This moist zucchini bread made with almond flour is a tasty treat that brings together the goodness of veggies and nuts! It’s soft, sweet, and perfect for breakfast or snacks.
I love how easy it is to whip up! Just mix, pour, and bake—no fancy stuff here. Plus, it’s a great way to sneak in some healthy veggies. Who knew zucchini could be so delicious? 😋
Key Ingredients & Substitutions
Almond Flour: This is the star here! It gives a nice nutty flavor and moist texture. If you don’t have almond flour, you can use finely ground oats or a gluten-free all-purpose flour blend, but the texture may vary a bit.
Zucchini: Fresh zucchini adds moisture without overpowering the flavor. If zucchini isn’t available, try using grated carrots or even a mix of applesauce for a sweeter option.
Sweeteners: Honey or maple syrup adds natural sweetness. You can substitute with agave nectar or coconut sugar for a different flavor profile. Just remember to adjust the liquid components if needed!
Nuts: I like adding walnuts or pecans for crunch, but you can skip them or swap for sunflower seeds if needed. If nut allergies are a concern, you can use chocolate chips for a fun twist!
How Do I Ensure My Zucchini Bread Comes Out Perfectly Moist?
The key to a moist zucchini bread is in how you handle the zucchini! Make sure to squeeze out excess moisture using a clean kitchen towel or paper towel before adding it to the batter. This prevents the bread from becoming too wet and dense.
- Grate the zucchini and put it in a clean cloth.
- Squeeze gently to remove excess liquid, but don’t go overboard—some moisture is good!
- Mix the squeezed zucchini into the batter for that perfect moisture balance.
How to Make Moist Almond Flour Zucchini Bread
Ingredients You’ll Need:
- 2 cups almond flour (finely ground)
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- 3 large eggs
- ¼ cup honey or maple syrup
- ¼ cup melted coconut oil or vegetable oil
- 1 teaspoon pure vanilla extract
- 1 ½ cups grated zucchini (about 1 medium zucchini, squeezed to remove excess moisture)
- ½ cup chopped walnuts or pecans (optional)
- ½ teaspoon almond extract (optional for enhanced almond flavor)
How Much Time Will You Need?
This delicious zucchini bread takes about 15 minutes to prepare and 45-55 minutes to bake. After baking, it needs about 15 minutes to cool in the pan before transferring to a wire rack. Overall, you’ll need around an hour to an hour and a half from start to finish.
Step-by-Step Instructions:
1. Preheat and Prepare Your Pan:
Begin by preheating your oven to 350°F (175°C). While the oven is warming up, take a 9×5-inch loaf pan and grease it lightly. For easier removal later, line the bottom and sides with parchment paper.
2. Mix the Dry Ingredients:
In a large mixing bowl, whisk together the almond flour, baking powder, baking soda, salt, and ground cinnamon. This helps incorporate all the dry ingredients evenly, ensuring a well-mixed batter!
3. Prepare the Wet Ingredients:
In another bowl, lightly beat the three eggs. Add in the honey or maple syrup, melted coconut oil, pure vanilla extract, and almond extract if you’re using it. Mix well until smooth and combined.
4. Combine Wet and Dry Ingredients:
Now, pour the wet ingredients into the bowl with the dry ingredients. Gently stir until everything is just combined—don’t over-mix, or the bread may become dense!
5. Add Zucchini and Nuts:
Fold in the grated zucchini and the optional chopped nuts, ensuring they’re evenly distributed throughout the batter. This gives the bread a wonderful texture and taste!
6. Pour and Smooth:
Carefully pour the batter into the prepared loaf pan. Use a spatula to smooth the top so it’s level, which helps it bake evenly.
7. Bake It:
Pop the loaf pan in the preheated oven and bake for about 45-55 minutes. You’ll know it’s done when a toothpick inserted in the center comes out clean!
8. Cooling Time:
Once baked, remove the bread from the oven and let it cool in the pan for about 15 minutes. After, gently transfer it to a wire rack to cool completely before slicing.
9. Storing Your Bread:
This moist almond flour zucchini bread can be stored in an airtight container at room temperature for up to 3 days or in the fridge for about a week. Enjoy it as a healthy snack or a quick breakfast option!
Now you’re ready to enjoy your moist almond flour zucchini bread! Happy baking!
FAQ About Moist Almond Flour Zucchini Bread
Can I Use Different Types of Flour?
Yes, while almond flour gives the best result for moisture and texture, you can substitute with a finely ground gluten-free all-purpose flour or oat flour. Keep in mind that the texture may differ slightly, and additional moisture may be needed.
What Happens if I Don’t Squeeze the Zucchini?
If you skip squeezing the zucchini to remove excess moisture, your bread may turn out too wet and dense. Always pat it down with a towel or use a clean cloth to ensure just the right amount of moisture is included!
Can I Make This Recipe Ahead of Time?
Absolutely! You can prepare the batter the night before and refrigerate it. This can enhance the flavors. Just allow the batter to warm up a bit before baking for even results!
How Should I Store Leftovers?
Store leftover zucchini bread in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. For longer storage, consider freezing it—just slice and wrap it tightly in plastic wrap before placing it in a freezer bag.
