This easy almond flour zucchini bread is moist, fluffy, and a great way to sneak in some veggies! It has a lovely nutty flavor and is perfect for breakfast or a snack.
Every time I make this, I can’t believe how good it smells! Plus, it’s a great use for extra zucchini. Just mix, pour, and bake—it’s that simple! Enjoy a slice warm with butter! 😊
Key Ingredients & Substitutions
Almond Flour: This is the star of the show! Blanched almond flour gives a light texture. If you need a nut-free option, you can use sunflower seed flour, but it may alter the flavor a bit.
Baking Soda: Essential for leavening, it helps the bread rise. Don’t try to replace it with baking powder without adjusting the quantities; they’re not the same!
Zucchini: Grate the zucchini well and squeeze out excess moisture. If you can’t find zucchini, yellow squash works great as a substitute, too.
Honey or Maple Syrup: These add sweetness. You can swap them for agave syrup if you’re looking for a lower-glycemic option. Adjust the amount based on your desired sweetness.
How Do I Get My Zucchini Bread to Stay Moist?
Keeping your zucchini bread moist relies on handling the zucchini correctly and not overmixing the batter. Here’s how:
- Properly squeeze the shredded zucchini to remove excess liquid. This prevents the bread from becoming soggy.
- Mix your wet and dry ingredients until just combined. Overmixing can create a denser texture, which we want to avoid.
- Don’t skip the oil or butter! Fat is key for moisture, so make sure to include it.
Easy Almond Flour Zucchini Bread
Ingredients You’ll Need:
- 2 cups almond flour (preferably blanched)
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg (optional)
- 3 large eggs
- 1/4 cup honey or maple syrup
- 1/4 cup melted coconut oil or butter
- 1 teaspoon vanilla extract
- 1 cup finely shredded zucchini (squeezed to remove excess moisture)
- 1/2 cup chopped walnuts or pecans (optional)
- 1/4 cup unsweetened shredded coconut (optional)
How Much Time Will You Need?
This delightful zucchini bread takes about 10 minutes to prepare and 40-50 minutes to bake. You should plan for around 1 hour total for this delicious treat, plus a little cooling time before serving. Perfect for a cozy morning or an afternoon snack!
Step-by-Step Instructions:
1. Preheat and Prepare the Pan
Start by preheating your oven to 350°F (175°C). While it’s warming up, grease a 9×5-inch loaf pan or line it with parchment paper. This will help your bread come out easily after baking!
2. Mix the Dry Ingredients
In a large mixing bowl, combine the almond flour, baking soda, salt, cinnamon, and nutmeg (if using). Stir these dry ingredients together until they’re well mixed. This ensures that the baking soda and spices are evenly distributed in the batter.
3. Combine the Wet Ingredients
In another bowl, whisk together the eggs, honey (or maple syrup), melted coconut oil (or butter), and vanilla extract. Mix them until everything is smooth and well combined. This will add moisture and sweetness to your bread!
4. Mix Wet and Dry Ingredients
Now, pour the wet mixture into the bowl with the dry ingredients. Gently stir them together until just combined. Be careful not to overmix, as this can stretch the dough and make the bread denser!
5. Add Zucchini and Optional Ingredients
Fold in the shredded zucchini and any nuts or coconut you want to add. Make sure everything is well mixed—this is where all the flavor comes together!
6. Pour the Batter and Bake
Pour the batter into your prepared loaf pan and spread it out evenly. Then, pop it into the oven and bake for 40-50 minutes. You’ll know it’s done when a toothpick inserted into the center comes out clean or with just a few crumbs.
7. Cooling Time
Once it’s done, take the bread out of the oven and let it cool in the pan for about 15 minutes. After that, carefully transfer it to a wire rack to cool completely. This will help it maintain its texture.
8. Slice and Serve
When the bread has cooled, slice it up! You can enjoy it plain or with a spread of butter or cream cheese. It’s perfect for breakfast or as a snack any time of the day!
Enjoy your moist and flavorful almond flour zucchini bread! 🥒🍞
FAQ for Easy Almond Flour Zucchini Bread
Can I Use Other Flours Instead of Almond Flour?
Almond flour is key to the texture of this bread. If you’re looking for a substitute, you might try coconut flour, but be aware that it absorbs more moisture. Use about 1/3 the amount and add extra liquid, like eggs or water, to adjust the batter consistency.
How Do 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 freeze it for up to 2 months. Thaw in the fridge overnight before enjoying again.
Can I Make This Recipe Vegan?
Yes! You can replace the eggs with a flaxseed meal or chia egg. Simply mix 1 tablespoon of flaxseed meal or chia seeds with 2.5 tablespoons of water and let it sit for about 5 minutes until it thickens. This works very well for binding in recipes like this!
What Can I Add for Extra Flavor?
Feel free to experiment with add-ins! Chocolate chips, dried fruit, or spices like ginger can elevate the flavor. Just be mindful of the additional sweetness, and adjust the honey or maple syrup as needed.
