This Moist Almond Flour Zucchini Bread is a tasty treat packed with sweet zucchini and a nutty flavor. It’s soft and moist, making it perfect for breakfast or a snack!
I love how simple it is to whip this up. Plus, it makes my kitchen smell amazing! A slice with a bit of butter is my favorite way to enjoy it—yum!
Key Ingredients & Substitutions
Almond Flour: This is the main ingredient giving the bread its moist texture and nutty flavor. If you need a nut-free option, try using oat flour or a gluten-free all-purpose flour blend. Just make sure to check the consistency, as it may slightly alter the outcome.
Zucchini: Grated zucchini keeps the bread moist and adds nutrition. If zucchini isn’t available, you can swap it with grated carrots. Both options work well.
Honey or Maple Syrup: Either sweetener works beautifully here. If you prefer less sugar, consider using mashed bananas or unsweetened applesauce for a natural sweetness.
Oil: Coconut oil adds a lovely flavor, but olive oil is a great alternative for a lighter taste. You could also use melted butter if that’s your preference.
Nuts: Walnuts or pecans add crunch and extra nutrients. If you’re not a fan or have allergies, feel free to leave them out or substitute with chocolate chips for a sweeter touch.
How Do You Make Sure the Zucchini Bread is Moist and Delicious?
To keep the zucchini bread moist, follow these tips carefully:
- **Grate the Zucchini:** Use a box grater and don’t squeeze out all the moisture. A little moisture is good!
- **Combine Wet and Dry Ingredients Well:** Mix thoroughly, but avoid overmixing. This keeps the bread tender.
- **Don’t Overbake:** Every oven is different, so start checking around 45 minutes. The toothpick should come out clean without any wet batter.
- **Cool Before Slicing:** Allow it to cool in the pan for a bit. This helps it retain moisture.
With these steps, you’ll have a deliciously moist zucchini bread ready for you to enjoy anytime!
How to Make Moist Almond Flour Zucchini Bread
Ingredients You’ll Need:
- 2 cups almond flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- 3 large eggs
- ⅓ cup honey or maple syrup
- ¼ cup melted coconut oil or olive oil
- 1 teaspoon vanilla extract
- 1 ½ cups grated zucchini (about 1 medium zucchini)
- ½ cup chopped walnuts or pecans (optional)
How Much Time Will You Need?
This moist almond flour zucchini bread takes about 15 minutes to prepare and 45-55 minutes to bake. After baking, you’ll want to let it cool for about 15 minutes in the pan, then it can cool completely on a wire rack. So, overall, you’ll need about 1 hour and 15 minutes before you can enjoy your delicious bread!
Step-by-Step Instructions:
1. Preheat and Prepare:
Start by preheating your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with cooking spray or line it with parchment paper to make sure the bread comes out easily later.
2. Mix the Dry Ingredients:
In a large bowl, whisk together the almond flour, baking powder, baking soda, salt, ground cinnamon, and ground nutmeg. This will ensure all the dry ingredients are well mixed.
3. Combine the Wet Ingredients:
In another bowl, beat the eggs until they are well combined. Then, add in the honey or maple syrup along with the melted coconut oil (or olive oil) and vanilla extract. Mix until everything is incorporated.
4. Combine Wet and Dry Mixtures:
Pour the wet ingredients into the bowl with your dry ingredients. Stir gently until everything is combined. Make sure not to overmix, as this can affect the texture of your bread.
5. Add Zucchini and Nuts:
Fold in the grated zucchini and, if you’re using them, the chopped walnuts or pecans. You’ll notice the batter is quite moist, and that’s perfectly fine—it’s what makes the bread delicious!
6. Bake the Bread:
Pour the batter into the prepared loaf pan and spread it out evenly. Bake in your preheated oven for 45-55 minutes, checking for doneness with a toothpick. It should come out clean when the bread is ready.
7. Cool and Enjoy:
Once baked, let the bread cool in the pan for about 15 minutes. Then, carefully remove it from the pan and transfer it to a wire rack to cool completely. Slice it up and enjoy your tasty moist almond flour zucchini bread!
This bread is perfect on its own or even with a spread of butter or cream cheese. Enjoy!
FAQ about Moist Almond Flour Zucchini Bread
Can I Use Different Sweeteners?
Absolutely! You can substitute honey with maple syrup for a vegan option, or try using mashed bananas or unsweetened applesauce for a different flavor with natural sweetness. Just keep in mind that it may alter the moisture level slightly.
How Do I Store Leftovers?
Store any leftovers in an airtight container at room temperature for up to 3 days. For longer storage, you can refrigerate it for up to a week, or freeze slices wrapped in plastic wrap and placed in a freezer bag for up to 3 months. Thaw at room temperature when ready to enjoy!
Can I Make This Recipe Gluten-Free?
This recipe is already gluten-free since it uses almond flour! Just ensure that any additional ingredients, such as baking powder and any mix-ins, are also gluten-free.
What Can I Use Instead of Zucchini?
If you don’t have zucchini on hand, shredded carrots can be a great substitute. They will also add moisture and sweetness to the bread. For a fun twist, try grated apples, too!
