This easy almond flour zucchini bread is moist, healthy, and oh-so-tasty! The blend of zucchini and almond flour gives it a wonderful texture, perfect for any snack or breakfast.
Honestly, I can’t believe how simple it is to whip up! Just mix everything and bake. I love having a slice with a bit of butter—so good, you’ll want to keep it around! 🥒🍞
Key Ingredients & Substitutions
Almond Flour: This flour gives a great texture to the bread. If you need a substitute, try using a different nut flour, like hazelnut flour, or you can use all-purpose flour, but it will change the bread’s gluten-free quality.
Zucchini: Fresh zucchini is essential for moisture. If you’re short on zucchini, shredded carrot can work in a pinch and adds sweetness too!
Honey or Maple Syrup: You can swap these for agave syrup if that’s what you have on hand. Brown sugar would also be a good alternative, just remember to adjust the liquid slightly.
Eggs: For a vegan option, replace each egg with 1/4 cup of unsweetened applesauce or 1 tablespoon of ground flaxseed mixed with 2.5 tablespoons of water (let it sit for a few minutes to thicken).
How Do I Keep the Zucchini Bread Moist?
Keeping your zucchini bread moist is important for the best texture. The key is in the preparation of the zucchini. Make sure to squeeze out excess water after grating, as too much moisture can lead to a soggy loaf.
- Grate your zucchini using a box grater or food processor.
- Place the grated zucchini in a clean kitchen towel and twist it to wring out moisture.
- Mix the squeezed zucchini into the batter just before baking. This will help prevent excess moisture while keeping the bread tender.
Also, ensure not to over-mix your batter after adding the wet ingredients, as this can lead to a denser texture.
Easy Almond Flour Zucchini Bread
Ingredients You’ll Need:
For the Bread:
- 2 cups almond flour (blanched or finely ground)
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon ground cinnamon
- ¼ teaspoon salt
- 3 large eggs
- ¼ cup honey or maple syrup
- ¼ cup melted coconut oil or olive oil
- 1 teaspoon vanilla extract
- 1 ½ cups grated zucchini (about 1 medium zucchini, squeezed to remove excess moisture)
- ½ cup chopped nuts (optional, like walnuts or pecans)
- ¼ cup shredded unsweetened coconut (optional)
How Much Time Will You Need?
This recipe will take about 15 minutes to prep and 45–55 minutes to bake. Don’t forget to let it cool for 15 minutes in the pan before transferring to a wire rack. All in all, you can expect about 1 hour and 15 minutes to have this delicious zucchini bread ready to enjoy!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). This ensures your bread bakes evenly. Grease a 9×5-inch loaf pan or line it with parchment paper to prevent the bread from sticking.
2. Mix the Dry Ingredients:
In a large bowl, whisk together the almond flour, baking powder, baking soda, ground cinnamon, and salt. This helps to combine the leavening agents and spices evenly throughout the bread.
3. Combine the Wet Ingredients:
In a separate bowl, beat the eggs and add your chosen sweetener (honey or maple syrup), melted coconut oil or olive oil, and vanilla extract. Mix well until the ingredients are smooth and combined.
4. Combine Wet and Dry Ingredients:
Gently stir the wet ingredients into the dry mixture until just combined. Avoid over-mixing to keep the bread light and fluffy.
5. Fold in the Zucchini and Add-ins:
Carefully fold in the grated zucchini, followed by the optional nuts and shredded coconut, if you’re using them. This adds extra flavor and texture to your bread.
6. Bake the Bread:
Pour the batter into the prepared loaf pan, smoothing the top with a spatula. Bake for 45–55 minutes or until a toothpick inserted into the center comes out clean. Every oven is a bit different, so start checking around 45 minutes.
7. 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 allows the bread to firm up a bit, making it easier to cut.
Enjoy your moist and healthy almond flour zucchini bread as a delightful snack or breakfast treat!
Frequently Asked Questions
Can I Use Other Flours Besides Almond Flour?
While almond flour gives the best results for this recipe, you can substitute it with other nut flours, such as hazelnut flour. If you’re not worried about gluten, all-purpose flour is an option, but it will alter the texture and may not yield a gluten-free result.
Can I Substitute the Eggs in This Recipe?
Yes! For a vegan alternative, replace each egg with 1/4 cup of unsweetened applesauce or 1 tablespoon of ground flaxseed mixed with 2.5 tablespoons of water (let it sit for a few minutes to thicken). Both options work well to bind the ingredients.
How Should I Store Leftover Zucchini Bread?
Store any leftovers in an airtight container at room temperature for up to 2 days. If you want to keep them longer, refrigerate for up to a week or freeze individual slices wrapped tightly in plastic wrap for up to 3 months. Thaw at room temperature or in the microwave when ready to enjoy.
Can I Add Other Mix-Ins?
Absolutely! Feel free to customize your bread with extras like chocolate chips, dried fruits, or spices like nutmeg. Just be mindful that adding too many mix-ins may change the baking time and texture!
