As a seasoned gluten-free baker, I know some finesse is needed to create gluten-free recipes that are just as soft and moist as recipes made with wheat flour. That’s why I developed this almond flour zucchini bread. It’s perfectly soft and moist, and easy to make at home following a few simple steps. The secret? Use finely ground blanched almond flour. Let me explain why.
Preheat oven to 325°F. Grease a 8X4" loaf pan with cooking spray.
Place grated zucchini in a clean dish towel and wring out any excess moisture. Set aside.
1 ½ cups grated zucchini
In a large bowl whisk together almond flour, cinnamon, baking powder, baking soda, and salt.
2 ¼ cups blanched almond flour, 1 ½ teaspoons ground cinnamon, 1 ½ teaspoon baking powder, ½ teaspoon baking soda, ¼ teaspoon salt
In a small bowl whisk together eggs, brown sugar, oil, and vanilla extract. Stir in wet ingredients into dry and then gently stir in zucchini. Pour into prepared loaf pan and smooth. Sprinkle on turbinado sugar, if desired.
3 eggs, ½ cup brown sugar, 2 tablespoons vegetable or coconut oil, 2 teaspoons vanilla extract
Bake on the middle rack for 45-50 minutes, or until loaf is golden brown and fully set.
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Notes
Sugar Substitutes
Originally the recipe was posted using honey. I found replacing it will brown sugar makes a better texture. You may still use honey or maple syrup, but the crumb will be more moist and the baking time will extend for a few minutes. For a low carb zucchini bread, replace with a sugar-free brown sugar sweetener.
How To Know When It's Done
Almond flour doesn't have a "doughy" texture and contains a lot more moisture. Plus there is added moisture from the zucchini.Therefore, error on the side of slightly overbaking, not necessarily when toothpick comes out clean. This will ensure all the excess moisture has evaporated and your bread is cooked through. The crust of the bread should be firm, dry, have a nice golden brown appearance, and the middle should be set.
Replace the oil with an additional 1/2 cup of grated zucchini, 2 tablespoons of unsweetened applesauce, or a mashed banana. You may need to bake the bread a few minutes longer since you are adding more moisture.