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Paleo zucchini bread fresh out of the oven on a wooden table

Paleo Zucchini Bread

This moist and flavorful Paleo Zucchini Bread is easy to make, healthy, and perfect for the whole family. A guilt-free treat that’s ready in no time!
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 8 servings
Course: Dessert, Snack
Cuisine: Healthy, Paleo
Calories: 200
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 2 cups grated zucchini Squeeze out excess moisture
  • 3 large eggs Provide moisture and binding
  • 1/2 cup honey or maple syrup Adjust sweetness to taste
  • 1 teaspoon vanilla extract
Dry Ingredients
  • 1.5 cups almond flour Can substitute with other flours, adjust liquids
  • 1/2 cup coconut flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon
  • 1/2 teaspoon salt

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and grease a loaf pan.
  2. In a bowl, mix the grated zucchini with the eggs, honey (or maple syrup), and vanilla.
  3. In another bowl, combine almond flour, coconut flour, baking soda, baking powder, cinnamon, and salt.
  4. Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
  5. Pour the batter into the prepared loaf pan and smooth the top.
Baking
  1. Bake for 45-55 minutes or until a toothpick inserted in the center comes out clean.
  2. Allow to cool before slicing. Enjoy your healthy zucchini bread!

Notes

You can freeze the bread for up to three months. Slice before freezing for easy snacks.