This easy almond flour zucchini bread is a great way to enjoy veggies in your snack! It’s moist, tasty, and made with simple ingredients that you probably have at home.
I love baking this when I have extra zucchini lying around. Plus, it makes my kitchen smell amazing! Just slice it up and enjoy it warm with a bit of butter—heaven!
Key Ingredients & Substitutions
Almond Flour: This is the star of the recipe! It gives the bread a nutty flavor and great texture. If you’re allergic to nuts or need a grain-free option, you can swap it out for coconut flour, but use about a third of the amount—coconut flour absorbs more moisture.
Zucchini: Fresh zucchini adds moisture to the bread. If you’re out of zucchini, you can use grated carrots or even applesauce for a different twist, just be aware that this will change the flavor slightly.
Sweeteners: I typically use honey for a touch of sweetness, but maple syrup is a nice vegan alternative. If you want to cut down on sugar, try using mashed ripe bananas instead!
Nuts: I love adding walnuts for crunch, but you can skip them if you prefer a smoother texture. Chocolate chips are fun for a sweeter option, while shredded coconut adds a chewy texture.
How Do I Ensure Moist Zucchini Bread Without Extra Water?
The key to a moist zucchini bread lies in properly preparing the zucchini. Grating and then squeezing out excess moisture is crucial. Too much liquid can make the bread soggy!
- Grate your zucchini, then place it on a clean kitchen towel.
- Wrap it up and twist the towel to squeeze out as much liquid as possible. This step makes a big difference!
By carefully removing excess moisture, you’ll be left with beautifully moist zucchini bread that’s just the right texture. Enjoy your baking!
Easy Almond Flour Zucchini Bread
Ingredients You’ll Need:
- 2 cups almond flour (finely ground)
- 1 to 1½ cups grated zucchini (about 1 medium zucchini)
- 3 large eggs
- ¼ cup honey or maple syrup
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- Optional: ½ cup chopped nuts (walnuts or pecans)
- Optional: ¼ cup unsweetened shredded coconut or chocolate chips
How Much Time Will You Need?
This recipe requires about 15 minutes of prep time and 40–50 minutes of baking time, plus around 10 minutes to cool in the pan. In total, you’ll need about 1 hour for this delicious zucchini bread from start to finish. So, let’s get baking!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating 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 so your bread won’t stick.
2. Prepare the Zucchini:
Grate the zucchini using a box grater or food processor. Then, take a clean kitchen towel or some paper towels and squeeze out as much excess moisture as you can. This step is important to keep your bread from being too wet!
3. Mix the Wet Ingredients:
In a large mixing bowl, crack in the eggs and add the honey (or maple syrup) and vanilla extract. Whisk everything together until it’s well combined. The mixture should be smooth and frothy.
4. Combine Dry Ingredients:
Add the almond flour, baking soda, ground cinnamon, and salt to the bowl with the wet ingredients. Stir until just combined—you don’t want to overmix, or your bread could turn out dense.
5. Fold in Zucchini and Extras:
Now it’s time to fold in your grated zucchini and any optional ingredients like nuts, coconut, or chocolate chips if you’d like. Gently mix everything together until it’s evenly distributed in the batter.
6. Pour and Bake:
Pour the batter into your prepared loaf pan and spread it into an even layer. Place it in the preheated oven and bake for 40–50 minutes. You’ll know it’s done when a toothpick inserted into the center comes out clean.
7. Cool Down:
After baking, allow the bread to cool in the pan for about 10 minutes. Then, carefully transfer it to a wire rack to cool completely before slicing.
8. Slice and Enjoy:
Once cooled, slice your bread and serve it as a healthy snack or a delightful breakfast. It’s delicious on its own or with a spread of butter! Happy baking!
FAQ for Easy Almond Flour Zucchini Bread
Can I Use Different Flours?
While almond flour is the star of this recipe, you can experiment with coconut flour. However, use only ⅓ cup of coconut flour instead of 2 cups of almond flour, as coconut flour absorbs more moisture. Be prepared for a different texture and taste!
Can I Substitute the Sweetener?
Yes! You can substitute honey with maple syrup for a vegan option. Alternatively, you can use mashed ripe bananas or unsweetened applesauce to reduce sweetness while adding moisture. Just adjust the quantity to your taste preference.
How Should I Store Leftover Zucchini Bread?
Store any leftover bread in an airtight container at room temperature for up to 3 days. For longer storage, place it in the fridge for up to a week or freeze slices in a freezer bag for up to 3 months. Just thaw at room temperature or warm in the microwave before enjoying!
Can I Add Other Ingredients?
Absolutely! Feel free to add in extras like raisins, chocolate chips, or different nuts according to your taste. This recipe is versatile, and you can mix it up based on what you have on hand or what you enjoy!
