The zucchini in this recipe can simply be shredded with a grater. I only needed about half a large zucchini to get one cup shredded. Zucchini are perfect for making moist bread because of their high water content, but you still want to wring out the zucchini shreds for all they are worth to get excess moisture out.
As with typical Paleo baking recipes, stir together the dry ingredients first separate from the wet ingredients. Instead of all purpose flour and sugar, this recipe uses almond flour, coconut flour, honey, and even a bit of mashed banana. The mix of flours helps to create bread that is light and fluffy with a slight nutty flavor. You also get a gluten free loaf of bread!
After blending the wet ingredients together in a different bowl, add in those dry ingredients. Lastly fold in the shredded zucchini. Then transfer the whole mixture to a loaf pan that has been lined with parchment paper.
The baking time varies; the loaf of bread should no longer be soft or sticky. Poke a toothpick in the middle of the loaf to make sure that no dough sticks to it. Once the loaf is finished baking, move the loaf pan to a cooling rack. Let the zucchini bread completely cool before slicing into it.
Popular add-ins for zucchini bread include nuts, raisins, and chocolate chips. This version sticks to the traditional recipe, but feel free to fold in your favorites. Interestingly, you can’t taste the zucchini that much in the final product; so picky eaters will enjoy it too. Hide your vegetables in Paleo bread!
- 1 cup zucchini, grated
- 1 1/2 cups almond flour
- 1/4 cup coconut flour
- 1 tsp baking soda
- 1/2 tsp salt
- 3 eggs
- 2 tbsp honey
- 1 banana, mashed
- 1/4 cup coconut oil, melted
- 2 tbsp almond butter
- 1/2 tsp cinnamon
- Preheat the oven to 350 degrees F. Line a loaf pan with parchment paper. Squeeze any excess moisture out of the shredded zucchini. Whisk together the almond flour, coconut flour, baking soda, and salt in a medium bowl.
- In a separate bowl, add the eggs, honey, banana, coconut oil, almond butter, and cinnamon. Use a hand blender to combine. Add the dry ingredients into the wet and stir to combine. Fold in the shredded zucchini.
- Pour the batter into the loaf pan. Bake for 40-50 minutes or until the loaf is set. Remove from the oven and let cool completely before serving.
Looks great! What size loaf pan do you use?
I need to omit the banana and honey.
Do you think the recipe would still work?
I’m allergic to coconut is there anything else I can use to replace it for this recipe & still keep it a Paleo diet recipe/food item? Also most of the recipes I’ve found for the Paleo have coconut oil/flour I need a replacement so I can still try/enjoy the food.
To make this recipe savoury, would I need to substitute the banana and honey for anything? An extra egg?
Just made this zucchini loaf this afternoon, and I’m a little disappointed as I had hoped to have some for lunches next week. I’m afraid it was so delicious that we pretty well scarfed down the whole loaf this afternoon! It was delicious and is definitely on my make again list of recipes. Thanks.
Have you ever made this with coconut flour by itself. I am allergic to almonds.
We added dark chocolate chips which really made it more wonderful.
I don’t have a loaf pan or parchment paper. Can I bake this in a glass Pyrex 8×8 baking dish and if so, should I grease it first? Thanks! I can’t wait to try this recipe 🙂
Made this today and it is yum!!! How long will it last in the fridge and can you freeze it?
In the middle of the recipe, I realized I didn’t have any almond butter so I left it out. I also added 2 tbsp cacao powder to make a chocolate version. I didn’t measure the spice, just shook some in, and I should have added more. And yet, despite all my tweaks, it came out quite tasty. The only thing I’ll do different next time is to measure the spice. Thanks for a great recipe.
Wonderful recipe, but have an allergy to almonds…can I substitute coconut flour instead?
I’m allergic to almonds, can this be made with just coconut flour?
Where n or how do I get Almond butter?? The coconut oil do I get the solid n melt it n or can I use the liquid coconut oli? Is there a certain coconut oil,brand I should get? I make the regular zucchini bread, I can’t wait to make a healthier zucchini bread! Mahalo!!
a) almond butter is available at Whole Foods or your local health-food store, usually in the peanut butter section.
b) solid coconut oil and melt it, it’s not the same stuff if you buy the liquid.
c) I wouldn’t make it with JUST coconut flour, that’s a whole different recipe, you should go google another one.
d) GREASE the pan. I can’t believe they skipped that step. Even with my silicone pan, it stuck and broke apart. 🙁
I just wanted to send you a big thank you from Brazil! I’ve just tried the recipe and it worked wonderfully! Because it is very hot where I live, the coconut oil is usually melted and it worked perfectly! I also didn’t find the almond butter and used something called “requeijão” in Brazil. It is not a butter, but something like a cream cheese. Also worked pretty good.
Thank you! 🙂
What size loaf pan?
How could I screw up something so simple. I forgot to put the oil in and it was still FANTASTIC, so moist!!! I sprinkled the top with coconut sugar before it went in the oven so it had a bit of a sweet crust on top. Great recipe
This was really delicious. I didn’t have a banana on hand so I used a half of a large avocado instead. I think by omitting the sweetness of the banana I should have added an extra tbl of honey to make up the difference. The texture and flavor was wonderful, but not quite sweet enough. I normally don’t like really sweet foods, so it wasn’t a sweet tooth issue. So do add an extra tbl of honey if using avocado instead of banana.
Great recipe. Always recommend letting the eggs get to room temp (for efficient mixing), but other than that followed instructions. Love it topped with butter — haha.
I’ve made many paleo breads, muffins and loaves and this is THE best by far. I don’t know how but it tastes like butter!