Paleo Zucchini Bread
This moist and flavorful zucchini bread is made with almond and coconut flours, making it a perfect grain-free treat. Lightly spiced with cinnamon, it's an excellent snack or breakfast option for those following a paleo diet.
An original recipe by Forkin
- Total time
- 1 hr 25 min
- Serves
- 8
- Difficulty
- Medium
- Per serving
- 421 kcal
Allergen information: may contain eggs, nuts, and tree nuts. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
- 2.5 cupzucchini, grated, excess water squeezed out
- 2 cupalmond flour
- 0.5 cupcoconut flour
- 0.25 cuptapioca flour
- 1 tspbaking soda
- 1.5 tspcinnamon, ground
- 0.5 tspsea salt
- 4 pcseggs, large
- 0.5 cupmaple syrup
- 0.25 cupcoconut oil, melted
- 1 tspvanilla extract
- 0.5 cupwalnuts, chopped(optional)
Equipment
grater · large bowl · wire rack · parchment paper · medium bowl · whisk · loaf pan
The method
Step by step
- 1
Preheat your oven to 175°C (350°F). Line a 9x5 inch loaf pan with parchment paper, leaving an overhang on the sides for easy removal.
About 10 min
Cook’s note: The parchment paper makes it much easier to lift the bread out of the pan after baking.
- 2
In a large bowl, combine the almond flour, coconut flour, tapioca flour, baking soda, cinnamon, and sea salt. Whisk them together thoroughly to ensure no lumps.
About 2 min
- 3
In a separate medium bowl, whisk together the eggs, maple syrup, melted coconut oil, and vanilla extract until well combined.
About 2 min
- 4
Add the wet ingredients to the dry ingredients and mix until just combined, being careful not to overmix.
About 1 min
Cook’s note: Overmixing can lead to a tougher bread texture.
- 5
Fold in the grated zucchini and chopped walnuts, if using, until evenly distributed throughout the batter.
About 2 min
Cook’s note: Ensure you've squeezed out as much excess water from the zucchini as possible to prevent a soggy bread.
- 6
Pour the batter into the prepared loaf pan and spread it evenly.
About 1 min
- 7
Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
About 50 min
Cook’s note: Baking times can vary, so start checking at 50 minutes.
- 8
Remove the loaf from the oven and let it cool in the pan for 15 minutes before transferring it to a wire rack to cool completely.
About 15 min
Cook’s note: Cooling completely on a wire rack prevents the bottom from becoming soggy.
Per serving
Nutrition
- Calories
- 420.8kcal
- Protein
- 12.6g
- Carbs
- 31g
- Fat
- 29.7g
- Fibre
- 7.3g
- Sugar
- 16.6g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store cooled zucchini bread in an airtight container at room temperature.
Warm slices in a toaster oven or microwave until heated through.
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