This moist zucchini bread made with almond flour is super tasty and healthy! The zucchini adds a nice touch of sweetness, and the almond flour gives it a lovely texture.
You won’t believe how quick it is to make! I love having a slice fresh out of the oven with a bit of butter. Perfect for breakfast or a snack—yum!
Key Ingredients & Substitutions
Almond Flour: This flour gives the bread a moist texture and nutty flavor. If you need a nut-free option, you can use sunflower seed flour as a substitute. However, keep in mind that color and flavor may change slightly.
Maple Syrup or Honey: Both provide natural sweetness. You can substitute with agave syrup or coconut sugar, but adjust the amount to taste if you prefer a less sweet bread.
Zucchini: Grated zucchini adds moisture. If you can’t find zucchini, consider swapping it with grated carrots for a different flavor. Just make sure to squeeze out excess moisture!
Nuts and Coconut: Walnuts or pecans add crunch and flavor. You can omit them if desired or replace with chocolate chips for a more indulgent treat!
How Do I Get Moist Zucchini Bread Every Time?
The key to achieving moist zucchini bread is making sure the zucchini is well-prepared. Squeeze out as much moisture as possible using a clean kitchen towel or cheesecloth before adding it to the batter. This prevents the bread from becoming soggy.
- Grate the zucchini first, then place it in the towel and twist to remove liquid.
- Combine dry and wet ingredients thoroughly but avoid over-mixing, which can make the bread dense.
- Check doneness by inserting a toothpick; it should come out clean but be careful not to over-bake.
Follow these tips, and you’ll have delicious and moist zucchini bread with every bake!
Moist Almond Flour Zucchini Bread
Ingredients You’ll Need:
Dry Ingredients:
- 2 cups almond flour (finely ground)
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg (optional)
Wet Ingredients:
- 3 large eggs
- ⅓ cup maple syrup or honey
- ¼ cup melted coconut oil or olive oil
- 1 teaspoon vanilla extract
Mix-Ins:
- 1 ½ cups grated zucchini (about 1 medium zucchini, squeezed dry)
- ½ cup chopped walnuts or pecans (optional)
- ¼ cup unsweetened shredded coconut (optional)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and 45–55 minutes to bake, plus additional cooling time. Altogether, you’ll spend around 1 hour and 15 minutes to enjoy your delicious zucchini bread!
Step-by-Step Instructions:
1. Preheat the Oven:
First, preheat your oven to 350°F (175°C). Next, prepare a 9×5 inch loaf pan by greasing it with oil or lining it with parchment paper to prevent sticking.
2. Combine the Dry Ingredients:
In a large mixing bowl, whisk together the almond flour, baking powder, baking soda, salt, cinnamon, and nutmeg until well mixed.
3. Mix the Wet Ingredients:
In another bowl, beat the eggs. Then add the maple syrup (or honey), melted coconut oil, and vanilla extract. Whisk everything together until it’s smooth and combined.
4. Combine Wet and Dry Mixes:
Pour the wet ingredients into the bowl with the dry ingredients. Mix everything together until just combined—don’t over-mix!
5. Add the Zucchini:
Gently fold in the grated zucchini, and if you like, add the chopped nuts and shredded coconut. Make sure the zucchini is evenly mixed throughout the batter.
6. Pour into the Pan:
Carefully pour the batter into your prepared loaf pan and smooth the top with a spatula to make it even.
7. Bake the Bread:
Put the loaf pan in the oven and bake for 45–55 minutes. To check if it’s done, insert a toothpick into the center; it should come out clean without wet batter sticking to it.
8. Cool the Bread:
Once baked, let the bread cool in the pan for about 15 minutes. After that, transfer it to a wire rack to cool completely before slicing.
9. Store Your Bread:
Your delicious zucchini bread can be stored in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness. Perfect for snacking or breakfast!
Enjoy every bite of your moist and wholesome almond flour zucchini bread!
FAQ for Moist Almond Flour Zucchini Bread
Can I Use Frozen Zucchini for This Recipe?
Yes, you can use frozen zucchini! Just make sure to thaw it and squeeze out the excess moisture before adding it to the batter. This helps you maintain the right texture in your bread.
How Can I Make This Recipe Vegan?
You can replace the eggs with flax eggs (1 tablespoon of ground flaxseed mixed with 2.5 tablespoons of water equals 1 egg). Let the mixture sit for 5 minutes to thicken before adding it to your batter.
Can I Use Other Flours Instead of Almond Flour?
While almond flour provides a unique flavor and moisture, you can substitute with another flour like coconut flour, but be cautious—it absorbs more moisture. Typically, you would need about 1/4 to 1/3 of the amount of coconut flour, so adjust accordingly and consider adding extra liquid.
How Do I Know When the Zucchini Bread is Fully Baked?
Insert a toothpick into the center of the bread; if it comes out clean or with just a few moist crumbs (not wet batter), it’s done! If the toothpick has wet batter on it after 55 minutes, bake for another 5–10 minutes and check again. Keep an eye on it to prevent overbaking!
