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Paleo Zucchini Bread Recipe

Paleo Zucchini Bread Recipe

This Paleo Zucchini Bread Recipe is soft, moist, and naturally sweet; made with almond flour, fresh zucchini, and a touch of maple syrup. It’s grain-free, dairy-free, and perfect for breakfast, snacks, or healthy meal prep. A delicious way to sneak veggies into your day!
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Prep Time 10 minutes
Cook Time 45 minutes
Resting Time 15 minutes
Total Time 1 hour 10 minutes
Servings: 4
Course: Bread
Cuisine: American, Gluten-Free
Calories: 190
Ingredients Equipment Method Notes

Ingredients
  

  • 1 ½ cups almond flour
  • 2 tbsp coconut flour
  • 1 tsp baking soda
  • ½ tsp cinnamon
  • ¼ tsp salt
  • 2 large eggs
  • ¼ cup coconut oil melted
  • ¼ cup maple syrup or honey
  • 1 tsp vanilla extract
  • 1 cup grated zucchini squeezed to remove moisture

Equipment

  • 1 Grater For shredding zucchini
  • 1 Mixing bowl
  • 1 Loaf Pan 8x4 or 9x5 inches
  • 1 Whisk or spoon
  • 1 Parchment Paper Optional for easy release

Method
 

  1. Preheat oven to 350°F (175°C). Line a loaf pan with parchment paper or lightly grease it.
  2. In a mixing bowl, combine almond flour, coconut flour, baking soda, cinnamon, and salt.
  3. In another bowl, whisk together eggs, melted coconut oil, maple syrup, and vanilla extract.
  4. Add the wet ingredients to the dry and stir until just combined.
  5. Fold in the grated zucchini. Do not overmix.
  6. Pour the batter into the prepared loaf pan and smooth the top.
  7. Bake for 40–45 minutes, or until a toothpick comes out clean.
  8. Let cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.

Notes

  • Don’t skip squeezing out the zucchini; it keeps the bread from getting soggy.
  • Want it sweeter? Add a few dark chocolate chips or chopped dates.
  • Stores well in the fridge for 3–4 days or freeze slices for up to 2 months.
Paleo Zucchini Bread Recipe
Paleo Zucchini Bread Recipe