This moist almond flour zucchini bread is a tasty treat! Packed with fresh zucchini and almond flour, it’s naturally gluten-free and super easy to make.
I love how it smells when it’s baking. The sweetness from the zucchini makes each slice delicious. Perfect for breakfast or a snack—just try to resist eating it all at once! 😄
Key Ingredients & Substitutions
Almond Flour: This is the star ingredient, providing a lovely nutty flavor and a moist texture. If you’re allergic to nuts, you can substitute it with oat flour, but it may slightly change the texture.
Zucchini: Fresh zucchini adds moisture and a delightful subtle taste. Any summer squash can work in a pinch. Just make sure to squeeze out excess moisture to avoid a soggy bread.
Honey or Maple Syrup: I love using honey for its rich sweetness, but maple syrup adds an extra flavor dimension. You can also use agave syrup or a sugar substitute if you’re watching your sugar intake.
Coconut Oil: This adds healthy fats and a hint of coconut. If you don’t have it, you can use vegetable oil or melted butter instead for a different flavor profile.
How Do I Ensure My Zucchini Bread is Perfectly Moist?
The secret to keeping your zucchini bread moist lies in how you handle the zucchini. It’s crucial to really remove excess water from the grated zucchini. Here’s how:
- Grate the zucchini and then place it in a clean dish towel.
- Twist the towel to wring out the moisture.
- Get it nice and dry before adding it to your batter.
This will prevent your bread from becoming too wet, ensuring every slice remains perfectly moist and fluffy. Happy baking!
Moist Almond Flour Zucchini Bread Recipe
Ingredients You’ll Need:
Dry Ingredients:
- 2 cups almond flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg (optional)
Wet Ingredients:
- 3 large eggs
- 1/4 cup honey or maple syrup
- 1/4 cup coconut oil, melted (or any mild oil)
- 1 teaspoon vanilla extract
Additional Ingredients:
- 1 1/2 cups grated zucchini, excess moisture squeezed out
- 1/2 cup chopped walnuts or pecans (optional)
How Much Time Will You Need?
This moist almond flour zucchini bread takes about 10 minutes for preparation and roughly 45-55 minutes of baking time. After baking, allow about 15 minutes of cooling time in the pan. All in all, you’re looking at around 1 hour and 15 minutes from start to finish!
Step-by-Step Instructions:
1. Prepare the Oven and Pan:
Preheat your oven to 350°F (175°C). To prevent sticking, grease a 9×5 inch loaf pan or line it with parchment paper. This will help the bread come out easily once it’s baked.
2. Mix the Dry Ingredients:
In a large bowl, whisk together the almond flour, baking soda, salt, ground cinnamon, and nutmeg (if using). Mixing these dry ingredients evenly is important to ensure a consistent rise and flavor.
3. Combine the Wet Ingredients:
In another bowl, beat together the eggs, honey (or maple syrup), melted coconut oil, and vanilla extract with a whisk until everything is well combined and has a smooth texture.
4. Combine Wet and Dry Ingredients:
Pour the wet mixture into the bowl of dry ingredients. Stir gently until just combined, making sure not to overmix, as this can affect the texture of your bread.
5. Add Zucchini and Nuts:
Fold in the grated zucchini, making sure to squeeze out any excess moisture before adding. If you’re using walnuts or pecans, fold them in gently now. This adds a nice crunch to your bread!
6. Pour the Batter into the Pan:
Transfer the batter to the prepared loaf pan. Use a spatula to smooth the top, ensuring it’s even.
7. Bake the Bread:
Place the loaf pan in the preheated oven and bake for 45-55 minutes, or until a toothpick inserted into the center comes out clean. Keep an eye on it during the last few minutes to avoid overbaking.
8. Cool Down:
After baking, let the bread cool in the pan for around 15 minutes. Then, carefully transfer it to a wire rack to cool completely before slicing. This helps maintain its moisture and flavor.
9. Serve and Enjoy:
Once cooled, slice your zucchini bread and enjoy it as is, or add a little butter or cream cheese for an extra treat. This bread is perfect for breakfast, a snack, or even dessert!
Enjoy your moist, flavorful almond flour zucchini bread! It’s a fantastic way to use up zucchini and indulge in a delicious, healthier treat.
FAQ for Moist Almond Flour Zucchini Bread
Can I Substitute Almond Flour with Another Flour?
Yes, you can use oat flour as a substitute, but it may change the texture slightly. If you’re looking for a nut-free option, try using a gluten-free all-purpose flour blend; just make sure it contains xanthan gum for proper binding.
How Do I Prevent My Zucchini Bread from Being Soggy?
To avoid soggy bread, it’s crucial to squeeze out as much moisture as possible from the grated zucchini before adding it to your batter. Use a clean dish towel or cheesecloth to wring it out thoroughly.
Can I Make This Recipe Ahead of Time?
Absolutely! You can prepare the batter a day in advance and store it in the fridge until you’re ready to bake. Alternatively, you can bake the bread ahead of time and store it in an airtight container at room temperature for up to 3 days.
How Do I Store Leftovers?
Store any leftover zucchini bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly and freeze it for up to 3 months. Thaw it in the refrigerator before serving.
