This moist zucchini bread made with almond flour is a tasty treat that’s great for breakfast or a snack. The zucchini makes it super soft and adds a touch of sweetness!
Add in some warm spices and maybe a handful of walnuts or chocolate chips for a little extra fun. I love to enjoy a slice with my morning coffee! ☕️
Key Ingredients & Substitutions
Almond Flour: This is the star ingredient, giving the bread a moist texture and nutty flavor. If you’re allergic to nuts, you can swap it with oat flour or all-purpose flour, but the texture will be different.
Zucchini: Fresh grated zucchini is key for moisture. If zucchini isn’t available, you can use finely grated carrots or even applesauce for a sweeter flavor. Make sure to squeeze out the excess liquid for best results!
Honey or Maple Syrup: Both sweeteners work nicely here. If you prefer to reduce sugar, try using mashed bananas or a sugar substitute like monk fruit sweetener. Just remember that this might alter the flavor a bit.
Eggs: They are needed for binding and moisture. For a vegan version, you could use flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg) or unsweetened applesauce.
How Do I Get the Right Texture When Baking with Almond Flour?
Baking with almond flour can be a bit tricky, so here are some tips to help you get that perfect loaf. The key is in the mixing and baking times:
- Combine wet and dry ingredients gently. Overmixing can make the bread dense.
- Check for doneness by inserting a toothpick. If it comes out clean, it’s ready!
- Let it cool in the pan for a bit. This helps set the texture and makes it easier to slice.
- Slicing is best when the bread is completely cool, as it will hold its shape better.
How to Make Moist Almond Flour Zucchini Bread
Ingredients You’ll Need:
- For the Bread:
- 2 cups almond flour
- 1/2 teaspoon baking soda
- 1/4 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 olive 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 mini chocolate chips (optional)
How Much Time Will You Need?
This recipe will take you about 15 minutes to prep and around 45-55 minutes to bake. After baking, allow an additional 15 minutes to cool in the pan. Altogether, you’re looking at around an hour and a half from start to slicing!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). While it’s heating, grease a 9×5-inch loaf pan or line it with parchment paper to make removing the bread easier later on.
2. Mix Dry Ingredients:
In a medium bowl, whisk together the almond flour, baking soda, salt, cinnamon, and nutmeg (if using). This helps the baking soda distribute evenly, ensuring that your bread rises nicely.
3. Prepare Wet Ingredients:
In a large bowl, beat the eggs until they’re frothy. Add the honey (or maple syrup), melted coconut oil, and vanilla extract. Whisk these together until the mixture is smooth and well combined.
4. Combine Mixtures:
Now, gently stir the dry ingredients into the wet ingredients until they’re just combined. Be careful not to overmix, as this can make your bread dense.
5. Fold in Zucchini and Optional Ingredients:
Next, fold in the grated zucchini, and if you like, add in the chopped nuts or mini chocolate chips. These add extra flavor and texture to your bread!
6. Pour and Smooth the Batter:
Carefully pour the batter into your prepared loaf pan and smooth the top with a spatula to make it look nice.
7. Bake the Bread:
Pop the loaf pan into your preheated oven and bake for 45 to 55 minutes. Check for doneness by inserting a toothpick into the center; if it comes out clean, your bread is ready!
8. Cool and Slice:
Let your bread cool in the pan for about 15 minutes, then transfer it to a wire rack to cool completely. This waiting time will help it firm up, making for perfect slices.
Enjoy your delicious, moist almond flour zucchini bread fresh, or store it in an airtight container for up to 3 days. You can also refrigerate it for up to a week. Happy baking!
FAQ for Moist Almond Flour Zucchini Bread
Can I Use Other Flours Instead of Almond Flour?
While almond flour is key to the texture of this bread, you can substitute it with oat flour or all-purpose flour. Keep in mind, the moisture level and flavor may vary, so your baking time might also need adjusting.
How Do I Store Leftover Zucchini Bread?
Store any leftovers in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate it for up to a week, or freeze slices in plastic wrap for up to 3 months.
Can I Make This Bread Vegan?
Yes! You can replace the three eggs with flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg). You might also consider using applesauce instead to keep it moist.
What If I Don’t Have Zucchini on Hand?
If zucchini isn’t available, you can substitute it with finely grated carrot or use unsweetened applesauce. Just ensure any excess moisture is squeezed out in the case of the zucchini or be prepared for a slightly different texture.
