it with oat flour, but the texture will differ slightly.
Baking Soda & Baking Powder: These leavening agents help the bread rise. If you run out, you could use 1 teaspoon of baking powder as a substitute for both, but it might not rise as much.
Zucchini: Fresh grated zucchini keeps the bread moist. If zucchini isn’t available, shredded carrots can work as a tasty alternative. Just remember to squeeze out the moisture.
Honey or Maple Syrup: I prefer honey for its flavor, but use maple syrup if vegan or if you want a different sweetness. Agave syrup is another sweet substitute you can try!
Coconut Oil vs. Butter: Coconut oil adds a mild flavor and moisture. If you want a buttery taste, unsalted butter is great. You can also use olive oil in a pinch!
How Do You Squeeze Moisture from Zucchini?
Sweating zucchini is essential to avoid a soggy bread. Here’s how to do it:
- Grate the zucchini and place it in a clean kitchen towel or cheesecloth.
- Wrap it up and twist to squeeze out as much moisture as possible.
- Let the towel sit for a few minutes to allow even more water to escape.
This step is key for achieving a light and fluffy loaf!
Moist Almond Flour Zucchini Bread
Ingredients You’ll Need:
Dry Ingredients:
- 2 cups almond flour (finely ground)
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg (optional)
Wet Ingredients:
- 3 large eggs
- 1/4 cup honey or maple syrup
- 1/4 cup melted coconut oil or unsalted butter
- 1 teaspoon vanilla extract
Extras:
- 1 1/2 cups grated zucchini (about 1 medium zucchini, squeezed to remove excess moisture)
- 1/2 cup chopped walnuts or pecans (optional)
How Much Time Will You Need?
This recipe should take about 15 minutes to prepare, and then you’ll need to bake it for 45-55 minutes. After baking, let it cool for 10-15 minutes before transferring it to a wire rack. Overall, from start to enjoying a slice, it’ll take about 1 hour to 1 hour and 15 minutes!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). This ensures that when you’re ready to bake, the oven is at the perfect temperature. Grease a 9×5 inch loaf pan 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 soda, baking powder, salt, cinnamon, and nutmeg (if using). Make sure everything is well combined to evenly distribute the leavening agents and spices.
3. Combine the Wet Ingredients:
In another bowl, beat the eggs. Add the honey (or maple syrup), melted coconut oil (or butter), and vanilla extract. Mix everything thoroughly until well blended.
4. Combine Wet and Dry Ingredients:
Pour the wet mixture into the dry ingredients. Stir gently until just combined. Be careful not to overmix, as this can make the bread dense.
5. Add Zucchini and Nuts:
Fold in the grated zucchini along with any nuts you like (walnuts or pecans). This not only adds flavor but also adds texture to the bread.
6. Pour and Smooth:
Transfer the batter into the prepared loaf pan. Use a spatula to smooth the top so it bakes evenly.
7. Bake:
Place the loaf pan in the preheated oven and bake for about 45-55 minutes. You’ll know it’s done when a toothpick inserted into the center comes out clean. If the top starts to brown too much, you can cover it loosely with foil.
8. Cool and Slice:
Let the bread cool in the pan for 10-15 minutes, then carefully transfer it to a wire rack to cool completely. Once cooled, slice it and enjoy your delicious, moist zucchini bread!
Enjoy your moist and flavorful almond flour zucchini bread! It’s perfect for breakfast, a snack, or even dessert!
FAQ for Moist Almond Flour Zucchini Bread
Can I Substitute Almond Flour with Other Flours?
Yes, you can use all-purpose flour or gluten-free all-purpose flour if almond flour isn’t available. Keep in mind that the texture and flavor will be different, and you may need to adjust the liquid in the recipe.
How Do I Store Leftover Zucchini Bread?
Store any leftover zucchini bread in an airtight container at room temperature for up to 3 days. You can also refrigerate it for up to a week. To keep it fresh longer, slice and freeze the bread in a freezer-safe bag for up to 3 months!
Can I Make This Recipe Ahead of Time?
Absolutely! You can prepare the batter a day ahead and refrigerate it until ready to bake. Alternatively, you can bake the bread ahead of time and store it for later use. Just make sure to cool it completely before storing.
What Can I Add for Extra Flavor?
Consider adding chocolate chips, dried fruit, or different spices like ginger or cardamom to enhance the flavor. You could also mix in some orange or lemon zest for a refreshing twist!
