This moist zucchini bread made with almond flour is a tasty treat that’s also healthy! It’s packed with fresh zucchini and has a nutty flavor, making it both satisfying and delicious.
I love how easy this bread is to whip up. Plus, I never feel guilty about sneaking a slice—it’s a win-win! Enjoy it fresh out of the oven with a bit of butter or just on its own!
Key Ingredients & Substitutions
Almond Flour: This is the star of the show, giving the bread a moist texture and nutty flavor. If you don’t have almond flour, you can use oat flour, but the texture will be a bit different.
Zucchini: Fresh zucchini adds moisture and health benefits. You can replace it with shredded carrots for a sweet twist, but remember to drain them the same way to avoid a soggy loaf.
Eggs: Essential for binding. If you’re vegan or allergic, you can substitute each egg with 1/4 cup of unsweetened applesauce or a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water).
Maple Syrup/Honey: Both add sweetness. If you’re looking for a sugar-free option, consider using stevia or a monk fruit sweetener, adjusting to taste.
Walnuts: While they add crunch and flavor, feel free to swap these for pecans, or omit them if nut allergies are a concern. You can also add chocolate chips for a fun treat!
How Can I Ensure My Zucchini Bread Isn’t Soggy?
To prevent soggy zucchini bread, it’s important to properly prepare the zucchini. Here’s how:
- Grate the zucchini using a box grater or food processor.
- Place the grated zucchini in a clean kitchen towel or cheesecloth and twist it to remove as much moisture as possible. This step is crucial!
- Use the squeezed zucchini in your recipe, and avoid adding any extra liquid from it.
Following this technique will help your bread maintain its structure and texture, giving you that perfect slice every time.
Healthy Almond Flour Zucchini Bread
Ingredients You’ll Need:
Dry Ingredients:
- 2 cups almond flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
Wet Ingredients:
- 3 large eggs
- 1/4 cup pure maple syrup or honey
- 1/4 cup unsweetened applesauce
- 2 teaspoons vanilla extract
Additional Ingredients:
- 1 1/2 cups grated zucchini (squeezed to remove excess moisture)
- 1/2 cup chopped walnuts (plus extra for topping, optional)
How Much Time Will You Need?
You’ll need about 15 minutes to prep your ingredients and about 45 to 55 minutes to bake the bread. Don’t forget to let it cool for about 15 minutes after baking. In total, set aside about an hour and a half for making and cooling your bread!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). Prepare your 9×5 inch loaf pan by lightly greasing it with oil or lining it with parchment paper. This will prevent sticking!
2. Mix the Dry Ingredients:
In a large mixing bowl, combine 2 cups of almond flour, 1 teaspoon of baking soda, 1/2 teaspoon of salt, and 1 teaspoon of ground cinnamon. Whisk these together until they’re well mixed.
3. Combine the Wet Ingredients:
In another bowl, whisk together the 3 large eggs, 1/4 cup of maple syrup (or honey), 1/4 cup of unsweetened applesauce, and 2 teaspoons of vanilla extract. Make sure everything is well combined and smooth.
4. Combine Wet and Dry Mixtures:
Gently pour the wet ingredient mixture into the bowl with the dry ingredients. Mix everything together gently until just combined. Be careful not to over-mix!
5. Add the Zucchini and Walnuts:
Gently fold in the grated zucchini along with 1/2 cup of chopped walnuts. Ensure that they are evenly distributed throughout the batter.
6. Pour into the Pan:
Pour the batter into your prepared loaf pan. Use a spatula to smooth the top and make it nice and even. If you’d like, sprinkle some extra chopped walnuts on top for a bit of crunch!
7. Bake the Bread:
Place the loaf pan in the preheated oven and bake for 45–55 minutes. You’ll know it’s done when a toothpick inserted into the center comes out clean. If it starts to brown too much on top, you can cover it with foil during the last few minutes of baking.
8. Cool Before Slicing:
Once baked, take the bread out of the oven and let it cool in the pan for about 15 minutes. Then, transfer it to a wire rack to cool completely. This will help prevent sogginess.
9. Slice and Enjoy:
After your zucchini bread has cooled, slice it up and dig in! It’s delicious on its own or with a little butter. Store any leftovers in an airtight container at room temperature, or refrigerate for longer freshness.
FAQ for Healthy Almond Flour Zucchini Bread
Can I Use Frozen Zucchini in This Recipe?
Yes, you can use frozen zucchini! Just make sure to thaw it completely and squeeze out as much moisture as possible before adding it to the batter. This will help maintain the right texture and prevent sogginess.
How Do I Store Leftovers?
Store any leftovers in an airtight container at room temperature for up to 3 days. If you’d like to keep it for a longer time, refrigerate it, where it can be stored for up to a week. You can also freeze slices wrapped tightly in plastic wrap for up to 3 months!
Can I Substitute Almond Flour with Another Flour?
You can use oat flour as a substitute, but keep in mind that the texture will be slightly different. If you’re looking for a gluten-free option, ensure that the oat flour is certified gluten-free. Regular all-purpose flour will not work as this recipe is specifically designed for almond flour.
What If I Don’t Have Maple Syrup or Honey?
No problem! You can use agave syrup as a substitute for sweetness. Alternatively, if you’re looking for a sugar-free option, consider a liquid sweetener like stevia or monk fruit syrup, adjusting the quantity to taste.
