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.
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).
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:
- Baked Zucchini Fries
- Zucchini Pasta with Lemon Garlic Shrimp
- Taco Stuffed Zucchini Boats
- Zucchini Noodle Caprese
- Zucchini and Prosciutto Egg Muffins
Watch this Quick Video of my Paleo Zucchini Bread Recipe:
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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
- 1/2 cup applesauce
- 2 tbsp maple syrup
- 1 tbsp apple cider vinegar
- 1 1/2 cups grated zucchini
Directions
- 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
- 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
Did you make this recipe? I'd love to see!
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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.
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!
This came out just perfect. I’m hooked on this delicious healthy bread and my kids love it too.
Yay! So glad you and your family loved it! :)
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?
Thanks
You could keep it for up to a week in the fridge, but I often make a double batch and freeze the other loaf. It will keep for several months in the freezer. :)
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.
Thanks Lauren! I’m happy you enjoyed the recipe and that the mashed banana sub worked well. :)
Love this bread and have been sharing it at work, so lots of converts. Thanks a million for all these amazing recipes and tips.
You’re more than welcome Susan! So happy you enjoyed the zucchini bread. :)
going to try this recipe this weekend! Have always put walnuts in my regular zucchini bread before, would they work in this version?
Yes, absolutely!
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?
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! :)
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,
Kathy
Hi Kathy – I’d recommend Googling some information on high elevation cooking. As I’m at sea level, I’m not exactly sure what might need to be changed, but it definitely sounds like it may need to be cooked longer. :)
Has anyone tried making this Vegan by replacing the egg with flax”egg”? Wondering how it would be.
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.
Glad you enjoyed the recipe Melanie! And thanks so much for your kind words. I hope you enjoy many more of my recipes. :) x
An outstanding moist tasty loaf. Not too sweet with just the right amount of cinnamon. My favourite as a side to a coffee!
So glad you enjoyed it Kathleen! And yes, it goes great with coffee. :) x
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.
Hi Donna – sorry about that. The 1 tablespoon in the recipe is accurate, so you should be good! :)
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!
Wonderful! So glad you enjoyed it and that those subs worked out for you! :) x
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
Hi Nickie – thanks so much! I’d recommend using more almond flour over coconut flour (as coconut flour is highly absorbent). If you have arrowroot powder, that would also work for the tapioca flour. Hope you enjoy!
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!
Wonderful! So happy to hear it!
Hello! :) Any idea if I can sub the almond flour with anything else?
You could use hazelnut flour as a sub for the almond flour.
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 :)
Yes, you can use any vinegar in this recipe. I just prefer ACV. :)
Love!! Even my sceptic husband liked it. I will be making a bunch of these loaves. Thanks so much for the recipe.
Yay! Love when the skeptics are pleasantly surprised. ;) Glad you both enjoyed it!
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!
Thanks so much Alan! I’m happy you enjoyed it – and yes, it’s fab with Kerrygold butter on top (that’s what I do). Though you’re better than me for hitting the gym (I’d probably go after the second slice). Ha! ;)
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.
You could use a mashed banana. :)
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.
Great! Yes, you may need to squeeze the zucchini more or just cook it a few more minutes in the oven. :) x
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.
So glad you both enjoy it! :)
Sounds delicious! Can you please let me know if the the tapioca flour can you replaced?
You could replace it with arrowroot flour. Or if you don’t have either of those, you could use more almond flour (though it might change the texture slightly).
Thank you so much, Lisa! Will give it a try :)
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
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. :)
Thank you for getting back to me. I will look forward to your next video!!
I’m planning on making this this week. I can’t wait!
Wonderful! Hope you enjoy it!
I bet those flavors are amazing! Cannot wait to try this! Love! Thank you for sharing this great recipe.
Yes, it’s super moist but not overly sweet. Hope you enjoy it!
I love zucchini bread! Looks so delicious and perfect for a healthy snack! Can’t wait to try this recipe!
Yes, it’s great as a snack, breakfast or perfect for open faced sandwiches as well. :)
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.
Awesome! It’s a great way to put all that zucchini to use. :)
YES for Paleo Zucchini Bread! Such a delicious recipe!
Thanks Carson! Hope you enjoy the recipe. :)
I love that you’ve made this with applesauce and maple syrup – great being without refined sugar but also great flavors. Looks tasty!
Yes, the applesauce keeps it extra moist and just a smidge of maple syrup sweetens it, without going over the top. Hope you enjoy it Caroline! :)