By Emily Dawson, Food Blogger, Recipe Developer, Photographer
20+ recipes developed and tested in her home kitchen before publishing on British Kitchen Hub.
Reviewed against our editorial standards.
Zucchini Bread with Almond Flour and Monk Fruit
Zucchini Bread with Almond Flour and Monk Fruit This simple swap gives gluten-free, low sugar that feels like you never miss out with typical pantry staples replaced in an almond flour and monk fruit zucchini bread. It is moist from the zucchini, slightly nutty with almond flour and sweetened without a sugar crash using monk fruit. One loaf pan, nice firm slice, and decent coolness under a load cut into easy quarters so you can freeze slices.
Prep
20 mins
Cook
50 mins
Servings
10 servings
Difficulty
Easy
Zucchini Bread with Almond Flour and Monk Fruit
On the counter was zucchini almost as big around as a baseball bat and an opened bag of almond flour I kept saying I would use. Here is the result of using both together.
Almond flour is NOT wheat flour at all. It doesn't form gluten, so it's not the familiar loaf that's held together by an egg and long mix instead for structure. Squeeze the life out of zucchini with moisture and be satisfied without making crumb gumminess on one sweetener but taste depth because there is no bitter aftertaste like some sugars, other monk fruits do get added.
Why this recipe works
You have to squeeze every last drop of the zucchini out! Staying at home makes the loaf of bread have that moisture in it with grated zucchini, which can leave a dense, wet clump and an uncooked centre if you don't remove enough moisture first.
In addition, almond flour calls for more eggs to give it a structure. And this has far more eggs than your average zucchini bread recipe since there is no gluten to hold things together.
For instance, monk fruit sweetener is a cup-for-cup replacement of sugar. This is just entered into existing recipes instead, so you do not need to recalculate ratios.
Emily's tip
Wring dry with a clean kitchen towel, twisting very hard over the sink until no liquid comes out. This is a more important step to take with almond flour than it would be for wheat, since there's no gluten in intermolecular bonding of the extra moisture. Skipping this step is the most common reason the loaf turns out wet in the centre.
How to Make Zucchini Bread with Almond Flour and Monk Fruit (Step-by-Step)
Squeeze the zucchini dry
This is the step that makes or breaks the texture. Twist the grated zucchini hard in a towel until the liquid stops running. Almond flour has no gluten to soak up extra moisture, so this matters more here than in a standard loaf.
Whisk the dry ingredients thoroughly
Almond flour can clump. A good whisk through the dry mix before adding anything wet keeps the baking soda and sweetener evenly distributed, so the loaf rises consistently.
Fold, don't overmix
Stir the wet and dry ingredients together just until no dry streaks remain, then fold in the zucchini. Overmixing at this stage can make the loaf denser than it needs to be.
Let it cool before slicing
Almond flour loaves are more fragile warm than wheat flour ones. Give it a full cool on the rack before cutting, or the slices will crumble instead of holding together.
Zucchini Bread with Almond Flour and Monk Fruit
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Equipment
- 9x5 inch (23x13 cm) loaf pan
- Box grater
- Clean kitchen towel or cheesecloth
- Large mixing bowl
- Whisk
- Rubber spatula
- Wire cooling rack
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Ingredients
Instructions
- Preheat an oven to 350F (175C).Grease a 9x5-inch loaf pan and line it with parchment paper, leaving an overheating on the two long sides for easy lifting later.
- Shred the zucchini using a grater and then wrap it in a clean kitchen towel to extract most of its moisture (be careful to squeeze away from the sink!). Set the zucchini aside.
- In a large bowl, whisk together the almond flour, monk fruit sweetener, baking soda, baking powder, cinnamon, and salt until no lumps remain.
- In a different bowl combine the eggs, melted fat (whatever you like), lemon zest if using and vanilla.
- Fold the wet and dry ingredients together until just combined, then gently fold in the squeezed zucchini. Stop mixing as soon as you no longer see dry streaks, overmixing makes the loaf denser.
- Transfer batter to a loaf pan and smooth top with a spatula. Bake for 45 to 55 minutes, or until the top is golden and a skewer inserted in the center comes out clean.
- Cool in the tin for 15 min, then lift out of the tin using parchment or baking paper and set on a wire rack until cold before slicing.
Frequently Asked Questions
Can you substitute something else for the monk fruit?
Yes. Allulose or a monk fruit and erythritol blend at a one-to-one ratio. Erythritol can leave a light cooling aftertaste at high doses, so generally monk fruit or allulose would provide the most sugar-like results.
Why is my almond flour zucchini bread gummy in the centre?
Almost always this is due to residual moisture from the zucchini. Wringe it out with a towel so no liquid is coming and then fold in the batter.
But can I turn this into muffins instead of a loaf?
Yes. Divide batter between 12 lined muffin cups, and bake at the same temperature for an additional 22 to 26 minutes until a skewer comes out clean.
How do I store this bread?
Do store in an airtight container in the fridge for 5 days, as almond flour loaves go off more quickly at room temperature. Separate the slices and freeze them individually for a maximum of 2 months.
Is this recipe keto-friendly?
Yes, that is right; even subbing almond flour and monk fruit sweetener for wheat flour and sugar makes this a low-carb loaf with which many methods of following a keto-style ketogenic diet will readily agree. If you are tracking closely, verify the keto carbohydrates for your specific sweetener brand.
Notes
Measure almond flour correctly
Spoon the almond flour into the measuring cup and level it off rather than scooping directly from the bag. Packed flour can throw off the texture of the whole loaf.
Freezing slices
Wrap individual slices in parchment and freeze in a bag. They thaw at room temperature in about 20 minutes or can go straight into the toaster.
Serving ideas
A thin layer of butter or cream cheese on a warm slice works well, or eat it plain alongside a cup of coffee.
Nutrition
Calories: 210 kcal | Carbohydrates: 8g | Protein: 8g | Fat: 17g | Saturated Fat: 4g | Fiber: 3g | Sugar: 2g | Sodium: 220mg
Nutrition information is automatically calculated and should only be used as an approximation.
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