Sweet Zucchini Bread with Almond Flour
Ingredients:
| Name | Metric | US | TIP | |
|---|---|---|---|---|
| Zucchini, shredded | 255 gr | 1 1/2 cups | ||
| Almond Flour | 200 gr | 2 cups | ||
| Eggs, room temperature | 2 | 2 | ||
| Vegetable Oil | 50 ml | 1/4 cup | ||
| Coconut Sugar | 65 gr | 1/2 cup | ||
| Baking Soda | 3 gr | 1/2 teaspoon | ||
| Baking Powder | 3 gr | 1/2 teaspoon | ||
| Salt | 3 gr | 1/2 teaspoon | ||
| Ground Cinnamon | 3 gr | 1/2 teaspoon | ||
| Vanilla Extract | 6 ml | 1 teaspoon |
Optional Ingredients :
| ½ cup Walnuts, chopped | |
| ¼ cup semi-sweet Chocolate Chips |
Equipment:
| Loaf pan 8.5in x 4.5 inch / 21.5cm x 11.5cm |
Steps:
Step 1
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Step 9
Comments:
Zucchini Bread with Almond Flour
Here are some common problems you might encounter while making the zucchini almond flour bread, along with solutions and advice:
Possible Problems and Solutions:
Bread Doesn't Rise Enough:
- Cause: The baking soda or baking powder might not be fresh or the wet and dry ingredients weren’t properly combined.
- Solution: Ensure your baking soda and baking powder are fresh. Mix the dry ingredients (flour, baking soda, baking powder, cinnamon, salt) thoroughly before adding them to the wet ingredients. Don’t overmix the batter to avoid deflating the leavening agents.
Bread Turns Out Too Dense:
- Cause: Overmixing the batter or using too much zucchini can result in a dense loaf.
- Solution: Gently fold the ingredients together until just combined. Avoid overmixing. Also, make sure to squeeze out the excess moisture from the zucchini to prevent the batter from becoming too wet and heavy.
Bread is Too Wet or Undercooked Inside:
- Cause: Zucchini can release a lot of moisture during baking, and if it’s not drained properly, the bread may not cook evenly.
- Solution: After grating the zucchini, wrap it in a clean kitchen towel or cheesecloth and squeeze out as much moisture as possible before adding it to the batter. Also, check the bread with a toothpick—if it comes out clean, the bread is done.
Bread Gets Stuck to the Pan:
- Cause: The pan wasn’t properly greased or lined with parchment paper.
- Solution: Always grease the pan thoroughly with butter or oil and line it with parchment paper to make sure the bread can be easily removed once baked.
Bread is Too Sweet or Not Sweet Enough:
- Cause: The sweetness level can vary based on the type of sweetener used or the amount added.
- Solution: Adjust the amount of coconut sugar to suit your taste. You can also experiment with other sweeteners like maple syrup or honey, but keep in mind that they will alter the texture slightly.
Bread’s Texture is Gummy:
- Cause: This could happen if the batter is too wet or the almond flour is not the right consistency.
- Solution: Ensure the zucchini is properly squeezed and the almond flour is not packed too tightly. If the batter feels too wet, you can add a bit more almond flour to balance the consistency.
Advice and Tips for Success:
Zucchini Selection:
- Use firm, medium to small zucchinis, as they tend to have less water. Avoid oversized zucchinis, as they can be watery and less flavorful. For a sweeter result, opt for yellow zucchinis.
Adjusting for Allergies or Preferences:
- Nuts: Feel free to swap walnuts with other nuts like almonds, pecans, or macadamia nuts. You can also add seeds (like chia or flax) for a different texture.
- Sweeteners: If you prefer a lower glycemic index, you can substitute coconut sugar with stevia or monk fruit sweetener, but adjust the quantity, as these are much sweeter than coconut sugar.
Flavor Variations:
- To enhance the flavor, consider adding a pinch of nutmeg, cloves, or ginger to the batter. A teaspoon of orange zest or lemon zest can add a refreshing citrus twist.
Baking in Muffin Form:
- If you prefer individual servings, you can bake the batter in a muffin tin. Line the muffin tin with paper liners and fill each cup about 2/3 full. Bake at 180°C (350°F) for about 18–20 minutes. This way, you’ll have smaller, quicker-to-bake portions.
Storing the Bread:
- After cooling, store the bread in an airtight container for up to 3 days at room temperature. For longer storage, keep it in the fridge for up to a week or freeze for up to 3 months. When reheating, wrap slices in a damp paper towel and microwave for 20-30 seconds.
Testing for Doneness:
- The bread should be golden brown on top and a toothpick inserted into the center should come out clean. If the top is browning too quickly, tent the bread with aluminum foil to prevent it from burning while the inside continues to cook.
Customization with Mix-ins:
- If you like chocolate, fold in some dark chocolate chips for a delicious twist. You could also add dried fruit like raisins or cranberries for extra texture and sweetness.
Sweet Zucchini Bread with Almond Flour additional information:
Crina’s Zucchini Bread Surprise
It was a warm, late July afternoon when Crina and her playful cat, Mango, decided to spend the day outside. The sun shone lazily over the garden, and the air smelled of fresh herbs and ripe fruit. Mango, as usual, was chasing butterflies, while Crina tended to the zucchini plants, marveling at how quickly they had grown.
“Look at this, Mango! We’ve got a whole harvest ready!” Crina said, her eyes wide with excitement. Mango purred contentedly at her feet, clearly more interested in a patch of sunlight than the vegetables.
Crina’s family had always enjoyed their summer harvests, and today she had a sweet idea. She was going to make something special with the zucchini: a delicious zucchini bread with almond flour. She had seen a recipe online and thought it would be the perfect surprise for her family. It would be a sweet, healthy treat to enjoy on a cozy evening together.
With Mango trailing behind her, Crina gathered the best zucchinis from the garden, their green skin still shiny with morning dew. She placed them in her basket, smiling at the thought of her family’s reaction when they saw the surprise.
Back inside, Crina washed and shredded the zucchinis using the largest holes on the box grater. “Now for the fun part,” she whispered, as she squeezed the excess moisture out with a kitchen towel, setting the shredded zucchini aside.
She knew she needed to follow the recipe carefully, so she first preheated the oven to 350°F (180°C) and lined her loaf pan with parchment paper, just like the instructions said. Mango jumped onto the counter, his curiosity piqued by the activity. Crina gently pushed him down, knowing he would be more helpful later in the kitchen, once the bread was baked and the smell of it filled the house.
Next, Crina measured out 200 grams of almond flour and added it to a bowl along with half a teaspoon of baking soda, half a teaspoon of baking powder, a pinch of salt, and half a teaspoon of ground cinnamon. The warm scent of cinnamon filled the air as she mixed everything together.
In a separate bowl, she cracked two large eggs, letting them gently fall into the bowl. She added 50 ml of vegetable oil, a little coconut sugar, and a teaspoon of vanilla extract. The mixture came together smoothly, with the sweetness of the coconut sugar creating a rich aroma that made Crina smile.
She carefully poured the wet ingredients into the dry ingredients, stirring gently until they were well combined. Now, the best part: Crina folded in the shredded zucchini, watching the mixture come to life with flecks of green. She tossed in some chopped walnuts, knowing they would add a perfect crunch to the soft bread. Finally, she stirred in a handful of chocolate chips, because, after all, chocolate made everything better.
With a proud smile, Crina poured the batter into the prepared loaf pan, spreading it evenly. She sprinkled a few extra chocolate chips on top, just for a little extra sweetness. The oven had been preheating, and now it was time to pop the bread in.
As the bread baked, the house began to fill with the most wonderful scent. Crina, who couldn’t wait for her family to try it, set the table with a few plates and glasses of cold water. Mango wandered in and out of the kitchen, clearly intrigued by the growing aroma.
Finally, after about 50 minutes, Crina carefully checked the zucchini bread by inserting a toothpick. It came out clean, and she couldn’t help but let out a little cheer. The bread was golden-brown and perfectly baked. She let it cool for a few minutes before slicing it into thick, generous pieces.
When her mom, dad, and her older brother Cristian arrived in the kitchen, they were greeted with the sight of the warm zucchini bread. The whole family gathered around the table, eager to try the treat Crina had made with her own hands—and with a little help from Mango, of course.
With the first bite, her family’s eyes lit up. The bread was moist, flavorful, and full of surprises—just like the summer itself. The zucchini, though barely noticeable in flavor, added a wonderful richness to the bread, while the chocolate chips brought the perfect amount of sweetness.
'This is amazing, Crina!' her mom exclaimed. 'Where did you learn how to make such a delicious treat?'
'From my garden and a little bit of creativity,' Crina grinned, feeling proud. Mango, as always, was content to curl up in her lap, knowing that the kitchen was where all the magic happened.
As the evening settled in with a gentle breeze, the family enjoyed the zucchini bread together, savoring each bite. Crina knew that this was a moment to remember, a sweet late July evening filled with love, laughter, and, of course, the perfect slice of homemade zucchini bread.