This Easy Almond Flour Zucchini Bread is a tasty treat that’s also gluten-free! It’s moist, full of flavor, and packed with healthy zucchini. Who knew veggies could be so delicious?
Making this bread is a breeze. Just mix the ingredients, pour it in a pan, and let it bake! I love having a slice for breakfast—it’s like having cake without the guilt! 😄
Key Ingredients & Substitutions
Almond Flour: This is the star of the show, providing a nutty flavor and moist texture. If you don’t have almond flour, you can use coconut flour, but you’ll need to adjust the amount. Coconut flour is more absorbent, so use about 1/3 cup and add an extra egg.
Eggs: These help bind the ingredients. If you’re looking for a vegan option, you can replace each egg with 1/4 cup of unsweetened applesauce or use flax eggs (1 tablespoon flaxseed meal + 2.5 tablespoons water = 1 egg).
Maple Syrup/Honey: Both add sweetness and moisture. You can swap maple syrup for agave nectar or monk fruit sweetener for a lower-carb option. Just adjust to your taste.
Zucchini: Fresh, grated zucchini adds moisture without overpowering the flavor. If you’re short on zucchini, you can use shredded carrots or even mashed banana for a different twist!
How Do I Ensure My Zucchini Bread is Moist and Not Soggy?
The key to a perfect zucchini bread is in how you handle the zucchini. Make sure to grate and then press the zucchini with a paper towel to remove excess moisture before adding it to your batter. This prevents sogginess and keeps your bread nice and moist.
- Grate the zucchini using a box grater or food processor.
- Wrap the grated zucchini in a clean kitchen towel or paper towel and squeeze out the water.
- Add the dried zucchini to your batter, and mix well.
Following this tip will help you achieve a great texture and flavor in your zucchini bread!
Easy Almond Flour Zucchini Bread
Ingredients You’ll Need:
- 2 cups almond flour (finely ground)
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon ground cinnamon
- ¼ teaspoon salt
- 3 large eggs
- ⅓ cup maple syrup or honey
- ½ cup unsweetened applesauce
- 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 delicious zucchini bread will take about 15 minutes to prepare plus 45-55 minutes to bake. After baking, it’s best to let it cool for about 15 minutes in the pan, and then cool completely on a wire rack before slicing. So, overall, you’re looking at roughly 1 hour and 15 minutes.
Step-by-Step Instructions:
1. Preheat and Prepare the Pan:
Start by preheating your oven to 350°F (175°C). Then, grease and flour a 9×5-inch loaf pan or line it with parchment paper for easy removal later on.
2. Mix Dry Ingredients:
In a large mixing bowl, whisk together the almond flour, baking powder, baking soda, ground cinnamon, and salt. This will ensure that all the dry ingredients are evenly distributed.
3. Combine Wet Ingredients:
In a separate bowl, crack the eggs and beat them well. Add in the maple syrup (or honey), unsweetened applesauce, and vanilla extract. Mix everything until it’s combined and smooth.
4. Combine Wet and Dry Mixtures:
Pour the wet mixture into the bowl with the dry ingredients. Gently stir together until just combined; be careful not to overmix!
5. Add Zucchini and Nuts:
Fold in the grated zucchini and any chopped nuts (if you’re using them). This step will add flavor and texture to your bread.
6. Pour and Smooth:
Pour your batter into the prepared loaf pan and use a spatula to smooth out the top so it’s even.
7. Bake the Bread:
Place the loaf pan in your oven and bake for 45-55 minutes, or until a toothpick inserted in the center comes out clean. If the top is browning too quickly, you can tent it with aluminum foil.
8. Cool and Slice:
Once baked, remove the bread from the oven and let it cool in the pan for about 15 minutes. After that, transfer it to a wire rack to cool completely before slicing.
Now, enjoy your moist and flavorful almond flour zucchini bread as a tasty breakfast or snack!
FAQ for Easy Almond Flour Zucchini Bread
Can I Use Other Sweeteners Instead of Maple Syrup?
Absolutely! You can substitute maple syrup with honey, agave nectar, or even a sugar substitute like monk fruit sweetener. Just adjust the amount to taste, especially if using granulated sugars, as they may require less liquid!
How Do I Store Leftovers Properly?
After the bread has cooled completely, store it in an airtight container at room temperature for up to 3 days. For longer storage, slice and wrap the bread in plastic wrap, then place it in a freezer bag and freeze for up to 2 months. Thaw at room temperature when ready to enjoy!
What If I Don’t Have Almond Flour?
If you don’t have almond flour, you can use coconut flour, but remember to adjust the quantity since it’s more absorbent. Use about 1/3 cup of coconut flour and add an extra egg to maintain moisture.
Can I Add Other Ingredients to the Bread?
Yes! Feel free to get creative! You can add chocolate chips, dried fruits (like cranberries or raisins), or different nuts and seeds for added flavor and texture. Just ensure you don’t add too much, as it may affect the bread’s structure.
