First, preheat your oven to 180C/350F. This step is crucial as it ensures your bread bakes evenly. While the oven warms up, prepare your loaf pan by greasing it with a little oil or butter to prevent sticking.
In a mixing bowl, combine the almond flour, coconut flour, baking powder, and salt. This mixture will create the foundation of your bread. Stir it well to ensure everything is evenly distributed. You want to see a nice, even color throughout the mixture.
In another bowl, whisk together the eggs, brown sugar, oil, vanilla extract, and the shredded zucchini. You’re looking for a smooth and cohesive mixture. The zucchini may add some lumps, which is perfectly fine—those will add moisture and flavor.
Now it’s time to bring the wet and dry ingredients together. Slowly pour the dry mixture into the wet mixture, stirring gently. Be careful not to overmix; you want to combine everything just until there are no dry spots left. The batter should be thick yet pourable.
If you're adding chocolate chips, fold them in now. This is where you can get creative; you can add as many or as little as you like. The chocolate will melt beautifully through the bread as it bakes, creating pockets of gooey goodness.
Transfer the batter into your prepared loaf pan, smoothing the top with a spatula. This ensures an even bake, so take a moment to make sure it’s level.
Place the loaf pan in your preheated oven and bake for 45 to 50 minutes. You’ll know it’s done when a skewer comes out mostly clean—a few crumbs are okay!
Once baked, remove the bread from the oven and allow it to cool in the pan for about 10 minutes. Then, carefully transfer it to a wire rack to cool completely. Patience is key here; letting it cool will enhance the texture when you slice it.
Finally, slice your Almond Flour Zucchini Bread and enjoy it fresh! Whether you eat it plain or with a bit of butter, you’re in for a treat.
