The Best Paleo Zucchini Bread for a
This paleo zucchini bread has been a go-to in our house every summer, especially when the garden is overflowing with zucchini. It’s soft, perfectly spiced, and just sweet enough thanks to ripe banana and a touch of maple syrup.
I tested this recipe multiple times, and it’s nearly identical in texture to my popular paleo banana bread, but with the added bonus of sneaky veggies.
My husband and kids love it. I love that it freezes well and can be served warm with a smear of ghee or almond butter for a satisfying, healthy treat. Here’s a few more reasons to bake it:
- Moist, fluffy, and never dry
- Naturally sweetened and refined sugar-free
- Gluten-free, dairy-free, and grain-free
- Freezer-friendly and meal-prep approved
- Kid-tested and lunchbox approved
Want more paleo breads and muffin recipes? Try cinnamon streusel paleo carrot muffins, best almond flour banana bread, and healthy pumpkin muffins.
Making the Most of Fresh Zucchini
Fresh garden zucchini is a staple in our house June through July. I’m always looking for ways to add it to dinners like buffalo chicken zucchini boats or sides like grilled zucchini salad and air fryer zucchini chips.
But, zucchini is actually a perfect ingredients to use in desserts like breads and muffins. And this is the best paleo zucchini bread you will every have!
It’s really moist with just enough sweetness you’ll think you’re eating a rich dessert but it’s actually filled with really good quality ingredients! It’s virtually identical to my beloved paleo banana bread recipe.
Reader Reviews
⭐️⭐️⭐️⭐️⭐️ “Made this to bring to a party, people loved it! Super moist and yummy.” — Sydney E
Ingredients You’ll Need
- Banana: to sweeten and bind it. You could also use 1/2 cup unsweetened applesauce.
- Almond flour: Use blanched almond flour from almonds that are peeled before grinding.
- Dark chocolate chips: they’re optional, but delicious. Be sure to use a paleo-approved brand, like Hu Kitchen.
- Eggs, maple syrup, coconut oil, coconut flour, baking soda, salt, cinnamon, and zucchini
How to Make Paleo Zucchini Bread
- Prep the zucchini: Grate the zucchini with a cheese block. Do not peel. Place the zucchini on top of a stack of paper towels or a kitchen towel and squeeze the shredded zucchini to remove as much moisture as you can.
- Wet ingredients: Mix the mashed banana, eggs, coconut oil and maple syrup. Then add the prepped and shredded zucchini.
- Dry ingredients: Stir in the dry ingredients and gently mix to combine. Fold in the chocolate chips if using.
- Bake: Spray and line a loaf pan with parchment paper and pour the batter into it. Sprinkle with some extra chocolate chips. Bake at 350°F for 35-40 minutes.
Molly’s Tips
- Make sure to remove the moisture from the shredded zucchini.
- Use room temperature ingredients for best results.
- You can’t swap the almond flour and coconut flour for another type. They’re specifically used to get the right quick bread texture.
- Warm up a slice and top it with ghee or grass-fed butter to serve.
How to Store
Store leftover paleo zucchini bread in an airtight container at room temperature for up to 3 days or in the fridge for up to a week.
Freeze zucchini bread for up to 3 months. Thaw overnight in the fridge and warm in the microwave before serving.
More Paleo Desserts
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Paleo Zucchini Bread
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Ingredients
- 4 eggs room temperature
- 1/2 cup mashed banana (1 large) or applesauce
- ¼ cup pure maple syrup
- 3 Tablespoons coconut oil melted
- 1 1/4 cups almond flour
- 1/4 cup coconut flour
- 1 1/4 teaspoons baking soda
- 1/2 teaspoon sea salt
- 1 teaspoon ground cinnamon
- 1 cup grated zucchini from about 1 medium zucchini
- ½ cup dark chocolate chunks optional
Instructions
- Preheat oven to 350°F and grease and line a 9×5 inch loaf pan with parchment paper non-stick spray. Set aside.
- Grate the zucchini and spread the zucchini out on a few layers of paper towels. Place more paper towels on top and press out as much water as possible. Set aside.1 cup grated zucchini
- In a large bowl or stand mixer fitted with the paddle attachment, beat together the eggs, mashed banana, maple syrup, and coconut oil on medium speed for 1-2 minutes. Fold the zucchini into the mixture with a rubber spatula.4 eggs, 1/2 cup mashed banana (1 large) or applesauce, ¼ cup pure maple syrup, 3 Tablespoons coconut oil
- Add the almond flour, coconut flour, baking soda, salt, and cinnamon to the wet ingredients and stir gently. Fold in the chocolate chunks.1 1/4 cups almond flour, 1/4 cup coconut flour, 1 1/4 teaspoons baking soda, 1/2 teaspoon sea salt, 1 teaspoon ground cinnamon, ½ cup dark chocolate chunks
- Pour the batter into the prepared baking pan and spread evenly. Sprinkle with additional chocolate chunks.
- Bake in preheated oven for 35-40 minutes or until a toothpick inserted into the center comes out clean.
- Allow to cool on a wire rack for 35-45 minutes. Lift the the bread out with the sides of the parchment paper and place back on the cooling rack to cool completely.
- To store, place in an air tight container in the refrigerator for up to 6 days or in the freezer for up to 3 months.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
FAQs
Unfortunately no because this recipe relies on almond flour. A nut-free version would require a complete reformulation.
Yes, but it will slightly change the flavor.
Nope! The skin is thin and adds color and fiber.
This recipe hasn’t been tested with flax eggs, but you could use a flax egg or egg replacement.
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Made this to bring to a party, people loved it! Super moist and yummy.
Love that! Thanks!