This moist zucchini bread made with almond flour is sure to brighten your day! It’s soft, flavorful, and full of healthy zucchini goodness—perfect for breakfast or a snack!
I love how easy it is to whip up and enjoy this bread. Just mix, bake, and slice. And trust me, your kitchen will smell amazing while it bakes! 😋
Key Ingredients & Substitutions
Almond Flour: This is the star of the show! It gives the bread its moist texture and nutty flavor. If you’re looking for a nut-free alternative, you can try using oat flour.
Zucchini: Fresh zucchini is essential for moisture. If you don’t have zucchini, you could swap in shredded carrots or apples for a similar effect.
Honey or Maple Syrup: I usually go for honey for its rich flavor. If needed, you could use agave syrup or a sugar substitute if you’re watching sugar intake.
Coconut Oil or Olive Oil: Both oils work well for moisture. If you’d prefer a neutral taste, try using canola oil instead. Melted butter also makes a wonderful substitution!
How Do I Get the Zucchini Just Right?
To prevent a soggy loaf, it’s crucial to remove excess moisture from the zucchini. After shredding, place the zucchini in a clean dish towel or paper towel and squeeze out the liquid. You’ll be amazed at how much water can come out!
- Shred zucchini with a grater.
- Wrap the shreds in a towel or paper towel.
- Squeeze until most of the liquid is removed.
- Measure out 1.5 cups for the recipe!
This little step ensures your bread stays fluffy and delicious without being too wet. Enjoy your baking! 🍞
How to Make Moist Almond Flour Zucchini Bread
Ingredients You’ll Need:
For the Bread:
- 2 cups almond flour (finely ground)
- 1 tsp baking soda
- 1/4 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg (optional)
- 3 large eggs
- 1/4 cup honey or maple syrup
- 1/4 cup melted coconut oil or olive oil
- 1 tsp vanilla extract
- 1 1/2 cups shredded zucchini (squeezed to remove excess moisture)
- 1/2 cup chopped walnuts or pecans (optional)
How Much Time Will You Need?
This delicious zucchini bread takes about 15 minutes to prepare and 45-55 minutes to bake. Let it cool for 10 minutes before slicing, so you’ll be enjoying your homemade treat in about an hour and a half!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). While the oven warms up, grease a 9×5 inch loaf pan or line it with parchment paper for easy removal later.
2. Mix the Dry Ingredients:
In a large bowl, whisk together the almond flour, baking soda, salt, cinnamon, and nutmeg (if you’re using it). This helps ensure the baking soda is evenly distributed throughout the flour!
3. Combine the Wet Ingredients:
In another bowl, beat the eggs. Then mix in the honey (or maple syrup), melted coconut oil, and vanilla extract until everything is well blended and smooth.
4. Combine Dry and Wet Ingredients:
Next, pour the wet mixture into the bowl with the dry ingredients. Stir everything together until just combined; don’t overmix, as it can make the bread tough!
5. Fold in Zucchini and Nuts:
Gently fold in the shredded zucchini and nuts (if using), making sure the zucchini is well-drained to avoid excess moisture in your bread.
6. Pour into the Pan:
Pour the batter into your prepared loaf pan and smooth the top with a spatula to make it even.
7. Bake the Bread:
Pop the loaf pan in your preheated oven and bake for 45-55 minutes. The bread is done when a toothpick inserted into the center comes out clean.
8. Let It Cool:
Once baked, remove the bread from the oven and let it cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely before slicing.
Enjoy this moist and tasty almond flour zucchini bread as a wonderful snack or breakfast treat! You can serve it plain or with a little butter for added richness—delicious!
FAQ About Moist Almond Flour Zucchini Bread
Can I Use Frozen Zucchini?
Yes, you can use frozen zucchini, but be sure to thaw it completely and squeeze out any excess moisture before using it in the recipe. This helps maintain the perfect texture in your bread!
Can I Substitute Almond Flour with Another Flour?
If you need a nut-free option, you can use oat flour or a gluten-free all-purpose blend. Keep in mind that the texture might change slightly, so you may need to adjust the moisture content in the recipe.
How Should I Store Leftovers?
Store leftover zucchini bread in an airtight container at room temperature for up to 3 days or in the fridge for up to a week. You can also freeze slices for up to 3 months—just wrap them tightly in plastic wrap and then place in a freezer bag!
Can I Add Other Ingredients?
Absolutely! Feel free to mix in chocolate chips, dried fruits, or different nuts to customize your zucchini bread. Just be mindful of the moisture content to ensure the bread stays perfectly moist!
