Almond Zucchini Bread
Almond Zucchini Bread is a moist, delicious, and healthy twist on the classic zucchini bread. Made with almond flour, this gluten-free bread is packed with nutritious zucchini and sweetened with natural sweeteners like honey or maple syrup. It’s perfect for breakfast, snacks, or as a light dessert. The added almond extract and warm spices like cinnamon and nutmeg elevate the flavor, making each bite both comforting and delightful.
Equipment
- Loaf Pan: 1 (9x5 inches)
- Mixing Bowls: 2 medium
- Whisk (1)
- Grater: 1 (for zucchini)
- Measuring Cups (1 set)
- Measuring Spoons (1 set)
- Spoon or Spatula: 1
- Toothpick or cake tester – 1
Ingredients
- 2 medium zucchini about 2 cups grated
- 2 cups almond flour or 200g
- 2 large eggs
- 1/3 cup honey or maple syrup
- 1 tsp almond extract
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp salt
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9x5-inch loaf pan or line it with parchment paper.
- Prepare the zucchini: Grate the zucchini using a fine grater. Squeeze out any excess moisture using a clean kitchen towel or paper towels.
- Mix wet ingredients: In a medium bowl, whisk together the eggs, honey (or maple syrup), and almond extract until smooth.
- Combine dry ingredients: In another medium bowl, mix together the almond flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- Add zucchini and combine: Gradually add the dry mixture to the wet ingredients and stir until just combined. Gently fold in the grated zucchini.
- Pour the batter into the prepared loaf pan and spread it out evenly.
- Bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the bread in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
- Zucchini: Be sure to squeeze out as much water as possible from the zucchini to prevent the bread from becoming soggy.
- Sweetener: You can swap honey or maple syrup with any other natural sweetener of your choice. Adjust the quantity based on sweetness preference.
- Storage: Store the bread at room temperature in an airtight container for up to 3 days, or refrigerate for up to a week. You can also freeze the bread for up to 3 months.
- Texture: If you like a denser bread, reduce the amount of zucchini slightly and ensure it’s thoroughly drained.
- Topping Ideas: For extra texture, sprinkle sliced almonds on top before baking.