This gluten-free zucchini bread is a tasty treat made with almond flour and fresh zucchini. It’s moist, nutty, and perfect for breakfast or a snack!
I love how easy it is to whip up! You just mix everything together, bake, and enjoy the yummy smell filling the house. Plus, it’s a sneaky way to get veggies in your diet! 🥒
Key Ingredients & Substitutions
Almond Flour: This is the main ingredient that gives the bread its nice, nutty flavor and texture. If you need a nut-free option, you can use sunflower seed flour instead, but be aware it may change the taste a bit.
Baking Soda & Baking Powder: These leavening agents help the bread rise. Ensure your baking powder is gluten-free. If you don’t have baking powder, you can increase the baking soda to 1.5 teaspoons, but add a bit of an acid like lemon juice or vinegar to activate it.
Zucchini: Fresh grated zucchini keeps the bread moist. You can also use yellow squash if you have that handy, and it works the same way. Just make sure to squeeze out some extra moisture if it seems too watery.
Sweetener: Honey or maple syrup adds sweetness, but you can swap in agave syrup or even a sugar substitute if you’re watching sugar intake. Just remember that liquid sweeteners will add moisture!
What’s the Best Way to Prepare Zucchini for Bread?
Getting zucchini ready is simple! First, wash it, then grate it using a box grater or food processor. Here’s what to focus on:
- If the zucchini is large, cut it in half and scoop out the seeds before grating; they can be watery.
- After grating, place the zucchinis in a clean kitchen towel and gently squeeze out any excess water. This ensures your bread isn’t too soggy.
- For consistent texture in your bread, aim for small, even-sized shreds of zucchini.
Following these steps will help you achieve the perfect balance of moisture and texture in your zucchini bread!
Gluten-Free Almond Flour Zucchini Bread
Ingredients You’ll Need:
For the Bread:
- 2 cups almond flour (blanched or finely ground)
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder (gluten-free)
- 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 vegetable oil
- 1 teaspoon vanilla extract
- 1 1/2 cups grated zucchini (about 1 medium zucchini)
Optional Add-ins:
- 1/2 cup chopped walnuts or pecans
How Much Time Will You Need?
This delicious zucchini bread requires about 15 minutes for prep and 45 to 55 minutes of baking time. You’ll want to cool it for about 15 minutes after baking, so plan for approximately 1 hour and 15 minutes from start to finish to enjoy a lovely slice!
Step-by-Step Instructions:
1. Preheat and Prepare the Pan:
First, preheat your oven to 350°F (175°C). While that’s warming up, grease a 9×5-inch loaf pan. You can also line it with parchment paper for easy removal later on.
2. Mix the Dry Ingredients:
In a large mixing bowl, whisk together the almond flour, baking soda, baking powder, salt, and ground cinnamon. This ensures all the dry ingredients are well combined and will help the bread rise evenly.
3. Combine Wet Ingredients:
In a separate bowl, crack the eggs and beat them. Then, mix in the honey or maple syrup, melted coconut oil, and vanilla extract. Stir everything together until it’s smooth and well blended.
4. Mix it All Together:
Next, pour the wet mixture into the bowl with the dry ingredients. Stir just until you see no more dry flour—overmixing can make the bread dense.
5. Add the Zucchini and Nuts:
Now it’s time to fold in the grated zucchini gently along with any chopped nuts if you’re using them. Just mix everything until the zucchini is evenly distributed in the batter.
6. Bake the Bread:
Pour the batter into your prepared loaf pan and smooth out the top with a spatula. Place it in your preheated oven and bake for about 45 to 55 minutes. Keep an eye on it, and when a toothpick inserted into the center comes out clean, it’s ready!
7. Cool Down and Serve:
Once baked, remove the bread from the oven and let it cool in the pan for about 15 minutes. After that, transfer it to a wire rack to cool completely before slicing. This will help retain moisture and improve the texture.
Enjoy your moist, gluten-free almond flour zucchini bread! It’s perfect for breakfast, snacks, or with a cup of tea! 🌿🍞
Frequently Asked Questions (FAQ)
Can I Use Other Flours Instead of Almond Flour?
Almond flour is a key ingredient for this gluten-free bread, but you can substitute it with other nut flours such as hazelnut or cashew flour. If you need to avoid nuts altogether, consider using a gluten-free all-purpose flour blend, though this may change the final texture.
Is It Possible to Make This Recipe Vegan?
Yes! To make this zucchini bread vegan, substitute the eggs with flax eggs (1 tablespoon of ground flaxseed mixed with 2.5 tablespoons of water for each egg) or unsweetened applesauce (1/4 cup for each egg). Additionally, be sure to use a plant-based oil.
How Can I Store Leftover Zucchini Bread?
Store any leftover zucchini bread in an airtight container at room temperature for up to 3 days, or in the fridge for up to a week. You can also freeze slices wrapped individually in plastic wrap and then in foil for up to 3 months. Just thaw at room temperature when you’re ready to enjoy!
Can I Add Other Ingredients?
Absolutely! Feel free to mix in chocolate chips, dried fruits, or spices like nutmeg for added flavor. Just make sure to keep the total add-ins around 1 cup to maintain the right batter consistency.
