Paleo Zucchini Bread

Sometimes we busy bodies need to take a step back and rejoice at the little things in life. As unnatural as it feels for me to cool my jets, remove the blinders from my tunnel vision, and slow down, I’ve been practicing the fine art of gratitude and enjoyment lately. You guys, it’s really quite invigorating.

Paleo Zucchini Bread - grain-free, refined sugar-free, and healthy! | #recipe #glutenfree #breakfast

Some of my most cherished daily moments include: Slowly pouring hot water over freshly ground coffee in my French press and smelling the rich aroma while sipping (versus the usual chugging) to not only satisfy, but fully enjoy, my morning addiction. Taking deep breaths of fresh mountain air and being mindful of the way it makes me feel, rather than hurrying through the day and being unaware of my breath at all. Looking passers by in the eyes and smiling – a simple gesture to connect with others, only if for a moment.

…And finally, taking the time to give myself the metaphorical pat on the back for my own little triumphs, like going for a more challenging run than usual, handling a conflict like a mature adult (versus the quick-to-ignite spit-on-a-skillet rabble-rouser I am), or getting a recipe right on the fourth try.

Paleo Zucchini Bread - grain-free, refined sugar-free, and healthy! | #recipe #glutenfree #breakfast

Thaaas right. You’re looking at round four of paleo zucchini bread – a project that has quite literally taken 3 months to perfect. In general, baking is unforgiving when a slight miscalculation occurs, but then when you add a gluten-free spin, it becomes even more complicated. Make it grain-free, and now we must summon the all the good baking jujus and ask for small miracles.

After the third go-round of this grain-free zuchini bread, I about gave up. I felt a renewed sense of motivation after taking a zucchini bread hiatus, and finally got my pesky ratios straight. Don’t get me wrong: I ate the other three loaves dead, and not a crumb was wasted. But they just weren’t what I would consider to be blog-worthy, on account of the following:

Trial One: Too much maple syrup and too much baking soda

Trial Two: Half the bread stuck to the pan upon loaf extraction

Trial Three: Un-fluffed and too zuchini-y

Trial Four: By George, we’ve got it! Coconut flour saves the day!

As a side note, on Trial Three, I made a lemon-coconut glaze, which puts a whole different spin on the thing. The bread really doesn’t neeeeed the glaze, but adding it just gives the loaf a little extra oomph. Plus, the glaze tastes a bit like cream cheese frosting, which is a true wonderment to the tongue buds. I’ve included the recipe for the glaze below so that you have serving options.

Here’s what Trial Three with the glaze looked like:

Grain-Free Zucchini Bread made with coconut milk glaze - gluten-free, naturally sweetened, dairy-free and healthy | #paleo #primal

A combination of almond flour, tapioca flour, and coconut flour was what made this recipe sing. You can use arrowroot flour instead of tapioca flour, or hazelnut meal to replace the almond flour. Unfortunately there aren’t any good replacements for coconut flour, so I don’t recommend trying other flours as substitutions for it. If you want to be a real champ, you can add dark chocolate chips and/or chopped walnuts to the bread.

This zucchini bread comes out sweet, but not too sweet. Which is exactly why I smother it in butter and drizzle honey on top.

Paleo Zucchini Bread - grain-free, refined sugar-free, and healthy! | #recipe #glutenfree #breakfast

You know what they say…fourth time’s the charm!

Paleo Zucchini Bread - grain-free, refined sugar-free, and healthy! | #recipe #glutenfree #breakfast

Paleo Zucchini Bread

Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Servings: 1 loaf zucchini bread
Author: Julia


Optional Lemon-Coconut Glaze:


  1. Preheat the oven to 375 degrees F and lightly oil (or spray) a 9" x 5" loaf pan.
  2. Whisk together the eggs, maple syrup, coconut milk, lemon juice, and vanilla extract in a mixing bowl until well-combined. Add in the grated zucchini and stir to combine.
  3. In a separate mixing bowl, stir together the flours, baking soda, cinnamon, and sea salt.
  4. Pour the flour mixture into the bowl with the zucchini mixture and stir to combine. Allow batter to sit for 5 to 10 minutes.
  5. Pour the batter into the prepared loaf pan and place on the center rack of the preheated oven. Bake for 35 to 45 minutes, until loaf tests clean in the center (mine took 40 minutes).
  6. Remove from oven and allow bread to cool 20 minutes. Turn the bread out onto a cutting board, cut thick slices, and serve with butter and honey.

To Prepare the Optional Glaze:

  1. In a small bowl, stir together the ingredients for the glaze. Drizzle on top of individual zucchini bread slices or spread over the whole loaf.

Recipe Notes

*You can also use almond milk

Paleo Zucchini Bread - grain-free, refined sugar-free, and healthy! | #recipe #glutenfree #breakfast

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  1. Kari Peters

    You must have read my mind, I was just lamenting the fact that I wouldn’t be making my old version of Zucchini Bread this year, but I was too intimidated to try baking a Paleo version (due to the inherent difficulties)!

  2. Terri Camp

    Baking powder works so well for quick breads, but I know that even the gluten free ones really are not. I read about using cream of tartar with baking soda as a baking powder substitute. Do you have an opinion on that? I recently fell in love with the banana bread from Elana’s Pantry and would love to try it with zucchini. Your recipe looks fabulous, especially with the butter and honey drizzle! Yummers!

    1. Julia Post author

      Hi Terri, cream of tartar + baking soda would definitely work marvelously! I’d have to re-test the recipe to know the exact measurements, but I bet it would turn out great. Thanks for the food for thought! 😀

    1. Julia Post author

      Hi Lisa, I would use unsweetened, and that way the bread would still technically be paleo-friendly. You can definitely use sweetened almond milk and the bread will still turn out, though!

  3. Jess

    This looks amazing! I would love to try and make this, however I can’t have coconut. Any suggestions on what to sub for coconut flour? I know it’s a tricky one…

  4. Joanne

    You are winning me over to the paleo side with this! Just lovely. And honestly, with most tough things in life I find that if you take a step back for a while and come back…it almost always has worked itself out in the interim. Case in point.

  5. chantelle

    Yessssss I am SO making this today. With a thoroughly enjoyed french press coffee 🙂 Julia would it be cool if I share an image and link to this recipe in a fall inspiration round up I’m working on?

  6. Monet BD

    this is something i’ve always wondered: can you FREEZE a fully prepared, uncooked loaf? im one of those that likes to prepare/cook a TON of stuff and freeze everything so i can be LAZY later on…

    1. Julia Post author

      Hi Monet, I wouldn’t recommend freezing the loaf batter, because zucchini doesn’t freeze well – when it thaws, it thaws super watery and tastes pretty bad, so I think the bread wouldn’t turn out. With that said, the actual loaf freezes very well! I’d recommend baking it prior to freezing it. Wrap it in plastic wrap and then stick it in a large ziploc bag. Hope this helps!

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  8. Chrissy

    Hi!! Let me start off with : this tasted amazing. There, I’m laying the bread of my compliment sandwich.

    My bread came out extremely moist. Like, possibly undercooked moist? My toothpick came out clean and my bread was nice and poofy so I took it out! I was already starving. I let it cool for 20 minutes and it sank down 🙁 but! I did not care because it smelled amaaaaaazing.

    When I dumped it out, the bottom stuck just a tiny bit, which let me examine the squishy insides (bread, not alien). It seemed undercooked, but I ate it anyway. And it was still delicious (bottom slice of compliment sandwich).

    Did I do something wrong? Or is it supposed to be that moist? I’ve been paleo for about four years, so I do not bake too often haha

    1. Julia Post author

      Hi Chrissy,

      Sounds like the bread could have used a bit longer bake time and/or some more flour to counter-balance the moisture. If your zucchini happened to be extra watery, that could have been the culprit, as zucchini leeches a lot of moisture as it bakes. I’d say for the next go round, maybe add just a little more flour and bake the bread a bit longer. Also, it helps to allow the bread to cool longer before turning it out, although 20 minutes should have been fine. I’m glad the bread tasted well, and I hope the next loaf turns out even better! xo

      1. Chrissy

        Thank you so much! This was so easy and cheap that I will definitely attempt a second time. Half of the loaf has already been eaten since I posted my first comment, so it is all good 🙂

  9. Leslie

    So I tried making this with an egg alternative and it’s just not cooking up for me. The toothpick comes out clean but the center is still super mushy. : ( It smells amazing though!

    1. Julia Post author

      Sure thing! You can use any natural liquid sweetener, such as agave or coconut palm syrup. If you’re feeling adventurous, you can try a crystallized sweetener, such as coconut sugar, powdered honey, etc, just note that you may need to adjust the liquid portion to compensate. Let me know what you end up trying out!

  10. Martha

    I am quite grateful to you for working up this recipe! One thing I run into often is that these recipes are developed at low altitude, and I live in the Denver area. My bread came out very gummy, and that is after baking for 55 min! Do you have any suggestions for mitigating that? We are in the middle of zucchini season right now.

  11. Lynne Drummonds

    A special Toast to you Julia for being so diligent in coming up with your masterpiece. I am on my 3rd week of the Paleo diet and craving some bread; and this looks like a winner. What I am looking for is # of Carbs. How many carbs per serving; or, whole loaf? I can hardly wait to try it!.

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  16. Kathy Shaw

    I made this for my book club, used the lemon glaze and they wolfed it down! I am in high altitude so baked it an extra 10 minutes. This recipe is a keeper.


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