Are you looking for a delicious and healthy treat that's surprisingly easy to make? Look no further than this amazing zucchini bread recipe made with almond flour! Forget those dense, sugary loaves of the past; this recipe delivers moist, flavorful bread that's naturally gluten-free and packed with wholesome goodness. Perfect for breakfast, a snack, or even dessert, this zucchini bread is a crowd-pleaser that's sure to become a staple in your kitchen. It's one of those easy recipes that even beginner cooks can master, making it a perfect addition to your repertoire of quick dinner ideas or simply a satisfying homemade cooking project.
Ingredients:
- 2 cups almond flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 cup granulated sugar (or coconut sugar for a healthier option)
- 1/2 cup unsweetened applesauce
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups grated zucchini (about 2 medium zucchini)
- 1/2 cup chopped walnuts or pecans (optional)
Instructions:
-
Preheat & Prep: Preheat your oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan. This step ensures your bread will release easily from the pan.
-
Dry Ingredients: In a large bowl, whisk together the almond flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Make sure all the dry ingredients are well combined to ensure even baking.
-
Wet Ingredients: In a separate bowl, whisk together the sugar, applesauce, eggs, and vanilla extract.
-
Combine: Gently fold the wet ingredients into the dry ingredients until just combined. Be careful not to overmix; a few lumps are okay. Overmixing can lead to a tough bread.
-
Add Zucchini & Nuts: Stir in the grated zucchini and nuts (if using).
-
Bake: Pour the batter into the prepared loaf pan and bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
-
Cool & Enjoy: Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. This allows the bread to set and prevents it from becoming soggy.
Tips for the Best Zucchini Bread:
- Don't overmix the batter: Overmixing develops gluten (even in almond flour) resulting in a tough texture. Mix until just combined.
- Grate the zucchini finely: Finely grated zucchini helps to prevent large chunks in the finished bread.
- Check for doneness: Use a wooden skewer or toothpick to check if the bread is baked through. If it comes out with wet batter, bake for a few more minutes.
- Store properly: Store leftover zucchini bread in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
Variations:
- Chocolate Chip Zucchini Bread: Add 1 cup of chocolate chips to the batter.
- Lemon Zucchini Bread: Add the zest and juice of one lemon to the batter.
- Spiced Zucchini Bread: Increase the cinnamon and add a pinch of cloves and ginger.
Nutritional Information (per slice, approximate):
Calories: Approximately 200-250 Fat: 10-15g Protein: 4-6g Carbohydrates: 20-25g Fiber: 3-5g
This delicious and healthy zucchini bread is a perfect example of how easy and rewarding homemade cooking can be. It's a fantastic addition to any meal plan, whether you're looking for easy recipes, healthy meals, or simply delicious dishes to share with friends and family. Enjoy!