Here’s the one thing that separates a good paleo zucchini bread from a dense, gummy one: squeeze the zucchini.
Put your shredded zucchini in a clean kitchen towel and wring out as much liquid as you can. Once that step is handled, everything else is just mixing wet into dry. One bowl, no mixer, and a loaf that comes out genuinely moist, not “moist for gluten-free” moist. Actually moist.
Almond flour does most of the work. A little coconut flour adds structure. Dark chocolate chunks are optional but they’re delicious. You’re going to want to make this more than once!
The Best Paleo Zucchini Bread
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.
Reader Reviews
⭐️⭐️⭐️⭐️⭐️ “I have made this bread several times now- it’s absolutely delicious! Thank you so much for sharing this recipe! It’s definitely a staple bread in my house now! ” – Holly
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, not almond meal. Almond meal is made from whole almonds with the skins on and produces a denser, grittier result. Blanched almond flour is finer and gives the bread a lighter texture.
- Coconut flour: Just a small amount alongside the almond flour. It absorbs moisture and helps the loaf hold its shape. Don’t skip it or try to substitute more almond flour.
- Zucchini: Shred it and then squeeze it very well in a kitchen towel. If you skip this step, the excess moisture prevents the bread from setting properly.
- Dark chocolate chips: they’re optional, but delicious. Be sure to use a paleo-approved brand, like Hu Kitchen.
- Sweetener: a mix of Maple syrup and applesauce (or mashed banana) adds natural sweetness and moisture.
- Eggs, coconut oil, baking soda, salt, cinnamon
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.
The Squeeze Step
This step is not optional. Zucchini holds a lot of water. If that water goes into the batter, the loaf can’t set and you’ll end up with a gummy center that never really bakes through. Shred the zucchini, pile it onto a clean kitchen towel, gather the corners, and twist and squeeze over the sink until almost no more liquid comes out. You’ll be surprised how much water comes out. That’s the point.
Cool Before Slicing
Leave the bread in the pan for 10 minutes after it comes out of the oven, then transfer to a wire rack and cool for at least 35–45 minutes before slicing. This isn’t just patience advice — the coconut flour is still absorbing and the loaf is still setting as it cools. Slice too early and it’ll look underdone. Give it the full cooling time and it slices cleanly.
Add-In Variations
The base loaf stands on its own, but here’s how the add-in combinations play:
- Dark chocolate chunks: The best version. The bittersweet chocolate balances the coconut and almond flours perfectly. Use chunks over chips for better pockets of chocolate.
- Walnuts: Adds crunch and richness. Great alongside the chocolate or on their own.
- Chocolate chips + walnuts: If you’re committed to the fully loaded version, this is it.
- Lemon zest: A completely different direction. Skip the chocolate and add a tablespoon of lemon zest and a teaspoon of lemon juice for a bright, summery loaf.
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.
Notes
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.
Almond meal is made from whole almonds with skins on — it’s coarser and produces denser results. Blanched almond flour is made from skinless almonds and is finer, which is what you want here. They’re not interchangeable in this recipe.
Yes. Zucchini holds a significant amount of water. If it goes into the batter unsqueezed, the extra moisture prevents the loaf from baking through properly. A gummy center is almost always a result of wet zucchini.
Not without major adjustments. Coconut flour and almond flour absorb moisture very differently. Coconut flour is highly absorbent — a small amount does a lot of work. If you swap it out for more almond flour, the texture will shift significantly. Stick with the ratio in the recipe.
That’s normal. The coconut flour continues absorbing and the loaf continues setting as it cools. A toothpick should come out clean or with just a few moist crumbs. If it does, trust it and let it cool completely (at least 35–45 minutes) before slicing.
Room temperature in an airtight container for up to three days. Fridge for up to one week. Freezer for up to three months, just slice it first, wrap each slice individually, and freeze. Thaw overnight in the fridge or warm individual slices in the microwave for 30–45 seconds.
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Made this to bring to a party, people loved it! Super moist and yummy.
Love that! Thanks!