This Moist Almond Flour Zucchini Bread is a tasty treat that’s both healthy and easy to make! With fresh zucchini and nutty almond flour, it’s a great way to get some veggies in your snacks.
I love how moist this bread turns out—perfect for breakfast or a mid-day munch! Plus, it’s gluten-free, which makes it a hit for many people. Trust me, you’ll want to bake this often!
Key Ingredients & Substitutions
Almond Flour: This is the star of the recipe! Almond flour gives the bread a moist texture. If you’re nut-free, you can use oat flour or a gluten-free all-purpose flour, but the texture will change a bit.
Grated Zucchini: Fresh zucchini adds moisture and nutrition. If zucchini isn’t available, you can use shredded carrots, which will also work well in this recipe.
Sweetener: Honey or maple syrup adds sweetness. If you prefer a sugar substitute, opt for stevia or monk fruit sweetener, but the amount may vary, so check the packaging.
Oils: Coconut oil adds a nice flavor, but feel free to use any vegetable oil or melted butter if that’s what you have on hand. Olive oil also works, but it may change the flavor slightly.
How Do You Make Sure the Bread is Moist and Not Dry?
The key to keeping this zucchini bread moist is the right balance of wet and dry ingredients. Here are some tips to ensure perfect results:
- Be careful not to over-mix the batter; mix until just combined.
- Grate the zucchini and then squeeze out excess moisture before adding it to the batter for a finer texture.
- Keep an eye on the baking time. Checking with a toothpick at the 45-minute mark can prevent over-baking.
- If you’re unsure, you can add a few tablespoons of applesauce to the batter to boost moisture.
Moist Almond Flour Zucchini Bread
Ingredients You’ll Need:
Dry Ingredients:
- 2 cups almond flour
- 1 teaspoon baking soda
- 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 vegetable oil
- 1 teaspoon vanilla extract
Mix-Ins:
- 1 1/2 cups grated zucchini (about 1 medium zucchini)
- 1/2 cup chopped walnuts or pecans (optional)
- 1/3 cup unsweetened shredded coconut (optional)
How Much Time Will You Need?
This recipe will take about 15 minutes to prep and 45-55 minutes to bake. Make sure to let your bread cool for about 10 minutes in the pan before transferring it to a wire rack. Altogether, you’re looking at around 1 hour and 15 minutes until you can enjoy a delicious slice!
Step-by-Step Instructions:
1. Preheat and Prepare Your Pan:
Start by preheating your oven to 350°F (175°C). While that’s heating up, grease a 9×5 inch loaf pan, or you can line it with parchment paper for easier removal later. This will help keep your bread from sticking!
2. Mix the Dry Ingredients:
In a large mixing bowl, whisk together the almond flour, baking soda, salt, ground cinnamon, and nutmeg (if you’re using it). This will help evenly distribute the baking soda and spices throughout the bread.
3. Combine the Wet Ingredients:
In another bowl, gently beat the eggs. Then add the honey or maple syrup, melted coconut oil, and vanilla extract. Mix everything until it’s well combined and smooth.
4. Combine the Mixtures:
Pour the wet ingredients into the bowl with your dry ingredients. Stir gently just until everything is mixed; don’t overdo it! A few lumps are okay!
5. Add the Zucchini and Optional Mix-Ins:
Fold in the grated zucchini, and if you like nuts and coconut, add those in now too. Gently mix everything until it’s well combined, but be careful not to over-mix!
6. Bake the Bread:
Pour your batter into the prepared loaf pan, smoothing the top with a spatula. Place it in the preheated oven and bake for about 45-55 minutes. You’ll know it’s done when a toothpick inserted in the center comes out clean.
7. Cool and Serve:
Once baked, remove the loaf 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. Slice it up and enjoy your moist almond flour zucchini bread!
Frequently Asked Questions (FAQ)
Can I Substitute Almond Flour with Another Flour?
Yes! While almond flour is key to this recipe, you can use coconut flour or a gluten-free all-purpose flour. Just keep in mind that coconut flour absorbs more moisture, so you’d need to adjust the liquid ratios if substituting.
Can I Use Frozen Zucchini in This Recipe?
Absolutely! If using frozen zucchini, make sure to thaw it completely and drain off excess moisture before adding it to the batter. This helps maintain the bread’s texture.
How Should I Store Leftover Zucchini Bread?
Store 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 for up to 3 months. Just thaw before serving!
Can I Add More Mix-Ins to This Recipe?
Definitely! Feel free to customize your zucchini bread by adding chocolate chips, dried fruits, or different nuts. Just be mindful not to overcrowd the batter, as this may affect the baking time.
