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Paleo Zucchini Bread

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Paleo Zucchini Bread – moist, tender, and naturally sweetened. Enjoy along side a cup of coffee or as a light snack any time of day! Gluten Free + Dairy Free

Four Paleo Zucchini Bread slices stacked on top of each other

 

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.

honey drizzling over the top of two Paleo Zucchini Bread slices

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 loaf still in the loaf pan

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!

Paleo Zucchini Bread with honey drizzling over the top

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Yield: 10 slices

Paleo Zucchini Bread

Paleo Zucchini Bread

Paleo Zucchini Bread - moist, tender, and naturally sweetened. Enjoy along side a cup of coffee or as a light snack any time of day!

Prep Time 10 minutes
Cook Time 55 minutes
Total Time 1 hour 5 minutes

Ingredients

  • 4 eggs
  • 1 teaspoon vanilla extract
  • 6 tablespoons honey or maple syrup
  • 1/2 cup | 105 grams coconut oil , 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

Instructions

  1. Preheat your oven to 350°F/178°C. Grease a 9x5 inch loaf pan, or line with parchment. Set aside.
  2. Beat the eggs in a medium sized bowl. Add the vanilla, the maple syrup, and the oil to the eggs, mixing thoroughly.
  3. Mix in the shredded zucchini.
  4. 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.
  5. Scoop your batter into the pan and smooth over the top and sides.
  6. Place in the oven and bake for 50-60 minutes, or until a knife going into the center comes out clean.
  7. Place in the oven and bake for 50-60 minutes, or until a knife going into the center comes out clean.

Nutrition Information:

Yield:

10
Amount Per Serving:Calories: 219 Saturated Fat: 11g Cholesterol: 65mg Sodium: 207mg Carbohydrates: 15g Fiber: 3g Sugar: 11g Protein: 4g
© Sarah
Cuisine: American

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Reader Interactions

Comments

    • Hi Toby! I’m not too sure how well using all almond flour would work, but I do think it might work. You’d need to swap out the coconut for more almond flour here but I think you’d probably need to double the amount of flour you’d need though. Instead of 1/2 cup coconut you’d need at least 1 cup almond (plus the 1/2 cup almond flour that the recipe already calls for). Coconut flour is a much more absorbent flour than almond which can make subs like this difficult without tweaking the amounts of flour.

      Reply

  4. This looks so great and I can’t wait to make it!!
    I was keen to make one for morning tea – with cinnamon apples or raisins…and maybe some nuts.
    Wondering if you or anyone else had any advice about quantities / results!
    Thanks again !!!

    Reply

    • Hi Mary! I’d be weary about adding apples to this as it’s already a very moisture rich cake – more apples might throw off the balance of ingredients a bit too much without adjusting the amounts of other ingredients. That being said – adding nuts/raisins is easy to do. You can add about 1/2-1 cup nuts/raisins to the batter just before baking and you should be good to go!

      Reply

  5. Made this yesterday. Super yummy! I used 3 eggs and a half eaten banana I didn’t want to waste. Also used 5 tbsp rapadura instead of honey. It’s a bit loose and crumbly but tastes amazing especially with some butter and whipped raw cream! Baked it for 55 min in a stone loaf pan and it got nicely golden, not burnt looking at all. I’m wondering how the recipe would turn out if I double it and bake it in my bar pan… thank you for this recipe, I’ll definitely be making it again!

    Reply

    • Love that! I somehow always end up with half eaten bananas that I don’t know what to do with 😀 So glad it all worked out! Thanks so much for letting me know what you thought!

      Reply

        • Hi Stephanie! I haven’t done it with this recipe specifically, but I have been able to sub out almonds for tapioca flour in a few other recipes that are very similar to this one. I do think that should work here!

          Reply

  6. Question – I want to make this lovely recipe. In your ingredients list, it mentions squeezing out the liquid from the zucchini. But I need to know for sure – do I measure 1.5 cups of grated zucchini and then squeeze out liquid? Or do I grate a bunch of zucchini, squeeze out liquid, then measure 1.5 cups? Thanks. Also apparently someone made it without squeezing any liquid out (using small zucchini?) I really need some good direction on this.

    Reply

      • Made the bread – so great! I would upload a photo but I didn’t see a way to do that in comments. I stuffed as much grated zuch as I could get into a 1.5 cup measure, then squeezed the liquid out twice with absorbent cotton dishtowels (both were rather wet when squeezing was done). Again it was so delicious – but I felt it could use a little something. I made it with honey so it definitely has that flavor. I’m guessing the maple syrup would give a stronger flavor? And I can’t taste the 1/4 tsp cinnamon much, have you ever tried adding more cinnamon, or another spice perhaps? Have you ever added a pinch of salt to bring out flavor (don’t know if this is Paleo approved…) Any thoughts or suggestions? Maybe my zucchini method resulted in more zucchini than usual going into the recipe, muting the flavors a bit. It is good with subtle flavor but I wondered whether you experimented with spices or salt? Thanks! Betsy

        Reply

        • Ooh I’m glad you liked it! I definitely recommend playing around with the spices if you like – as is this bread has a pretty subtle flavour as far as sweetness goes. I do think maple makes it taste a little sweeter than honey. I like adding A LOT of cinnamon when I make this – I’ll add a whole tablespoon in because I love it

          Reply

  7. I made this today and followed the directions exactly. My bread is only 1” high. Still super moist and yummy, but what could it be? I live in Utah so could my problem be a altitude issue?

    Reply

    • Hi Jennifer! Weird! It could have something to do the different altitudes. If you tend to have high altitude baking issues I’d lean towards that. What size loaf tin did you use? Typically a 9x5inch works/looks the best with this. I do occasionally use a 9 1/2 x 6 1/2 and it definitely doesn’t look as tall

      Reply

  8. Mine was terrible :/ like a weird greasy omelette. I just threw it out. But this is coming from a non-paleo person. Is all paleo baking like this?

    Reply

    • Hi Erika! Sorry to hear that!

      While this is very moist it shouldn’t feel greasy. That being said if you’re not someone who does a lot of paleo baking it might not be what you expect. If you are interested in paleo baking I’d recommend starting off with using recipes that are more almond flour based without any (or just very little) coconut flour. Almond flour baked goods are a lot more like traditional baked goods where as coconut flour really does take some getting used. I go into more detail about it more in this post here. It’s a really absorbent flour that needs moisture which is why it’s often used with a lot of eggs.

      Reply

  9. I made this quick before I left for vacation and brought it with me. Everyone LOVED it.
    It’s so delicious!!

    It was pretty soft. So not sure why. But so good!

    Reply

  10. I made this today and my boyfriend called it “cocaine bread” because he can’t stop eating it. He asked if I would make another tomorrow “in case there’s none left”. Lol so clearly we are both a fan. We like how moist and delicately sweet it is. I like how it gets a nice golden edge. Truly isn’t far off from the “real thing”. Thanks so much!

    Reply

    • Hi Rachel! Glad you liked the flavour at least! I’m wondering – have you done much baking with coconut flour before? Usually textural things like that have more to do with coconut flour than oil

      Reply

  12. I have an allergy to nuts. Can I use buckwheat flour or increase the coconut flour instead? Love the blog – your photos are brilliant.

    Reply

    • Hi Caroline! Thank you so much 🙂 I’ve actually just been playing around with this recipe today trying to make a nut free version. So far I’ve just swapped out the almond flour for tapioca and it’s worked perfectly. I’m pretty sure buckwheat would also work here as a 1:1 sub for the almond flour. Hope you like it!

      Reply

  13. The texture of this bread is amazing. But I worried because the exterior darkened in the oven quite a bit — to almost black, yet it didn’t taste burned at all. It’s only my second Paleo bread. Does almond flour or coconut flour tend to burn real easily?

    Reply

    • Hi Carol! So glad you liked it! Thanks for coming back to let me know what you thought! As for the browning – coconut flour does tend to darken quicker than other flours. It’s usually not an issue when baking cookies or muffins since it doesn’t need to bake as long but can be tricky with breads that are in the oven for awhile. In the future you can always cover baked coconut flour breads with aluminium foil to keep it from going too dark

      Reply

  14. This is one of my favorite new things! It turned out super yummy! Thank you so much for sharing. I’m obsessed!

    I had to modify a bit based on what I had on hand – used almond meal instead of almond flour, so my bread was a little more dense and didn’t rise as much. I used 4 tablespoons of honey instead of 6, and added a scoop of collagen peptides. Still turned out great!

    Reply

    • Hi Madeleine! So glad you liked it! Thanks so much too for coming back to share what you did differently! I really like the idea of adding collagen peptides to this – such a great idea!

      Reply

        • I haven’t personally tried this without adding any sweetener yet but I have actually seen a lot of people sharing their savoury versions on instagram – from what I can gather it does seem like they just do it by not adding any sugar

          Reply

  15. The video says to use baking powder and the recipe says baking soda, I did not see this until my loaf was in the oven and used basking soda 🙁
    Would it make a big difference in taste and texture?

    Reply

      • I wish you’d corrected the recipe and had put baking soda. I just wasted almond flour and good zuchini. Please correct this as this is ruining your recipe

        Reply

        • Hi Monica – I’m sorry about the confusion but I do list baking soda in the written instructions where all the amounts are written. That being said I’m wondering if something else went wrong in the recipe because using baking powder vs baking soda shouldn’t be enough to ruin the bread. I’d expect if anything it might cause it to rise up too much and then fall after baking but not so much that it’s ruined

          Reply

  16. My boyfriend and I made this last night! He’s a trooper when it comes to my crazy diet and offered up to help me make this! It was fantastic, our oven is a bit of a nightmare so I think next time I will have to try it in a larger pan and it will be more like brownies! Also I added chocolate chips!

    Reply

  17. I used butter and it came out really buttery. Everyone has better luck with coconut oil? I liked it besides being greasy and to much butter tasting.

    Reply

    • I think for the most part everyone I’ve seen make it on here and commenting on instagram has made it with coconut oil – if you wanted to try it again you might like it better that way

      Reply

  18. 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.

    Reply

  19. 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?

    Reply

    • 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!

      Reply

  20. 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!

    Reply

  21. 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…

    Reply

    • 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

      Reply

    • When you use maple syrup do you just mean the one we use for pancakes? Or do you mean the pure maple syrup? Or can you use monkfruit instead?

      Reply

      • I’m not sure about monkfruit because that’s not something I’ve ever been able to play around with but as for the maple syrup either will work! I use pure maple syrup but you could use use pancake syrup if you need

        Reply

  22. 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.

    Reply

    • 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!

      Reply

  24. This sounds so yummy. I Was wondering, can I use xylitol sweetener instead of honey? And how can I substitute it for honey?

    Reply

    • 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

      Reply

  25. 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!

    Reply

  27. 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?

    Reply

    • 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!

      Reply

    • 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!

      Reply

    • 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!

      Reply

  30. 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!

    Reply

  31. 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).

    Reply

    • 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!

      Reply

      • 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.

        Reply

  33. 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!!

    Reply

  34. 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!

    Reply

    • 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.

      Reply

      • I find that the bigger the zucchini the more soggy. If you pick them small they are more flavorful and less soggy.

        Reply

        • 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!

          Reply

  36. 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)

    Reply

    • 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!

      Reply

  38. 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

    Reply

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