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
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)Â here’s a little something you can try for yourself!
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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!
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 powder
- 1 teaspoon cinnamon
- 1/4 teaspoon sea salt
Instructions
- Preheat your oven to 350°F/178°C. Grease a 9x5 inch loaf pan, or line with parchment. Set aside.
- Beat the eggs in a medium sized bowl. Add the vanilla, the maple syrup, and the oil to the eggs, mixing thoroughly.
- Mix in the shredded zucchini.
- 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.
- Scoop your batter into the pan and smooth over the top and sides.
- Place in the oven and bake for 50-60 minutes, or until a knife going into the center comes out clean.
- Place in the oven and bake for 50-60 minutes, or until a knife going into the center comes out clean.
Trisha says
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…
Sarah says
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
Bonnie says
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?
Sarah says
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
Susan says
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.
Sarah says
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!
Theresa says
Have you tried freezing it?
Sarah says
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
Jovie says
This sounds so yummy. I Was wondering, can I use xylitol sweetener instead of honey? And how can I substitute it for honey?
Sarah says
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
Vian says
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!
Sarah says
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! 🙂
Christina says
I did what she recommended and feel that my loaves turned out dry and dense
Sarah says
Sorry you thought they were dry! I hope they still tasted good despite that!
Marsha says
Can I use my stand mixer?
Sarah says
Absolutely!
Adrienne says
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?
Sarah says
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!
Wendy says
Looks super yum! How long would you bake for muffins & how many do you think it would make?
Thanks😊
Sarah says
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!
Ginger Schooling says
I got 11 muffins and the 25 minutes was perfect!
Sarah says
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!
Sandy says
I used parchment cupcake holders and your recipe made 18 muffins and they were done in 20 minutes. Absolutely delicious!!
Sarah Nevins says
Thanks Sandy! You’v’e just reminded me that I wanted to make zucchini muffins 😀 So glad you enjoyed them!
Laura says
What would be a good substitute for almond flour?
Sarah says
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!
Elise Hendrickson says
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!
Sarah says
My mistake! I was updating something in the recipe recently and accidentally deleted that line. Oops! It’s there now – sorry about that.
Elise Hendrickson says
Thank you!