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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.

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. 

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).

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. 

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. 

For this paleo zucchini bread recipe I’ve kept kept the maple syrup to a minimum. 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 make sure you read my tip below on how to make this quickbread recipe (which also includes my paleo banana bread and paleo pumpkin bread recipes) as light and fluffy as possible.

Hopefully the video (coming next week) will inspire you with 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:

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. 

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Did you make this recipe?

Paleo Zucchini Bread

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.

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 (*see note below)
  • 1/2 cup applesauce
  • 2 tbsp maple syrup
  • 1 1/2 cups grated zucchini

Directions

  1. Preheat the oven to 350 degrees fahrenheit.
  2. Add all of the dry ingredients to a mixing bowl and stir until combined.
  3. 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.
  4. 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.
  5. Bake the zucchini bread for 50-60 minutes or until a toothpick comes out clean.

Lisa's Tips

  • Quickbreads like this zucchini bread recipe are naturally dense breads, but more so when they’re gluten-free and grain-free. You can give them a little more lift and volume by separating the eggs. Add the egg yolks into the bowl of wet ingredients and whisk as instructed above. Then, in a separate bowl use an electric hand mixer to beat the egg whites until soft peaks form. Fold in the egg whites right before you pour the batter into the loaf pan. You can watch me do this on the video above.

Nutrition Information

Yield: 1 loaf, Serving Size: 1 slice (12 slices in the loaf)

  • Amount Per Serving:
  • Calories: 144.2
  • Total Fat: 8.8g
  • Saturated Fat: 1.3g
  • Cholesterol: 46.6mg
  • Sodium: 123mg
  • Carbohydrates: 12.9g
  • Fiber: 2.8g
  • Sugar: 4.5g
  • Protein: 5.2g
All images and text ©Lisa Bryan for Downshiftology

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14 comments on “Paleo Zucchini Bread”

  1. It is this zucchini recipe that says to watch video and there isn’t one. Some how ended up in the zucchini recipes with the grapes for the note about the videos.  Thank you again for having great GF meals and how to videos.  Can the recipes have a bar code with serving information for those watching the caloric intake. Thank You

    Rating: 5
    • Hi Kim – sorry about that. The video got delayed and is getting uploaded this weekend as part of my summer meal prep video. It’s coming soon! And the bar code sounds like a great idea, but I don’t know of any recipe plugin that does that. :)

  2. I’m planning on making this this week. I can’t wait!

  3. I bet those flavors are amazing! Cannot wait to try this! Love! Thank you for sharing this great recipe.

    Rating: 5
  4. I love zucchini bread! Looks so delicious and perfect for a healthy snack! Can’t wait to try this recipe!

    Rating: 5
  5. I love that this bread is only slightly sweetened. It will make the perfect healthy snack, and I have so much zucchini in my veggie drawer during August.

    Rating: 5
  6. YES for Paleo Zucchini Bread! Such a delicious recipe!

    Rating: 5
  7. I love that you’ve made this with applesauce and maple syrup – great being without refined sugar but also great flavors. Looks tasty!

    Rating: 5