This moist zucchini bread is made with almond flour, making it nutty and soft. It’s a perfect choice for a healthy snack or breakfast treat, packed with veggies!
Seriously, who knew sneaking in zucchini could taste this good? I love adding a little cinnamon for extra warmth. It’s quick to whip up, and your kitchen will smell amazing!
Key Ingredients & Substitutions
Almond Flour: This is the star of the show! It keeps the bread moist and adds a nutty flavor. If you need a nut-free option, you could try oat flour, though it may change the texture a bit.
Zucchini: Fresh zucchini is key. Don’t peel it—just grate it and mix it in! If zucchini isn’t available, you can substitute grated carrots for a similar texture.
Coconut Oil: This adds richness and moisture. You can substitute it with olive oil, which works well too. Just keep in mind that it might slightly alter the flavor.
Honey or Maple Syrup: These natural sweeteners give a lovely sweetness. If you prefer a sugar substitute, try using stevia or erythritol, adjusting the amount as needed.
Nuts: I love adding walnuts for crunch, but feel free to leave them out or swap them for chocolate chips for a sweeter treat!
How Do You Ensure Your Zucchini Bread Comes Out Moist?
To keep the bread super moist, follow these simple tips:
- Ensure your zucchini is well-grated and moisture is retained; no need to squeeze it dry.
- Don’t overmix the batter! Stir just until ingredients are combined to prevent a dense texture.
- Keep an eye on the baking time. Start checking the bread at 45 minutes; it’s done when a toothpick comes out clean.
- Let it cool properly in the pan and then on a wire rack. This keeps the moisture from getting trapped.
With these tips and ingredient swaps, you’ll have a delicious, moist zucchini bread that’s adaptable to your preferences! Enjoy!
Moist Almond Flour Zucchini Bread
Ingredients You’ll Need:
- Dry Ingredients:
- 2 cups almond flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- Wet Ingredients:
- 3 large eggs
- 1/4 cup coconut oil (melted) or olive oil
- 1/4 cup honey or maple syrup
- 1 teaspoon vanilla extract
- Mix-Ins:
- 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 will take about 15 minutes to prepare and approximately 45 to 55 minutes to bake. After baking, allow it to cool for about 10 minutes in the pan, then for a few additional minutes on a wire rack before slicing. Total time: around 1 hour and 15 minutes!
Step-by-Step Instructions:
1. Preheat the Oven and Prepare the Pan:
Start by preheating your oven to 350°F (175°C). Grease a 9×5 inch loaf pan or line it with parchment paper to prevent sticking. This is an important step to ensure your bread comes out easily!
2. Mix the Dry Ingredients:
In a large bowl, whisk together the almond flour, baking soda, salt, and ground cinnamon until everything is well combined. This helps to distribute the baking soda evenly so your bread rises perfectly!
3. Combine the Wet Ingredients:
In another medium bowl, beat the eggs with a whisk. Add the melted coconut oil (or olive oil), honey (or maple syrup), and vanilla extract, mixing until everything is smooth and well combined.
4. Combine Dry and Wet Mixes:
Pour the wet ingredients into the bowl with the dry ingredients. Stir gently with a spatula just until everything is mixed together; be careful not to overmix, as this can result in a dense bread!
5. Add the Zucchini and Optional Mix-Ins:
Fold in the grated zucchini and, if you choose, the chopped walnuts or pecans and shredded coconut. This is what gives the bread its delightful texture and flavor!
6. Bake the Bread:
Pour the batter into your prepared loaf pan and smooth the top with a spatula. Bake in the preheated oven for 45 to 55 minutes. The bread is done when a toothpick inserted into the center comes out clean.
7. Cool and Serve:
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. This will help keep it moist and prevent it from getting soggy.
8. Enjoy!
Slice and serve your moist almond flour zucchini bread as a healthy snack or breakfast option. Enjoy the delightful flavors and the comfort of this homemade treat!
FAQ – Moist Almond Flour Zucchini Bread
Can I Use Grated Zucchini That’s Been Frozen?
Yes, you can use frozen grated zucchini! Just make sure it’s completely thawed and drained well to remove excess moisture before adding it to the batter. This will help keep the bread from becoming too soggy.
What Substitutes Can I Use for Almond Flour?
If you don’t have almond flour, you can use a gluten-free all-purpose flour blend instead. However, keep in mind that the texture may vary slightly, so the final product might not be as moist or have the same nutty flavor as with almond flour.
How Should I Store Leftovers?
Store any leftover zucchini bread in an airtight container at room temperature for up to 3 days, or in the fridge for up to a week. For longer storage, you can freeze slices wrapped tightly in plastic wrap and then placed in a freezer bag for up to 3 months. Thaw at room temperature before enjoying!
Can I Add Other Ingredients to This Bread?
Absolutely! Feel free to customize by adding chocolate chips, raisins, or dried cranberries. Just remember to adjust the sweetness a bit if adding sweeter ingredients!
