Paleo Zucchini Bread
This paleo zucchini bread is delicious, moist and flavorful. And unlike most paleo zucchini bread recipes, it’s not overly dense. It’s a tasty way to use up all your in season zucchini and give a nutrient boost to bread.
The Best Paleo Zucchini Bread
Are you ready for the best paleo zucchini bread you’ve ever tasted? When it’s zucchini season it’s an absolute must to whip up a loaf of this paleo zucchini bread. It’s gluten-free and grain-free, using my usual triumvirate of flours (almond flour, tapioca flour and coconut flour) for the perfect texture. And if there’s any doubts on why three flours are necessary, just read all the comments on my reader favorite paleo chocolate cake recipe.
This paleo zucchini bread is virtually identical to my gluten-free zucchini bread recipe, but so many readers didn’t realize that recipe was also paleo-friendly, so I’ve posted this updated version today (with just a few minor tweaks).
Paleo Zucchini Bread Recipe Video
Are you ready to make the tastiest paleo zucchini bread? It’s an easy recipe to make, but if it’s your first time I recommend you watch this step-by-step tutorial video. Give it a watch below!
Paleo Zucchini Bread Ingredients
Want to know what’s in this recipe? Just a handful of simple ingredients, including:
- Dry Ingredients: My flour blend of almond flour, tapioca flour and coconut flour, plus baking soda, cinnamon and salt.
- Wet Ingredients: A few fridge and pantry staples including eggs, applesauce, maple syrup, apple cider vinegar….and of course zucchini!
Paleo Zucchini Bread Tips
One thing you should note, I’ve kept kept the maple syrup to a minimum in this recipe. That means you could easily use this recipe for both sweet and savory options. But if you’d like a sweeter bread, you could certainly increase the maple syrup by 1-2 tablespoons. And if you’d like a much sweeter bread, you definitely need to whip up my chocolate zucchini bread.
This is a quick bread recipe (similar to my paleo banana bread and paleo pumpkin bread recipes) so it will naturally be a thicker bread than sandwich bread.
On my Summer Meal Prep video I show you a few ways to get creative with your paleo zucchini bread recipe. Of course you can eat it plain or top it with butter. But you can also top it with a variety of other ingredients for a delicious, healthy and creative breakfast or lunch option. Enjoy!
More Delicious Zucchini Recipes
- Baked Zucchini Fries
- Zucchini Lasagna
- Zucchini Pasta with Lemon Garlic Shrimp
- Taco Stuffed Zucchini Boats
- Easy Sautéed Zucchini
- Zucchini and Prosciutto Egg Muffins
Best Paleo Zucchini Bread Recipe
Ingredients
Dry Ingredients
- 1 1/2 cups almond flour
- 1/2 cup tapioca flour
- 1/4 cup coconut flour
- 1 tsp baking soda
- 1 tsp cinnamon
- 1/2 tsp salt
Wet Ingredients
- 3 eggs
- 1/2 cup applesauce
- 2 tbsp maple syrup
- 1 tbsp apple cider vinegar
- 1 1/2 cups grated zucchini
Instructions
- Preheat the oven to 350 degrees fahrenheit.
- Add all of the dry ingredients to a mixing bowl and stir until combined.
- In a separate bowl add the eggs, applesauce and maple syrup and whisk together. Squeeze the grated zucchini in a nut milk bag or kitchen towel to remove the excess water. Then add the grated zucchini to the wet ingredients and stir to combine.
- Pour the wet ingredients into the dry and stir until the batter is well mixed. Pour the batter into a greased 8.5 x 4.5 inch loaf pan.
- Bake the zucchini bread for 50-60 minutes or until a toothpick comes out clean.
Lisa's Tips
- This is the nut milk bag I use to squeeze the zucchini and I love it. It's great for homemade almond milk as well.
I make this bread almost weekly! It’s great for meal prepping and can be eaten with sweet or savory food. I’ve also made this exact recipe as muffins to save time on cutting it, and comes out great as well.
Hi Odalys – Glad to hear you were able to turn this recipe into muffins :) I’ll have to whip those up myself!
Absolutely delicious. I had to sub cassava flour for tapioca because that’s what I had on hand. I’m making it again today and will add some walnuts this time. Thanks so much for the inspiration!
Hi Amy – I’m glad this recipe turned out for you with the minor adjustment :)
This is so, so good! Love toasting it and topping with a nut butter, hemp seeds and banana for breakfast. I love that it’s not stop sweet. This has been on a regular rotation in my home. Thanks, Lisa!
Hi Rupal – So glad to hear that is on a weekly rotation :) Plus, those additional toppings sound amazing!
Amazing and delicious recipe. Lisa really puts so much time and effort into every recipe she creates and you can just tell when you try it for yourself. I make this for meal prep about twice a month. 2 year old and picky 32 year old approved.
Hi Lisa – Thank you so much for your kind words :) I’m so glad that you and your family enjoy this zucchini bread!
moist and delicious! my go to bread :D
Hi Nella – So glad you enjoyed this zucchini bread :)
This is a staple summer bread at my house! Lisa’s tip on using the nut milk bag to squeeze the zucchini is a game changer. Make two loaves at a time. One for now and the other to freeze for later…you won’t regret it!
You’re smart to make two loaves at the same time! It’s amazing how quickly this recipe disappears when I make it as well. Happy you love the recipe Becky!
I would like to substitute the applesauce for coconut cream. Do you think this would work and if so, how much coconut cream should I use for your Paleo Zucchini Bread?
Hi Jeanette – I’m not sure how the coconut cream would work, as I haven’t tried it. My gut tells me that it might add too much liquid. But if you try it, let me know how it turns out!
Hi there! I was wondering if raw honey could be used as a replacement for the maple syrup. This sounds wonderful, and I have a large amount of frozen zucchini!
Hi Jen- You can definitely try using honey in this instead of maple syrup. Just depends how sweet your honey is! So the ratio may differ depending how sweet you would like it.
Made this last night. Didn’t have applesauce but did have pears about to go bad so I used them instead. I didn’t see in the written recipe when to add the apple cider vinegar (just now saw in your video though). I think it turned out just fine though. This was a trial for Thanksgiving. I’ve got vegans coming so I may try to substitute flax “eggs” and see how that works.
Thanks so much for sharing this recipe.
Hi Victoria – You can most certainly use flax eggs instead for your vegan friends/family :) I hope they all enjoy this recipe!
This is hands down the best one I have tried yet!! Tastes just like the bakery!
Hi Jaelyn – I’m so glad you loved this recipe! Definitely one of my favorite zucchini breads :)
Here is what I did to mix it up!
Sub 1/4 plain yogurt and 1/4 coconut oil for applesauce. Add 1 tsp vanilla extract. Only 1 tbs of syrup. Reduce tapioca/arrowroot to 1/4 cup and slightly increase almond flour and coconut flour. Increase cinnamon to 2.5 tsp and add cloves and nutmeg.
Hey, trying this your way as I do not have any applesauce that doesn’t have a crazy amount of sugar. Hoping I’m melting the coconut oil? Here goes. 🤩
Made this and the texture is wonderful. I wondered about the sugar and after tasting it, realized it isn’t a normal sweet bread. To get that I actually whipped up some butter with homemade maple syrup (per stick about 2 Tablespoons, but really flavored to taste) It was perfect! And still way less sugar than our traditional recipes. Thank you for the recipe.
Hi Amy – Yes, this zucchini bread isn’t as sweet as your typical zucchini bread. But, you can feel free to add more maple syrup to make it sweeter :)
What could have happened?! I watched the video and followed recipe exactly. Only thing different was that I used muffin tin instead of loaf pan…made 10. I checked after 50mins…tops were nicely brown and toothpick came out clean. Let them cool a bit before cutting one. The consistency was terrible…not bread-like at all but super dense and kind of squishy. Also the color is pale beige rather than brown.
The only thing I can think of is they didn’t cook long enough. But I used oven thermometer, tops were browned and toothpick came out clean so how would i have thought to cook longer? And they were soooo dense I don’t think longer oven time would have made much difference
Any ideas on what went wrong or how to make them edible at this point? Thanks
Hi Bonnie – If the consistency was more dense and squishy, it sounds like not enough moisture was taken out of the zucchini prior to mixing the ingredients together. Also, each oven heat is a bit different, as some cook hotter than others. So you may have had to increase the temperature just by a little. Hope this helps! Please reach back out if you have any questions :)
Sweet BLEND not bloods lol
I love the texture of this bread but in my world zucchini bread is sweet with tons of sugar in it :-). So I amended this by doing 4 tablespoons of maple syrup and one teaspoon of sweet bloods. That did the trick!
Hi Deb – Yes, your normal zucchini bread normally has loads of sugar, this recipe was meant to not have too much sugar :) But glad you found a way to sneak that back in and make it!
Super delicious I am so happy I found your YouTube channel! I made this yesterday and had it as a snack today it was amazing. So moist and slightly sweet my toddler enjoyed it as well. <3
Hi Selena – Thanks for following along to Downshiftology! I’m so glad you and your toddler loved this zucchini bread. If you’re looking for something on the sweeter side too, I would recommend my paleo chocolate zucchini bread :)
Great recipe! Not too sweet (which I like). I added toasted macadamia nuts to mine.
Hi Bridget – So glad you loved this recipe! The toasted macadamia nuts sound amazing… Great addition :)
Is almond flour the same as almond meal
I cannot get almond flour
Hi Yvonee – almond flour is normally made from blanched almonds where it is grounded more and almond meal has more of a coarse grind. You can try using almond meal instead if you don’t have almond flour :)