This yummy almond flour zucchini bread is soft and moist, packed with healthy zucchini, and a hint of sweetness. It’s a great gluten-free option for breakfast or snack time!
Honestly, it’s hard to believe something so delicious can be good for you! I love having a slice warmed up with a bit of butter. It’s just perfect! 🥒🍞
Key Ingredients & Substitutions
Almond Flour: This gluten-free flour gives the bread a lovely texture and flavor. If you don’t have almond flour, you can substitute with finely ground oat flour or a gluten-free all-purpose flour. Just note that texture may vary a bit!
Coconut Oil or Butter: I usually use coconut oil for a subtle coconut flavor, but melted butter works well too. If you want a dairy-free option, stick with coconut oil. You can also use olive oil for a different twist!
Zucchini: Fresh, grated zucchini keeps the bread moist. If you don’t have zucchini, try grated carrots or even mashed banana for a fun change! Just remember to squeeze out excess moisture if you use watery veggies.
Sweeteners: Honey adds a nice sweetness, but maple syrup is a great vegan alternative. If you’d like to cut down on sugar, try using mashed ripe bananas or applesauce instead. Adjust the amount to taste!
How Do You Get Perfectly Grated Zucchini?
Grating zucchini is a key step that can be a bit tricky. First, wash your zucchini well. Then, use a box grater or a food processor to grate it. Aim for small, even pieces so they mix well into the batter.
- Don’t forget to squeeze the grated zucchini in a clean kitchen towel to remove excess moisture. This helps prevent the bread from being too wet.
- Make sure to measure after grating! You’ll need about 1 1/2 cups for this recipe.
Easy Almond Flour Zucchini Bread
Ingredients You’ll Need:
- 2 cups almond flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 3 large eggs
- 1/4 cup honey or maple syrup
- 1/4 cup melted coconut oil or butter
- 1 teaspoon vanilla extract
- 1 1/2 cups grated zucchini (about 1 medium zucchini)
- Optional: 1/2 cup chopped walnuts or pecans
- Optional: 1/4 cup shredded unsweetened coconut or chocolate chips
How Much Time Will You Need?
This delicious zucchini bread takes approximately 15 minutes to prepare, plus about 45-55 minutes to bake. After baking, let it cool for 15 minutes in the pan and then cool completely on a wire rack before slicing. Overall, you can enjoy this tasty treat in about an hour and a half!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). Make sure to grease a 9×5 inch loaf pan or line it with parchment paper to prevent sticking. This will help your bread come out easily after baking.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the almond flour, baking soda, salt, and cinnamon. This will ensure the baking soda is evenly distributed throughout the flour.
3. Combine the Wet Ingredients:
In a separate large bowl, beat the eggs one at a time. Then stir in the honey (or maple syrup), melted coconut oil (or butter), and vanilla extract. Mix until everything is well combined and looks smooth.
4. Combine Everything Together:
Slowly add the dry mixture into the wet ingredients. Stir gently just until combined—don’t overmix! You want everything blended together without losing the fluffiness.
5. Fold in Zucchini and Optional Mix-ins:
Carefully fold in the grated zucchini. If you want to add some extra flavor and crunch, now is the time to add the optional nuts or chocolate chips. Gently mix them in until evenly distributed.
6. Pour and Spread the Batter:
Pour the batter into the prepared loaf pan. Use a spatula to spread it evenly so it bakes uniformly.
7. Bake the Bread:
Place your loaf pan in the preheated oven. Bake for about 45-55 minutes. Keep an eye on it—when the top is golden brown and a toothpick inserted into the center comes out clean, it’s done!
8. Cool Down:
Once baked, remove the bread from the oven and let it cool in the pan for about 15 minutes. Then, transfer it to a wire rack to cool completely before slicing.
9. Enjoy Your Zucchini Bread:
Slice the bread and enjoy! Serve it warm or at room temperature. If you have leftovers, store them in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. Happy baking!
FAQ About Easy Almond Flour Zucchini Bread
Can I Use Another Type of Flour?
While almond flour is what makes this recipe gluten-free and gives it a great texture, you can substitute it with finely ground oat flour or a gluten-free all-purpose blend. Just note that you might need to adjust the liquid if using a different flour.
Can I Add Other Ingredients?
Absolutely! Feel free to customize your zucchini bread with additions like chopped nuts (walnuts or pecans), chocolate chips, or dried fruits. Just keep your total mix-ins to about 1 cup to maintain the right batter consistency.
How Do I Store Leftovers?
Store any leftover zucchini bread in an airtight container at room temperature for up to 3 days. You can also refrigerate it for up to a week. For longer storage, wrap it tightly in plastic wrap and freeze for up to 3 months—just thaw before enjoying!
Can I Substitute the Sweetener?
Yes! If you prefer a lower-sugar option, you can use mashed ripe bananas or unsweetened applesauce in place of honey or maple syrup. Just remember to reduce the amount to suit your taste. Enjoy experimenting with different flavors!
