This moist zucchini bread made with almond flour is a tasty treat! It’s packed with fresh zucchini and has a nice nutty flavor that everyone will love. Perfect for breakfast or a snack!
I always have a slice with my morning coffee. It’s so soft and delicious, I sometimes forget it has veggies in it! Plus, it’s a great way to use up those extra zucchinis from the garden.
Key Ingredients & Substitutions
Almond Flour: This is the star of the show! It provides a lovely texture and nutty flavor. If you need a nut-free option, try using oat flour or a gluten-free all-purpose blend. Just note that the texture may vary.
Zucchini: Grated zucchini keeps the bread moist and adds nutrients. If you don’t have zucchini, you can substitute with grated carrots for a different twist!
Eggs: They help bind everything together. If you’re vegan or allergic, use flax eggs (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water per egg) for similar binding properties.
Sweetener: I often use maple syrup for its rich flavor, but honey or agave syrup can work too. Adjust the amount based on your sweetness preference.
Nuts: Walnuts or pecans add crunch and flavor. If you’re nut-free, simply skip them or add seeds like sunflower or pumpkin seeds.
How Do You Ensure Your Zucchini Bread Is Moist?
Keeping this zucchini bread moist is all about the balance of wet and dry ingredients. Start with grated zucchini; avoid squeezing out the moisture to maintain that delicious softness.
- Use blanched almond flour as it’s finer and absorbs moisture better than coarse varieties.
- Don’t overmix once you combine wet and dry ingredients, as it can toughen the bread.
- Keep an eye on baking time; removing it just when a toothpick comes out with a few moist crumbs helps maintain that moist texture.
How to Make Moist Almond Flour Zucchini Bread
Ingredients You’ll Need:
For the Bread:
- 2 cups almond flour (preferably blanched)
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg (optional)
- 3 large eggs
- 1/4 cup maple syrup or honey
- 1/4 cup melted coconut oil or vegetable oil
- 1 teaspoon vanilla extract
- 1 1/2 cups finely grated zucchini (about 1 medium zucchini)
- 1/2 cup chopped walnuts or pecans (optional)
- 1/4 cup unsweetened shredded coconut (optional)
How Much Time Will You Need?
This delicious zucchini bread takes about 15 minutes to prepare and 45-55 minutes to bake, plus some time to cool. Altogether, you’re looking at around 1 hour and 15 minutes before you can enjoy your moist, tasty bread!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). Greasing a 9×5 inch loaf pan, or lining it with parchment paper, will prevent the bread from sticking.
2. Mix the Dry Ingredients:
In a large bowl, take your almond flour and whisk it together with the baking soda, baking powder, salt, cinnamon, and nutmeg. This will ensure even distribution of all the leavening agents and flavors!
3. Combine the Wet Ingredients:
In another bowl, beat the eggs until fluffy. Add in the maple syrup or honey, melted coconut oil, and vanilla extract. Mix everything together until you have a smooth mixture.
4. Combine Dry and Wet Ingredients:
Next, take the wet ingredients and pour them into the bowl of dry ingredients. Stir gently to combine everything; be careful not to overmix, or the bread may turn out tough.
5. Add the Zucchini and Optional Items:
Fold in the finely grated zucchini. If you want added texture and flavor, gently mix in the chopped walnuts or pecans, and the shredded coconut, if you’re using them.
6. Pour and Smooth:
Now it’s time to pour the batter into your prepared loaf pan. Use a spatula to smooth the top for a nice finish.
7. Bake the Bread:
Place your loaf pan in the preheated oven and bake for 45-55 minutes. Check the bread by inserting a toothpick into the center; it should come out clean or with a few moist crumbs attached.
8. Cool Before Slicing:
Once baked, remove the bread from the oven and let it cool in the pan for about 15 minutes. Then transfer to a wire rack to cool completely before slicing.
9. Storing Your Bread:
Store any leftover bread tightly wrapped at room temperature for about 2-3 days, or keep it in the refrigerator for up to a week. Enjoy your moist almond flour zucchini bread as a wholesome snack or a delightful breakfast treat!
Frequently Asked Questions (FAQ)
Can I Substitute Almond Flour with Another Flour?
Yes, you can! If you prefer, you can use a gluten-free all-purpose flour or oat flour. However, almond flour gives a unique flavor and texture, so keep in mind that the results may differ slightly.
What If I Don’t Have Maple Syrup or Honey? Can I Use Sugar Instead?
Absolutely! You can replace maple syrup or honey with granulated sugar or brown sugar. Just use about 3/4 cup of sugar instead of 1/4 cup of syrup and increase the wet ingredients slightly to maintain moisture.
How Can I Store Leftover Zucchini Bread?
Wrap the leftover bread tightly in plastic wrap or aluminum foil and store it at room temperature for 2-3 days. For longer storage, refrigerate it for up to a week, or freeze it for up to 3 months. Just make sure to slice it before freezing for easy thawing!
Can I Add Other Ingredients, Like Chocolate Chips or Dried Fruit?
Definitely! Chocolate chips, dried cranberries, or raisins can be great additions. Just remember to adjust the sugar content slightly if you’re adding something sweet, like chocolate chips.
