Downshiftology
subscribe to new posts: via email via rss

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.

Paleo zucchini bread on a table with two slices from the loaf.

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!

Paleo zucchini bread on a table with a knife and two slices.

Two slices of paleo zucchini bread on a plate.

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

Want another “green” bread recipe? Try my Falafel Flatbread – it’s incredibly unique and versatile. You’ll love it!

Two slices of paleo zucchini bread with butter spread on top.

Two slices of paleo zucchini bread on a white plate.
4.97 from 59 votes

Best Paleo Zucchini Bread Recipe

Prep Time: 15 mins
Cook Time: 1 hr
Total Time: 1 hr 15 mins
Servings: 12 servings
Author: Lisa Bryan
Print Recipe Pin Recipe
This super moist paleo zucchini bread recipe is made with almond flour, tapioca flour and coconut flour. It's gluten-free, grain-free, dairy-free and extremely delicious. Watch the video above to see how quickly it comes together!

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

Calories: 144.2kcal, Carbohydrates: 12.9g, Protein: 5.2g, Fat: 8.8g, Saturated Fat: 1.3g, Cholesterol: 46.6mg, Sodium: 123mg, Fiber: 2.8g, Sugar: 4.5g
Course: Appetizer, Breads
Cuisine: American
Keyword: Paleo Zucchini Bread, Paleo Zucchini Bread Recipe
©Downshiftology. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.
DID YOU MAKE THIS RECIPE?Leave a comment below and share a photo on Instagram. Tag @downshiftology and hashtag it #downshiftology.

Recipe originally posted August 2018, but updated to include new information. 

Leave a Comment

All comments are moderated before appearing on the site. Thank you for sharing your feedback!





Your email address will not be published. Required fields are marked *

203 comments on “Paleo Zucchini Bread”

  1. Love this recipe. Of course I had to try my own methods on this such as separating eggs and folding the beaten egg whites at the end and as I just do to all breads and pies, I add little nutmeg and clove and up the cinnamon cause I want to know there’s flavor in every bite(just me, sure this is good) ….Anyway, the egg white folding thing might help some who have problems with dense bread too😉
    Thanks for a great recipe.

  2. Fantastic! I made this as written with the exception that I added 2 additional tablespoons of maple syrup and some raisins and pecans. I couldn’t find my loaf pan so I made muffins. Cook time was 35-40 minutes. It was fantastic. 

  3. Super moist and delicious -thank you! 

  4. I made it exactly as it says. Came out perfect. Makes an excellent on the go breakfast with boiled eggs or as avocado toast.

  5. Hi Lisa
    Was wondering what I can replace the Apple sauce with?
    Than kk s

    Jody
    Xc

  6. Excellent recipe. The texture which is so difficult to mimic in gluten free breads is excellent!
    I used Almond and Casava flour instead of tapioca and it came out great. Next, on to your
    Banana Bread.

    • Hi Susan- Glad this came together well with both the almond and cassava flour! Can’t wait for you to try the banana bread now :)

  7. I didn’t have tapioca flour so I used 1.75 cups of almond flour. I also halved the maple syrup and sprinkled in a little stevia blend to make up for the sweetness. This came out absolutely delicious! I can see myself making this again and again.

  8. Hi Lisa, I’ve only got regular flour and spelt flour, could I use those – half and half. Thank you!

  9. I need to eat gluten-free, so finally I found a recipe that is not using a store-bought GF flour mix, but individual flours. I will definitely try this zucchini bread. Thanks.

  10. The bread looks perfect. Bonus that it’s Paleo. The butter slathered on it is making me hungry!

  11. It is an exciting idea to include zucchini as an ingredient to make a loaf of bread. I have never tried it before, but this is my chance! :)

  12. Zucchini bread is such a delicious way to use up zucchini! This looks so moist and delicious!

  13. The texture of this bread is spot on! Like you said, not dense at all! It’s going on my regular rotation.

  14. I made it with pumpkin puree instead of apple sauce since I didnt have apple sauce today it was absolutely delicious! My 21M old toddler loved it and kept asking for more and more!!

    It always makes me happy whenever My baby loves what I make Thank you Lisa :) 

    • Hi HyeMi- I’m so glad you and your toddler enjoyed this zucchini bread! Can’t wait for you to try my other paleo breads as well then :)

  15. Hi Lisa,
    Is it possible to print the recipe with metric measurements? It keeps switching back whenever I push the button to print the recipe.
    Thanks in advance!

    • Hi Angie- I just checked and you should be able to print in metrics! First, switch over to metrics and then hit the print button. If that doesn’t work, please email lisab@downshiftology.com and we can send you the printable sheet in metrics :)

  16. Is it just me or is the video missing, help?!!

    • Hi Annette- You can view the video by turning off your ad blocker, then reload the page. You should be able to see it then :)

  17. I’m giving it 4 stars because it’s very easy/quick to make(I found all three flours at Sprouts!) and about the moistest zucchini bread I’ve ever made! But I found it lacking a little in flavor…Any suggestions to up the flavor profile a tad? I was thinking maybe doubling the cinnamon next time or using a banana instead of applesauce?. But I will definitely be making it again!

    • Hi Christy – you can certainly add more cinnamon if you’d like and try a banana. But zucchini bread in general is typically more of a neutral flavor profile (unlike banana bread). As we all have different flavor preferences, feel free to tweak to your liking. Or you can always try my double chocolate zucchini bread recipe. ;)

  18. Do you measure the zucchini before or after squeezing?

  19. I made this zucchini bread for a picnic with friends and they ended up taking the rest of it home with them! And I think that says it all. Any time I’m cooking for others, I always look to you as I know no one will be let down! 

  20. We eat paleo and I had leftover zucchini and I found your recipe! It is delicious! I added chocolate chunks so my husband would eat it and he loved it too! I’ve got 2 more zucchini so I may have to whip up another batch! Thanks!

    • Hi Jayme – Awesome! Also, I might recommend my chocolate zucchini bread if you two love chocolate :)

  21. I’ve tried all the zucchini breads and haven’t really found one I wanted to stick with. I’m glad I kept searching because I found it! Wow, this really is the best. It’s surprising light and delightful. A huge hit in my family, they noticed a big difference from what I usually make and were very happy to have this new one, lol.

    • Hi Jennifer – Thrilled to hear you finally found a zucchini bread recipe that works! I think you might have to try my chocolate zucchini bread if you and your family are fans of chocolate goods!

  22. I was wondering if I could omit the maple syrup so it’s not sweet? Or do you suggest I swap it with something else? 
    Thanks you! Can’t wait to try it =]

  23. I’ve actually never made zucchini bread before, and this turned out amazing! I used honey instead of maple syrup and doubled the recipe. It is fantastic, and probably the only way I can get my kids to eat zucchini haha! Thanks so much!

    • Hi Lauren- Congrats on making your first zucchini bread! I’m glad you enjoyed this one, as well as your kids :)

  24. This is soooo good! I love the chocolate version, too, and both are popular with my kids. Due to lack of ingredients, I tried making this with sweet potato instead of zucchini, and coconut yoghurt instead of apple sauce. Turned out great! Thanks for your fabulous website. 😊

    • Hi Kerri – I’m so glad this came out with the use of sweet potato! That actually sounds delicious and something I might have to try for myself :)

  25. So delicious!! Substituted honey since I didn’t have maple syrup and it worked out well! Also added in nuts and raisins! My whole family loved it!!

  26. Can you use a gluten free baking flour like King Arthur GF flour?  Thank you. My daughter is anaphylactic to all tree nuts and peanuts and trying to go GF. 

  27. This looks like a good fit for the low-carb diet we are planning. Do your nutrition ratings apply to one serving (e.g. one slice) or the whole loaf?

  28. I tweaked the recipe so I can use what I have and it turned out pretty good. Didn’t have tapioca flour so I used 1/3 cup coconut flour instead. I like my zucchini bread on the sweeter side so I added 1/4 cup maple syrup (4 tablespoons) as well as 2 tablespoons of Swerve sugar. Didn’t have applesauce so I mashed one ripe banana and upped the cinnamon to 2 tsp as well as added 1/8 teaspoon of nutmeg. I think next time, I will add some vanilla extract.

  29. 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!

  30. 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!

  31. 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!

  32. 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!

  33. moist and delicious! my go to bread :D

  34. 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!

  35. 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!

  36. 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.

  37. 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!

  38. This is hands down the best one I have tried yet!! Tastes just like the bakery!

  39. 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. 🤩

  40. 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 :)

  41. 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 :)

  42. Sweet BLEND not bloods lol

  43. 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!

  44. 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 :)

  45. 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 :)

  46. 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 :)