This moist zucchini bread is a wonderful treat, made with almond flour for a tasty twist. It’s soft, fluffy, and full of yummy flavors!
What’s better than a slice of this bread with your morning coffee? I love how the zucchini keeps it nice and moist, making it perfect for snacking any time of the day!
Plus, it’s super easy to whip up! Just mix the ingredients, pour into a pan, and bake. Before you know it, your kitchen will smell amazing!
Key Ingredients & Substitutions
Almond Flour: This is the star ingredient for a gluten-free option. If you need a nut-free substitute, try using oat flour or a gluten-free flour blend. Keep in mind the texture may differ a bit, but it will still be delicious!
Eggs: Eggs help bind everything together and add moisture. For a vegan option, you can use flax eggs—mix 1 tablespoon of ground flaxseed with 2.5 tablespoons of water for each egg and let it sit until it thickens.
Honey or Maple Syrup: Both sweeteners work well, but if you prefer sugar, you can use 1/2 cup of coconut sugar instead. Adjust to your taste; I often find maple syrup adds a unique depth to the flavor.
Zucchini: Be sure to squeeze out excess moisture from the grated zucchini to prevent a soggy bread! You can also use other veggies like grated carrots for a different flavor.
How Do I Ensure My Zucchini Bread is Moist and Not Soggy?
Getting the moisture balance right is key! Start by squeezing any extra liquid out of your grated zucchini before adding it to the batter. You want just enough moisture for a fluffy texture without making your bread soggy.
- Use a clean dish towel or paper towel to wring out zucchini.
- Make sure to measure your flour accurately; too much can dry out your bread.
- Check for doneness by inserting a toothpick in the center—if it comes out clean, it’s done!
These steps will help you achieve the perfect balance of moisture in your zucchini bread! Enjoy baking!
Moist Almond Flour Zucchini Bread
Ingredients You’ll Need:
- 2 cups almond flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 3 large eggs
- 1/4 cup honey or maple syrup
- 1/4 cup melted coconut oil or butter
- 1 teaspoon vanilla extract
- 1 1/2 cups grated zucchini (about 1 medium zucchini)
- 1/2 cup chopped walnuts or pecans (optional)
- 1/4 cup unsweetened shredded coconut (optional)
How Much Time Will You Need?
This delicious zucchini bread takes about 15 minutes of preparation time, plus 45-55 minutes to bake. After baking, allow about 15 more minutes to cool before slicing. Altogether, you’ll be enjoying your tasty treat in about 1.5 hours!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). Make sure to grease a 9×5-inch loaf pan or line it with parchment paper to prevent sticking.
2. Mix the Dry Ingredients:
In a large bowl, whisk together the almond flour, baking soda, salt, cinnamon, and nutmeg. This ensures all the dry ingredients are well combined and evenly distributed.
3. Prepare the Wet Ingredients:
In another bowl, beat the eggs. Then add the honey or maple syrup, melted coconut oil or butter, and vanilla extract. Mix everything together well until it’s smooth and creamy.
4. Combine Wet and Dry Ingredients:
Now, pour the wet mixture into the bowl with the dry ingredients. Stir gently until they are fully combined. Be careful not to overmix; just enough to get everything blended.
5. Add the Zucchini and Optional Ingredients:
Fold in the grated zucchini, and if you like, add the chopped walnuts or pecans and shredded coconut. This will give your bread an extra crunch and a delightful flavor!
6. Pour into the Loaf Pan:
Pour the batter into the prepared loaf pan, using a spatula to smooth the top evenly.
7. Bake:
Bake in the preheated oven for 45-55 minutes. To check if it’s done, insert a toothpick into the center; it should come out clean or with just a few crumbs attached.
8. Cool and Slice:
Once baked, 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 set the texture for the best slice!
Enjoy your moist and flavorful almond flour zucchini bread with some butter or on its own as a delightful snack!
FAQ for Moist Almond Flour Zucchini Bread
Can I Use Frozen Zucchini in This Recipe?
Yes, you can use frozen zucchini, but be sure to thaw and drain it well to remove excess moisture before adding to the batter. This will help maintain the right texture and prevent sogginess in your bread.
What Can I Substitute for Almond Flour?
If you need a nut-free option, you can substitute almond flour with oat flour or a gluten-free flour blend. Keep in mind that this may slightly alter the texture, but it will still yield a delicious bread!
How Do I Store Leftover Zucchini Bread?
Store any leftover zucchini bread in an airtight container at room temperature for up to 3 days. If you want it to last longer, you can refrigerate it for up to a week or freeze it for up to 3 months. Just thaw it overnight in the fridge before enjoying!
Can I Add Other Mix-Ins to the Bread?
Absolutely! You can customize your zucchini bread by adding chocolate chips, dried fruits, or different nuts. Mix in about 1/2 cup of your desired add-ins to make it uniquely yours!
