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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. This is a quickbread 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:

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 this Quick Video of my Paleo Zucchini Bread Recipe:

And subscribe to my YouTube Channel for weekly cooking videos!

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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.


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


  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

  • I
  • 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 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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63 comments on “Paleo Zucchini Bread”

  1. Thank you Lisa for sharing this recipe and tips. I am wondering, can I sub almond flour to cassava flour? Thanks again

    • Hi Nurul – I haven’t tried substituting cassava flour for almond in this recipe. You could try it but cassava tends to absorb more liquid than almond flour so you may need lessen the amount of cassava flour in the recipe. Let me know how it turns out, if out if you try it.

  2. Lisa, can I make this without the coconut flour?  I recently found out that I have a coconut food sensitivity and I’m so bummed!  In the meantime while my gut heals, I’d like to try this bread.  Do you think I can add the additional almond flour to make up the difference?

    • Hi Linda – I think adding additional almond flour to replace the coconut flour in the zucchini bread may come out a little different in texture but overall I think it should be fine. Let me know how its goes!

  3. This came out just perfect. I’m hooked on this delicious healthy bread and my kids love it too.

  4. Hi Lisa,

    I’m excited to make the zucchini bread. I wanted to ask once made how long can it last and what’s the best way to store it?


  5. Love it! I used 3/4 of a mashed banana to sub for the applesauce I didnt have after you suggested it in a comment, worked wonderfully. I took your advice to add more maple syrup for a sweeter option and that was great too. Thanks for sharing a yummy recipe, I’d recommend it to anyone looking for a good one.

  6. Love this bread and have been sharing it at work, so lots of converts. Thanks a million for all these amazing recipes and tips.

  7. going to try this recipe this weekend! Have always put walnuts in my regular zucchini bread before, would they work in this version?

  8. Hi! I’ve made this twice and it is coming out too wet. I like the flavor so I want to get it right. I tried draining the zucchini more the second time, but I’m wondering. Do you measure the zucchini BEFORE or AFTER you drain it? I haven’t been able to decide so maybe I am adding too much?

    Rating: 5
    • I measure the zucchini before I drain it. So if you’re measuring after you could definitely be adding to much. You may need to cook it slightly longer in your oven as well, as each oven temp can be different. I’m sure you’ll get it perfect on another try! :)

  9. Hi, I have just moved up to Lake Tahoe, CA which is at 6500 ft. elevation. Do you have any tips or tricks for converting this recipe for high altitudes? I did make a loaf and it looked amazing but was to gooey on the inside and I had to throw it away. I love your site and follow you but I am at a loss for some of the recipes.

    Thank you,

  10. Has anyone tried making this Vegan by replacing the egg with flax”egg”? Wondering how it would be.

  11. I just made this… wow! Sooo good! I couldn’t wait to try it after taking it out of the oven because it smelled so good. Flavor and texture was great, I wouldn’t have known it was gluten free if I hadn’t made it myself. Now I want to try all your other gf recipes! I love your website, keep up the good work.

    Rating: 5
  12. An outstanding moist tasty loaf.  Not too sweet with just the right amount of cinnamon.  My favourite as a side to a coffee! 

    Rating: 5
  13. The video states 1/2 Tbsp apple cider vinegar, and the recipe states 1 Tbsp. I went by the recipe. My mixture is in the oven now. I guess I’ll see which is right in about 40 minutes.

  14. Absolutely wonderful!  I subbed coconut sugar for maple syrup & Bob’s Red Mill Paleo Baking mix for the flour (I didn’t have all three the recipe calls for on hand).  I set my oven for 350 and 35 minutes later it was done!  My batter was far more dense than the video’s so I let me nose tell me when to check on it.  Lisa, thank you for the wonderful recipe!  This will definitely make it into my regular rotation!

    Rating: 5
  15. Hi Lisa .. I am loving your meal prep videos and recipes in general. Quick question – Zucchini Bread .. could I use extra almond flour or coconut flour instead of the tapioca flour (which I don’t have at the moment) .. can’t wait to try this recipe

    Rating: 5
  16. I did not have any tapioca flour but did have green banana flour & so I went for it, the end result was incredibly amazing. Light & slightly sweet. Really great tasting. Thank you Lisa!

  17. Hello! :) Any idea if I can sub the almond flour with anything else?

    Rating: 5
  18. Thank you so much for this recipe! The first time I’m going to try zucchini bread, normally I just watch your videos to feel happy and relaxed but this time I’ll try my hand in it :)Hate to ask but can I replace apple cider vinegar with white grape vinegar? If not, should I eliminate it all together? Thanks :)

    Rating: 5
  19. Love!! Even my sceptic husband liked it. I will be making a bunch of these loaves. Thanks so much for the recipe. 

    Rating: 5
  20. Once again, Lisa, you’ve created a wonderful recipe. I just had a slice of this zucchini bread with some Kerrygold butter on top. So good. I’m tempted to have another piece but going to the gym instead. LOLThank you!

    Rating: 5
  21. Is there any replacement I can use for applesauce? I have learned that I do not not tolerate the sorbitol in apples well, but I still want to try this recipe because it can be topped with both sweet and savory food.

  22. I’ve just cooked and tried it. And it’s awesome! It came out a bit too moist but the taste and the flavour are incredible. Next time I’d better squeeze zucchini more thoroughly. Anyways thank you Lisa for this beautiful recipe.

    Rating: 5
  23. This zucchini bread is delicious. Thank you for the lovely recipe! I will be making this several times over during zucchini season. My 1 year old also loved it as he would not stop stealing bites of the first slice I tried. 

    Rating: 5
  24. Sounds delicious! Can you please let me know if the the tapioca flour can you replaced?

    Rating: 5
  25. 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
  26. I’m planning on making this this week. I can’t wait!

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

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

    Rating: 5
  29. 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
  30. YES for Paleo Zucchini Bread! Such a delicious recipe!

    Rating: 5
  31. 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