This almond flour zucchini bread is moist, healthy, and oh-so-easy to make! It’s a fantastic way to sneak in some veggies while enjoying a tasty treat.
You can’t go wrong with this bread! I love having a slice with my morning coffee. Plus, it’s gluten-free, so it’s perfect for many diets. Who said healthy can’t be yummy? 😊
Key Ingredients & Substitutions
Almond Flour: This is the star of the recipe. It’s gluten-free and adds a wonderful nutty flavor. If you don’t have almond flour, you can try using oat flour or a gluten-free all-purpose blend, but the texture may vary.
Zucchini: Freshly grated zucchini adds moisture. Make sure to squeeze out as much water as you can; excess moisture can make the bread too wet. If zucchini isn’t available, finely grated carrots can be a great alternative.
Eggs: They add structure and moisture. For egg-free options, you can use flax eggs (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water for each egg), but the texture may change slightly.
Honey or Maple Syrup: Both add sweetness. Honey gives a nice flavor, while maple syrup is a great vegan option. Coconut sugar or agave syrup could also work well here.
Coconut Oil or Butter: Both provide moisture and richness. If you’re looking for a dairy-free option, stick with coconut oil. You can also use olive oil for a different flavor.
How Do I Get the Perfect Texture for My Zucchini Bread?
To ensure a delightful texture, the key step is removing excess moisture from the zucchini. Here’s how:
- Grate your zucchini using a box grater or food processor.
- Place the grated zucchini in a clean kitchen towel and twist to squeeze out as much liquid as possible. This avoids soggy bread.
- Mix the dry ingredients thoroughly to avoid clumps, and add them to the wet ingredients gently.
Also, let the batter stand for a moment before baking if you have time; this can help develop the flavor. Happy baking!
Easy Almond Flour Zucchini Bread
Ingredients You’ll Need:
For the Bread:
- 2 cups almond flour
- 1 cup grated zucchini (about 1 medium zucchini, squeezed to remove excess moisture)
- 3 large eggs
- 1/4 cup honey or maple syrup
- 1/4 cup melted coconut oil or unsalted butter
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
Optional Add-ins:
- 1/2 cup chopped nuts (such as walnuts or pecans)
- 1/2 cup chocolate chips
Time Needed:
You’ll need about 15 minutes for preparation and 40-50 minutes for baking. Overall, you can expect to spend around an hour to an hour and 10 minutes to have your delicious zucchini bread ready. It cools a bit after baking, but the wait will be worth it!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). While it warms up, you can prepare your loaf pan—greasing it with a bit of oil or lining it with parchment paper will work great!
2. Prepare the Zucchini:
Grate the zucchini using a box grater or a food processor. Be sure to squeeze out as much moisture as possible using a clean kitchen towel or cheesecloth. This step helps keep your bread from getting soggy, so don’t skip it!
3. Mix the Wet Ingredients:
In a large mixing bowl, whisk together the eggs, honey (or maple syrup), melted coconut oil (or butter), and vanilla extract until the mixture is smooth and well combined.
4. Combine the Dry Ingredients:
In a separate bowl, mix the almond flour, baking soda, ground cinnamon, and salt. Make sure they’re well-combined to avoid clumps in your final bread.
5. Combine Both Mixtures:
Now, add the dry ingredients to the wet ingredients and stir gently until just combined. Be careful not to overmix—just enough that there aren’t any major dry spots. It’s okay if the batter looks a bit lumpy!
6. Fold in the Zucchini and Optional Add-ins:
Gently fold in the grated zucchini along with any optional add-ins like nuts or chocolate chips if you’re using them. This will enhance the flavor and texture of your bread!
7. Pour and Smooth:
Pour the batter into your prepared loaf pan and smooth the top with a spatula. This helps it bake evenly!
8. Bake:
Pop the loaf pan into your preheated oven and bake for 40-50 minutes. You’ll know it’s ready when a toothpick inserted into the center comes out clean.
9. Cool Down:
Once baked, let the bread cool in the pan for about 10 minutes. Then, gently transfer it to a wire rack to cool completely—this will make slicing easier!
10. Enjoy:
Slice your moist, delicious almond flour zucchini bread and enjoy it with a cup of coffee or tea! It’s perfect for breakfast, an afternoon snack, or anytime you need a tasty treat.
This recipe makes approximately 10-12 slices. You can store any leftovers in an airtight container at room temperature for 2-3 days or in the fridge for up to a week. Enjoy! 🌿🍞
Frequently Asked Questions (FAQ)
Can I Use Other Flours Instead of Almond Flour?
While almond flour gives this bread its unique texture and flavor, you can substitute it with a gluten-free all-purpose flour blend or oat flour. Just keep in mind that the texture may differ slightly, as almond flour keeps things moist and dense!
Can I Make This Zucchini Bread Vegan?
Absolutely! To make this recipe vegan, replace the eggs with flax eggs (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water per egg) and use maple syrup in place of honey. The result will be plant-based and equally delicious!
How Do I Store Leftovers?
Store any leftover zucchini bread in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate it for up to a week, or you can freeze slices for up to 3 months. Just ensure they are wrapped well to prevent freezer burn!
Can I Add Other Ingredients?
Definitely! This recipe is very versatile. You can add spices like nutmeg or cardamom for extra flavor, or experiment with add-ins such as raisins, dried cranberries, or even coconut flakes. Get creative!
