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Moist Gluten-Free Zucchini Bread Recipe with Almond Flour

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A moist and tender gluten-free zucchini bread made with almond flour, fresh zucchini, and warm spices. Perfect as a wholesome snack with a subtle nutty flavor and light crumb.

Ingredients

Scale
  • 2 ½ cups (240g) almond flour, finely ground
  • 2 medium zucchinis (about 2 cups / 240g), grated and lightly squeezed
  • 3 large eggs, room temperature
  • ¼ cup (85g) honey (or maple syrup as a substitute)
  • ⅓ cup (80ml) olive oil (or melted coconut oil)
  • 1 tsp baking soda
  • ½ tsp baking powder
  • 1 ½ tsp cinnamon
  • ¼ tsp nutmeg (optional)
  • 1 tsp vanilla extract
  • ½ tsp salt
  • ½ cup (60g) chopped walnuts or pecans (optional)

Instructions

  1. Preheat your oven to 350°F (175°C) and grease your loaf pan with olive oil or line it with parchment paper.
  2. Grate the zucchini using a box grater or food processor. Lightly squeeze the zucchini in a clean kitchen towel to remove some moisture but not all.
  3. In a large bowl, whisk together the eggs, honey, olive oil, and vanilla extract until smooth and golden.
  4. In a separate bowl, combine the almond flour, baking soda, baking powder, cinnamon, nutmeg, and salt. Stir to mix evenly and break up lumps.
  5. Gradually fold the dry ingredients into the wet mixture using a spatula, mixing gently until just combined.
  6. Fold in the shredded zucchini and nuts if using. If the batter feels too dense, add a tablespoon of almond milk to loosen it slightly.
  7. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
  8. Bake for 45 to 50 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. Tent with foil halfway through if the top browns too quickly.
  9. Let the bread cool in the pan for 15 minutes before transferring to a wire rack to cool completely.

Notes

Do not over-squeeze the zucchini to retain moisture. Measure almond flour by weight for best results. Mix wet and dry ingredients just until combined to avoid tough bread. Tent with foil if the top browns too fast. For extra moistness, add a tablespoon of Greek yogurt (optional). This bread can be baked as muffins at 350°F for 18-22 minutes for portion control.

Nutrition

Keywords: gluten-free zucchini bread, almond flour bread, healthy snack, moist zucchini bread, gluten-free baking, almond flour recipe, zucchini snack bread

Find it online: https://fuzzyforker.com/moist-gluten-free-zucchini-bread-recipe-with-almond-flour-easy-perfect-snack/