This moist zucchini bread made with almond flour is simply wonderful! It’s packed with healthy ingredients and has a soft, tender crumb that’s hard to resist.
And let’s be real, hiding veggies in bread is a win! I love slathering a slice with butter or cream cheese. Perfect for a cozy snack or breakfast treat! 🥒🍞
Key Ingredients & Substitutions
Almond Flour: This is the star ingredient, giving the bread a wonderful nutty flavor and moist texture. If you have a nut allergy, you can substitute with oat flour or a gluten-free all-purpose flour blend, but it may change the texture slightly.
Maple Syrup or Honey: Both sweeteners work great, adding moisture and sweetness. I often use maple syrup for its unique taste, but feel free to swap in agave syrup for a vegan option or even a sugar substitute if you prefer.
Zucchini: Freshly grated zucchini keeps the bread moist. Be sure to squeeze out excess liquid to prevent the bread from becoming soggy. If you’re out of zucchini, mashed bananas or applesauce can be a nice alternative to keep it wet and sweet.
Nuts: Walnuts or pecans add a crunchy texture. If you don’t have nuts on hand or want a nut-free recipe, you can simply skip them or add seeds like sunflower or pumpkin seeds instead for some crunch.
How Can I Avoid Dry Almond Flour Zucchini Bread?
Getting the right moisture balance in almond flour zucchini bread is essential for that perfect texture. Here are my tips:
- Ensure you drain the zucchini well before adding it to your batter. Squeeze the grated zucchini in a clean towel to remove excess moisture.
- Don’t overmix the batter once you add the wet ingredients to the dry. Mixing gently helps keep the texture light.
- Keep an eye on baking time. Almond flour tends to brown quicker than regular flour, so check for doneness around 45 minutes.
Moist Almond Flour Zucchini Bread
Ingredients You’ll Need:
- 2 cups almond flour (finely ground)
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg (optional)
- 3 large eggs
- 1/4 cup pure maple syrup or honey
- 1/4 cup melted coconut oil or butter
- 1 teaspoon 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 delicious zucchini bread takes about 15 minutes to prepare and 45-55 minutes to bake. After baking, allow it to cool for 15 minutes in the pan, making the total time around 1 hour and 15 minutes before you can enjoy a slice! Perfect for breakfast or a tasty snack!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). This ensures that your bread bakes evenly. While the oven is heating, you can prepare your loaf pan by greasing it or lining it with parchment paper for easier cleanup.
2. Mix the Dry Ingredients:
In a large bowl, combine the almond flour, baking soda, salt, cinnamon, and nutmeg (if using). Whisk them together until they are well combined. This will help to evenly distribute the dry ingredients throughout the bread.
3. Combine the Wet Ingredients:
In another bowl, beat the eggs. Then add the maple syrup (or honey), melted coconut oil (or butter), and vanilla extract. Mix until everything is well combined and smooth.
4. Combine Wet and Dry Mixtures:
Gently pour the wet mixture into the dry ingredients. Stir with a spatula or wooden spoon until just combined. Be careful not to overmix; you want a nice tender bread!
5. Add Zucchini and Nuts:
Fold in the grated zucchini and the chopped nuts, if you’re using them. Make sure the zucchini is well drained to avoid making the batter too wet. This helps keep your bread moist but not soggy.
6. Pour into the Pan:
Pour the batter into your prepared loaf pan. Use a spatula to spread it out evenly. It should be nice and thick, ready to rise beautifully in the oven!
7. Bake the Bread:
Place the loaf pan in the oven and bake for 45-55 minutes. Check for doneness by inserting a toothpick into the center of the bread. If it comes out clean or with a few moist crumbs, it’s ready!
8. Cool the Bread:
Once your bread is baked, take it out of the oven. Let it cool in the pan for about 15 minutes. Then, carefully transfer it to a wire rack to cool completely before slicing.
9. Serve and Enjoy:
Slice up your delicious zucchini bread! It’s perfect on its own, or you can spread some butter, cream cheese, or your favorite spread. Enjoy every bite of this moist and healthy treat!
Happy baking!
Frequently Asked Questions (FAQ)
Can I Substitute Almond Flour with Another Flour?
Yes, you can use oat flour or a gluten-free all-purpose flour blend. However, keep in mind that the texture may vary, and you may need to adjust the liquid content. Almond flour provides a moist crumb that’s hard to replicate.
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 shelf life, you can refrigerate it for up to a week, or freeze it for up to 3 months. Just make sure it’s wrapped well to avoid freezer burn!
Can I Make This Recipe Vegan?
Absolutely! You can substitute the eggs with flax eggs (1 tablespoon of ground flaxseed mixed with 2.5 tablespoons of water per egg), and use maple syrup instead of honey for a vegan-friendly option.
What Should I Serve with Zucchini Bread?
Zucchini bread is delightful on its own, but you can serve it with butter, cream cheese, or even a smear of nut butter. It also pairs well with a cup of coffee or tea for a cozy snack or breakfast!
