This moist zucchini bread made with almond flour is a wonderful treat! It’s healthy, gluten-free, and packed with flavor. The zucchini keeps it soft, while the almonds add a nice crunch.
Honestly, it’s hard to believe something this tasty is good for you! I love enjoying a slice with my morning coffee—it makes my day just a little brighter. ☀️
Key Ingredients & Substitutions
Almond Flour: This adds a great texture and flavor. If you don’t have almond flour, you could use coconut flour, but use less (about 1/4 to 1/3 of the amount) and add an extra egg since coconut flour absorbs more moisture.
Zucchini: Fresh grated zucchini keeps the bread moist. For a twist, you can substitute with carrot for a similar texture. Just make sure to squeeze out excess moisture from either before adding it to the batter.
Sweetener: Maple syrup is my go-to for sweetness, but honey or agave syrup works too. If avoiding sugar, consider using a sugar substitute like monk fruit or erythritol, adjusting based on sweetness preferences.
Nuts and Coconut: I love adding walnuts for crunch, but feel free to skip them or use chocolate chips instead. Unsweetened shredded coconut can enhance the flavor but is optional; it can also be replaced with dried fruit like raisins or cranberries.
How Do I Ensure My Zucchini Bread Comes Out Moist and Delicious?
The secret to moist zucchini bread lies in the balance of wet and dry ingredients and proper baking. Here are some tips:
- Make sure to squeeze excess water out of the grated zucchini to prevent the batter from being too wet.
- Mix wet and dry ingredients until just combined; over-mixing can lead to a dense loaf.
- Check for doneness using a toothpick; it should come out clean or with a few crumbs attached but not wet batter.
- Letting it cool in the pan for a bit helps it set, making slicing easier without falling apart.
With these tips, you’re on your way to baking a tasty, moist zucchini bread that everyone will enjoy!
Moist Almond Flour Zucchini Bread
Ingredients You’ll Need:
- 2 cups almond flour
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg (optional)
- 3 large eggs
- 1/4 cup maple syrup or honey
- 1/4 cup melted coconut oil or olive oil
- 1 tsp vanilla extract
- 1 1/2 cups grated zucchini (about 1 medium zucchini)
- 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 will take about 15 minutes to prepare and approximately 45-55 minutes to bake. After baking, allow it to cool for about 15 minutes in the pan before transferring to a wire rack to cool completely. So, you’re looking at roughly 1 hour and 15 minutes total time from start to finish!
Step-by-Step Instructions:
1. Preheat and Prepare the Pan:
Start by preheating your oven to 350°F (175°C). Next, take a 9×5-inch loaf pan and grease it with cooking spray or butter, or line it with parchment paper to make removing the bread easier later on.
2. Mix the Dry Ingredients:
In a large bowl, whisk together the almond flour, baking soda, salt, ground cinnamon, and nutmeg (if you’re using it). This helps to ensure that everything is evenly distributed before you add the wet ingredients.
3. Combine the Wet Ingredients:
In another bowl, crack the eggs and beat them well. Then, add the maple syrup (or honey), melted coconut oil, and vanilla extract. Mix these together until you have a smooth mixture.
4. Combine Wet and Dry Ingredients:
Now it’s time to combine! Pour the wet mixture into the dry ingredients. Stir gently until everything is just combined—don’t overmix, or the bread may not be as light and fluffy!
5. Add Zucchini and Mixed-in Ingredients:
Next, fold in the grated zucchini, along with the chopped nuts and shredded coconut if you’re using them. It’s okay to have a few lumps; just make sure the zucchini is evenly distributed.
6. Pour into Pan:
Transfer the batter into the prepared loaf pan and smooth out the top with a spatula to ensure it cooks evenly.
7. Bake:
Place the loaf pan in the preheated oven and bake for 45-55 minutes. You’ll know it’s done when a toothpick inserted in the center comes out clean.
8. Cool and Enjoy:
Once baked, take the zucchini bread out of the oven and let it cool in the pan for about 15 minutes. Then, carefully remove it from the pan and place it on a wire rack to cool completely. Slice and enjoy your delicious, moist zucchini bread plain or with your favorite nut butter!
This bread is not only moist and flavorful, but it’s also a healthy treat that everyone will love!
Frequently Asked Questions
Can I Use Other Types of Flour?
Almond flour is key to the texture and moisture of this recipe. If you want to substitute, use coconut flour but reduce the amount to about 1/4 to 1/3 cup, and add an extra egg to maintain moisture.
How Do I Store Leftover Zucchini Bread?
Store any leftover zucchini bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and freeze for up to 3 months. Just thaw at room temperature when you’re ready to enjoy it again!
Can I Add Other Ingredients?
Absolutely! You can add chocolate chips, dried fruits, or even spices like ginger or cardamom for extra flavor. Just keep in mind that adding too many bulky ingredients can alter the moisture ratio, so adjust accordingly.
Is There a Vegan Alternative?
Yes! To make this recipe vegan, you can substitute the eggs with flax eggs (1 tablespoon of flaxseed meal mixed with 3 tablespoons of water per egg). Allow it to sit for 5 minutes to thicken before adding it to the wet ingredients.
