This moist zucchini bread made with almond flour is a tasty treat! It’s packed with fresh zucchini and has a lovely nutty flavor that keeps you coming back for more.
It’s so easy to whip up, and the smell while it’s baking is just heavenly. I like to enjoy a slice warm with a little butter or cream cheese. Who doesn’t love a snack that’s both yummy and secretly good for you? 😊
Key Ingredients & Substitutions
Almond Flour: This is the star of the recipe. It gives the bread a moist texture and a nutty flavor. If you need a nut-free option, try oat flour or a gluten-free all-purpose blend. Just note that the texture may vary.
Zucchini: Make sure to squeeze out excess moisture to avoid sogginess in your bread. If zucchini isn’t in season, you can substitute with grated carrots for a different but delightful taste.
Maple Syrup or Honey: Both are natural sweeteners that enhance flavor. If you want to cut down on sugar, try using a sugar substitute like stevia or monk fruit, adjusting to taste.
Coconut Oil or Butter: For a healthier option, use coconut oil; it adds a subtle coconut flavor. If you prefer butter, it works perfectly too. Just ensure it’s melted and slightly cooled before mixing.
How Can I Make Sure My Zucchini Bread is Moist and Delicious?
Keeping the bread moist is crucial, and here are a few tips to help:
- Always squeeze the grated zucchini to remove extra moisture before adding it to the batter. This prevents the bread from becoming too wet.
- Don’t over-mix the batter after adding wet ingredients. Stir just until combined to keep the texture light.
- Watch the baking time closely. Over-baking can lead to dryness; start checking at 45 minutes.
- Let the bread cool completely before slicing. This helps retain moisture.
Moist Almond Flour Zucchini Bread
Ingredients You’ll Need:
- Dry Ingredients:
- 2 cups almond flour (finely ground)
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- Wet Ingredients:
- 3 large eggs
- 1/4 cup pure maple syrup or honey
- 1/4 cup melted coconut oil or butter
- 1 teaspoon vanilla extract
- Extra Ingredients:
- 1 1/2 cups grated zucchini (squeezed to remove excess moisture)
- 1/2 cup chopped walnuts or pecans (optional)
- 1/4 cup unsweetened shredded coconut (optional)
Time Needed:
This zucchini bread recipe takes about 10 minutes to prepare and 45-55 minutes to bake, plus additional cooling time. You’ll be enjoying a delicious, moist almond flour zucchini bread in no time!
Step-by-Step Instructions:
1. Prepare Your Oven and Loaf Pan:
Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with non-stick spray or butter, or line it with parchment paper for easy removal of the bread later.
2. Mix Dry Ingredients:
In a large bowl, whisk together the almond flour, baking soda, baking powder, salt, cinnamon, and nutmeg until well combined. This ensures even distribution of all the dry ingredients.
3. Combine Wet Ingredients:
In a separate medium bowl, beat the eggs using a whisk or fork. Add the maple syrup (or honey), melted coconut oil (or butter), and vanilla extract. Mix until everything is well blended and smooth.
4. Combine Wet and Dry Ingredients:
Pour the wet mixture into the bowl with dry ingredients. Stir gently using a spatula or wooden spoon until just combined—be careful not to overmix!
5. Fold in Grated Zucchini and Optional Ingredients:
Gently fold in the grated zucchini to the batter. If you’re adding nuts or shredded coconut, fold those in now too. This gives the bread some delightful texture and extra flavor.
6. Pour and Smooth:
Pour the batter into your prepared loaf pan. Use a spatula to smooth the top so that it bakes evenly.
7. Bake:
Place the loaf pan in the preheated oven and bake for 45-55 minutes. Start checking your bread at 45 minutes by inserting a toothpick into the center; it should come out clean or with a few moist crumbs.
8. Cool the Bread:
Once baked, allow the bread to cool in the pan for about 15 minutes. Then, carefully transfer it to a wire rack to cool completely before slicing. Cooling helps keep the bread moist!
9. Serve and Enjoy:
Slice the zucchini bread once it’s cooled. You can enjoy it plain, or for a special treat, serve it with butter or cream cheese. Enjoy your moist almond flour zucchini bread!
FAQ for Moist Almond Flour Zucchini Bread
Can I Use Other Types of Flour?
While almond flour gives a unique flavor and texture, you can substitute it with a gluten-free all-purpose blend, but the bread may have a slightly different consistency. Just be sure to check if any adjustments are needed based on the flour you choose.
How Should I Store Leftover Zucchini Bread?
Store any leftovers in an airtight container at room temperature for up to 3 days. To keep it fresh for longer, you can refrigerate it for up to a week or freeze it in slices wrapped in plastic wrap for up to 3 months.
Can I Add Other Mix-ins?
Absolutely! You can customize your zucchini bread by adding ingredients like chocolate chips, dried fruits, or different nuts. Just be cautious about adding too many wet ingredients to avoid altering the bread’s texture.
Do I Need to Squeeze the Zucchini?
Yes, it’s important to squeeze out excess moisture from the grated zucchini to prevent the bread from becoming soggy. Use a clean kitchen towel or paper towels to absorb the moisture before adding it to your batter.
