This Healthy Almond Flour Zucchini Bread is a delicious way to enjoy veggies! It’s moist and slightly sweet, made with almond flour and packed with shredded zucchini.
Baking this bread fills my kitchen with a wonderful smell, and the best part? It’s a perfect snack any time of the day! I love to enjoy it warm with a bit of butter. 😋
Key Ingredients & Substitutions
Almond Flour: This is your main ingredient, providing a gluten-free base. I recommend using finely ground almond flour for the best texture. If you’re avoiding nuts, try sunflower seed flour as a substitute.
Coconut Flour: This adds fiber and helps absorb moisture. It’s quite absorbent, so using too much can dry out the bread. If you don’t have coconut flour, you can replace it with more almond flour, but the bread won’t be as light.
Sweetener: Maple syrup gives a nice flavor, but you can substitute it with honey or agave nectar. For a low-sugar option, consider using a sugar substitute like erythritol or stevia, adjusting to taste.
Zucchini: Freshly grated zucchini makes the bread moist. If zucchini isn’t available, shredded carrots can work as an alternative for a different flavor.
Walnuts: They provide a nice crunch. Feel free to leave them out or swap for pecans or even chocolate chips for fun!
How Can I Make Sure My Zucchini Bread Is Moist and Flavorful?
Moisture is key in this recipe, and the zucchini plays a major role. Here’s how to ensure your bread turns out perfect:
- Squeeze the Zucchini: After shredding the zucchini, squeeze out excess water using a clean kitchen towel or cheesecloth. This keeps the bread from becoming too watery.
- Don’t Overmix: When combining wet and dry ingredients, mix until just combined. Overmixing can lead to a dense loaf.
- Check for Doneness: Use a toothpick to test if the bread is done. It should come out clean from the center. If it’s still wet, bake for a few more minutes.
By following these tips, you’ll achieve a moist and flavorful zucchini bread every time!
How to Make Healthy Almond Flour Zucchini Bread
Ingredients You’ll Need:
Dry Ingredients:
- 2 cups almond flour
- 1/4 cup coconut flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
Wet Ingredients:
- 3 large eggs
- 1/4 cup maple syrup or honey
- 1/4 cup melted coconut oil or olive oil
- 1 teaspoon vanilla extract
Additional Ingredients:
- 1 1/2 cups shredded zucchini (about 1 medium zucchini, squeezed dry)
- 1/2 cup chopped walnuts (plus extra for topping)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and around 45-55 minutes to bake. Make sure to let it cool for about 10 minutes in the pan before moving it to a wire rack. All together, you’ll have yummy zucchini bread ready to enjoy in just about an hour!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with a little oil, or you can line it with parchment paper for easy removal later.
2. Mix the Dry Ingredients:
In a large mixing bowl, whisk together the almond flour, coconut flour, baking soda, baking powder, salt, and ground cinnamon until they are well blended. This step makes sure your bread has a uniform flavor.
3. Combine the Wet Ingredients:
In another bowl, beat the eggs. Then add the maple syrup (or honey), melted coconut oil, and vanilla extract. Whisk everything together until it’s smooth and well-mixed.
4. Combine Wet and Dry Ingredients:
Pour the wet mixture into the bowl with the dry ingredients. Stir everything together until just combined; be careful not to overmix, as this can make your bread dense.
5. Add Zucchini and Walnuts:
Gently fold in the shredded zucchini and chopped walnuts into the batter. Mixing these ingredients softly ensures they’re evenly distributed without ruining the texture.
6. Bake the Bread:
Pour the batter into your prepared loaf pan and spread it evenly. If you like, sprinkle some extra chopped walnuts on top for added crunch. Bake in the preheated oven for 45-55 minutes. Check the bread by inserting a toothpick in the center—it should come out clean when it’s done!
7. Cool and Serve:
Once baked, remove the bread from the oven and let it cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely before slicing.
8. Enjoy!
Slice your healthy almond flour zucchini bread and serve it as it is, or spread a bit of nut butter or cream cheese on top for a tasty treat. Store any leftovers in an airtight container in the fridge for up to 5 days. Enjoy your delicious and nutritious zucchini bread!
FAQ for Healthy Almond Flour Zucchini Bread
Can I Use Different Flours Instead of Almond Flour?
While almond flour is a key ingredient for the texture and taste, you can use sunflower seed flour or a gluten-free all-purpose flour as substitutes. Just keep in mind that different flours may affect the moisture and taste of the bread.
How Do I Store Leftover Zucchini Bread?
Store any leftover zucchini bread in an airtight container in the refrigerator for up to 5 days. You can also wrap it tightly in foil or plastic wrap to keep it fresh!
Can I Freeze Zucchini Bread?
Absolutely! Once the bread has cooled completely, slice it and wrap individual slices in plastic wrap, then place them in a zip-lock bag. It will keep well frozen for up to 3 months. Just thaw in the fridge or at room temperature when you’re ready to enjoy it!
How Can I Make This Recipe Vegan?
You can make this recipe vegan by substituting the eggs with flax eggs (1 tablespoon of ground flaxseed mixed with 3 tablespoons of water equals one egg) or unsweetened applesauce (1/4 cup per egg). You may also want to opt for a different liquid sweetener like agave syrup.
