This Healthy Almond Flour Zucchini Bread is a tasty way to get your greens! It’s moist, light, and packed with nutrient-rich zucchini, plus it has a delightful nutty flavor from the almond flour.
I love how simple it is to whip up! Just mix your ingredients, bake, and enjoy. It’s perfect for breakfast or as a snack. And shh, it’s a great way to sneak in veggies! 🥒💚
Key Ingredients & Substitutions
Almond Flour: This is the star of the show, giving the bread a lovely nutty flavor and moist texture. If you’re nut-free, you can use oat flour or a gluten-free all-purpose flour, but the texture may vary slightly.
Grated Zucchini: Fresh zucchini adds moisture and nutrients. Be sure to squeeze it dry to avoid a soggy bread. You can also use carrot for a different twist—just remember to grate it finely!
Sweeteners: I love using honey for its mild flavor, but you can substitute with maple syrup or even a sugar substitute like erythritol if you’re watching sugar intake. Just adjust the quantity as needed.
Oil: Coconut oil brings a nice richness. If you’re not a fan, a light olive oil or melted butter works well too. Aim for something neutral in flavor so it won’t overpower the bread.
How Do I Ensure My Zucchini Bread Comes Out Moist and Fluffy?
The secret to a perfect texture lies in how you prepare your zucchini and mix your batter. Here’s what to do:
- Always squeeze the grated zucchini in a clean kitchen towel to remove excess moisture; this prevents the bread from being too wet.
- Mix the dry and wet ingredients separately. This helps ensure even distribution of the baking soda and spices.
- Don’t over-mix the batter! Stir just until combined to keep the bread light and airy.
- Keep an eye on your baking time; ovens can vary. Check for doneness using a toothpick; it should come out clean before you take the bread out.
How to Make Healthy Almond Flour Zucchini Bread
Ingredients You’ll Need:
For the Bread:
- 2 cups almond flour (blanched)
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 3 large eggs
- 1/4 cup honey or pure maple syrup
- 1/4 cup coconut oil, melted (or mild olive oil)
- 1 teaspoon vanilla extract
- 1 1/2 cups grated zucchini (about 1 medium zucchini, squeezed dry)
- 1/2 cup chopped walnuts (plus extra for topping, optional)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare, followed by 45-55 minutes of baking time. You’ll need a little more time to let the bread cool, but overall, it’s a quick and easy recipe to enjoy fresh zucchini bread!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). While it’s heating, you can prepare your loaf pan by greasing it lightly or lining it with parchment paper for easy removal later.
2. Combine Dry Ingredients:
In a large bowl, whisk together the almond flour, baking soda, salt, and ground cinnamon until everything is well mixed. This will ensure your bread has a nice, even flavor.
3. Mix Wet Ingredients:
In another bowl, beat the 3 large eggs. Then add in the honey (or maple syrup), melted coconut oil, and vanilla extract. Mix it well until the mixture is smooth and creamy.
4. Combine Wet and Dry Mixtures:
Pour the wet ingredients into the dry ingredients. Gently stir them together just until they’re combined—don’t overmix, as this can make the bread dense.
5. Add Zucchini and Walnuts:
Gently fold in the grated zucchini and chopped walnuts. This will add moisture and crunch! Be sure to incorporate them evenly into the batter.
6. Prepare for Baking:
Pour the batter into your prepared loaf pan, spreading it evenly. If you’d like, sprinkle some extra chopped walnuts on top for a nice presentation and added crunch.
7. Bake the Bread:
Place your loaf pan in the preheated oven and bake for 45 to 55 minutes. You’ll know it’s done when a toothpick inserted in the center comes out clean!
8. Cool and Slice:
Once baked, let the bread cool in the pan for about 15 minutes. Then, carefully transfer it to a wire rack to cool completely before slicing. Enjoy your delicious, healthy almond flour zucchini bread!
This moist and flavorful zucchini bread makes for a healthy snack or a delightful breakfast option. Enjoy every slice!
FAQ for Healthy Almond Flour Zucchini Bread
Can I use a different flour instead of almond flour?
Yes! While almond flour gives this bread a wonderful texture and flavor, you can substitute it with oat flour or a gluten-free all-purpose flour. Just keep in mind that it may change the texture slightly, so adjust liquids as needed.
Can I make this zucchini bread without eggs?
Absolutely! You can substitute the 3 eggs with 1/4 cup of unsweetened applesauce or a flaxseed meal (3 tablespoons of ground flaxseed mixed with 9 tablespoons of water) for a vegan option. Just allow the mixture to sit for a few minutes to thicken before adding it to the wet ingredients.
How should I store leftover zucchini bread?
Store any leftover zucchini bread in an airtight container at room temperature for up to 2 days. For longer storage, wrap it tightly in plastic wrap or foil and refrigerate for up to a week, or slice and freeze for up to 3 months!
Can I add other ingredients like chocolate chips or dried fruit?
Definitely! Feel free to stir in some chocolate chips, raisins, or dried cranberries for extra flavor and texture. Just keep in mind that adding too much extra moisture can change the baking time, so adjust accordingly.