Best Paleo Zucchini Bread (gluten-free, dairy-free)
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!
Servings: 12 servings
- 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
- 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.
- 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