Paleo Zucchini Bread

There’s something so inviting about the warm, homey aroma of freshly baked bread wafting through the kitchen, and this Paleo Zucchini Bread is no exception. With its moist texture, subtle sweetness, and delightful hints of cinnamon, it’s hard to believe this health-conscious treat is gluten-free and refined sugar-free. Made with wholesome ingredients, it’s a delicious way to incorporate veggies into your day while satisfying your carb cravings.

I first stumbled upon making zucchini bread while trying to find a creative way to use up all the zucchini from my summer garden. The joy of slicing into this bread, where every bite is a perfect balance of the earthy taste of zucchini and the sweetness of banana, instantly became a family favorite. Paired with a cup of coffee for breakfast or as a sweet snack during the day, this Paleo Zucchini Bread is sure to become a staple in your household too.

How to Make Paleo Zucchini Bread

1. Prep Your Oven and Pan: Preheat your oven to 350°F. Grease and line a 9×5 inch loaf pan with parchment paper or use non-stick spray. This makes for easy release once baked.
2. Grate and Drain the Zucchini: Grate your zucchini using a box grater. Spread it out on a few paper towels, and cover with more paper towels. Press gently to eliminate as much excess moisture as possible; this makes for a better texture in your bread.
3. Beat the Wet Ingredients: In a large bowl or a stand mixer, beat together 4 room-temperature eggs, 1/2 cup of mashed banana or applesauce, ¼ cup of pure maple syrup, and 3 tablespoons of melted coconut oil on medium speed for 1-2 minutes until well combined.
4. Fold in the Zucchini: Gently fold the grated zucchini into your wet ingredients using a rubber spatula for even distribution.
5. Add the Dry Ingredients: Pour in the almond flour, coconut flour, 1 1/4 teaspoons of baking soda, 1/2 teaspoon of sea salt, and 1 teaspoon of ground cinnamon. Stir gently until just combined. If you’re adding chocolate chunks, fold them in now!
6. Transfer to the Loaf Pan: Pour your batter into the prepared baking pan, then spread it evenly. For an extra touch, sprinkle with more chocolate chunks on top.
7. Bake the Bread: Bake in your preheated oven for 35-40 minutes, or until a toothpick inserted in the center comes out clean. Keep an eye on it during the last few minutes for a delightful, golden crust.
8. Cool and Store: Allow the bread to cool in the pan for 35-45 minutes, then lift it out using the parchment paper and transfer it to a wire rack to cool completely. To store, place it in an airtight container in the refrigerator for up to 6 days or freeze it for up to 3 months.

Storing & Reheating

To keep your Paleo Zucchini Bread fresh, store it at room temperature for a day, or refrigerate it in an airtight container for up to 6 days. If you want to freeze it, wrap it tightly in plastic wrap and then place it in a freezer bag for up to 3 months. When you’re ready to enjoy, simply thaw it in the fridge overnight or pop slices in a toaster to refresh their texture, though keep in mind the flavors might mellow slightly after freezing.

Experimenting with recipes can lead to delightful surprises, and this Paleo Zucchini Bread is a testament to that! It’s straightforward to make and offers a satisfying way to sneak in vegetables into your diet without compromising on flavor. So why not whip up a loaf and share it with someone special? You might just make someone’s day a little sweeter.

Recipe FAQs

Can I use frozen zucchini?

Absolutely! Just make sure you thoroughly drain the excess water before adding it to your batter. Frozen zucchini can be just as tasty as fresh.

How can I make this recipe vegan?

To make this Paleo Zucchini Bread vegan, replace the eggs with a flaxseed meal. Mix 1 tablespoon of flaxseed meal with 2.5 tablespoons of water for each egg, and let it sit for 5 minutes to thicken before adding it to the wet ingredients.

What should I do if my bread is too dense?

If the bread turns out dense, it might be due to over-mixing the batter or excess moisture in the zucchini. Make sure to mix until just combined and squeeze out enough water from the zucchini before adding it.

How do I know when the zucchini bread is done?

The best method is to insert a toothpick into the center of the bread; if it comes out clean or with just a few crumbs, your bread is done. Also, look for a golden-brown top!

More Breakfast Recipes

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• Soft Scrambled Eggs with Smoked Salmon & Chives (Toast or Bagel)
• Breakfast Burrito Recipe (Make-Ahead or Fresh)
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📖 Recipe Card

Paleo Zucchini Bread

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• Author: Peter
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes
• Yield: 12 servings 1x
• Category: Breakfast
• Method: Baking
• Cuisine: Paleo

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Description

This Paleo Zucchini Bread is moist, flavorful, and easy to prepare. Made with almond and coconut flour, it offers a delightful taste with every slice—perfect for a quick snack or healthy breakfast.

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Ingredients

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• 4 eggs room temperature
• 1/2 cup mashed banana (1 large) or applesauce
• ¼ cup pure maple syrup
• 3 tablespoons coconut oil melted
• 1 1/4 cups almond flour
• 1/4 cup coconut flour
• 1 1/4 teaspoons baking soda
• 1/2 teaspoon sea salt
• 1 teaspoon ground cinnamon
• 1 cup grated zucchini from about 1 medium zucchini
• ½ cup dark chocolate chunks optional

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Instructions

1. Preheat the oven to 350°F and grease a 9×5 inch loaf pan with parchment paper or non-stick spray. Set aside.
2. Grate the zucchini and place it on several layers of paper towels. Cover with more paper towels and press out excess moisture. Set aside.
3. In a large mixing bowl or stand mixer with the paddle attachment, combine the eggs, mashed banana, maple syrup, and melted coconut oil. Beat on medium speed for 1-2 minutes. Gently fold in the zucchini using a rubber spatula.
4. Mix in the almond flour, coconut flour, baking soda, salt, and cinnamon until well combined. Add the chocolate chunks and fold them in as well.
5. Pour the batter into the prepared pan, spreading it evenly. Optional: sprinkle additional chocolate chunks on top.
6. Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean.
7. Let the bread cool in the pan on a wire rack for 35-45 minutes. Carefully lift it out using the parchment paper and cool completely on the rack.
8. Store in an airtight container in the fridge for up to 6 days or freeze for up to 3 months.

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Notes

Make sure to remove as much moisture from the zucchini to avoid a soggy bread.
For a sweeter option, consider increasing the amount of maple syrup slightly.
This bread can be enjoyed fresh or toasted, perfect for breakfast or a snack.

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Nutrition

• Serving Size: 1 slice
• Calories: 180
• Sugar: 5g
• Sodium: 160mg
• Fat: 10g
• Saturated Fat: 5g
• Unsaturated Fat: 3g
• Trans Fat: 0g
• Carbohydrates: 20g
• Fiber: 3g
• Protein: 4g
• Cholesterol: 55mg

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