This moist zucchini bread made with almond flour is a tasty treat! Packed with the goodness of zucchini, it’s both healthy and easy to make.
I love how it’s a sneaky way to add veggies to my snacks. Plus, the almond flour gives it a nutty flavor that makes each bite delightful. Perfect for breakfast or a tasty afternoon pick-me-up!
Key Ingredients & Substitutions
Almond Flour: This is essential for a gluten-free option and gives the bread a nice texture. If you don’t have almond flour, you can substitute it with a gluten-free all-purpose flour, though the texture may vary.
Eggs: They help bind the ingredients together. If you need an egg replacement, try using flax eggs (1 tablespoon of flaxseed meal mixed with 3 tablespoons of water equals 1 egg) or applesauce for a vegan option.
Zucchini: The star of the recipe! Fresh, grated zucchini keeps the bread moist. If you can’t find zucchini, shredded carrots are a great alternative.
Honey or Maple Syrup: These sweeteners add flavor and moisture. For a lower-sugar option, you can use a sugar substitute like erythritol or stevia, just adjust the amount to taste.
How Do I Get My Zucchini Bread to Stay Moist?
Keeping your zucchini bread moist is all about the preparation and baking process. Here are some tips:
- Make sure to squeeze out excess moisture from the grated zucchini before adding it to the mix. This helps prevent the bread from becoming too wet.
- Don’t over-mix the batter; mix just until combined. Over-mixing can lead to a denser texture.
- Check your bread a few minutes before the baking time is up; ovens can vary, and you don’t want to overbake it. A toothpick should come out clean but still moist.
These steps will help you achieve a perfectly moist zucchini bread every time!
How to Make Moist Almond Flour Zucchini Bread
Ingredients You’ll Need:
- 2 cups almond flour (blanched, finely ground)
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg (optional)
- 3 large eggs
- 1/4 cup honey or maple syrup
- 1/4 cup melted coconut oil (or any neutral oil)
- 1 teaspoon vanilla extract
- 1 1/2 cups grated 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 roughly 50-60 minutes of baking time. Add about 15 minutes of cooling time after baking before slicing into the bread. In total, plan for about 1 hour and 30 minutes to enjoy your delicious zucchini bread!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). This ensures that your bread bakes evenly. Grease a 9×5 inch loaf pan with a little oil or line it with parchment paper for easy removal.
2. Mix Dry Ingredients:
In a large bowl, whisk together the almond flour, baking soda, salt, ground cinnamon, and optional nutmeg. Mixing these dry ingredients well helps to distribute the leavening agents, ensuring a nice rise in your bread.
3. Prepare Wet Ingredients:
In a separate bowl, beat the eggs together with honey (or maple syrup), melted coconut oil, and vanilla extract until everything is well combined and fluffy.
4. Combine Wet and Dry Ingredients:
Pour the wet ingredient mixture into the bowl with the dry ingredients. Mix gently until just combined—this prevents over-mixing, which can make the bread dense.
5. Add Zucchini and Extras:
Carefully fold in the grated zucchini, along with any optional chopped nuts or shredded coconut you’d like to add. This is where the texture and flavor really shine!
6. Pour into the Pan:
Transfer the batter into your prepared loaf pan, spreading it out evenly to ensure it bakes uniformly.
7. Bake the Bread:
Place the loaf pan in the preheated oven and bake for 50-60 minutes. You know it’s ready when a toothpick inserted into the center comes out clean!
8. Cool and Slice:
Once baked, take the pan out of the oven and let the bread cool in the pan for about 15 minutes. Then, transfer it to a wire rack to cool completely before slicing. This helps maintain its fluffiness and moisture.
Enjoy your moist, flavorful almond flour zucchini bread with a cup of tea or coffee!
FAQ for Moist Almond Flour Zucchini Bread
Can I Use Other Types of Flour?
Yes, while this recipe is designed for almond flour, you can substitute it with a gluten-free all-purpose flour. Just keep in mind the texture may differ slightly, and the baking time may need adjustment.
How to Store Leftovers?
To store leftovers, keep the zucchini bread in an airtight container at room temperature for up to 3 days. You can also refrigerate it for up to a week. For longer storage, slice the bread and freeze it in a freezer-safe bag for up to 3 months—just thaw before enjoying!
Can I Make This Bread Vegan?
Absolutely! You can replace the eggs with flax eggs (1 tablespoon of flaxseed meal mixed with 3 tablespoons of water equals 1 egg) or use 1/4 cup of applesauce as a substitute. Adjustments in other ingredients may not be necessary.
What Can I Add for Extra Flavor?
For enhanced flavor, consider adding chocolate chips, dried fruit, or spices like ginger or cloves. You can also incorporate nuts and seeds for added texture and nutritional benefits!
