This moist zucchini bread made with almond flour is a tasty treat! It’s rich in flavor and perfect for a snack or breakfast. Plus, the zucchini keeps it super soft!
Honestly, I love how simple this recipe is! Just mix everything and bake. It’s a great way to sneak some veggies into my day without anyone noticing. 😄
Key Ingredients & Substitutions
Almond Flour: This is the star of the show! It gives the bread a moist texture and nutty flavor. If you need a nut-free option, you could try coconut flour, but you’ll need to adjust the amount used.
Honey or Maple Syrup: Both sweeteners add moisture and sweetness. If you’re looking for a sugar-free option, consider using mashed bananas or unsweetened applesauce. Just keep in mind these substitutions may slightly change the flavor and texture.
Coconut Oil or Olive Oil: Both oils help keep the bread moist. I usually opt for coconut oil for its subtle sweetness, but olive oil works great too. If you’re looking for a lighter option, you can use unsweetened applesauce in place of oil.
Zucchini: Fresh, grated zucchini is essential for moisture here. You can swap it with carrots for a different flavor, but make sure to squeeze out the excess moisture as well.
How Can I Make Sure My Bread Stays Moist?
Keeping your bread moist is all about careful mixing and baking. You want to avoid overmixing your batter, as this can lead to tougher bread.
- Mix the dry and wet ingredients until just combined; a few lumps are okay.
- Don’t skip squeezing the zucchini! Removing excess moisture helps prevent a soggy bread.
- Check for doneness by inserting a toothpick into the center. It should come out mostly clean; a few crumbs are fine.
Taking care with these steps will help you achieve that perfect moist texture we all love! Enjoy your baking!
Moist Almond Flour Zucchini Bread Recipe
Ingredients You’ll Need:
- 2 cups almond flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt
- 3 large eggs
- ⅓ cup honey or maple syrup
- ¼ cup melted coconut oil or olive oil
- 1 teaspoon vanilla extract
- 1 ½ cups grated zucchini (about 1 medium zucchini), squeezed to remove excess moisture
- ½ cup chopped walnuts or pecans (optional)
- ¼ cup unsweetened shredded coconut (optional)
How Much Time Will You Need?
This zucchini bread takes about 15 minutes to prep and 40-50 minutes to bake, plus cooling time. So plan for about an hour for cooking and an additional 10 minutes for cooling in the pan before transferring it to a wire rack. Easy peasy!
Step-by-Step Instructions:
1. Preheat and Prepare the Pan:
Start by preheating your oven to 350°F (175°C). While that’s heating up, grease or line a 9×5-inch loaf pan with parchment paper to prevent sticking.
2. Mix the Dry Ingredients:
In a large bowl, whisk together the almond flour, baking powder, baking soda, ground cinnamon, nutmeg, and salt. Make sure it’s well mixed for even flavor!
3. Combine the Wet Ingredients:
In a separate bowl, beat the eggs. Next, add in the honey (or maple syrup), melted coconut oil, and vanilla extract. Mix everything together until it’s nicely combined.
4. Combine Wet and Dry Ingredients:
Now, pour the wet ingredients into the bowl with the dry ingredients. Stir gently until everything is just combined. Don’t overmix; it’s okay if the batter is a little lumpy!
5. Fold in the Zucchini and Extras:
Gently fold in the grated zucchini, and if you’re using them, the chopped nuts and shredded coconut. This step adds great texture and nutrients!
6. Pour and Smooth:
Pour the batter into your prepared loaf pan and smooth the top with a spatula.
7. Bake to Perfection:
Place the loaf pan in the preheated oven and bake for 40-50 minutes. Check for doneness by inserting a toothpick into the center — it should come out clean or with just a few crumbs.
8. Cool Down:
Once baked, let the bread cool in the pan for about 10 minutes. After that, transfer it to a wire rack to cool completely before slicing.
And there you have it! Enjoy your delicious moist almond flour zucchini bread. Perfect for snacks, breakfast, or a cozy treat with your favorite beverage!
Frequently Asked Questions (FAQ)
Can I Use Different Flours?
While almond flour gives this bread a moist texture, you can substitute it with coconut flour, but remember to use only 1/3 cup because it’s much denser. You may also need to increase the liquid in the recipe to compensate.
How Do I Store Leftover Zucchini Bread?
Store leftover zucchini bread in an airtight container at room temperature for up to 3 days. For longer storage, you can wrap it tightly in plastic wrap and freeze it for up to 3 months. Just thaw in the fridge or at room temperature when ready to enjoy!
Can I Add Other Ingredients?
Absolutely! Feel free to add ingredients like chocolate chips, dried fruits, or different nuts for added flavor and texture. Just keep in mind to adjust the sugar if you’re adding sweet mix-ins!
What If I Don’t Have Zucchini?
If you don’t have zucchini on hand, grated carrots or apples could work as a substitute. Just be sure to squeeze out any excess moisture to maintain the right consistency!
