This moist zucchini bread made with almond flour is a tasty treat! It’s fluffy, full of flavor, and a great way to use up any extra zucchinis from the garden.
Baking it fills the kitchen with a wonderful aroma that makes everyone happy. I love to enjoy a slice with my morning coffee—it’s a delicious way to start the day!
Key Ingredients & Substitutions
Almond flour: This is the star of the recipe, giving the bread a moist, nutty flavor. If you’re nut-free, sunflower seed flour can be a great alternative.
Zucchini: Fresh grated zucchini adds moisture and nutrition. If you’re out of zucchini, consider using grated carrots for a tasty twist!
Honey or maple syrup: These natural sweeteners enhance the bread without overwhelming it. If you need a sugar-free option, you can try stevia or erythritol, but adjust the quantity to your taste.
Coconut oil: It adds a nice flavor and moisture. You can substitute it with olive oil or melted butter if you prefer.
Nuts and shredded coconut: These add texture and flavor. If you’re avoiding nuts, feel free to skip them or use seeds instead.
How Do I Get My Zucchini Bread to Be Moist and Not Dense?
The key to a moist zucchini bread is the balance of wet to dry ingredients. Make sure to grate the zucchini finely and gently squeeze out any excess water. Here’s how:
- Use a box grater for even grating. Too large pieces can lead to uneven baking.
- Gently press the grated zucchini in a clean kitchen towel to remove some excess moisture, but don’t squeeze it completely dry.
- Don’t over-mix your batter. Stir until just combined; this keeps your bread fluffy.
When baking, keep an eye on the time. If you notice the top browning too quickly, cover it with foil to prevent burning while the inside cooks through. This careful attention ensures a lovely, moist zucchini bread! Enjoy!
Moist Almond Flour Zucchini Bread
Ingredients You’ll Need:
- 2 cups almond flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg (optional)
- 3 large eggs
- 1/4 cup honey or maple syrup
- 1/4 cup coconut oil, melted (or any neutral oil)
- 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 moist almond flour zucchini bread takes about 15 minutes to prepare and 50-60 minutes to bake. After baking, you’ll want to let it cool for at least 15 minutes in the pan before transferring it to a wire rack. So, set aside about an hour and a half for the whole process. Perfect for a leisurely weekend bake!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). This ensures your zucchini bread bakes evenly. Grease a 9×5 inch loaf pan or line it with parchment paper to make it easy to remove the bread later.
2. Mix the Dry Ingredients:
In a large bowl, combine the almond flour, baking soda, salt, cinnamon, and nutmeg. Whisk them together well so that everything is evenly distributed, which helps the bread rise beautifully!
3. Prepare the Wet Ingredients:
In a separate bowl, beat the eggs. Then add in the honey (or maple syrup), melted coconut oil, and vanilla extract. Mix everything together until it’s well combined and smooth.
4. Combine Wet and Dry Ingredients:
Pour the wet mixture into the bowl with the dry ingredients. Gently stir until just combined. Be careful not to over-mix; this helps keep your bread nice and fluffy!
5. Add Zucchini and Optional Ingredients:
Fold in the grated zucchini. If you’re using walnuts or pecans and shredded coconut, add those in too. This step adds extra texture and flavor, but if you prefer a plain zucchini bread, feel free to skip them!
6. Pour and Smooth:
Pour the batter into your prepared loaf pan and use a spatula to smooth the top. This will help your bread bake evenly.
7. Bake the Bread:
Pop the loaf pan into the preheated oven and bake for 50-60 minutes. Check for doneness by inserting a toothpick into the center; if it comes out clean, your bread is ready!
8. Cool and Enjoy:
Take the bread out of the oven and let it cool in the pan for about 15 minutes. Then, transfer it to a wire rack to cool completely before slicing. This cooling time ensures the texture sets perfectly.
Now, grab a slice and enjoy your delicious, moist almond flour zucchini bread as a healthy snack or a tasty breakfast!
Can I Use Frozen Zucchini for This Recipe?
Yes, you can use frozen zucchini! Just make sure to thaw it completely and drain any excess moisture before adding it to the batter. This helps maintain the right consistency in your bread.
Can I Substitute Almond Flour with Another Flour?
Almond flour gives great moisture and flavor, but if you need a substitute, you can try using coconut flour. However, use less (about 1/4 to 1/3 of the amount) as coconut flour absorbs more moisture, or use a gluten-free all-purpose flour instead while adjusting the liquid accordingly.
How to Store Leftovers?
Store 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 2 months. Just let it thaw at room temperature or pop it in the microwave when you’re ready to enjoy a slice!
Can I Add Other Ingredients to the Bread?
Absolutely! Feel free to mix in chocolate chips, dried fruits, or spices like ginger or cloves for added flavor. Just keep in mind that additional ingredients may slightly alter the baking time. Check for doneness a little earlier if you add more moisture-rich ingredients.
