This moist almond flour zucchini bread is a tasty treat that makes the most of fresh zucchini. It’s nutty, slightly sweet, and perfect for breakfast or a snack!
I love how easy it is to make. Just mix up the simple ingredients, pour in the zucchini, and bake! It makes my kitchen smell wonderful, and my family can’t resist it! 🥒🍞
Key Ingredients & Substitutions
Almond Flour: This is the star of the show! It’s gluten-free and adds a lovely nutty flavor. If you don’t have almond flour, you might try sunflower seed flour for a nut-free option, but the texture will change a bit.
Zucchini: Fresh, grated zucchini keeps the bread moist. You can also use yellow squash if zucchinis are unavailable. Just remember to remove excess moisture by squeezing it in a towel!
Eggs: They help bind the ingredients together. For a vegan substitute, you can use flax eggs by mixing one tablespoon of ground flaxseed with three tablespoons of water and letting it sit for a few minutes.
Sweetener: I like honey for its floral notes, but maple syrup works too. If you want to reduce sugar, mashed bananas or unsweetened applesauce could work as replacements, keeping the texture moist.
How Do You Make Sure Your Zucchini Bread is Moist?
The key to moist zucchini bread is all about balancing the moisture content. Here’s how to get it just right:
- Always squeeze out excess moisture from the grated zucchini. Too much water can make the bread soggy.
- Don’t overmix once you combine the wet and dry ingredients. Just mix until combined; a few lumps are okay!
- Keep an eye on the baking time. Start checking at 45 minutes. Overbaking can dry it out quickly.
Following these tips, you’ll end up with a delicious, moist zucchini bread that everyone will love!
Moist Almond Flour Zucchini Bread
Ingredients You’ll Need:
- 2 cups almond flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 3 large eggs
- 1/4 cup honey or maple syrup
- 1/4 cup melted coconut oil or vegetable oil
- 2 teaspoons vanilla extract
- 1 1/2 cups grated zucchini (about 1 medium zucchini, squeezed dry)
- 1/2 cup chopped walnuts or pecans (optional)
How Much Time Will You Need?
This recipe will take about 15 minutes of prep time and 45-55 minutes of baking time. Make sure to let it cool for about 15 minutes in the pan before transferring to a rack. In total, you’ll need a little over an hour for this delicious bread!
Step-by-Step Instructions:
1. Preheat and Prepare Your Pan:
First, preheat your oven to 350°F (175°C). While it’s heating up, grease a 9×5 inch loaf pan with a little oil or line it with parchment paper for easy removal later.
2. Mix the Dry Ingredients:
In a large bowl, combine the almond flour, baking soda, salt, and ground cinnamon. Whisk them together until they’re well mixed and there are no lumps.
3. Combine the Wet Ingredients:
In another bowl, beat the eggs. Add in the honey (or maple syrup), melted coconut oil (or vegetable oil), and vanilla extract. Mix well until everything is nicely blended.
4. Combine Wet and Dry Mixtures:
Pour the wet ingredients into the bowl with the dry ingredients. Mix just until combined. Don’t overmix—it’s okay if there are a few lumps!
5. Add the Zucchini and Nuts:
Gently fold in the grated zucchini and chopped nuts (if you’re using them). Make sure the zucchini is evenly spread throughout the batter.
6. Pour and Smooth:
Transfer the batter into your prepared loaf pan. Use a spatula to smooth the top gently for an even bake.
7. Bake to Perfection:
Place the loaf pan in your preheated oven and bake for 45-55 minutes. You’re looking for a nice golden-brown top. To check if it’s done, insert a toothpick into the center—if it comes out clean, it’s ready!
8. Cool and Slice:
Once baked, remove the loaf from the oven and let it cool in the pan for about 15 minutes. After that, transfer it to a wire rack to cool completely. Once cool, slice and enjoy!
Enjoy this moist, flavorful almond flour zucchini bread as a wholesome snack or breakfast treat! It’s delicious with a bit of butter or cream cheese!
FAQ for Moist Almond Flour Zucchini Bread
Can I Use Different Sweeteners in This Recipe?
Yes! You can substitute honey with maple syrup, agave nectar, or even coconut sugar. Just keep in mind that using powdered sweeteners might slightly alter the 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 in plastic wrap and freeze it for up to 3 months. Just thaw in the fridge overnight when you’re ready to enjoy it again!
Can I Add Other Ingredients to the Zucchini Bread?
Absolutely! Feel free to experiment with mix-ins like raisins, chocolate chips, or different types of nuts. Just be cautious not to overload it to maintain the right texture!
What Should I Do If My Bread is Too Dense?
If your zucchini bread turns out too dense, it may be due to overmixing or not enough moisture from the zucchini. Make sure to squeeze excess moisture out of the zucchini and mix until just combined for a lighter texture next time!
