This moist zucchini bread made with almond flour is a lovely twist on a classic favorite. It’s easy to make and packed with flavor, bringing together nutty taste and fresh zucchini!
I love how it makes my kitchen smell amazing while it bakes! Plus, it’s a great way to sneak veggies into a treat. You might just find yourself grabbing seconds! 😋
Key Ingredients & Substitutions
Almond Flour: This is the star ingredient, giving the bread a moist texture. You can use finely ground almond flour for the best results. If you don’t have almond flour, coconut flour is an option, but you’ll need to use less (about 1/4 to 1/3 of the amount) and add extra liquid.
Maple Syrup or Honey: Both sweeteners work well, but I prefer maple syrup for its unique flavor. If you’re looking for a sugar-free option, you could try using a sugar substitute suitable for baking, like monk fruit or erythritol.
Zucchini: Fresh zucchini keeps this bread moist. You can also use yellow squash if you prefer. Just be sure to squeeze out the excess moisture; this step is key to prevent sogginess.
Eggs: They bind the ingredients and add moisture. Flax eggs (1 tablespoon of ground flaxseed mixed with 2.5 tablespoons of water, left to sit for 5 minutes) can be a great plant-based alternative if you need to avoid eggs.
What’s the Best Way to Grate Zucchini for Bread?
Grating zucchini might seem simple, but there’s a knack to it. First, choose medium-sized zucchinis for the best texture. Here’s how to do it perfectly:
- Wash the zucchini and trim off the ends.
- Use a box grater or a food processor to grate the zucchini. The larger holes give a better texture for bread.
- After grating, put the zucchini in a clean kitchen towel and twist to remove excess moisture. This prevents the bread from becoming too wet.
Following these steps will help you achieve a perfectly moist zucchini bread that’s a hit with everyone! Enjoy baking!
Moist Almond Flour Zucchini Bread
Ingredients You’ll Need:
- For the Batter:
- 2 cups almond flour (finely ground, blanched)
- 1 teaspoon baking soda
- 1/2 teaspoon sea 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 melted coconut oil or neutral oil (e.g., avocado oil)
- 1 teaspoon vanilla extract
- 1 1/2 cups grated zucchini (squeezed lightly to remove excess moisture)
- 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 to prepare and around 45-55 minutes to bake. After baking, let the bread cool for about 15 minutes in the pan, then move it to a wire rack to cool completely before slicing. Overall, you’re looking at around an hour to an hour and fifteen minutes before you can enjoy this delicious bread!
Step-by-Step Instructions:
1. Prepare Your Oven and Pan:
Start by preheating your oven to 350°F (175°C). While it heats, take a 9×5-inch loaf pan and grease it lightly with oil or line it with parchment paper for easy removal later.
2. Mix Dry Ingredients:
In a large mixing bowl, combine the almond flour, baking soda, sea salt, ground cinnamon, and nutmeg. Whisk these ingredients together until they are well blended, ensuring there are no lumps.
3. Combine Wet Ingredients:
In another bowl, crack the eggs and beat them lightly. Then add the maple syrup (or honey), melted coconut oil, and vanilla extract. Stir everything together until it’s smooth and well combined.
4. Combine Dry and Wet Ingredients:
Pour the wet mixture into the bowl with the dry ingredients. Stir gently until everything is fully combined; do not overmix!
5. Fold in Zucchini and Optional Add-Ins:
Carefully fold in the grated zucchini and, if you’re using them, the chopped nuts and shredded coconut. Make sure they are evenly distributed throughout the batter.
6. Pour and Smooth the Batter:
Transfer the batter to your prepared loaf pan. Use a spatula to smooth the top so it’s even.
7. Bake Away!
Place the loaf pan in the preheated oven and bake for 45-55 minutes. To check if it’s done, insert a toothpick into the center; if it comes out clean, it’s ready!
8. Cool Before Slicing:
Once baked, remove the pan from the oven and let it cool in the pan for about 15 minutes. Then, carefully transfer the bread to a wire rack to cool completely.
9. Serve and Enjoy:
Once cool, slice the bread and enjoy it as it is or with your favorite nut butter or cream cheese spread!
This zucchini bread will be wonderfully moist and delicious, enhanced by the flavors of cinnamon and sweet zucchini. You can store any leftovers wrapped tightly at room temperature for up to 3 days, or refrigerate them for longer freshness.
FAQ for Moist Almond Flour Zucchini Bread
Can I Substitute Almond Flour with Another Flour?
Yes, you can use coconut flour as a substitute, but you’ll need much less—about 1/4 to 1/3 of the amount of almond flour. Keep in mind that coconut flour absorbs a lot of moisture, so you may need to adjust the liquid in the recipe as well.
How Do I Store Leftovers?
Wrap any leftovers tightly in plastic wrap or aluminum foil and store them at room temperature for up to 3 days. For longer storage, keep them in the refrigerator, where they can last about a week. You can also freeze slices for up to 3 months—just be sure to wrap them well!
Can I Add Other Ingredients?
Absolutely! Feel free to add in your favorite mix-ins such as chocolate chips, dried fruit, or other nuts. Just keep in mind that adding additional ingredients may alter the baking time slightly.
What Can I Use Instead of Eggs?
If you need an egg alternative, you can use flax eggs (1 tablespoon of ground flaxseed combined with 2.5 tablespoons of water, let sit for 5 minutes) or unsweetened applesauce (1/4 cup per egg). Both options help bind the ingredients together.
