This moist zucchini bread made with almond flour is a treat you won’t want to miss! It’s packed with healthy ingredients and has a lovely nutty flavor that’s sure to brighten your day.
I enjoy slathering mine with butter while it’s still warm—it makes everything better! Plus, sneaking in some veggies never felt so good. What’s not to love about this tasty loaf? 🍞
Key Ingredients & Substitutions
Almond Flour: This is the star ingredient, giving the bread its moist texture and nutty flavor. If you need a nut-free option, use oat flour or a gluten-free blend instead, though the texture may differ slightly.
Eggs: These help bind the mixture together. For a vegan substitute, try using chia seeds or flaxseeds mixed with water (1 tablespoon seeds + 2.5 tablespoons water per egg) for a similar effect.
Zucchini: Fresh, finely grated zucchini adds moisture. If you don’t have zucchini, you could use grated carrots or even applesauce for sweetness!
Sweetener: Honey or maple syrup works well here. If you prefer a sugar-free option, consider using a sugar substitute like erythritol or stevia, adjusting the quantity based on the brand used.
How Do I Keep My Zucchini Bread Moist?
Keeping the zucchini bread moist is essential for a delightful texture. Here are some tips:
- Do not skip the zucchini! Make sure to squeeze out excess moisture if using water-heavy zucchini.
- Use high-quality almond flour. This retains moisture better than the coarser varieties.
- Don’t overmix the batter once the wet and dry ingredients are combined. Overmixing can lead to a tougher texture.
- Monitor the baking time closely. Removing the bread as soon as it’s baked ensures it doesn’t dry out.
Moist Almond Flour Zucchini Bread
Ingredients You’ll Need:
For the Bread:
- 2 cups almond flour (finely ground)
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 3 large eggs
- 1/4 cup honey or maple syrup
- 1/4 cup melted coconut oil or neutral oil (e.g., avocado oil)
- 1 teaspoon vanilla extract
- 1 1/2 cups grated zucchini, lightly packed (about 1 medium zucchini)
- 1/2 cup chopped walnuts or pecans (optional)
- 1/4 cup unsweetened shredded coconut (optional)
How Much Time Will You Need?
This delightful zucchini bread will take about 15 minutes to prepare and then needs to bake for 45-55 minutes. So, in total, plan for about 1 hour to 1 hour and 10 minutes to have a freshly baked loaf ready to slice and enjoy!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). Greasing a 9×5-inch loaf pan or lining it with parchment paper will help your bread slide right out after baking.
2. Mix the Dry Ingredients:
In a large bowl, take your almond flour and add in the baking soda, baking powder, salt, cinnamon, and nutmeg. Whisk these together until they are nicely combined.
3. Prepare the Wet Ingredients:
In another bowl, beat the eggs lightly. Then stir in the honey (or maple syrup), melted coconut oil, and vanilla extract until everything is mixed together smoothly.
4. Combine Wet and Dry Ingredients:
Pour the wet ingredients into the bowl of dry ingredients. Gently stir until just combined – don’t worry about a few lumps, just avoid overmixing!
5. Add Zucchini and Optional Ingredients:
Fold in the grated zucchini, and if you want some extra crunch, sprinkle in the chopped walnuts or pecans, along with the shredded coconut if you like it. Give it a gentle mix to combine everything.
6. Bake the Bread:
Pour your batter into the prepared loaf pan and spread it evenly. Either set a timer for 45 minutes and peek in at that point or aim for the full 55 minutes. The bread is done when a toothpick inserted into the center comes out clean and the top turns a beautiful golden brown.
7. Cool and Enjoy:
Once baked, let the bread cool in the pan for about 15 minutes. Then, carefully transfer it to a wire rack to cool completely. Once cooled, slice it up and enjoy on its own or with a generous spread of butter or cream cheese for a special treat!
FAQ for Moist Almond Flour Zucchini Bread
Can I Use Store-Bought Grated Zucchini?
Yes, you can! However, make sure to squeeze out any excess moisture before adding it to the batter. This helps maintain the right texture of the bread.
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 and freeze it for up to 3 months. Simply thaw at room temperature before enjoying!
Can I Substitute Almond Flour with Another Flour?
While almond flour gives this bread its unique moisture and flavor, you can use a gluten-free all-purpose blend if needed. However, results may vary in texture and taste, so be prepared for some differences!
Is This Recipe Vegan-Friendly?
To make this recipe vegan, substitute the eggs with chia or flax eggs (1 tablespoon chia or flax seeds mixed with 2.5 tablespoons water for each egg). Keep in mind that this may slightly alter the texture, but it will still be delicious!
