Paleo Zucchini Bread
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 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!
Extra Recipe 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
Want another “green” bread recipe? Try my Falafel Flatbread – it’s incredibly unique and versatile. You’ll love it!
Best Paleo Zucchini Bread (gluten-free, dairy-free)
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, maple syrup, and apple cider vinegar 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.
Nutrition
Recipe originally posted August 2018, but updated to include new information.
Love this! I’ve made it many times – often with carrots instead of zucchini. I also cooked it one time in the Instant Pot and that worked too! This is a great “base” recipe that can be sweet or savory and is forgiving with substitutions.
Nice! I’ll have to try it sometime with grated carrots. Thanks for sharing Vanessa :)
Hi Lisa,
I love your blog. I wanted to know if I can change maple syrup to monk fruit sweetener? And if so , how much monk fruit sweetener I can use?
Thank you
Hi Erit – unfortunately, I haven’t tried that, so I’m not sure the ratio or quantity. But you’d likely need to add a little more liquid as you’re removing the maple syrup.
Hi Lisa
Just want to check
Is the nutritional info displayed per slice or for the whole loaf?
Regards
Liesl
Hi there! The nutritional info will always be per serving.
Can i use only almond flour instead of adding topioca flour?? We don’t get it here..
Hi Zarmeena – you could try that, but it might alter the texture a bit. Good luck!
Hi Lisa, This is really really good! Made it twice already. Second time with walnuts halves.
Love your site. Beautiful and inspiring.. you even got me to start using my spiralizer.
I’ve made zucchini noodles and even cucumber for a simple salad 😀
Happy to hear I’ve been able to provide some inspiration in the kitchen Irit :)
I just made this as I had an extra zucchini I didn’t know what to do with, and it turned out perfectly! This was actually my first time ever trying zucchini bread and it did not disappoint. I did swap mashed banana for applesauce as it’s what I had on hand, but I kept everything else the same. Thank you for this great recipe!
Good to know this came together with applesauce instead of mashed banana! Glad you enjoyed this :)
I’ve made this 3 times in the past week! It’s SO good! Thank you!
Wonderful! So glad you’ve been enjoying this paleo zucchini bread :)
Hi,
I would love to make this zucchini bread! What gf option could I substitute the almond flour with? I have a nut sensitivity.
I’m thankful for those who wrote what they did when they didn’t have all the ingredients:) like the apple sauce or zucchini :) It’s been very helpful:)
Thank you so much Lisa :) I really enjoy your meal prep videos. I’ve just started incorporating them into my week:)
Hi Yumi – unfortunately, I haven’t tried this recipe with any nut-free flours yet. But I hope to make a variation in the future. :)
So, so good! I used arrowroot flour instead of tapioca but the result was equally excellent.
So moist and with a delicate flavour.
I tried it with both savoury and sweet toppings and it really makes it versatile and perfect for breakfast, lunch or even dinner.
Definitely one to repeat, especially now that there is an abundance of zucchini from the garden.
Thank you, Lisa! :)
Hi Elena- So glad this recipe came out perfectly with arrowroot flour!
My favorite Zucchini Bread recipe EVER! I doubled the recipe and made one loaf and one pan of muffins. The muffins yielded 9 large muffins and took about 45 mins to bake, a little less time than the bread. I used silicone bakeware for both and greased them with coconut oil and they all slid right out. The texture of this bread is very close to the traditional zucchini bread I used to make before I realized how detrimental white flour and sugar is to my body. Also wanted to say the zucchini prosciutto egg muffins on this website are fantastic too – used one large zucchini for the bread, muffins and egg muffins. So if you’re in the same spot as me with a ton of zucchini from your garden be sure to check out her other zucchini recipes, they do not disappoint!
Happy to hear these came out perfectly as muffins!:)
Hi Lisa! Thanks for the recipe, is it possible to leave out the zucchini? How should I adjust the flour ratio/amount for an almond-coconut-tapioca sandwich bread? Thanks!
Hi Lynn – unfortunately no, this recipe was written as a zucchini bread recipe. I wouldn’t recommend this as a sandwich bread recipe, as I’m sure many adjustments to the ratios would be needed.
This is super delicious! I did not have apple sauce so I grated half an apple and added a small amount of water as well to kind of mimic the amount of liquid. I topped it with your hummus, cucumber and radish slices and water cress and these flavors go together super well. Yes, cinnamon and radishes :)
Hi Lisa!
First of all I love your blog and YouTube channel!!
Now to my question: what would you recommend if tapioca is not available in my country? What can I best replace it with?
Best wishes & stay healthy
Lexi
Hi Lexi- You can replace tapioca flour with any gluten free flour blend or arrowroot flour :)
I would like to make the zucchini bread recipe, however, I’m sensitive to tapioca. Is there a substitute for this ingredient?
Thank you,
Connie
Hi Connie- Yes! You can also use a gluten-free flour blend or arrowroot flour in replacement.
Great bread! I made it as written with the exception that I used shredded yellow squash (seeded portion removed) and I was short on the applesauce so added coconut oil to make up the difference. As written this will be a great bread to have in the morning with my eggs but I could also see adding more spice or choc chips if you are looking for more of a sweet bread.
So glad this turned out perfectly with yellow squash instead of zucchini!
After the chocolate zucchini bread last week, I tried this one today. Made the savory version without the cinnamon and maple syrup and added some pumpkin seeds on top. Again very moist and tasty. And such a foolproof recipe. I ate it warm with melted butter and a bit of sea salt next to some roasted chicken and a green salad. Heaven ;-)
Hi Babette- Love the idea of adding pumpkin seeds on top! Sounds amazing :)
Thank you so much for this recipe. It is so delicious and the texture is amazing. Like many others, I grated nutmeg into my recipe. I substituted arrowroot flour as I had it on hand and didn’t have tapioca flour. Instead of apple sauce, I grated an apple and squeezed out the extra moisture.
Glad this came together with apple sauce!