This moist zucchini bread made with almond flour is a real treat! It’s soft, fluffy, and packed with the goodness of zucchini. Plus, it’s a great option for gluten-free eaters!
When I bake this, my kitchen smells heavenly! I love to enjoy a warm slice with a bit of butter, and it always disappears faster than I can say, “Who wants more?” 😄
Key Ingredients & Substitutions
Almond Flour: This is the star of the bread! It’s gluten-free and gives a lovely nutty flavor. If you don’t have almond flour, you can use hazelnut flour as a similar option.
Zucchini: Fresh zucchini adds moisture. Look for medium-sized ones. If zucchini isn’t available, you can substitute with grated carrots for a different twist.
Sweetener: Honey or maple syrup works great for sweetness. If you’re looking for a low-carb option, try erythritol or stevia instead.
Oil or Butter: Coconut oil adds a nice flavor, but melted butter works just as well if you don’t mind dairy. Avocado oil is another good alternative.
Nuts and Coconut: Chopped walnuts or pecans add crunch, but feel free to skip them or use sunflower seeds instead. The shredded coconut adds flavor; however, it’s optional if you’re not a fan.
How Do I Keep My Zucchini Bread Moist?
Maintaining moisture is key! Here are some handy tips:
- Grate your zucchini and squeeze out excess moisture with a paper towel. This helps keep the batter from being too wet.
- Use eggs at room temperature to help with the batter’s fluffiness.
- Don’t overmix! Gently fold the ingredients together to keep the bread light and airy.
- Bake until just done – if overcooked, the bread can dry out. Keep an eye on it in the last few minutes!
This zucchini bread is a fantastic snack and perfect for breakfast too. Enjoy your baking!
How to Make Moist Almond Flour Zucchini Bread
Ingredients You’ll Need:
Dry Ingredients:
- 2 cups almond flour (freshly ground or blanched)
- 1/2 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 coconut oil or melted butter
- 1 teaspoon vanilla extract
Mix-Ins:
- 1 1/2 cups grated zucchini (about 1 medium zucchini)
- 1/2 cup chopped nuts (walnuts or pecans) – optional
- 1/4 cup unsweetened shredded coconut (optional)
How Much Time Will You Need?
This delightful zucchini bread will take about 15 minutes to prep and 45-55 minutes to bake. Allow some extra time for cooling before cutting into it, so plan for about 1 hour and 15 minutes total!
Step-by-Step Instructions:
1. Preheat the Oven:
First, preheat your oven to 350°F (175°C). Prepare your 9×5 inch loaf pan by lining it with parchment paper or greasing it lightly with cooking spray or oil.
2. Mix the Dry Ingredients:
In a large bowl, combine almond flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Whisk everything together until it’s well-blended.
3. Combine the Wet Ingredients:
In another bowl, beat the eggs. Add honey or maple syrup, melted coconut oil (or butter), and vanilla extract. Mix until everything is nicely combined.
4. Combine Wet and Dry Ingredients:
Pour the wet mixture into the bowl with the dry ingredients. Gently stir the two mixtures together until just combined—don’t overmix!
5. Stir in the Zucchini and Mix-Ins:
Fold in the grated zucchini and if you want, the nuts and shredded coconut. Just a gentle mix until everything is evenly distributed.
6. Pour and Smooth:
Carefully pour the batter into your prepared loaf pan and use a spatula to smooth the top, making sure it’s even.
7. Bake the Bread:
Place your loaf pan in the preheated oven and bake for about 45 to 55 minutes. It’s done when a toothpick inserted in the center comes out clean.
8. Cool the Bread:
Once baked, let the bread cool in the pan for about 15 minutes. Then carefully lift it out and transfer it to a wire rack to cool completely.
9. Slice and Enjoy:
After the bread has cooled, slice it up and enjoy! It’s wonderful served plain or with a bit of butter or cream cheese.
This moist almond flour zucchini bread is not only tasty but also a great way to use up excess zucchini. Happy baking!
Can I Use Other Flours Instead of Almond Flour?
While almond flour gives this zucchini bread its unique flavor and texture, you can use other nut flours like hazelnut flour. If you’re looking for a grain-based flour, coconut flour could also work, but you’ll need to adjust the liquid since it absorbs more moisture.
Can I Make This Recipe Vegan?
Yes! You can substitute the eggs with flax eggs (1 tablespoon of ground flaxseed mixed with 2.5 tablespoons of water for each egg). Just let it sit for about 5 minutes until it thickens. Also, use maple syrup instead of honey to keep it vegan-friendly.
How Do I Store Leftovers?
Store any leftover zucchini bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly and freeze for up to 3 months. To enjoy, simply thaw at room temperature or warm it in the oven.
Can I Add Other Mix-Ins?
Absolutely! Feel free to customize your zucchini bread by adding chocolate chips, dried fruits, or other nuts. Just remember to keep the total mix-ins to about 1 cup to maintain the batter’s consistency.
