This Moist Almond Flour Zucchini Bread is a tasty way to sneak in some veggies! Made with simple ingredients like almond flour and fresh zucchini, it’s naturally moist and fluffy.
I love how easy this bread is to whip up. You just mix, pour, and bake! Perfect for breakfast or a snack, and no one will guess the secret ingredient—it’s our little secret! 🤫
Key Ingredients & Substitutions
Almond Flour: This is the star of the recipe! It gives the bread its moist texture and rich flavor. If you need a nut-free option, consider using oat flour or a gluten-free all-purpose blend, but the texture will change slightly.
Zucchini: Fresh zucchini adds moisture and nutrition. You can swap it with carrots or mashed bananas for a different taste. Just make sure to squeeze out excess moisture from the zucchini before adding it to the batter.
Maple Syrup or Honey: Both add natural sweetness! If you’re looking for a lower sugar option, try a sugar substitute like stevia or monk fruit. Keep in mind, these may need adjustments in quantity based on sweetness preference.
Coconut Oil: This adds richness, but olive oil works too! You can use any light-flavored oil. If you’d prefer to not use oil, you can try unsweetened applesauce instead to reduce fat and add moisture.
How Do I Ensure My Zucchini Bread is Moist and Not Dense?
Achieving the perfect moist texture requires a few key steps. First, ensure you’re not overmixing the batter; just stir until fully combined. Overmixing can lead to dense bread.
- Grate the zucchini finely and squeeze out extra moisture using a clean kitchen towel or paper towels.
- Let the bread cool in the pan briefly before moving it to a wire rack, allowing it to set properly.
- Check for doneness with a toothpick; it should come out clean or with a few crumbs, but not wet batter.
These small tips will help you create a light and fluffy bread every time!
Moist Almond Flour Zucchini Bread
Ingredients You’ll Need:
Dry Ingredients:
- 2 cups almond flour (blanched or superfine)
- 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
- 1 ½ cups grated zucchini (about 1 medium zucchini)
Optional Add-ins:
- ½ cup chopped nuts (walnuts or pecans, optional)
How Much Time Will You Need?
You’ll spend about 15 minutes prepping the ingredients and mixing everything together, followed by baking for 45 to 55 minutes. After that, let it cool for about 10 minutes in the pan before transferring it to a rack. So, in total, expect to spend around 1 hour and 20 minutes!
Step-by-Step Instructions:
1. Preheat and Prepare:
Start by preheating your oven to 350°F (175°C). While it’s heating up, line a 9×5 inch loaf pan with parchment paper or give it a light grease with some oil. This will help the bread come out easily after baking.
2. Mix the Dry Ingredients:
In a large bowl, combine the almond flour, baking powder, baking soda, salt, ground cinnamon, and ground nutmeg (if you’re using it). Whisk these together until well blended to ensure even rising.
3. Combine the Wet Ingredients:
In another bowl, crack the eggs and beat them lightly. Then, add in the maple syrup (or honey), melted oil, and vanilla extract. Mix everything together until it’s nice and smooth.
4. Bring It All Together:
Next, pour the wet ingredients into the dry ingredients. Stir gently until everything is just combined—don’t overmix. You want a nice batter, not a dough!
5. Fold in the Zucchini and Nuts:
Now it’s time to add the grated zucchini (make sure to squeeze out any excess moisture first!). If you’re using nuts, add those in as well. Gently fold these into the batter until evenly distributed.
6. Bake the Bread:
Pour the batter into the prepared loaf pan, smoothing the top with a spatula. Pop it in the oven and bake for 45 to 55 minutes, or until a toothpick inserted into the center comes out clean. Your kitchen will smell heavenly!
7. Cool and Serve:
Once baked, take the bread out of the oven and let it cool in the pan for about 10 minutes. Then, transfer the bread to a wire rack to cool completely before slicing. This will help it maintain moisture and flavor.
Enjoy this deliciously moist almond flour zucchini bread as a healthy snack or a delightful breakfast treat!
FAQ for Moist Almond Flour Zucchini Bread
Can I Substitute Almond Flour with Another Flour?
Yes, but keep in mind that almond flour is unique in texture and moisture. If you need a nut-free option, try using oat flour or a gluten-free all-purpose blend. However, the texture and flavor may vary slightly from the original recipe.
How Can I Store Leftover Zucchini Bread?
Store any leftover zucchini bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and refrigerate for up to a week or freeze for up to 3 months. Just make sure to slice it before freezing for easy thawing!
Can I Use Other Sweeteners Instead of Maple Syrup or Honey?
Absolutely! You can use granulated sugar, coconut sugar, or a sugar substitute like stevia or monk fruit. If using granulated sugar, you may want to add a little extra moisture (like a splash of milk) to the batter since syrup adds liquid content.
Is It Necessary to Squeeze the Zucchini Before Adding to the Batter?
Yes, squeezing out excess moisture from the grated zucchini is important. Too much moisture can make the bread dense and mushy. Use a clean kitchen towel or paper towels to remove excess water before adding it to the batter.
