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Two slices of paleo zucchini bread on a white plate.
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4.94 from 80 votes

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!
Prep Time: 15 mins
Cook Time: 1 hr
Total Time: 1 hr 15 mins
Course: Appetizer, Breads
Cuisine: American
Keyword: Paleo Zucchini Bread, Paleo Zucchini Bread Recipe
Servings: 12 servings
Calories: 144.2kcal
Author: Lisa Bryan

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

Instructions

  • 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.

Video

Notes

  • 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

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