This paleo zucchini bread recipe is super moist, easy to make, and so delicious. It’s light and tender and filled with zucchini for a nutrient boost. Use up your garden zucchini and add some chocolate chips if you want!
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.
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.
Ingredients You Need
Here are the simple ingredients to make this paleo chocolate chip zucchini bread. Jump to the recipe card for exact measurements.
- Eggs: room temperature are best.
- Banana: to sweeten and bind it. You could also use 1/2 cup unsweetened applesauce.
- Maple syrup: for sweetness
- Coconut oil: for richness and texture.
- Almond flour: use blanched almond flour from almonds that are peeled before grinding. This is the base of the recipe and adds structure.
- Coconut flour: it absorbs a lot of moisture when baking, which helps balance out the wet ingredients for the best quick bread texture.
- Baking soda, salt, and cinnamon: to help it rise and give it flavor.
- Zucchini: grate it with the peel on and measure out 1 cup. from about 1 medium zucchini
- Dark chocolate chips: they’re optional, but delicious. Be sure to use a paleo-approved brand, like Hu Kitchen.
How to Make Paleo Zucchini Bread
Here are the simple steps to make this easy paleo zucchini bread. Jump to the recipe card for the full printable recipe.
- 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 all of the wet ingredients together including 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 paleo zucchini bread batter into it, spreading evenly on top. Sprinkle with some extra chocolate chips. Bake at 350°F for 35-40 or until a toothpick inserted in the center comes out clean.
Tips for the Best Paleo Zucchini Bread
- 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.
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Paleo Zucchini Bread Recipe
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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.
- 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.
- Add the almond flour, coconut flour, baking soda, salt, and cinnamon to the wet ingredients and stir gently. Fold in the 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.
Equipment
- 9×5-inch loaf pan
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Made this to bring to a party, people loved it! Super moist and yummy.
Love that! Thanks!