This Moist Almond Flour Zucchini Bread is a delightful twist on a classic treat! Made with fresh zucchini and almond flour, it’s super soft and packed with flavor.
If you’re like me, you might gravitate toward the warm, sweet smell that fills the kitchen as it bakes. Plus, it’s a great way to sneak in some veggies! 🌟
Key Ingredients & Substitutions
Almond Flour: This is the main ingredient creating a delightful gluten-free texture. If you don’t have almond flour, you can use finely ground sunflower seed flour for a nut-free option, but keep in mind it may slightly alter the flavor.
Coconut Flour: This flour helps absorb moisture and adds fiber. If you don’t have coconut flour, you can replace it with additional almond flour, but reduce the amount slightly since coconut flour absorbs more liquid.
Zucchini: Fresh zucchini adds moisture and nutrition. If zucchini isn’t available, you can use grated carrots or even applesauce as a substitute, keeping the texture in mind. Just squeeze out excess moisture before adding!
Sweetener: I love using maple syrup for a rich flavor. However, honey works great too. You can also use coconut sugar or another sweetener, but the bread may be less moist.
How Do I Keep My Zucchini Bread Moist?
Keeping your zucchini bread moist relies on a few simple techniques. Here are my trusted tips:
- Make sure to squeeze out excess moisture from the grated zucchini. This prevents the bread from becoming soggy.
- Don’t over-mix your batter. Gently fold the wet and dry ingredients until just combined—this helps keep it light and airy.
- Use eggs at room temperature. They incorporate better and create a fluffier texture.
- Let the bread cool properly after baking. Allow it to rest for about 15 minutes in the pan before transferring it to a rack, so the steam helps keep it moist.
Moist Almond Flour Zucchini Bread
Ingredients:
- Dry Ingredients:
- 2 cups almond flour (finely ground)
- 1/4 cup coconut flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 tablespoon ground cinnamon
- 1/2 teaspoon ground nutmeg (optional)
- Wet Ingredients:
- 3 large eggs
- 1/4 cup maple syrup or honey
- 1/4 cup melted coconut oil or olive oil
- 1 teaspoon vanilla extract
- Add-Ins:
- 1 1/2 cups grated zucchini (about 1 medium zucchini, squeezed lightly to remove excess moisture)
- 1/2 cup chopped walnuts or pecans (optional)
- 1/4 cup unsweetened shredded coconut (optional)
Time Estimate:
This recipe will take about 15 minutes to prepare and then around 50-60 minutes to bake. Plus, let it cool for another 15 minutes before slicing. Overall, you’re looking at around 1.5 hours from start to finish!
Instructions:
1. Prepping the Oven and Pan:
First things first, preheat your oven to 350°F (175°C). Grab your 9×5 inch loaf pan, and grease it lightly with oil or line it with parchment paper to make sure your zucchini bread lifts out easily after baking.
2. Mixing Dry Ingredients:
In a large mixing bowl, whisk together the almond flour, coconut flour, baking soda, baking powder, salt, cinnamon, and nutmeg until everything is well combined. This will create a nice base for our flavorful bread!
3. Preparing the Wet Mixture:
In a separate bowl, crack the eggs and give them a good whisk. Then, add in the maple syrup (or honey), melted coconut oil, and vanilla extract. Mix well until everything is nicely blended and smooth.
4. Combining Mixtures:
Now, slowly stir the wet ingredients into the dry ingredients, being careful not to over-mix. Just stir until you see no dry spots; a few lumps are perfectly okay!
5. Adding Zucchini and Nuts:
Gently fold in the grated zucchini, and if you’re using them, your chopped nuts and shredded coconut. This is where your bread gets its amazing texture and nutrition!
6. Pouring into the Pan:
Pour the batter into your prepared loaf pan. Use a spatula or the back of a spoon to smooth the top so it bakes evenly.
7. Baking Time:
Slide the pan into the oven and bake for 50-60 minutes. You’ll know it’s done when a toothpick inserted into the center comes out clean or with just a few crumbs attached.
8. Cooling Before Slicing:
Once baked, take the bread out of the oven and let it cool in the pan for about 15 minutes. Then, transfer it onto a wire rack to cool completely before slicing into those delicious pieces!
Enjoy this moist, nutty, and flavorful zucchini bread as a healthy snack or breakfast treat! It’s great on its own or with a little butter spread on top.
FAQ: Moist Almond Flour Zucchini Bread
Can I Use Different Types of Flour?
While this recipe is designed for almond and coconut flour, you can experiment with other gluten-free flours. Just keep in mind that the texture and moisture level may vary, so you might need to adjust the liquid ingredients.
How Do I Store Leftover Zucchini Bread?
Store any leftover zucchini bread in an airtight container at room temperature for up to 3 days. For longer storage, you can wrap slices in plastic wrap and keep them in the fridge for about a week, or freeze them for up to 3 months. Just thaw and enjoy!
Can I Add Other Ingredients?
Absolutely! Feel free to add your favorite mix-ins, like chocolate chips, dried fruit, or seeds for added texture and flavor. Just remember to adjust the sweetness if necessary when adding sweeter ingredients.
What Can I Substitute for Eggs? / Can I Make This Vegan?
If you’re looking for an egg substitute, try using flax eggs (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water per egg, let it sit for a few minutes to thicken) or a store-bought egg replacer. The texture might vary slightly, but it will still be delicious!
