This moist zucchini bread uses almond flour, making it light and fluffy! Packed with yummy zucchini and a hint of sweetness, it’s perfect for breakfast or a snack.
Whenever I bake this, my kitchen smells amazing! I love sharing slices with friends. It’s a fun way to sneak in some veggies—who would guess? 😄
Making this bread is a breeze! Just mix the ingredients and pop it in the oven. I often enjoy it warm with a pat of butter—so tasty!
Key Ingredients & Substitutions
Almond Flour: This is the star of your recipe, providing a great texture and flavor. If you’re looking for a nut-free alternative, you can use sunflower seed flour. Just be careful, as it can sometimes react with baking soda, turning green!
Zucchini: Fresh zucchini keeps the bread moist. If you’re short on zucchini, carrots can be used as a substitute, offering a similar texture and sweetness.
Sweeteners: Honey or maple syrup adds natural sweetness. For a lower sugar option, consider using stevia or erythritol, but adjust the amounts since they are sweeter than sugar.
Eggs: They help bind the mixture. If you’re vegan or allergic, try using flax eggs—mix 1 tablespoon of ground flaxseed with 2.5 tablespoons of water for each egg. Let it sit until it thickens!
Nuts & Coconut: Adding nuts or coconut gives extra crunch and flavor. If you want it nut-free, just leave them out or consider using seeds like pumpkin or sunflower seeds instead.
How Do I Make Sure My Zucchini Bread Is Moist?
Achieving moist zucchini bread starts with properly preparing the zucchini. Be sure to squeeze out excess water with a clean kitchen towel. This prevents the batter from becoming too watery, which can lead to dense bread.
- Grate your zucchini coarsely for better texture—too fine can disappear in the bread.
- Using a mixture of coconut oil or melted butter adds to the moisture. Don’t skip replacing one for another if needed.
- Avoid overmixing when combining wet and dry ingredients; this keeps the bread tender.
- When baking, keep an eye on the time and do the toothpick test; it should come out clean or with a few crumbs, not wet.
With these tips, your zucchini bread will be wonderfully moist and delicious every time! Enjoy baking!
Moist Almond Flour Zucchini Bread
Ingredients:
- 2 cups almond flour (finely ground)
- 1 ½ cups grated zucchini (about 1 medium zucchini)
- 3 large eggs
- ¼ cup honey or maple syrup
- ¼ cup coconut oil or melted butter
- 1 tsp vanilla extract
- 1 tsp baking soda
- ½ tsp baking powder
- 1 tsp ground cinnamon
- ¼ tsp salt
- ½ cup chopped walnuts or pecans (optional)
- ¼ cup unsweetened shredded coconut (optional)
Time Estimate:
This recipe takes about 15 minutes for prep and 45-55 minutes for baking. Total time should be around 1 hour and 15 minutes. Plus, you’ll want to let it cool for 15 minutes before slicing. A bit of patience will reward you with delicious bread!
Step-by-Step Instructions:
1. Preheat and Prepare:
Start by preheating your oven to 350°F (175°C). While the oven is warming up, grease a 9×5-inch loaf pan and line it with parchment paper. This will help you easily remove the bread later.
2. Mix Wet Ingredients:
In a large bowl, whisk together the eggs, honey (or maple syrup), melted coconut oil (or butter), and vanilla extract until it’s smooth. This is where the magic begins!
3. Add Zucchini:
Now, stir in the grated zucchini and mix it well so the zucchini is evenly distributed throughout the wet ingredients.
4. Combine Dry Ingredients:
In another bowl, mix together the almond flour, baking soda, baking powder, ground cinnamon, and salt. This ensures your leavening agents are well mixed.
5. Combine Mixtures:
Gently fold the dry ingredients into the wet ingredients. Be careful not to overmix; stir just until combined to keep your bread tender.
6. Add Optional Ingredients:
If you’d like, fold in the chopped walnuts or pecans and the shredded coconut at this stage for added flavor and texture!
7. Pour the Batter:
Pour your batter into the prepared loaf pan and smooth the top with a spatula. It’s almost time to bake!
8. Bake:
Place the loaf pan in the oven and bake for 45-55 minutes. You’ll know it’s ready when a toothpick inserted into the center comes out clean. If it starts browning too much, cover it loosely with foil while it bakes.
9. Cool Down:
Once baked, let the bread cool in the pan for about 15 minutes. Then, carefully transfer it to a wire rack to cool completely.
10. Serve & Enjoy:
Once cooled, slice your bread. It’s delicious on its own, or spread with butter or cream cheese if you want a little extra treat. Enjoy every moist, flavorful bite!
FAQ for Moist Almond Flour Zucchini Bread
Can I Substitute Almond Flour with Other Flours?
While almond flour gives this bread its unique texture, you can use a gluten-free all-purpose flour blend if needed. Keep in mind that the results may vary in taste and moisture, so you might need to adjust the liquid ingredients slightly.
How Do I Store Leftover Zucchini Bread?
Store any leftovers in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly and freeze for up to 3 months. Just thaw it in the fridge overnight when you’re ready to enjoy it again!
Can I Use Other Sweeteners Besides Honey or Maple Syrup?
Yes, you can use agave syrup or coconut sugar in place of honey or maple syrup. If you’re using granulated sweeteners like coconut sugar, you may need to add a bit more liquid to maintain the right batter consistency.
What Can I Add to the Bread for Extra Flavor?
For added flavor, consider mixing in chocolate chips, raisins, or spices like nutmeg and ginger. These can enhance sweetness and give your bread a unique twist!
