Zucchini, zucchini, everywhere! Seriously, if you’re like me, you’re probably swimming in zucchini during the late summer. I’ve grilled it, roasted it, even made “zoodles,” but let’s be honest, nothing beats a good loaf of bread. And this isn’t just ANY bread, we’re talking about *Almond Flour Zucchini Bread*!
What makes this recipe special? Well, it’s completely gluten-free thanks to the almond flour. I stumbled upon almond flour baking a few years ago, and wow, what a game-changer! It adds this subtle nutty flavor that you just can’t get with regular flour. Trust me, even if you aren’t gluten-free, you’ll adore this moist and delicious bread!
Why You’ll Love This Almond Flour Zucchini Bread
Okay, so why *this* zucchini bread? Let me tell ya! It’s:
- Totally gluten-free – yay for almond flour!
- Seriously moist. No dry, crumbly bread here!
- Super easy to whip up. Even on a busy weeknight!
- A healthier snack option. I mean, it’s got zucchini in it, right?
- Downright delicious. That nutty flavor? Mwah!
Quick and Easy Almond Flour Zucchini Bread
Seriously, this Almond Flour Zucchini Bread is FAST. I’m talking minimal prep time. Just a few minutes and you’re ready to bake. It’s so simple, even *I* can’t mess it up (and that’s saying something!).
Healthy and Gluten-Free Almond Flour Zucchini Bread
Almond flour is the star here! It’s a fantastic gluten-free option that’s also packed with nutrients. So you can feel good about indulging in a slice (or two!) of this Almond Flour Zucchini Bread. It’s a win-win!
Ingredients for Almond Flour Zucchini Bread
Alright, let’s gather our goodies! Here’s what you’ll need to make this amazing Almond Flour Zucchini Bread:
- 3 cups almond flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 cup coconut oil, melted
- 1/2 cup honey
- 2 large eggs
- 1 tsp vanilla extract
- 2 cups shredded zucchini, excess moisture squeezed out (very important!)
- 1/2 cup chopped walnuts (optional, but highly recommended!)
Ingredient Notes for the Best Almond Flour Zucchini Bread
Okay, a few quick notes here. For the almond flour, I usually use blanched, but unblanched works too – it’ll just have a slightly nuttier, coarser texture. Coconut oil can be subbed with melted butter or even a neutral oil like avocado oil if you’re not a coconut fan. As for the honey, any kind will do, but a local honey adds a special touch! And walnuts? Pecans are fantastic too, or skip ’em if nuts aren’t your thing!
How to Make Almond Flour Zucchini Bread: Step-by-Step Instructions
Alright, let’s get baking! Don’t worry, this Almond Flour Zucchini Bread is super easy, I promise. Just follow these steps, and you’ll have a delicious loaf in no time!
Preparing the Almond Flour Zucchini Bread Batter
First things first, preheat your oven to 350°F (175°C). And grease *and* flour a loaf pan. Trust me, you don’t want this sticking! Now, in a big bowl, whisk together your 3 cups of almond flour, 1 tsp of baking soda, 1/2 tsp of salt, 1 tsp of cinnamon, and 1/2 tsp of nutmeg. Get all those dry ingredients happy together!
In a separate bowl – yeah, another bowl, sorry! – combine 1/2 cup of melted coconut oil, 1/2 cup of honey, 2 eggs, and 1 tsp of vanilla extract. Whisk it all up until it’s nice and smooth. Now, pour the wet stuff into the dry stuff and mix until *just* combined. Don’t overmix it! Finally, gently fold in those 2 cups of squeezed zucchini and 1/2 cup of walnuts (if you’re using them).
Baking Your Perfect Almond Flour Zucchini Bread
Pour that beautiful batter into your prepared loaf pan. Spread it out evenly. Now, into the oven it goes! Bake for 50-60 minutes. How do you know when it’s done? Stick a toothpick in the center. If it comes out clean (or with just a few moist crumbs), you’re golden! Let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Patience, my friend, patience! Then, slice and enjoy!
Tips for the Best Almond Flour Zucchini Bread
Okay, let’s talk tips! First things first: Squeeze! That! Zucchini! Seriously, get all the excess moisture out, or you’ll end up with a soggy mess. I usually wrap it in a clean dish towel and squeeze like my life depends on it! Also, keep an eye on it while it’s baking – almond flour can burn easily. If it starts getting too dark, tent it with foil. And finally, don’t overmix the batter. A few streaks of almond flour are okay. Overmixing leads to tough bread, and nobody wants that!
Almond Flour Zucchini Bread Variations
Want to jazz things up? Of course, you do! This Almond Flour Zucchini Bread is a blank canvas, ready for your creative touch! Try adding a pinch of cardamom or ginger for a warm, spicy kick. Chocolate chips? Yes, please! Dark chocolate, especially, is amazing in this. Swap the walnuts for pecans or slivered almonds – yum! Or, for a little sweetness and chewiness, toss in some raisins or cranberries. Go wild, have fun, and make it your own!
Frequently Asked Questions About Almond Flour Zucchini Bread
Got questions? I’ve got (hopefully!) answers! Here are a few common questions I get about this Almond Flour Zucchini Bread:
Can I use a different flour? Hmm, I wouldn’t recommend it. This recipe is specifically formulated for almond flour. Other flours will change the texture completely. Trust me, stick with the almond flour for the best results!
How do I store the bread? Easy peasy! Just wrap it tightly in plastic wrap or store it in an airtight container. It’ll keep at room temperature for a couple of days or in the fridge for up to a week.
Can I freeze Almond Flour Zucchini Bread? You betcha! Wrap it well in plastic wrap and then foil, or pop it in a freezer bag. It’ll keep for a couple of months. Just thaw it out completely before slicing and enjoying!
Is it possible to reduce the sugar content? You can try reducing the honey slightly, but keep in mind that it also contributes to the moisture. I wouldn’t reduce it by more than a tablespoon or two.
Storing Your Delicious Almond Flour Zucchini Bread
Okay, so you’ve baked this amazing Almond Flour Zucchini Bread (yay!)…now what? Well, if you have any leftovers (doubtful!), you’ll wanna store them right. For short-term storage, just pop it in an airtight container at room temp. It’ll be good for a couple of days. Want it to last longer? The fridge is your friend! It’ll keep for up to a week. Just be sure to wrap it well so it doesn’t dry out!
Nutritional Information for Almond Flour Zucchini Bread
Okay, a quick note on nutrition! Keep in mind that the nutritional information for this Almond Flour Zucchini Bread can vary quite a bit depending on the specific ingredients you use. Different brands of almond flour, coconut oil, and honey will all have slightly different values. So, while I can’t give you exact numbers, just know that this is a healthier treat than your average loaf, thanks to the almond flour and zucchini!
Enjoy Your Almond Flour Zucchini Bread!
Alright, that’s it! I hope you LOVE this Almond Flour Zucchini Bread as much as I do! If you try it, please leave a comment and rate the recipe below! And hey, share a pic on social media – I’d love to see it! Thanks for baking with me!
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Fail-Proof Almond Flour Zucchini Bread Recipe
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Yield: 1 loaf 1x
- Category: Bread
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Description
Enjoy moist and delicious Almond Flour Zucchini Bread. This recipe is gluten-free and perfect for a healthy snack or breakfast.
Ingredients
- 3 cups almond flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 cup coconut oil, melted
- 1/2 cup honey
- 2 eggs
- 1 tsp vanilla extract
- 2 cups shredded zucchini, excess moisture squeezed out
- 1/2 cup chopped walnuts (optional)
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a loaf pan.
- In a large bowl, whisk together almond flour, baking soda, salt, cinnamon, and nutmeg.
- In a separate bowl, combine melted coconut oil, honey, eggs, and vanilla extract.
- Add the wet ingredients to the dry ingredients and mix until just combined.
- Fold in the shredded zucchini and walnuts (if using).
- Pour the batter into the prepared loaf pan.
- Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Notes
- Squeeze excess moisture from zucchini to prevent soggy bread.
- Store leftover bread in an airtight container at room temperature or in the refrigerator.
- For a sweeter bread, increase the amount of honey.
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 10g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 40mg
