This zucchini bread is moist and fluffy, thanks to almond flour. It’s perfect for breakfast or a sweet snack, and the hints of cinnamon make it smell heavenly!
I love how simple it is to whip up this bread. Just mix, bake, and enjoy! Plus, it’s a great way to sneak in some veggies. Who knew healthy could taste so good? 😄
Key Ingredients & Substitutions
Almond flour: This is the main ingredient that gives the bread a unique nutty flavor and moist texture. If you don’t have almond flour, you can use coconut flour, but reduce the amount to 1/2 cup, as coconut flour is much absorbent.
Zucchini: Fresh grated zucchini adds moisture and nutrition. If you’re out of zucchini, you can also use carrots for a different taste, but they should be grated just like the zucchini.
Sweeteners: Honey or maple syrup are great for sweetness. You can swap them for regular sugar, but it may change the texture a little. Feel free to adjust the sweetness based on your preference!
Oil or butter: Melted coconut oil gives a subtle flavor while keeping it healthy. You can use any vegetable oil or melted butter for a richer taste. I’ve used olive oil before, and it works too!
Optional mix-ins: Nuts or chocolate chips are a fun addition. Any nuts you have on hand, like almonds or pecans, work well. Dried fruits like raisins can be a nice touch too!
How Do I Get the Perfect Texture for My Zucchini Bread?
Getting the right texture can be tricky, but here’s how to do it!
- Start by squeezing out excess moisture from the grated zucchini. This helps prevent a soggy bread.
- Mix ingredients gently; overmixing can lead to dense bread. Stir until just combined.
- Let the bread cool in the pan for 10 minutes to set. This makes slicing easier and helps it hold its shape.
Remember, baking times can vary, so keep an eye on your bread during the last few minutes in the oven.
Easy Almond Flour Zucchini Bread
Ingredients You’ll Need:
- 2 cups almond flour (blanched preferred)
- 1 cup grated zucchini (squeezed to remove excess moisture)
- 3 large eggs
- 1/4 cup honey or maple syrup (adjust to taste)
- 1/4 cup melted coconut oil or butter
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp vanilla extract
- 1/4 tsp salt
- Optional: 1/4 cup chopped nuts (walnuts or pecans)
- Optional: 1/4 cup dark chocolate chips or raisins
How Much Time Will You Need?
This recipe will take about 15 minutes to prepare and 40-50 minutes to bake. Additionally, allow 10 minutes for cooling in the pan and a little time on a wire rack before slicing. In total, you should be enjoying your delicious zucchini bread in about an hour and 15 minutes!
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. Grease it lightly or line it with parchment paper for easy removal later on.
2. Mix Wet Ingredients:
In a large mixing bowl, crack the 3 eggs and whisk them together. Then add in the honey (or maple syrup), melted coconut oil, and vanilla extract. Mix everything until it’s smooth and well combined.
3. Combine Dry Ingredients:
In another bowl, combine the almond flour, baking soda, ground cinnamon, and salt. Stir this mixture until there are no lumps. This is important for even rising and flavor distribution!
4. Combine Wet and Dry Mixtures:
Now, gradually add the dry ingredients to the wet mixture. Use a spatula or wooden spoon to mix them together, but be careful not to overmix! Stir just until you see no flour streaks.
5. Add Zucchini and Extras:
Gently fold in the grated zucchini along with any optional add-ins like nuts or chocolate chips. This adds flavor and fun texture to your bread.
6. Prepare to Bake:
Pour the batter into your prepared loaf pan, spreading it out evenly. Tap the pan gently on the counter a few times to remove any air bubbles.
7. Bake the Bread:
Place the loaf pan in the oven and bake for 40-50 minutes. Check for doneness by inserting a toothpick into the center of the bread; it should come out clean. If it starts browning too quickly, you can cover it loosely with foil.
8. Cooling Time:
Once baked, remove the bread from the oven and let it cool in the pan for about 10 minutes. Then, carefully transfer it to a wire rack to cool completely before slicing. This helps the bread set properly.
9. Serve and Enjoy!
Once the bread has cooled, slice it into pieces and enjoy it plain or with your favorite spread. It’s perfect as a snack or for breakfast. Enjoy your homemade almond flour zucchini bread!
Frequently Asked Questions
Can I Use Different Sweeteners?
Absolutely! You can substitute honey or maple syrup with granulated sugar or coconut sugar. If you choose to use sugar, start with about 1/3 cup, as it can be sweeter than liquid sweeteners. Adjust to taste for your desired sweetness!
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, wrap it tightly in plastic wrap and place it in the fridge for up to a week or freeze it for up to 3 months. Just thaw in the fridge or at room temperature before enjoying!
Can I Add Other Ingredients?
Definitely! Feel free to customize your zucchini bread by adding nuts, seeds, or berries. Chocolate chips, dried fruit, or spices like nutmeg can also elevate the flavor. Just be mindful of the total volume so you don’t overcrowd the batter!
What Should I Do If My Bread Comes Out Soggy?
If your bread turns out soggy, it may be due to excess moisture in the zucchini. Make sure to squeeze out as much moisture as possible before adding it to the batter. Additionally, ensure you bake it long enough; if necessary, bake for a few extra minutes until a toothpick comes out clean from the center.
