This easy almond flour zucchini bread is moist, healthy, and full of flavor! It’s a fantastic way to use up that zucchini from your garden and sneak in some veggies.
Plus, the almond flour gives it a lovely nutty taste that makes it hard to resist. Personally, I love having a slice with my morning coffee—it’s like a little treat to start the day!
Key Ingredients & Substitutions
Almond Flour: This is the star of the recipe! If you’re looking for a nut-free option, you can swap it for sunflower seed flour. Just remember, the texture might change a bit.
Honey or Maple Syrup: Both sweeteners work great! If you prefer, you can use agave syrup or even a sugar alternative like Stevia or erythritol if you’re keeping it low-sugar.
Coconut Oil or Butter: I love using coconut oil for a light coconut flavor, but unsalted butter works perfectly too. For a dairy-free version, stick with the coconut oil!
Zucchini: Fresh zucchini is best, but you can also use yellow squash if you have it on hand. Just make sure to squeeze out some excess moisture before adding it.
Nuts and Coconut: I recommend adding walnuts or pecans for extra crunch, but you can omit them for a nut-free loaf. Don’t have shredded coconut? It’s okay to leave it out or substitute with a similar amount of oats.
How Do I Get My Zucchini Bread to Rise and Stay Moist?
The key to a great rise and moisture lies in the right blending of wet and dry ingredients. Here are some tips:
- Make sure not to overmix the batter once the wet and dry ingredients are combined. Stir just until mixed.
- Draining excess moisture from the grated zucchini helps avoid a soggy bread. Press it in a paper towel for best results.
- Check the bread a few minutes before the full baking time; each oven is different, and you don’t want it to dry out.
And remember, letting the bread cool in the pan briefly helps maintain its moist texture. Enjoy your baking!
Easy Almond Flour Zucchini Bread
Ingredients:
- 2 cups almond flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 2 large eggs
- 1/4 cup honey or maple syrup
- 1/4 cup melted coconut oil or unsalted butter
- 1 teaspoon vanilla extract
- 1 1/2 cups 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 for preparation and 45 to 55 minutes to bake. After baking, allow 15 minutes to cool in the pan, plus a bit more time for cooling on the rack. Overall, plan on around 1.5 hours from start to enjoying your first slice!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). This helps your bread bake evenly and rise just right. Grease a 9×5-inch loaf pan or line it with parchment paper to prevent sticking.
2. Mix the Dry Ingredients:
In a large bowl, whisk together the almond flour, baking soda, salt, and ground cinnamon. This ensures that all the dry ingredients are evenly distributed and ready to mix with the wet ingredients.
3. Prepare the Wet Ingredients:
In another bowl, beat the two eggs. Then add your sweetener (honey or maple syrup), melted coconut oil (or butter), and vanilla extract. Stir everything together until well combined and smooth.
4. Combine Wet and Dry Mixtures:
Pour the wet ingredients into the bowl with the dry ingredients. Mix gently until just combined. Be careful not to over-mix; a few lumps are okay!
5. Fold in Zucchini and Nuts:
Now it’s time to fold in your grated zucchini. If you’re using nuts or shredded coconut, gently mix those in too. This adds great texture and flavor to your bread.
6. Pour and Smooth the Batter:
Transfer the batter into your prepared loaf pan, spreading it out evenly and smoothing the top. This helps it bake uniformly.
7. Bake:
Pop the loaf in the preheated oven and bake for 45 to 55 minutes. To check if it’s done, insert a toothpick into the center; it should come out clean or with just a few crumbs.
8. Cool:
Once baked, remove it from the oven and let it cool in the pan for about 15 minutes. Then, carefully transfer it to a wire rack to cool completely before slicing.
9. Enjoy!
Slice and enjoy your moist, flavorful almond flour zucchini bread! It’s perfect for breakfast, as a snack, or even as a dessert. Store any leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for longer freshness.
FAQ about Easy Almond Flour Zucchini Bread
Can I Substitute Almond Flour with Another Flour?
Yes, you can use coconut flour as a substitute, but keep in mind that coconut flour is more absorbent, so you’ll need to adjust the quantity and increase the liquid in your recipe. Typically, use about 1/3 of the amount of coconut flour compared to almond flour and add an extra egg or a bit more zucchini to maintain moisture.
Is It Necessary to Squeeze Water Out of the Zucchini?
Yes, squeezing out excess moisture from the grated zucchini helps prevent the bread from becoming soggy. You can place the grated zucchini in a clean kitchen towel and twist to remove moisture before adding it to your batter.
How to Store Leftover Zucchini Bread?
Store leftover zucchini bread in an airtight container at room temperature for up to 3 days. For longer storage, you can refrigerate it for up to a week or freeze slices wrapped in plastic wrap and then in foil for up to 3 months. Just thaw at room temperature when ready to enjoy!
Can I Add Other Ingredients to This Recipe?
Absolutely! You can add chocolate chips, dried fruits like raisins or cranberries, or spices such as nutmeg for added flavor. Just be mindful of how these additions may impact the overall moisture content and balance of the recipe.
