This moist almond flour zucchini bread is a delightful twist on a classic treat. It’s soft, nutty, and packed with healthy zucchini, making it a great snack or breakfast option!
Trust me, once you try a slice with some butter, you’ll be hooked! I love making this when I need to use up extra zucchini from the garden. It’s super easy to whip up!
Key Ingredients & Substitutions
Almond Flour: This is the star of the show! It gives the bread a moist texture and a nutty flavor. If you need a substitute, try sunflower seed flour for a nut-free option, though it might change the taste a bit.
Coconut Flour: This adds structure but absorbs a lot of moisture. If you don’t have it, you can use more almond flour instead, but the texture will differ. Use about half the amount of almond flour if substituting.
Zucchini: Grated zucchini helps keep the bread moist. Feel free to use yellow squash if zucchini isn’t available. Just make sure to squeeze out excess moisture to avoid a soggy bread!
Sweeteners: I’ve used honey or maple syrup, which adds a nice touch of sweetness. You can swap in agave syrup or even a sugar substitute, but check the ratios since some may be sweeter than others.
Nuts: Chopped walnuts or pecans add a crunchy texture. If you prefer, you can leave them out or use chocolate chips for a sweeter version!
How Do You Make Zucchini Bread Moist Without Falling Apart?
The key to a moist zucchini bread is balancing ingredients. First, grate your zucchini and then squeeze out the excess moisture to help keep the bread from being too wet. Don’t skip this step! It helps the bread hold its shape.
- Mix wet ingredients gently. Overmixing can lead to a dense loaf, so just stir until combined.
- Use eggs as a binding agent. They help the structure while keeping the bread light.
- Check baking time. Every oven varies; start checking at 45 minutes. A toothpick should come out clean from the center.
Moist Almond Flour Zucchini Bread Recipe
Ingredients You’ll Need:
Dry Ingredients:
- 2 cups almond flour (fine ground)
- 1/4 cup coconut flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg (optional)
Wet Ingredients:
- 3 large eggs
- 1/4 cup honey or maple syrup
- 1/4 cup melted coconut oil or olive oil
- 1 teaspoon vanilla extract
Other Ingredients:
- 1 1/2 cups grated zucchini (about 1 medium zucchini, excess moisture squeezed out)
- 1/2 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. Don’t forget to let it cool for about 15 minutes after baking before slicing! Overall, you’re looking at around 1 hour and 15 minutes from start to finish.
Step-by-Step Instructions:
1. Prepare Your Oven and Pan:
First, preheat your oven to 350°F (175°C). While it’s heating up, grease a 9×5-inch loaf pan or line it with parchment paper to make removing the bread easier later on.
2. Mix the Dry Ingredients:
In a large bowl, combine the almond flour, coconut flour, baking soda, salt, cinnamon, and nutmeg. Use a whisk or fork to mix them well so that all the dry ingredients are evenly distributed.
3. Combine the Wet Ingredients:
In a separate bowl, whisk together the eggs, honey (or maple syrup), melted oil, and vanilla extract until smooth. This mixture provides sweetness and moisture to your bread.
4. Combine Wet and Dry Ingredients:
Add the wet mixture to the bowl with the dry ingredients. Stir everything together gently until just combined—don’t overmix it, or the bread could become dense!
5. Fold in the Zucchini and Nuts:
Now, fold in the grated zucchini and the chopped nuts (if using). Make sure they are evenly distributed throughout the batter.
6. Pour and Smooth the Batter:
Pour the batter into your prepared loaf pan. Use a spatula to smooth out the top to ensure even baking.
7. Bake the Bread:
Place your loaf pan in the preheated oven and bake for 45-55 minutes. Start checking around the 45-minute mark; it’s done when a toothpick inserted in the center comes out clean.
8. Cool and Slice:
Once baked, remove the bread from the oven. Let it cool in the pan for about 15 minutes. After that, carefully transfer it to a wire rack to cool completely before slicing it up.
Enjoy this moist and flavorful almond flour zucchini bread with your favorite spread or alongside a warm cup of tea!
Frequently Asked Questions
Can I Use Other Flours Instead of Almond Flour?
While almond flour provides a unique flavor and moisture, you can substitute it with a gluten-free all-purpose flour blend. However, the texture and taste will differ. Using whole wheat flour is another option, but it may lead to denser bread.
What Should I Do If My Zucchini Is Very Watery?
If your zucchini is watery, it’s best to squeeze out the excess moisture. Use a clean kitchen towel or cheesecloth to wring it out before adding it to the batter. This will help maintain the bread’s structure and prevent it from becoming soggy.
Can I Make This Recipe Vegan?
Yes! To make a vegan version, swap the eggs for a combination of 1/4 cup unsweetened applesauce or 1/4 cup of mashed banana and add 1 tablespoon of chia seeds soaked in 3 tablespoons of water. Allow it to sit for a few minutes until it thickens.
How to Store Leftover Zucchini Bread?
Store any leftover zucchini bread in an airtight container in the fridge for up to a week. You can also freeze it! Just wrap slices tightly in plastic wrap and place them in a freezer bag for up to 3 months. Thaw in the fridge overnight before enjoying!
