This moist zucchini bread made with almond flour is perfect for a cozy snack. The hidden zucchini adds moisture and is a great way to sneak in some veggies! 🌱
I love how easy it is to whip up this bread. Just mix the ingredients, bake, and enjoy a slice warm with butter or a smear of your favorite spread. Yum!
Key Ingredients & Substitutions
Almond Flour: This is the star of the recipe, lending a moist texture and nutty flavor. If you’re allergic to nuts, you can use oat flour or gluten-free all-purpose flour as alternatives, though the texture may vary.
Zucchini: Fresh zucchini keeps the bread moist and adds nutrients. If you don’t have zucchini, you can try using grated carrot or even applesauce for moisture!
Honey or Maple Syrup: Both sweeteners give a nice flavor boost. You could use agave syrup or coconut sugar instead, but keep in mind that coconut sugar is less sweet, so you might need a bit more.
Coconut Oil or Butter: While coconut oil gives a tropical taste, melted butter can add richness, too. If you want a dairy-free option, stick with coconut oil or use a vegan butter substitute.
Walnuts or Pecans: Nuts add crunch, but feel free to leave them out if you prefer a nut-free version. You could also try adding chocolate chips for a sweeter twist!
How Do I Keep My Zucchini Bread Moist?
Moisture is key for a delicious zucchini bread! Here’s how to ensure yours stays wonderfully moist:
- Squeeze Out Excess Water: After grating the zucchini, use a clean dish towel to squeeze out some of the excess moisture. This helps prevent the bread from becoming soggy.
- Don’t Overmix: When you combine the wet and dry ingredients, mix until just combined. Overmixing can lead to a dense loaf.
- Check Your Oven: Every oven is different, so consider checking your bread a few minutes early. A toothpick should come out clean, but don’t overbake it!
- Cool Properly: Let the bread cool in the pan for a bit, but transfer it to a wire rack to cool completely. This prevents moisture from building up in the pan.
Following these tips will help you achieve a perfectly moist zucchini bread every time!
Moist Almond Flour Zucchini Bread
Ingredients You’ll Need:
- 2 cups almond flour (fine ground)
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 3 large eggs
- 1/4 cup honey or maple syrup
- 1/4 cup melted coconut oil or butter
- 1 teaspoon vanilla extract
- 1 1/2 cups grated zucchini (squeezed dry)
- 1/2 cup chopped walnuts or pecans (optional)
How Much Time Will You Need?
This delicious zucchini bread will take about 15 minutes to prepare and about 45-55 minutes to bake. Including the cooling time, plan for around 1 hour and 30 minutes before you can slice into this lovely treat!
Step-by-Step Instructions:
1. Preheat and Prepare:
Start by preheating your oven to 350°F (175°C). Grab a 9×5 inch loaf pan and either grease it with a bit of oil or butter, or line it with parchment paper for easy removal later.
2. Mix Dry Ingredients:
In a large bowl, whisk together the almond flour, baking soda, salt, and cinnamon until they’re well combined. This will ensure your bread has a nice, even flavor.
3. Combine Wet Ingredients:
In a separate bowl, beat the eggs until they’re fluffy. Then add in the honey (or maple syrup), melted coconut oil (or butter), and vanilla extract. Mix everything together until well combined and smooth.
4. Mix It Up:
Pour your wet ingredients into the bowl of dry ingredients. Stir everything together until just mixed. Don’t overdo it! A few lumps are okay.
5. Fold in Zucchini and Nuts:
Now it’s time to fold in the grated zucchini and the chopped walnuts or pecans if you’re using them. This will add moisture and flavor, but make sure to distribute them evenly throughout the batter.
6. Bake the Bread:
Pour the batter into your prepared loaf pan, smoothing out the top with a spatula. Put it in the oven and bake for 45-55 minutes. To check for doneness, insert a toothpick into the center; if it comes out clean, your bread is ready!
7. Cool and Enjoy:
Once done, take the loaf out of the oven and let it cool in the pan for about 15 minutes. Then, transfer it to a wire rack to cool fully before slicing. Enjoy this moist and flavorful almond flour zucchini bread with a cup of tea or coffee!
Happy baking! 🌟
Frequently Asked Questions (FAQ)
Can I Use Other Types of Flour?
Yes! While almond flour is perfect for moisture and flavor, you can use oat flour or a gluten-free all-purpose blend as substitutes. Just keep in mind that the texture may differ slightly.
How Do I Store Leftover Zucchini Bread?
Store any leftover zucchini bread in an airtight container at room temperature for up to 3 days or in the fridge for up to a week. For longer storage, wrap it tightly in plastic wrap and freeze for up to 3 months. Thaw in the fridge overnight before enjoying!
Can I Make This Recipe Vegan?
Absolutely! Substitute the eggs with flax eggs (mix 1 tablespoon of ground flaxseed with 2.5 tablespoons of water for each egg) and use maple syrup and coconut oil as directed. The bread will still turn out moist and delicious!
What Should I Do If My Bread Is Too Dense?
If your bread turns out dense, it may be due to overmixing the batter or compacting the zucchini. Remember to mix gently and allow the grated zucchini to drain excess moisture before adding it to the batter. Enjoy experimenting with your baking! 😊
