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

When zucchini is in abundance you’ve got lots of options for 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.

Best Paleo Zucchini Bread (gluten-free, dairy-free)

4.94 from 101 votes
Prep Time: 15 mins
Cook Time: 1 hr
Total Time: 1 hr 15 mins
Servings: 12 servings
Author: Lisa Bryan
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!


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


  • 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.


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. 

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350 comments on “Paleo Zucchini Bread”

  1. I love this!! I made mine with a little more syrup and it’s amazing! 
    Does it need to be refrigerated?

    • Hi Dina – You can never go wrong with adding just a bit more syrup :) This can be left out for a few days, but should be refrigerated after that.

      • I didn’t have coconut flour so I used quinoa flour and still really good. 
        But by Tuesday night the texture was a little “slimy”, is that because it needs to be refrigerated or it went bad?

      • Hi Dina – I’m not sure as I’ve never made this with quinoa flour. But I do refrigerate mine if I’m storing it.

  2. Help! I’ve made this twice and I can’t figure it out! It smells amazing but i can’t get it to bake all the way through, I let it go for 70 minutes this time, it was still partly raw inside but burnt on top! I’m wondering if I should skip and egg, or do less zucchini? I also dried out the zucchini really really well like the instructions said too! 

    • Hi Chelsea – It sounds like your oven might be cooking hot, so I would try cooking it at a lower temperature for a longer period of time. I could also recommend reducing the amount of zucchini, or by egg. Hope that helps!

    • I have the same problem with my oven. So I just cover with a loose piece of foil for the last 10-15 minutes. 

  3. Hi, I love your recipes. Been making lots of them,made chia pudding with strawberry puree this morn. Want to make your paleo zucchini bread next. Where do I find that pan size 8.5×4.5 inch loaf pan. Also will a 9×5 loaf pan work? Will I have to adjust the time any? Thank u for the recipes. ?

    • Hi Teri – you can use a 9×5 loaf pan, it will just make your loaf more flat and spread out. In regards to time, you won’t have to adjust it :)

    • Delicious simple recipe for a less-sweet zucchini bread. I really appreciate how quick and easy it is to make since some paleo baking can be quite intense. It turned out very moist but still airy and held together well. I used 3Tbsp maple syrup because I was nervous it wouldn’t turn out sweet at all and I thought it was perfect. Next time I’ll add more cinnamon and maybe a few walnuts. Very tasty!5 stars

      • Hi Lisa – So glad to hear you loved this zucchini bread recipe! A little bit more cinnamon and walnuts won’t hurt :)

  4. Do you think I can substitute Bobs Red Mill Paleo baking flour for all the flours in the recipe? 

    • Hi Lisa – I’ve never tried Bobs Red Mill Paleo Flour in this cake, but it’s certainly worth a try!

  5. Hi, Lisa! Have made this loaf 3 times now. Increased maple syrup to 5 tbsp and forgot to squeeze the moisture from the zucchini. Turned out perfectly and very moist but not soggy. I want to make this loaf and let my friend, who is sensitive to wheat, try it. Love that we can go savery or sweet with this loaf. I take the full 60 min to bake it. Thank you for all your hard work in putting these recipes and meal plans together. Beth5 stars

    • You’re more than welcome Beth! I’m so happy you loved the zucchini bread and that your friend enjoyed it as well. :)

    • Hi Lisa,
      Loved your Youtube videos and so keen to try this recipe out! Just wondering what would be an alternative for apple sauce? They don’t sell it here where I live :(

  6. Hello! First, I wanted to let you know how much I love your website and YouTube videos! I think they are super useful and easy to understand.

    I recently made your zucchini bread… I really enjoyed it! However, I was wondering how you would transform that recipe to make chocolate zucchini bread. Do you have any suggestions?

  7. I don’t typically make comments on websites but this is an absolute keeper. Beautiful texture and taste. I had a lot of the flours making other recipes and I was not expecting a spongy texture from a paleo bread. 

    I made the applesauce in the thermomix as I typically don’t have applesauce on hand and it came out beautifully. It’s in the oven under 15 mins even with making applesauce from scratch!

    I left out the cinnamon and I have it with avo on bread as my alternate breakfast to porridge. 

    Thanks!5 stars

  8. Love this recipe. I must try it out. But what can I use to substitute Almond flour and egg?5 stars

    • You could use hazelnut flour instead of the almond flour and you could try it with an egg replacer (like a chia egg), though I haven’t tried either of those variations.

  9. When do you add the apple cider vinegar?

  10. Is the nutrition information for the whole recipe or per serving?

  11. I sub’d golden kiwi puree for the applesauce called for and then followed the recipe as written.  Came out nicely moist and very flavorful.  I am still new to using alternative flours and your recipes have been assisting in that experimentation.5 stars

  12. I certainly enjoyed making this recipe, I did have to make one change. I agree e recently discovered some food sensitivities and it’s been so great to see your recipes and YouTube channel.  I have a coconut  intolerance  So I used sweet potato flour. Taste Great!! Thanks again for creating this awesome yet healthy option. 

  13. Lisa, it sounds fantastic, but I cannot have any nut flour (other than coconut). Is there a way to replace with all coconut flour? Thank you!!5 stars

    • Hi Lana – Unfortunately, coconut flour is extremely absorbent so I would not recommend all coconut flour without altering the liquid ratios. Coconut flour can also be extremely dense when baking, so I’d recommend blending it with tapioca flour or arrowroot flour to lighten it up. Hope that helps!

  14. Lisa, your instructions are very clear and I’m impressed.  After watching so many videos about meal prep and feeling overwhelmed afterwards, i was in awe after watching your videos. I’m not even sure how I came across your videos.  Thank you! 5 stars

  15. Can this be made into a savory bread? I just want toast with my eggs and don’t mind the zucchini being in it, but should I add more salt and remove the cinnamon?

  16. I love watching your videos,I don’t follow any particular diet but just love being organised and using fresh products.You certainly cover all of that.

  17. Love your recipes,I’m not following any particular diet I just love being organised and the fresh ingredients that you use.

  18. Your video instruction does not match the recipe here. On the video you said quarter (1/4) tea spoon of salt and 1/2 table spoon of acv but here you have mentioned 1/2 tea spoon of salt and 1 table spoon of acv. Can you please clarify?
    Thank You

    • Hi Pratiksha – Wow, good catch! Yes I believe the video was a flub on my part. While the differences in the ingredients isn’t going to change the recipe too much, the recipe card on the website is accurate. :)

      • I am all about attention to details :) I am your huge fan and love all of your videos. 

      • You definitely are! Thank you so much! I’m so glad you are enjoying all my content! :)

  19. Hi, Lisa.

    FIRST, your site and YouTube channel are educational and an inspiration! I LOVE your approach to cooking and living — minimal, organized, creative! I LOVE that you’re able to share a bit of backstory in each video but still keep the video on point! I LOVE that there is no annoying, headache-inducing music overlay!

    Anyhoo, I made your other zucchini bread recipe — it was excellent, of course!

    Curious, why did you add an extra 1/2 cup almond flour to this version?

    Thank you!

    • Hi Janine – thanks so much for your kind words! I’m happy you love all my recipes and videos and my quick little story-telling. Haha! The two recipes are very similar (as you noticed). I tweaked this one just slightly to raise a little higher in the pan. That’s all. :)

  20. 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.

  21. 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!

  22. This came out just perfect. I’m hooked on this delicious healthy bread and my kids love it too.5 stars

  23. 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?


  24. 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.

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

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

  27. 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?5 stars

    • 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! :)

  28. 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,

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

  30. 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.5 stars

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

  32. 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.

  33. 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!5 stars

  34. 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 recipe5 stars

  35. 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!

  36. Hello! :) Any idea if I can sub the almond flour with anything else?5 stars

  37. 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 :)5 stars

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

  39. 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. LOL
    Thank you!5 stars

  40. 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.

  41. 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.5 stars

  42. 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. 5 stars

  43. Sounds delicious! Can you please let me know if the the tapioca flour can you replaced?5 stars

  44. 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 You5 stars

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

  46. I bet those flavors are amazing! Cannot wait to try this! Love! Thank you for sharing this great recipe.5 stars

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

  48. 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.5 stars

  49. YES for Paleo Zucchini Bread! Such a delicious recipe!5 stars

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