Paleo Zucchini Bread – moist, tender, and naturally sweetened. Enjoy along side a cup of coffee or as a light snack any time of day!
I learned to bake a young age. I don’t remember how old exactly, just that it was sometime in elementary school. My mom used it as a way to teach me fractions – 3/4 cup white sugar + 1/4 cup brown sugar equals one whole cup. Pretty basic, but extremely helpful since I’ve always been more of a kinesthetic learner.
What started off as a math lesson quickly became a lifelong passion. ‘Life long passion’ may sound a little cliché but, I mean, there are cookies involved so it’s pretty true. Once I realized that I could actually make chocolate chip cookies at home in less than 45 minutes I was sold. What can I say? It doesn’t take much to convince me.
Lucky for me my mom has always had decent sized collection of cook books. Before long I was pouring over pages of all the different Taste of Home cookbooks looking for different ways to satisfy my cravings. One of my favorite recipes that I would always go back to was a recipe for zucchini muffins. They were moist, spicy, and soooo delicious. Just thinking back on them makes my mouth water. Those muffins were my first introduction to baking with zucchini – something I’ve grown to love even more over time.
So far I’ve shared cakes, cookies, and muffins – we’re just scratching the surface here. Now it’s time to add a paleo zucchini bread to our collection.
Paleo Zucchini Bread
The base for this particular recipe comes from the banana bread that I shared ages ago. Essentially I just swapped the bananas for zucchini and increased the sweetener to make up for it. The end result leaves you with a moist and tender loaf. It’s sweet, but not overly so. Zucchini bread and coffee is one of my favorite ways to start the day. As is mentioned in the title this is a paleo zucchini bread which means that it’s free from grains, refined sugar, and dairy. However, if you want, feel free to use a good quality butter. Depending on my mood and how much I want to taste coconut I’ll make this with either coconut oil or butter. Both are delicious, but it’s up to you which you’d like.
So in case you’ve got any extra zucchini hanging around (as we all do this time of year) here’s a little something you can try for yourself!
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- 4 eggs
- 1 teaspoon vanilla extract
- 6 tablespoons honey or maple syrup
- 1/2 cup (105 grams) coconut oil or butter melted
- 1 1/2 cup shredded zucchini squeeze out as much of the liquid as you can before adding to the mix
- 1/2 cup (48 grams) almond flour
- 1/2 cup (56 grams) coconut flour
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/4 teaspoon sea salt
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Preheat your oven to 350°F/178°C
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Beat the eggs in a medium sized bowl. Add the vanilla, the maple syrup, and the butter/oil to the eggs, mixing thoroughly.
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Mix in the shredded zucchini.
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Mix the dry ingredients together in a small bowl, remove any clumps. Pour the dry ingredients to the wet and mix until smooth. You can do this by hand, but I find it easier using an electric mixer.
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Grease your loaf pan, or line with parchment and scoop your batter into the pan. Set aside.
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Place in the oven and bake for 50-60 minutes, or until a knife going into the center comes out clean.
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Place in the oven and bake for 50-60 minutes, or until a knife going into the center comes out clean.
Serving size: 1 slice (of 10) Calories: 176 Fat: 17 g Saturated fat: 11 g Carbohydrates: 15 g Sugar: 6 g Sodium: 212 mg Fiber: 4 g Protein: 5 g
Sarah
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This as amazing, I read some reviews about it being undone in the middle so I doubled the batch and baked it in a 9×12 glass pan. I added 1 TBLS pumpkin pie spice from Trader Joe’s in addition to the cinnamon. We loved it.
Ooh I love the idea of adding pumpkin spice for an autumnal twist! Thanks for sharing!
What a fun recipe! I just made this this morning. It’s easy to make and tasty. I found that the bottom half of the loaf didn’t cook nearly as fast as the top half. The top got really brown after 55 mins of baking, so I didn’t want to bake it much longer and burn it. Is there something I should have done differently?
Hi Justine! Glad you liked it! A few things that might help troubleshoot the issue: How deep was your loaf pan? I’ve got a couple of loaf pans that are technically the same size, but one if deeper and one is wider so sometimes my baked goods bake at slightly different times. I’m wondering if that might be a possible problem. Another thing – the oven temperature itself could be a little bit off. Over time ovens need to be checked and recalibrated because they’ll begin to run too high or too low. Regardless – if you bake this again I’d recommend lowering the temperature slightly and baking for longer. Hope that helps!
Just had my first taste of this bread and it was perfect!! In fact, I have a big bowl of shredded zucchini and I’m going to freeze it in 1 1/2 cup amounts so I can make it make this recipe many more times! Thanks!
That’s awesome! So glad you enjoyed it! Thanks for coming back to leave a comment/review letting me know how it went 🙂
Do you think using Sugar Free syrup would work?? I need to drop the sugar content. And where are all the carbs coming from?? Just the zucchini and almond and coconut flours?? Seems high to me…
I’ve never tried this with sugar free syrup before, but I’m pretty sure that it would still work here. As for the carbs – there are still 32 grams in 1/2 cup of coconut flour & 12 grams from almond flour. Those with the honey/maple will add up. If you’re using a sugar free syrup though that will take down the carb count quite a bit. If you’re interested I use MyFitnessPal to calculate the nutrition info so you can add in the recipe with your sweetener to find out the new carb total
Just pulled this out of the oven and it is AMAZING! I did use 1/4 c applesauce with 1/4 c butter and I used 4 TBS maple syrup and 2 TBS honey. I also baked in a 7X3 pan. It was very moist and delicate and got 2 thumbs up from the husband. Next time, I will double the recipe to use a standard loaf pan.
Yay! Thanks for sharing your adaptations! I find it really helpful to know what does/doesn’t work in case I get asked about it later. So glad you liked it and thanks for coming back to leave a comment/ review!
Have you tried freezing it?
I haven’t, no! I did find this article about freezing zucchini bread – it might be helpful! http://www.lodinews.com/lodi_living/food_and_wine/columnists/barbara_spitzer/article_78452780-eafd-11e2-b339-0019bb2963f4.html
This sounds so yummy. I Was wondering, can I use xylitol sweetener instead of honey? And how can I substitute it for honey?
Hi Jovie! I’m sorry but I’ve never used xylitol so I’m not sure what it changes in baking exactly. I don’t recommend changing to a dry granulated sweetener though because coconut flour is very absorbent. The honey adds moisture to the batter so it doesn’t get too dry
Just pulled this out of the oven. I doubled the batch and did one loaf and a tray of muffins. They both turned out awesome, soft, fluffy, lightly sweet, and wonderfully buttery. The only change I made was to salt the grated zucchini first and let it sit in a mesh strainer for about 10-15 minutes while I prepared the rest of the ingredients and mixed them, then wrapped it in a clean dish towel and squeezed all the water out before I added it to the batter. Even though I used probably a tablespoon of salt, it did not make the bread too salty, as most of it went with the liquid down the drain and I skipped the extra 1/4 tsp salt the recipe called for. Delicious recipe, and I’ll probably be making it a lot this summer at the rate I’ve been harvesting zucchini from my garden!
So glad you liked it! That’s a great tip with the zucchini too – very helpful! Thanks for coming back to let me know how it went! 🙂
I did what she recommended and feel that my loaves turned out dry and dense
Sorry you thought they were dry! I hope they still tasted good despite that!
Can I use my stand mixer?
Absolutely!
Mine, separated: like half moist bread half egg… it’s yummy but I don’t know why it happened or how to fix it. I had to grind my own coconut flour. Maybe that is the issue? Any tips?
Hi Adrienne! That sounds strange! I actually remade this/filmed it today because I’m making a video to go along with the recipe. I’m not sure exactly what went wrong here, but it’s very possible that the homemade coconut flour could have been the source – especially since coconut flour is something that can cause varied results from brand to brand. I’m personally always wary of using homemade nut flours myself when it comes to sharing recipes on here because I worry my results might not be reliable enough. Sorry again about the bread! I’m glad it still tasted nice at least!
Looks super yum! How long would you bake for muffins & how many do you think it would make?
Thanks😊
I make variations of these as muffins every so often and I’m usually able to get 8-9 of them. Bake at the same temperature for about 25-30 minutes and that should do it!
I got 11 muffins and the 25 minutes was perfect!
Ooh excellent! That’s good to know in case anyone else wants to try making muffins with these! Thanks for coming back to leave a comment/review!
What would be a good substitute for almond flour?
If you’re okay with other nuts you could always use another nut flour in its place. I’ve recently started baking with sunflower seed flour (made by grinding up whole, unshelled sunflower seeds in a blender) and I’ve found that you can use in place of almond flour in most cases. If you do go that route with sunflower seeds just keep in mind that they turn baked goods green because of the naturally occurring chlorophyll. Here’s an example of what I’m talking about – the fourth picture shows the green in the cookie. https://www.asaucykitchen.com/sunflower-seed-paleo-chocolate-chip-cookies/
Another possible flour that might work is gram/chickpea flour. I’ve also had a lot of success using chickpea flour in place of almond flour, but I’ve never tried it with this recipe so I can’t say for sure.
Hope that helps!
I don’t see anything about butter/oil in the recipe! Is the that a mistake? Or am I just being blind? Also, would these work as muffins? The cook time would be less, of course.
I’m excited to make this! It looks delicious!
My mistake! I was updating something in the recipe recently and accidentally deleted that line. Oops! It’s there now – sorry about that.
Thank you!
This sounds great, but before I make it just wanted to ask if the butter/coconut oil is 1/2 cup or 55 grams? (I thought 1/2 cup butter is around 112 grams).
Oops! You’re so right! It’s definitely 1/2 cup which as you said is 112 grams. I’ll go fix that now- thanks for pointing that out to me Chantelle!
The recipe says nothing about butter. I’m glad I read the comments!
These are delicious! It is the only Paleo recipe I could find that didn’t require a banana. Such a treat! To reduce carbs I used less honey, doubled the cinnamon and added some stevia. The batter was super thick (maybe my eggs were too small?) but it baked beautifully! I got 14 muffins.
I’m so glad you liked it! Thanks for coming back to leave a comment letting me know how it went! 🙂
How shredded does the zucchini need to be?
Think like shredded cheese – using a standard box grated should do the trick!
This bread is AMAZING! I could not have asked for a more moist, delicious and overall perfect zucchini bread with no white sugar or flour! I will DEFINITELY be making this again! I used maple syrup and melted butter in mine and OH MY! It. Is. Delicious!!
Yay! So glad you liked it! Thanks for coming back to leave a comment telling me how it went – ones like this make my day! 🙂
I made this yesterday and it was waaaaay too soggy. I made it again and put the zucchini in a cheesecloth and squeezed out all the excess liquid and then it turned out perfect!
Thanks for coming back and leaving a comment! I’m guessing the zucchini I use isn’t quite as watery, but I’ll make a note in the recipe in case that happens to anyone else.
I find that the bigger the zucchini the more soggy. If you pick them small they are more flavorful and less soggy.
Now that you mention it I can definitely see what you mean! Whenever I get the zucchini from our local grocery they tend to be small but always perfect for what I need. The larger ones from the super market though aren’t as consistency reliable – going to keep that in mind for future baking! Thanks Theresa!
Did you strain your zucchini to remove any excess liquid prior to mixing or did you bake it as is?
Nope! Since coconut flour is so absorbent we can get away with not needing to worry about the extra liquid from the zucchini
Look forward to trying this bread soon. My dad taught my sister and I to cook as an exercise in maths too, though in the UK so no cups!! We had an old fashioned balance scale (100g and 50g weight for 150g of flour etc)
That’s so sweet! I’d probably be better at math if I had to add up all the grams and various weights 🙂 Hope you like the bread!
This looks amazing! Any ideas perhaps on swapping the coconut flour?
Thanks Chiara! You could try using all almond flour if you like. Since coconut flour is more absorbent than almond you’ll probably need to use more almond flour to make up for it. I would try 1 1/4 – 1 1/2 cups almond flour altogether. Hope that helps!
This looks a very good reason to hop on the bus and go to Bude ,North Cornwall (that’s 34 miles) to get extra honey and courgettes to try and turn out something after your mouthwatering photo .thabk you !! Lydia
Haha I love it! Hope you like it as much as we do :)Thanks Lydia!
Oh my. I need to get myself some zucchini asap.
Haha yes!! Can’t live without it 🙂
We love zucchini bread around here. Your photos are gorgeous!
Thanks Ally!