Healthy Almond Flour Zucchini Bread

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finish mine Tomato Zucchini Bread Over the years, I decided to develop this simple recipe with lemons and blueberries Healthy Zucchini Bread Recipe There are more basic ingredients. It has the classic moist and luscious texture you’ll find in a coffee shop, without gluten and sugar!If you like toast, like Almond Flour Banana Bread or Almond Flour Blueberry Breadlet me show you how to make Almond Flour Zucchini Bread – You will love this too.

Is Zucchini Bread Healthy?

Zucchini bread seems like a healthy option because it contains vegetables…but most recipes also contain a lot of white flour and sugar, which is not the healthiest option. Luckily, it’s easy to substitute these ingredients for a healthy zucchini bread recipe that tastes just like the real deal!

In addition to the zucchini, flour and sweeteners play an important role in giving this bread the right flavor and texture. Grinding with superfine, Wholesome Yum Almond Flour is the only almond flour I use to make it Healthy Baking (And won’t make baked goods soggy!). Besti Monk Fruit Allulose Blend Keep bread moist and sweet without sugar or artificial sweeteners. They are the perfect choice for healthy zucchini bread recipes!

ingredients you need

This section explains how to choose the ingredients for the best almond flour zucchini bread, what each ingredient does in the recipe, and substitution options. See recipe card below for measurements.

• zucchini – Use medium-sized zucchini with firm skin. Shred it using a box grater or food processor. You’ll need 1 1/2 cups shredded zucchini, which is 2-3 medium zucchini.
• unsalted butter -I prefer grass-fed butter for its flavor and added benefits, but any unsalted variety will do.

Butter Substitute:

• Coconut oil (measure solids then melt) should work dairy free options.

• Besti Monk Fruit Allulose Blend – The key ingredient that makes this zucchini bread recipe healthy! Besti is a completely natural sweetener that measures and bakes like sugar…no sugar.

Sweetener options:

• Avoid substituting liquid sweeteners like maple syrup or honey, as they will make the bread so moist that you’ll need more flour to make up for it.
• other sugar substitute Will make the bread drier, but it will technically work.
• Regular sugar will work fine if it suits your lifestyle, or you can use half Besti and half sugar if you prefer.

• Egg – Use whole large eggs.egg substitutes such as flax eggs Might work, but the toast might be a bit crispier after baking.
• vanilla extract – A must for flavor.
• Wholesome Yum White Almond Flour – Baked zucchini bread with almond flour makes a moist gluten-free bread! This is what I recommend the most because it has the best texture.

Almond Flour Substitute:

• Avoid coconut flour or other gluten-free flours as they work differently.if you need one Nut Free option to make Coconut Flour Zucchini Muffins instead.
• Whole wheat flour might work as a substitute, but I haven’t tested it to confirm because I prefer almond flour for the nutrition.

• Cinnamon – Adds a warm flavor and rich aroma to this bread.
• baking powder – Use fresh baking powder to help the bread rise. Don’t confuse this with baking soda, it’s different.
• sea ​​salt – Balanced sweetness.
• Xanthan Gum – optional, but helps the bread retain its structure.
• Walnut – optional, but goes classic with this bread.

How to Make Almond Flour Zucchini Bread

This section describes how to make zucchini bread with almond flour, with step-by-step photos and details on the technique. See the recipe card below for full instructions.

1. flow away. Grate the zucchini and drain in a colander.use one cheeseclothsqueeze as much water out of the zucchini as possible.

Important: Draining the zucchini is important!

Skipping this step will make the bread too moist.

2. Preheat. Preheat oven to 325°F and line a baking sheet (This is the perfect size) with parchment paper or greased foil.
3. Beat butter and sweetener. In a mixing bowl, beat together butter and Besti using a hand mixer until fluffy.

4. Add wet ingredients. Beat eggs and vanilla extract into butter mixture.
5. Add dry ingredients. Add almond flour, cinnamon powder, baking powder, sea salt and optional xanthan gum.

6. Add hybrid plugin. Pour the zucchini into the batter and mix well. The batter will be thick, almost dough-like. Fold in the walnuts.
7. transfer. Spoon the batter into the loaf pan and smooth the top with a spoon or spatula. If desired, you can sprinkle the top with more chopped walnuts and gently press them into the dough so they don’t fall off.

8. bake. Place healthy zucchini bread in the oven and bake until golden brown on top. Cover the top with foil to prevent over-browning and continue to bake until a toothpick inserted comes out clean.
9. rest. Cool bread in pan for 20 minutes, then transfer to wire rack to cool completely.

Tip: Complete cooling is an important step.

If you cut the bread before it has cooled, it will most likely fall apart. You can always gently reheat the slices if you want it warm.

Variety

• Add another mix – Try chopped pecans or chocolate chips instead of walnuts.
• use yellow squash – You can substitute zucchini for an equal amount of yellow squash.
• try different spices – Substitute ground ginger or nutmeg for the cinnamon, or add these to the cinnamon.
• make chocolate – Mix unsweetened cocoa powder (starting with 1/4 cup) into dry ingredients.
• Lemon Blueberry – follow me Lemony Blueberry Zucchini Bread recipe here.

Storage Instructions

• Shop: Lightly cover the bread on the counter for up to 1-2 days. To store longer, wrap in parchment paper (not plastic wrap, as the bread will get soggy) and store in the refrigerator for 5-7 days.
• Reheat: Heat almond flour zucchini bread in the microwave or oven on low power. (It will fall apart in a regular toaster.)
• freeze: Slice bread and freeze individual slices until firm. Transfer to a freezer-safe container for long-term storage. Thaw overnight before serving.

Healthier Zucchini Recipes

I love adding zucchini to snacks, sides and treats!try these Healthy Zucchini Dish next time:

Healthy Almond Flour Zucchini Bread

This healthy zucchini bread recipe makes a grain-free almond flour zucchini bread that’s sweet and moist with no white flour or sugar. A bowl of quick prep!

Prepare: 10 minute

chef: 50 minute

All: 1 Hour

Serving Size: 18 (Adjust the scale recipe)

raw material

Click on the underlined ingredients to see where to get them. Please turn off Safari reader mode to view ingredients.

instruct

Tap the time in the instructions below to start the kitchen timer while cooking.

1. Grate the zucchini first and drain on the sink while you prepare the other ingredients.

2. Preheat oven to 325°F (163°C).line one 9×5 inch (23×13 cm) loaf pan Use parchment paper. (You can use foil, but lubricate well.)

3. In a large bowl, use hand mixer Beat together butter and besti until fluffy.

4. Add eggs and vanilla extract.

5. Add almond flour, cinnamon powder, baking powder, sea salt and xanthan gum (if using).

6. Wrap grated zucchini in cheesecloth Or several layers of sturdy paper towels. Squeeze the sink to release as much moisture as possible. Add the grated zucchini to a bowl and toss to combine.

7. Pour the walnuts into the batter.

8. Transfer the batter to the prepared pan. Use the back of a spoon to flatten the top and slightly round the top.bake 40-50 minutes, until the top is golden brown.Cover the top with foil and continue to bake 10-25 minutesuntil the inserted toothpick comes out clean.

9. Let the almond flour zucchini bread cool in the pan 20 minutes. Use the side of the parchment paper to remove from the pan and let cool completely before slicing.

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recipe notes

Serving Size: 1 slice, 1/2 inch thick

nutrient content

Amount per serving. Serving Sizes in Recipe Instructions Above.

Calories 193

fat 18 grams

protein 6 grams

total carbohydrates 5.1 grams

net carbs 2.8 grams

fiber 2.3 grams

sugar 1 g

Nutrition Facts are provided as a courtesy. Have questions about the calculation or why you get different results?see our nutrition policy.

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