Best 2 Zucchini Almond Bread Recipes

Zucchini almond bread is a moist, flavorful bread that is perfect for breakfast, lunch, or a snack. It is made with grated zucchini, almond flour, and a variety of spices. This bread is a great way to sneak some extra vegetables into your diet, and it is also a good source of fiber and protein.

This recipe collection features three delicious zucchini almond bread recipes. The first recipe is a classic zucchini almond bread that is made with all-purpose flour, almond flour, grated zucchini, and a variety of spices. The second recipe is a gluten-free zucchini almond bread that is made with almond flour, coconut flour, and grated zucchini. The third recipe is a vegan zucchini almond bread that is made with almond flour, oat flour, and grated zucchini. All three recipes are easy to follow and make delicious zucchini almond bread that is perfect for any occasion.

Here are our top 2 tried and tested recipes!

ZUCCHINI ALMOND BREAD RECIPE BY TASTY

Zucchini Almond Bread Recipe by Tasty image

Here's what you need: crushed pineapple, eggs, vegetable oil, sugar, brown sugar, zucchini, vanilla, flour, salt, baking soda, cinnamon, nutmeg, chopped almond, thinly sliced almond, vanilla, powdered sugar, milk

Provided by Tasty

Categories Bakery Goods

Yield 6 slices

Number Of Ingredients 17

Ingredients

8 oz crushed pineapple, 1 can, with juice
3 eggs
1 cup vegetable oil, or oil of your choice
1 cup sugar
1 cup brown sugar
2 cups zucchini, grated
3 teaspoons vanilla
3 cups flour
1 teaspoon salt
1 teaspoon baking soda
3 teaspoons cinnamon
½ teaspoon nutmeg
1 cup chopped almond
thinly sliced almond, for topping
¼ tablespoon vanilla
½ cup powdered sugar
1 tablespoon milk

Steps:

Mix all of the dry ingredients (flour, salt, baking soda, cinnamon, nutmeg, chopped almonds) in a bowl, and set aside.
Preheated oven at 350ºF (175ºC).
In a new bowl, combine pineapple, eggs, vegetable oil, sugar, brown sugar, zucchini, and vanilla, and mix well.
Pour the dry ingredients gradually into the wet ingredients bowl, and mix them until smooth.
Spray your baking pan and pour in the mixture, top with sliced almonds.
Bake for 60 minutes (times may vary depending on oven), and check for doneness with a toothpick.
While baking, mix your glaze ingredients together until smooth.
Let the bread cool down, drizzle with the glaze!
Enjoy!

Nutrition Facts : Calories 994 calories, Carbohydrate 124 grams, Fat 49 grams, Fiber 5 grams, Protein 16 grams, Sugar 65 grams

MOM'S ZUCCHINI BREAD

Mom's Zucchini Bread image

Really, really good and moist- my kids eat it as quickly as I can make it. Bread will freeze well, and keep in refrigerator for weeks.

Provided by v monte

Categories 100+ Breakfast and Brunch Recipes Breakfast Bread Recipes

Time 1h40m

Yield 24

Number Of Ingredients 11

Ingredients

3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
1 tablespoon ground cinnamon
3 eggs
1 cup vegetable oil
2 ¼ cups white sugar
3 teaspoons vanilla extract
2 cups grated zucchini
1 cup chopped walnuts

Steps:

Grease and flour two 8 x 4 inch pans. Preheat oven to 325 degrees F (165 degrees C).
Sift flour, salt, baking powder, soda, and cinnamon together in a bowl.
Beat eggs, oil, vanilla, and sugar together in a large bowl. Add sifted ingredients to the creamed mixture, and beat well. Stir in zucchini and nuts until well combined. Pour batter into prepared pans.
Bake for 40 to 60 minutes, or until tester inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool.

Nutrition Facts : Calories 255.2 calories, Carbohydrate 32.1 g, Cholesterol 23.3 mg, Fat 13.1 g, Fiber 1 g, Protein 3.3 g, SaturatedFat 1.7 g, Sodium 179.8 mg, Sugar 19.2 g

Tips:

Use fresh, grated zucchini: Grating the zucchini helps it to release its moisture, which contributes to the bread's moist texture. Fresh zucchini also has a more vibrant flavor than older zucchini.
Squeeze the excess moisture from the zucchini: This will help to prevent the bread from becoming too wet or dense. You can use a cheesecloth or a fine-mesh strainer to squeeze the excess moisture out.
Use a combination of almond flour and all-purpose flour: Almond flour gives the bread a moist and tender texture, while all-purpose flour provides structure and stability. You can adjust the ratio of almond flour to all-purpose flour to suit your desired texture.
Don't overmix the batter: Overmixing the batter can result in a tough, dense bread. Mix the batter just until the ingredients are combined.
Bake the bread until a toothpick inserted into the center comes out clean: This will ensure that the bread is cooked through.

Conclusion:

Zucchini almond bread is a delicious and versatile bread that can be enjoyed for breakfast, lunch, or dinner. It's a great way to use up leftover zucchini, and it's also a healthy and nutritious snack. With its moist and tender texture, and its sweet and nutty flavor, zucchini almond bread is sure to be a hit with everyone who tries it.