This Gluten-Free Almond Flour Zucchini Bread is moist and flavorful! With fluffy almond flour and fresh zucchini, it’s a tasty way to sneak in some veggies.
I love how easy it is to whip up! Plus, it smells amazing while baking. A slice with a spread of butter? Simply the best treat for any time of the day!
Key Ingredients & Substitutions
Almond Flour: This is the main ingredient, giving the bread its texture and flavor. If you’re not a fan of almond flour or have a nut allergy, you can use sunflower seed flour as a great alternative!
Zucchini: Fresh zucchini not only adds moisture but also keeps the bread light. If zucchini isn’t available, shredded carrots work as a tasty substitute, creating a different, yet delightful flavor!
Eggs: Eggs help bind everything together and add moisture. For a vegan version, replace each egg with a chia seed or flaxseed egg (1 tablespoon chia/flax + 2.5 tablespoons water, let it sit until gel-like).
Honey/Maple Syrup: Both add sweetness. If you prefer a sugar-free option, try using mashed ripe bananas or unsweetened applesauce instead.
Oil: I love coconut oil for its light flavor, but you can use any neutral oil like canola or avocado oil. For a healthier option, applesauce could replace some or all of the oil.
What’s the Best Way to Prepare Zucchini for Bread?
Preparing the zucchini properly is essential for moisture control in the bread. Here’s how to do it:
- Start by washing the zucchini thoroughly.
- Grate it using a box grater or food processor. No need to peel it!
- Place the grated zucchini in a clean kitchen towel and twist it to squeeze out excess moisture. This step is super important to avoid a soggy bread!
- Now you’re ready to fold it into your batter!
Gluten-Free Almond Flour Zucchini Bread
Ingredients You’ll Need:
Basic Ingredients:
- 2 cups almond flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg (optional)
Wet Ingredients:
- 3 large eggs
- 1/4 cup honey or maple syrup
- 1/4 cup melted coconut oil or olive oil
- 1 teaspoon vanilla extract
Add-ins:
- 1 1/2 cups grated zucchini (about 1 medium zucchini)
- 1/2 cup chopped nuts (walnuts or pecans), optional
- 1/4 cup unsweetened shredded coconut, optional
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and 45-55 minutes to bake. After baking, let it cool for about 15 minutes in the pan and then completely on a wire rack. So, get ready for some delicious zucchini bread in about 1.5 hours!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). This ensures your bread bakes evenly. Grease a 9×5-inch loaf pan or line it with parchment paper for easy removal later on.
2. Prepare the Zucchini:
Grate the zucchini using a box grater or food processor. To get rid of excess moisture, place the grated zucchini in a clean kitchen towel and gently squeeze to drain the water. You want it moist but not watery!
3. Mix the Dry Ingredients:
In a large mixing bowl, whisk together the almond flour, baking soda, salt, ground cinnamon, and nutmeg. This helps combine all the dry ingredients so they mix evenly in the batter.
4. Combine the Wet Ingredients:
In another bowl, beat the eggs until fluffy. Then, mix in the honey (or maple syrup), melted coconut oil, and vanilla extract until well blended.
5. Mix Wet and Dry Ingredients:
Pour the wet mixture into the dry ingredients and stir gently until just combined. Be careful not to over-mix; it’s okay if there are a few lumps!
6. Add Zucchini and Optional Ingredients:
Fold in the grated zucchini, followed by any chopped nuts and shredded coconut if you’re using them. This adds texture and flavor!
7. Transfer to the Loaf Pan:
Pour the batter into your prepared loaf pan and smooth out the top with a spatula.
8. Bake the Bread:
Place the loaf pan in the oven and bake for 45-55 minutes. Check for doneness by inserting a toothpick into the center; it should come out clean.
9. Cool the Bread:
Once baked, remove the bread from the oven and let it cool in the pan for about 15 minutes. Then, carefully transfer it to a wire rack to cool completely.
10. Enjoy!
Once cooled, slice the bread and enjoy! This zucchini bread is perfect on its own, or you can spread a little butter on top. Store any leftovers in an airtight container at room temperature for up to 3 days or refrigerate for a week.
Frequently Asked Questions about Gluten-Free Almond Flour Zucchini Bread
Can I Substitute Almond Flour with Other Flours?
Yes, you can substitute almond flour with sunflower seed flour to keep it nut-free, but the texture may vary slightly. Avoid using coconut flour as it absorbs too much moisture and will alter the bread’s consistency.
How Do I Store Leftover Zucchini Bread?
Store any leftover bread in an airtight container at room temperature for up to 3 days. If you need to keep it longer, you can refrigerate it for up to a week. It also freezes well; wrap slices tightly in plastic wrap and place them in a freezer bag for up to 3 months.
Can I Add Other Ingredients to the Bread?
Absolutely! You can customize the bread by adding ingredients like chocolate chips, dried fruits, or seeds for extra flavor and texture. Just keep an eye on the total volume to maintain the right consistency.
How Can I Make This Recipe Vegan?
To make this zucchini bread vegan, replace each egg with a chia or flaxseed egg (1 tablespoon chia/flaxseed mixed with 2.5 tablespoons water, let it sit until gel-like). You can also substitute honey with maple syrup or agave nectar.
