This moist zucchini bread made with almond flour is a delicious treat that’s also gluten-free! It’s packed with fresh zucchini and has a lovely nutty flavor that everyone will enjoy.
I love how easy it is to whip this bread up. Plus, it makes my kitchen smell amazing while it’s baking! Slice it thick and enjoy it warm with a bit of butter. Yum!
Key Ingredients & Substitutions
Almond Flour: This is the base of the recipe, lending a moist texture and nutty flavor. If you can’t find almond flour, you can use finely ground hazelnut flour or even a gluten-free all-purpose flour blend, but the texture may vary.
Zucchini: Fresh grated zucchini adds moisture. If zucchini isn’t available, you might use grated carrots or even applesauce for a different flavor and moisture level.
Maple Syrup/Honey: These are used for sweetness. If you’re looking for a sugar-free option, consider using a sugar substitute like erythritol or stevia, but check the conversion rates for sweetness.
Coconut Oil: This adds richness. Olive oil is a great substitute, but it has a stronger flavor. You can try unsweetened applesauce for a lighter option, though it may affect texture.
How Do You Achieve the Perfect Moist Zucchini Bread?
Getting your zucchini bread moist and fluffy requires a little care with preparation. The key steps involve properly handling the zucchini and ensuring the right balance of wet to dry ingredients.
- Squeeze excess moisture from the grated zucchini using a clean kitchen towel or cheesecloth. This helps prevent a soggy bread.
- Mix wet and dry ingredients just until combined; overmixing can make the bread dense.
- If the top of the bread browns before the middle is done, tent it with foil during the last 10 minutes of baking.
Moist Almond Flour Zucchini Bread
Ingredients You’ll Need:
For the Bread:
- 2 cups almond flour (finely ground)
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg (optional)
- 3 large eggs
- 1/4 cup maple syrup or honey
- 1/4 cup melted coconut oil or olive oil
- 1 teaspoon vanilla extract
- 1 1/2 cups grated zucchini (about 1 medium zucchini, squeezed to remove excess moisture)
- 1/2 cup chopped walnuts or pecans (optional)
- 1/4 cup shredded unsweetened coconut (optional)
How Much Time Will You Need?
This delicious zucchini bread takes about 15-20 minutes of prep time and around 45-55 minutes of baking time, making it a quick and easy treat. Allow a little extra time for cooling before slicing to enjoy the best texture!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). While it heats up, grease or line a 9×5-inch loaf pan with parchment paper. This will ensure your bread doesn’t stick and makes for easy removal later.
2. Mix the Dry Ingredients:
In a large bowl, mix together the almond flour, baking soda, salt, cinnamon, and nutmeg (if you’re using it). Make sure everything is well combined—it helps the bread rise evenly!
3. Whisk the Wet Ingredients:
In another bowl, whisk together the eggs, maple syrup (or honey), melted coconut oil, and vanilla extract until everything is smooth and blended together. This mix will add moisture and sweetness to your bread.
4. Combine the Mixtures:
Pour the wet ingredients into the bowl with the dry ingredients. Stir gently until just combined. Be careful not to overmix; you want the batter to be blended but still fluffy!
5. Add the Zucchini and Optional Ingredients:
Fold in the grated zucchini. If you’d like to add some crunch, fold in the walnuts or pecans, and if you enjoy a little coconut flavor, mix in the shredded coconut as well.
6. Pour and Smooth:
Pour the batter into your prepared loaf pan. Use a spatula to smooth the top so it cooks evenly and looks nice once baked!
7. Bake the Bread:
Place the loaf pan in the preheated oven and bake for about 45-55 minutes. Check for doneness by inserting a toothpick into the center; it should come out clean. If the top starts to brown too much, cover it gently with a piece of foil.
8. Cool Before Slicing:
Once your bread is done, let it cool in the pan for about 15 minutes. After that, carefully transfer it to a wire rack to cool completely. This step helps ensure a great texture.
9. Storage:
Store any leftovers in an airtight container at room temperature for up to 3 days. For longer freshness, you can refrigerate it for about a week.
Enjoy your moist, nutritious almond flour zucchini bread! It’s perfect for breakfast, a snack, or even dessert!
FAQ for Moist Almond Flour Zucchini Bread
Can I Use Other Types of Flour?
While this recipe is designed for almond flour, you can try an all-purpose gluten-free flour blend. Keep in mind that the texture might differ, and you may need to adjust the liquid ingredients slightly for best results.
How Can I Store Leftover Zucchini Bread?
Store leftovers in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap or foil and refrigerate for up to a week. You can also freeze slices for up to 3 months.
Can I Make This Bread Vegan?
Yes! To make this recipe vegan, substitute the eggs with flax eggs (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water for each egg) and use maple syrup as a sweetener to keep it plant-based.
What Variations Can I Try?
You can customize this zucchini bread by adding ingredients such as chocolate chips, dried fruits, or spices like cardamom for added flavor. Get creative to suit your taste!
