This almond flour zucchini bread is a moist, tender treat that’s both wholesome and satisfying.
Packed with plant-based protein, fiber-rich zucchini, and healthy fats from almond flour, it’s naturally low in carbs and refined sugars.
Quick to prepare and perfect for breakfast, snack, or meal prep, this recipe combines nutrition and flavor in every slice.
Quick And Healthy Almond Zucchini Bread
Equipment
- 1 Mixing Bowl (Medium)
- 1 Mixing Bowl (Large)
- whisk
- Loaf pan (9×5 inches)
- Grater (for zucchini)
- Measuring Cups and Spoons
- Spatula
Ingredients
- 1 ¼ cups blanched almond flour
- ¼ cup coconut flour
- 1 ½ tsp baking powder
- ¼ tsp salt
- 3 large eggs
- ½ cup brown sugar or coconut sugar
- ¼ cup neutral oil e.g., canola, avocado
- 1 tsp vanilla extract
- 1 ½ cups shredded zucchini about 2 medium zucchini
- ½ cup chocolate chips optional
Instructions
- Preheat Oven and Prepare Pan: Begin by preheating your oven to 350°F (180°C). Greasing the loaf pan is essential to prevent sticking; use a small amount of oil or line the pan with parchment paper for easy removal. Make sure every corner is coated, so the bread bakes evenly and comes out cleanly when sliced.
- Combine Dry Ingredients: In a medium mixing bowl, add 1 ¼ cups of blanched almond flour, ¼ cup coconut flour, 1 ½ teaspoons baking powder, and ¼ teaspoon salt. Use a whisk or spoon to thoroughly mix the ingredients until fully combined. This ensures even distribution of leavening agents and prevents clumps of flour in your bread.
- Whisk Wet Ingredients: In a separate large bowl, crack in 3 large eggs and add ½ cup brown or coconut sugar. Whisk these together until smooth and slightly frothy. Then, pour in ¼ cup of neutral oil, such as avocado or canola, and 1 teaspoon vanilla extract. Mix again until all the ingredients are fully incorporated.
- Prepare Zucchini: Shred approximately 2 medium zucchini to yield about 1 ½ cups. Squeeze out excess moisture using a clean kitchen towel or cheesecloth to prevent a soggy bread. Gently fold the shredded zucchini into the wet mixture, making sure each strand is evenly coated.
- Combine Wet and Dry Mixtures: Gradually add the dry ingredients to the wet zucchini mixture. Stir gently with a spatula or wooden spoon, folding until just combined. Avoid overmixing, which can make the bread dense. The batter should be thick but smooth, with all ingredients evenly distributed.
- Add Chocolate Chips (Optional): If using chocolate chips, fold in ½ cup now. Gently distribute them throughout the batter so every slice has a touch of sweetness. Skip this step if you prefer a classic zucchini flavor without chocolate.
- Transfer Batter to Pan: Pour the batter into the prepared loaf pan, using a spatula to spread it evenly. Smooth the top to create an even surface for uniform baking. Tap the pan lightly on the counter to release any trapped air bubbles.
- Bake the Bread: Place the loaf pan in the preheated oven and bake for 45–50 minutes. Check doneness by inserting a skewer or toothpick into the center; it should come out mostly clean with a few moist crumbs. The bread should rise slightly and have a golden-brown top.
- Cool in Pan: Remove the loaf from the oven and allow it to cool in the pan for 10–15 minutes. Cooling slightly helps the bread firm up and makes it easier to remove from the pan without breaking.
- Remove and Slice: Carefully transfer the bread onto a wire rack to cool completely. Once cooled, use a sharp knife to slice into 12 even portions. Serve immediately, or store according to your preference.
- Optional Storage Tips: For short-term storage, place slices in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 1 week or freeze slices in a ziplock bag or container for up to 6 months. Thaw frozen slices before serving for the best texture.
Notes
- For best results, use freshly shredded zucchini and squeeze out excess moisture to prevent a soggy loaf.
- Almond flour works best when measured by spooning into a cup rather than scooping directly from the bag to avoid dense bread.
- You can swap brown sugar for coconut sugar to make the recipe lower on the glycemic index.
- Optional chocolate chips add a touch of indulgence, but the bread is delicious on its own as well.
- Ensure the bread cools completely before slicing to achieve clean, even slices.
Chef’s Secrets For Perfect Loaf
To make your zucchini bread truly shine, always focus on moisture balance.
Shredding zucchini and gently squeezing it removes excess water that could make the bread dense or gummy.
When combining wet and dry ingredients, fold gently rather than stirring aggressively—this keeps the bread light and tender.
Using a neutral oil ensures the nutty almond flour flavor isn’t overpowered, and a precise oven temperature guarantees even baking with a golden crust.
Serving Suggestions To Enjoy Bread
This almond flour zucchini bread is versatile for any time of day.
Serve it warm with a smear of almond butter or cream cheese for breakfast, or slice it thinly for a quick, satisfying snack.
For a dessert twist, lightly toast a slice and drizzle with dark chocolate or honey.
Pairing it with a cup of coffee or herbal tea brings out the subtle sweetness and nutty undertones perfectly.
Storage Tips To Keep Fresh
For short-term enjoyment, store the bread in an airtight container at room temperature for up to two days.
To extend freshness, refrigerate slices for up to one week, keeping them tightly wrapped to maintain moisture.
Freezing is ideal for meal prep; store individual slices in a ziplock bag or container for up to six months.
Reheat frozen slices in a toaster or oven for a few minutes to restore their soft, fresh-baked texture.
Frequently Asked Questions
1. Can I make this bread dairy-free?
Yes! This recipe is naturally dairy-free since it uses almond and coconut flour. Ensure any optional add-ins, like chocolate chips, are also dairy-free.
2. Can I use regular flour instead of almond flour?
You can, but the texture and nutritional profile will change. Almond flour gives this bread its moistness, light crumb, and low-carb profile.
Using wheat flour may result in a denser, less tender loaf.
3. How do I prevent the bread from being too moist?
Shredding zucchini and squeezing out excess water is key.
Also, ensure you measure the flours accurately and do not overmix the batter, which can release extra moisture and make it dense.
4. Can I add nuts or seeds?
Absolutely! Chopped walnuts, pecans, or pumpkin seeds can be folded in for extra texture, flavor, and a boost of healthy fats.
Add about ½ cup for best results.
5. How can I make this bread sweeter without sugar?
You can replace sugar with natural sweeteners like maple syrup or honey, but reduce the oil slightly to maintain the correct batter consistency.
Alternatively, add a few more chocolate chips for natural sweetness.
