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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352 comments on “Paleo Zucchini Bread”

  1. I’ve made it a few times now and it’s really good, not too sweet. I didn’t see storage tips and I leave it out on the counter, but after a few days, it gets mushy and just tastes a bit off, like it’s gone bad. Next time I’ll refrigerate or maybe even freeze. Any tips are greatly appreciated, Thanks!4 stars

  2. Hi Lisa! My husband and I loved your banana bread recipe and so looking forward to making this zuchinni bread as well. I was wondering, could we sub mashed banana for the applesauce?

    Thank you! :)

  3. Where are your loaf pans from?

  4. Hi, I have to eliminate eggs due to allergies! Would flax or chia be suitable sub? Tks 

  5. Lisa, 
    Do you have a gluten free sandwich bread recipe?  Or a suggestion on modifying this recipe without the zucchini?

  6. Hey this is a great recipe. Could I ask what is the calorie intake for a slice please?

    • Hi Sara – you can find the nutritional information at the bottom of the recipe card :) It will always be per serving.

  7. Found this recipe and bought zucchini from the farmers market only to get home and discover, or I should say, used the last of my apple cider vinegar on fermented pickles. Could I use regular vinegar in this recipe?
    Will rate this at a 5, I’m sure it’ll be delicious, and of course healthier for my gut. :XD5 stars

  8. I love this recipe! It is one of the few zucchini bread recipes that is not packed with oil and sugar. I’ve made it several times and it always comes out perfectly! Note: I ran out of tapioca flour and subbed Cassava flour, it worked perfectly. Also subbed some date syrup for the maple syrup this time. My only problem with this bread is how do you stop eating it????5 stars

  9. Would love to try I just dont have tapioca flour—any subs?

  10. Excellent Bread! I added a tsp of Vanilla and some extra cinnamon because I like a lot of spice. This is a much healthier version of the regular zucchini bread I have made in the past that has 2 cups of sugar and it tastes just as good. I love the alternatives!5 stars

  11. Simple and delicious. 5 stars

  12. Life saving recipe for a bread lover on a restricted diet just had to change out the sugar and applesauce for canned pumpkin.Perfect for breakfast! So glad I found this amazing nutrient dense recipe.5 stars

  13. The bread was so good I substituted monk fruit sweetener for the maple syrup and added some walnuts Using a small salad spinner worked well to remove the moisture from the shredded zucchini This does not last long in my house!5 stars

  14. What’s is a paleo brea

  15. I made this recipe and it is so good.
    I have it with soup, scrambled eggs, yoghurt and fruits.
    the recipe was so easy to follow.
    one thing I would say is that make sure you squeeze all the water out of the zucchini otherwise it will take long for the bread to harden.5 stars

  16. Wondering if anyone else had the issue of the batter coming out to be more of a “crumble” consistency? I triple checked my measurements and the only substitution I made was 1:1 banana instead of applesauce.

    I added some honey, oil, and almond milk to add some moisture but I’m not sure that will be a good fix.

    Any thoughts?

    I also measured the zucchini out then squeezed out the water in a nut milk sack. Wondering if I should have done the opposite!


  17. I’d made your chocolate zucchini bread before, but this one is just as good. The hint of cinnamon is perfect. I like spreading dairy-free french style “cheese” on it :)

    A question though — I have a good friend who has celiac and is also nut intolerant. I think she’d love this. Do you have recommendations for substituting almond flour with another nut-free gf flour? Thank you!5 stars

    • Hi Lindsey – I haven’t tested this without almond flour yet. But I hope to create more nut-free options in the future :)

    • Try it with tigernut flour (not a nut). Cassava might work as well. 

    • Pumpkin seed flour would probably work well. I’ve substituted it in several recipes that call for almond flour, and it was a great substitute. The only thing is, it makes your baked good look green, but that shouldn’t be an issue with zucchini bread!5 stars

  18. Wow… that’s tasty! Drizzled over it some organic honey and tahini butter to serve. Probably be a good midnight snack: fibrous and low sugar content.5 stars

  19. When I made this, exhausted camp staff (college kids) ran up a very large hill and streamed into my kitchen for slices of this fantastic zucchini bread. It was moist, and not dense at all. It was delicious. I will be making it all summer long for our staff who are gluten intolerant. Thank you for sharing.5 stars

  20. Hello Lisa,
    I suppose I could use either but did you use sweetened or unsweetened apple sauce for this recipe?
    I am looking forward to trying it.
    Love your channel!
    Lots of love from Toronto, Canada.

  21. Hi Lisa,

    Do you use regular or dark amber maple syrup in your recipes?  Wasn’t sure so I used regular pure maple syrup.  In the oven now, smells scrumptious!

    Thanks so much,

  22. Hi Lisa, 
    I just can’t to wait any longer to tell you how good the recipe is!
     I’m a professionally trained pastry chef and I had never watched on my carb, sugar and fat intake until I have been diagnosed with severe endometriosis. My new year resolution for 2021 is to eat healthier, workout more and sleep early. I have started to follow you right after I have tried your cauliflower pizza recipe which was absolutely delicious. I have tried many of your recipes and none of them went wrong, my husband loves them very much too.
    I found this zucchini bread recipe in your meal prep video and wanted to try as I have been wanting to bake something as an alternative to regular sour dough bread for our breakfast. I added some freshly grated nutmeg to it and it turned out surprisingly delicious. I topped it with Greek yogurt and fresh berries, my husband devoured one slice in 1 minute and requested for another one LOL. 
    I’m writing an essay here just to express how much I appreciate your recipes as they have literally changed my lifestyle. After I have started to cook your recipes several times a week in this year, I have gained muscles and lost fat, always been feeling energetic yet light in body; most importantly, my triglycerides indicator has dropped to 0.8 (normal) from 2.5( high) last year. Thank you so much for how much you have done to my life and I’ll keep trying your recipes and also getting your cookbooks when they are out. 

    Love from Australia 
    Michelle 5 stars

    • Hi Michelle – Your words mean so much to me! I’m glad I have been able to provide an approachable, healthy, yet delicious way of eating that has created positive results for you. I hope you and your husband continue to enjoy my recipes to come and I’m excited to reveal more cookbook news throughout the year!

  23. Hi Lisa,

    I was wondering how important is the apple sauce in this recipe and what else could I use instead? 

    Thank you. 

  24. I tried the paleo zucchini bread. It was pretty bland, and not a big hit with my family. Sorry :(2 stars

  25. Fantastic bread. Definitely baking it again. Thanks for the stunning recipe. It is easy and so so tasty!5 stars

  26. Just made it and it was way tooooo ,,wet,, therefore I had to throw it in the garbage. I squeezed the zucchini but I am a terrible baker ugh 

    • Hi Mariana – it sounds like you may have needed to squeeze a bit more. Did you use a nut milk bag? You can also try reducing the amount of zucchini next time as well. Hope your next try comes out better!

  27. Hi Lisa,
    This cake is Simply delicious ! :) made it today
    Thank you5 stars

    • Wonderful! Glad you enjoyed this zucchini bread Isabelle :)

    • I already sweat and squeezed out my zucchini before measuring – could you recommend a measurement for the amount of zucchini squeezed with nut bag and pretty low moisture?

  28. Love this. Thanks! How many servings are there?

  29. I changed my eating habits in July of this year and it was around this time I found downshiftology. I made this bread fearing I wouldn’t like it , but it turned out so delicious . My favorite way to eat it is well toasted with butter and some honey and of course tea . I didn’t really love using it with savory ingredients but that’s just my personal preference. 5 stars

    • So glad you discovered Downshiftology Andrea! And I agree – this one definitely needs a hint of sweetness to it :)

  30. Great recipe! I have prepared it multiple times and it is always yummy. It is my to go for healthy breakfast or snack. Thanks Lisa!5 stars

  31. Alternative to applesauce??

  32. Is there any substitute for apple cider vinegar? Right now I don’t have any on hand.

  33. Hello Lisa,

    Thank you so much for sharing all these lovely recipes, tips, techniques, photos, videos.
    What would you recommend as an substitute for those of us allergic to eggs?

    Greetings from the South of France

    Herrade5 stars

    • Hi Herrade – I’m happy you’re enjoying all my content! As an egg substitute, you could try chia eggs or flax eggs in this recipe. I haven’t tried that myself yet, so if you do, let us know how it turns out!

  34. Love this! I’ve made it many times – often with carrots instead of zucchini. I also cooked it one time in the Instant Pot and that worked too! This is a great “base” recipe that can be sweet or savory and is forgiving with substitutions.5 stars

  35. Hi Lisa, 
    I love your blog. I wanted to know if I can change maple syrup to monk fruit sweetener? And if so , how much monk fruit sweetener I can use?
    Thank you

    • Hi Erit – unfortunately, I haven’t tried that, so I’m not sure the ratio or quantity. But you’d likely need to add a little more liquid as you’re removing the maple syrup.

    • Hi Erit,
      You might try Lakanto maple-flavored monk fruit sweetened syrup. It’s a paleo permitted sweetener. Use it with a 1:1 ratio. You can purchase it online at along with other forms of monk fruit sweeteners (powdered, granular, etc.). Enjoy!

  36. Hi Lisa
    Just want to check
    Is the nutritional info displayed per slice or for the whole loaf?


  37. Can i use only almond flour instead of adding topioca flour?? We don’t get it here..

  38. Hi Lisa, This is really really good! Made it twice already. Second time with walnuts halves.

    Love your site. Beautiful and inspiring.. you even got me to start using my spiralizer. 
    I’ve made zucchini noodles and even cucumber for a simple salad 😀5 stars

  39. I just made this as I had an extra zucchini I didn’t know what to do with, and it turned out perfectly! This was actually my first time ever trying zucchini bread and it did not disappoint. I did swap mashed banana for applesauce as it’s what I had on hand, but I kept everything else the same. Thank you for this great recipe!5 stars

  40. I’ve made this 3 times in the past week! It’s SO good! Thank you! 5 stars

  41. Hi,

    I would love to make this zucchini bread! What gf option could I substitute the almond flour with? I have a nut sensitivity.

    I’m thankful for those who wrote what they did when they didn’t have all the ingredients:) like the apple sauce or zucchini :) It’s been very helpful:) 

    Thank you so much Lisa :) I really enjoy your meal prep videos. I’ve just started incorporating them into my week:) 

  42. So, so good! I used arrowroot flour instead of tapioca but the result was equally excellent.
    So moist and with a delicate flavour. 
    I tried it with both savoury and sweet toppings and it really makes it versatile and perfect for breakfast, lunch or even dinner.
    Definitely one to repeat, especially now that there is an abundance of zucchini from the garden.
    Thank you, Lisa! :) 5 stars

  43. My favorite Zucchini Bread recipe EVER! I doubled the recipe and made one loaf and one pan of muffins. The muffins yielded 9 large muffins and took about 45 mins to bake, a little less time than the bread. I used silicone bakeware for both and greased them with coconut oil and they all slid right out.  The texture of this bread is very close to the traditional zucchini bread I used to make before I realized how detrimental white flour and sugar is to my body. Also wanted to say the zucchini prosciutto egg muffins on this website are fantastic too – used one large zucchini for the bread, muffins and egg muffins. So if you’re in the same spot as me with a ton of zucchini from your garden be sure to check out her other zucchini recipes, they do not disappoint! 5 stars

  44. Hi Lisa! Thanks for the recipe, is it possible to leave out the zucchini? How should I adjust the flour ratio/amount for an almond-coconut-tapioca sandwich bread? Thanks!5 stars

    • Hi Lynn – unfortunately no, this recipe was written as a zucchini bread recipe. I wouldn’t recommend this as a sandwich bread recipe, as I’m sure many adjustments to the ratios would be needed.

  45. This is super delicious! I did not have apple sauce so I grated half an apple and added a small amount of water as well to kind of mimic the amount of liquid. I topped it with your hummus, cucumber and radish slices and water cress and these flavors go together super well. Yes, cinnamon and radishes :) 5 stars

  46. Hi Lisa!
    First of all I love your blog and YouTube channel!! 

    Now to my question: what would you recommend if tapioca is not available in my country? What can I best replace it with?

    Best wishes & stay healthy
    Lexi5 stars

  47. I would like to make the zucchini bread recipe, however, I’m sensitive to tapioca. Is there a substitute for this ingredient?

    Thank you,

  48. Great bread! I made it as written with the exception that I used shredded yellow squash (seeded portion removed) and I was short on the applesauce so added coconut oil to make up the difference. As written this will be a great bread to have in the morning with my eggs but I could also see adding more spice or choc chips if you are looking for more of a sweet bread.5 stars

  49. After the chocolate zucchini bread last week, I tried this one today. Made the savory version without the cinnamon and maple syrup and added some pumpkin seeds on top. Again very moist and tasty. And such a foolproof recipe.  I ate it warm with melted butter and a bit of sea salt next to some roasted chicken and a green salad. Heaven ;-)5 stars

  50. Thank you so much for this recipe. It is so delicious and the texture is  amazing. Like many others, I grated nutmeg into my recipe. I substituted arrowroot flour as I had it on hand and didn’t have tapioca flour. Instead of apple sauce, I grated an apple and squeezed out the extra moisture. 5 stars