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paleo zucchini bread

Paleo Zucchini Bread

4.44 from 39 votes
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! If you follow a paleo diet or are just clean eating, this recipe is for you!
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Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Servings: 12 servings
Author: Molly Thompson

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 9x5 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

Serving: 1loaf | Calories: 196kcal | Carbohydrates: 15g | Protein: 6g | Fat: 13g | Saturated Fat: 6g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 55mg | Sodium: 247mg | Fiber: 3g | Sugar: 9g | Vitamin A: 107IU | Vitamin C: 3mg | Calcium: 67mg | Iron: 1mg
Did you make this recipe?Mention @What_mollymade or tag #WhatMollyMade so I can see it and feature you!