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) 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.
Rachel says
I made it and the flavor was good but I guess the oil made the texture weird, it reminded me of wet meatloaf
Sarah says
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
Caroline says
I have an allergy to nuts. Can I use buckwheat flour or increase the coconut flour instead? Love the blog – your photos are brilliant.
Sarah says
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!
Carol Weber says
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?
Sarah says
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
Madeleine says
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!
Sarah says
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!
Pascascale says
Ello Sarah
Can this bread
Be made without any sugar?
Sarah says
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
Fabiola says
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?
Sarah says
Oops! My mistake – must have been on auto pilot when editing the video. Baking soda is the one you need so you did it right!
Fabiola says
Thanks!
Monica P Prieto says
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
Sarah says
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
Kala says
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!
Sarah says
Ooh love the addition of chocolate chips! So glad you guys both enjoyed it! Thanks so much for coming back to let me know what you thought 🙂
Rhonda Smith says
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.
Sarah says
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
Lori says
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.
Sarah says
Ooh I love the idea of adding pumpkin spice for an autumnal twist! Thanks for sharing!
Betsy says
Thanks for sharing about the pumpkin spice, I’m going to try that! Betsy
Justine says
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?
Sarah says
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!
Carol says
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!
Sarah says
That’s awesome! So glad you enjoyed it! Thanks for coming back to leave a comment/review letting me know how it went 🙂