This Healthy Almond Flour Zucchini Bread is moist, delicious, and packed with nutrients! It’s a great way to sneak in some veggies while enjoying a sweet treat.
The best part? It smells amazing while baking! I love slicing it warm and adding a bit of butter. Perfect for breakfast or a snack. Give it a try—your taste buds will thank you!
Key Ingredients & Substitutions
Almond Flour: This is the star of the recipe! It’s gluten-free and gives a lovely moisture to the bread. If you’re out, you could use sunflower seed flour for a nut-free option.
Zucchini: Fresh zucchini not only adds moisture but is also packed with nutrients. If you don’t have any, shredded carrots can be a fun substitute. Just be sure to squeeze out the moisture!
Honey or Maple Syrup: Both are great natural sweeteners! You can use agave syrup if that’s what you have. For a lower sugar option, consider using stevia or erythritol.
Coconut Oil: This adds a nice richness! Olive oil can work instead, but the flavor may change slightly. For a different twist, try using melted unsalted butter.
Nuts and Chocolate Chips: I enjoy adding walnuts for crunch, but feel free to skip or replace them with sunflower seeds. Dark chocolate chips are a delicious addition but raisins or dried cranberries also work well.
How Do I Make Sure My Zucchini Bread Doesn’t Turn Out Dense?
The key to keeping your zucchini bread light is properly handling the zucchini! Be sure to squeeze out as much moisture as possible before adding it to the batter. This will prevent your bread from becoming too soggy.
- Grate the zucchini and place it in a clean kitchen towel. Squeeze to remove excess liquid.
- Also, make sure not to overmix the batter. Stir until just combined for a fluffier texture.
- Finally, monitor the baking time closely. If it’s in the oven too long, it may dry out.
Now you are all set to bake a wholesome and delicious almond flour zucchini bread. Enjoy sharing it with friends and family!
Healthy Almond Flour Zucchini Bread
Ingredients:
- 2 cups almond flour (finely ground)
- 1 ½ cups grated zucchini (about 1 medium zucchini, squeezed to remove excess moisture)
- 3 large eggs
- ¼ cup honey or maple syrup
- ¼ cup coconut oil, melted (or olive oil)
- 1 tsp vanilla extract
- 1 tsp baking soda
- ½ tsp baking powder
- 1 tsp ground cinnamon
- ¼ tsp ground nutmeg (optional)
- ¼ tsp salt
- ½ cup chopped walnuts or pecans (optional)
- ½ cup dark chocolate chips or raisins (optional)
How Much Time Will You Need?
This recipe will take about 15 minutes to prepare and around 45-55 minutes to bake. After baking, allow the bread to cool for about 15 minutes in the pan, then it will need some time to cool completely on a wire rack. So, you can plan for about 1 hour and 30 minutes total if you include cooling time.
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). Meanwhile, get a 9×5-inch loaf pan ready—either grease it with some coconut oil or line it with parchment paper to make removal easier after baking.
2. Mix the Wet Ingredients:
In a large mixing bowl, crack in the 3 eggs and add in the honey (or maple syrup), melted coconut oil, and vanilla extract. Whisk everything together until it’s smooth and well combined. This will help incorporate air into the mixture, making your bread lighter.
3. Combine the Dry Ingredients:
In another bowl, mix together the almond flour, baking soda, baking powder, ground cinnamon, nutmeg (if you’re using it), and salt. Give it a good stir so all the dry ingredients are evenly distributed.
4. Combine Wet and Dry Ingredients:
Gradually add the bowl of dry ingredients into the wet mixture. Stir gently until just combined—don’t overmix! It’s okay if there are a few small lumps; this helps keep the bread moist.
5. Fold in the Zucchini and Add-Ins:
Now, gently fold in the grated zucchini. If you’re using walnuts or chocolate chips, stir those in too! This is where the flavor really comes together. Make sure they’re evenly distributed throughout the batter.
6. Pour and Smooth the Batter:
Pour the batter into your prepared loaf pan. Use a spatula to smooth the top so it’s even. This will help the bread rise evenly while baking.
7. Bake:
Place the loaf in your preheated oven and bake for about 45-55 minutes. You’ll know it’s done when a toothpick inserted into the center comes out clean. If the top is browning too quickly, you can cover it loosely with aluminum foil.
8. Cool the Bread:
Once baked, remove the bread from the oven and let it cool in the pan for about 15 minutes. Carefully transfer it to a wire rack to cool completely. This is the hardest part—waiting for it to cool!
9. Slice and Serve:
Once cooled, slice your healthy almond flour zucchini bread. Enjoy it as is or with a little butter or nut butter spread on top. Store any leftovers in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.
Enjoy your wholesome and tasty almond flour zucchini bread!
Frequently Asked Questions (FAQ)
Can I Use Regular Flour Instead of Almond Flour?
While almond flour makes this recipe gluten-free and gives it a unique flavor and texture, you can substitute regular all-purpose flour if needed. Keep in mind that the ratios may differ, and you may need to adjust the liquid ingredients slightly since almond flour absorbs moisture differently.
How Should I Store Leftover Zucchini Bread?
Store any leftover zucchini bread in an airtight container at room temperature for up to 3 days. For longer storage, you can refrigerate it for up to a week or freeze slices wrapped tightly in plastic wrap and then in aluminum foil for up to 3 months. Just thaw at room temperature when you’re ready to enjoy it.
Can I Make This Recipe Vegan?
Absolutely! To make this zucchini bread vegan, substitute the eggs with a combination of 1 tablespoon of ground flaxseed mixed with 2.5 tablespoons of water (let it sit for a few minutes to thicken) for each egg. Also, ensure your honey is swapped out for maple syrup or agave nectar to keep it plant-based.
What Can I Substitute for Coconut Oil?
If you don’t have coconut oil, olive oil works well as a substitute and adds a different flavor. You could also use melted butter if you’re not concerned about keeping it dairy-free. Just ensure whichever oil you choose is in liquid form when measuring.
