This moist zucchini bread is made with almond flour, giving it a lovely nutty flavor. It’s a fantastic way to sneak some veggies into your breakfast or snack!
It’s so good, I sometimes eat it for dessert! 😂 I love spreading a bit of butter on a warm slice. Trust me, this is one recipe you’ll want to keep handy!
Key Ingredients & Substitutions
Almond Flour: This is the star of the show! It gives the bread a moist texture and nutty taste. If you’re out of almond flour, you can try using sunflower seed flour for a nut-free option, but keep in mind it may change the color slightly.
Zucchini: Fresh, grated zucchini keeps the bread moist. You can replace it with shredded carrots for a different flavor or even applesauce for added sweetness.
Eggs: Eggs help bind the ingredients together. If you’re vegan or allergic to eggs, use flax eggs (1 tablespoon of flaxseed meal mixed with 2.5 tablespoons of water = 1 egg) for similar results.
Honey/Maple Syrup: I often use honey for a sweeter flavor. Maple syrup is a great vegan substitute. You can also adjust the sweetness by using less than the recipe calls for.
How Do You Ensure Your Zucchini Bread Stays Moist?
The key to a moist zucchini bread is all in the preparation and baking process. Be sure to squeeze out excess moisture from the grated zucchini using a clean towel or cheesecloth. This will prevent the batter from becoming too watery.
- Combine dry ingredients before adding wet ones. This helps distribute the baking soda better, ensuring even rise.
- Avoid overmixing when combining wet and dry ingredients. Mixing until they’re just combined keeps the bread light and fluffy.
- Check your bread for doneness by inserting a toothpick in the center. It should come out clean or with a few crumbs attached but not wet batter.
Moist Almond Flour Zucchini Bread
Ingredients:
- 2 cups almond flour (finely ground)
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg (optional)
- 3 large eggs
- 1/4 cup honey or maple syrup
- 1/4 cup melted coconut oil or olive oil
- 1 teaspoon vanilla extract
- 1 1/2 cups grated zucchini (about 1 medium zucchini)
- 1/2 cup chopped nuts (such as walnuts or pecans) (optional)
- 1/4 cup raisins or chocolate chips (optional)
How Much Time Will You Need?
This recipe takes about 15 minutes of prep time. You’ll need an additional 45-55 minutes for baking. Make sure to let it cool for about 15 minutes in the pan before transferring it to a wire rack. In total, expect to spend around 1 hour and 15 minutes to enjoy this delicious bread!
Step-by-Step Instructions:
1. Prepping the Oven and Pan:
Start by preheating your oven to 350°F (175°C). Grab a 9×5 inch loaf pan and grease it with some coconut oil or line it with parchment paper to make the bread easy to remove later.
2. Mixing the Dry Ingredients:
In a large mixing bowl, combine the almond flour, baking soda, salt, ground cinnamon, and (if you’re using it) nutmeg. Stir everything together gently, ensuring that the baking soda and spices are evenly mixed throughout.
3. Whisking the Wet Ingredients:
In a separate bowl, crack the eggs and add honey (or maple syrup), melted coconut oil, and vanilla extract. Whisk this mixture until it’s smooth and well combined.
4. Combining Wet and Dry Ingredients:
Pour your wet ingredients into the bowl with the dry ingredients. Stir just until everything is combined; don’t overmix, as this will help keep your bread fluffy!
5. Adding the Zucchini and Extras:
Now it’s time to fold in the grated zucchini. If you want an extra crunch, mix in the chopped nuts, and if you like a bit of sweetness, toss in raisins or chocolate chips. Gently fold these into the batter.
6. Pouring the Batter:
Pour the batter into your prepared loaf pan, spreading it evenly with a spatula.
7. Baking the Bread:
Place the loaf pan in your preheated oven and bake for 45-55 minutes. You’ll know it’s done when a toothpick inserted into the center comes out clean.
8. Cooling Time:
When the bread is done, let it cool in the pan for about 15 minutes. Then, gently remove it from the pan and transfer it to a wire rack to cool completely. This step is important to avoid soggy bread!
9. Serving:
Slice the cooled zucchini bread and enjoy it plain, or with a luscious spread of butter or cream cheese. It’s an excellent snack or breakfast option!
Enjoy your moist and flavorful almond flour zucchini bread!
FAQ for Moist Almond Flour Zucchini Bread
Can I Substitute Almond Flour with Other Flours?
While almond flour gives this bread its unique flavor and moisture, you can use coconut flour in a pinch. However, it’s much denser, so you would need to adjust the quantity (use about 1/4 of the amount) and increase the liquid in the recipe to compensate.
What Should I Do If My Zucchini Bread Is Too Moist?
If your bread turns out too moist, it might be due to excess moisture in the zucchini. Always squeeze out the excess liquid before adding it to the batter. If it still seems too wet after baking, you can return it to the oven for another 5-10 minutes to dry it out a bit more.
Can I Make This Recipe Ahead of Time?
Absolutely! You can prepare the batter the night before and store it covered in the fridge. Bake it in the morning for a fresh zucchini bread. Alternatively, baked zucchini bread can be stored in the fridge for up to a week or frozen for up to 3 months.
How Do I Store Leftover Zucchini Bread?
Store leftover bread in an airtight container at room temperature for 2-3 days. For longer storage, wrap it tightly in plastic wrap or aluminum foil and place it in the freezer. Thaw it at room temperature before enjoying!
