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Paleo Zucchini Bread

Paleo Zucchini Bread made with almond flour, coconut flour, tapioca flour and pure maple syrup – super moist, perfectly sweet and delicious healthy zucchini bread recipe!

Paleo Zucchini bread made with almond flour, tapioca flour, and coconut flour - naturally sweetened, grain-free and gluten-free zucchini bread recipe

Fluffy, moist, perfectly sweet and cinnamony gluten-free paleo zucchini bread is a most marvelous way of using up your summer bounty of zucchini!

Zucchini bread has been one of my personal favorites since early childhood. My mom made it often (along with banana bread), and my siblings and I absolutely loved it fresh out of the oven with a big pat of butter smeared on top.

Ingredients for Paleo Zucchini Bread:

This recipe for healthy zucchini bread is a combination of almond flour, tapioca flour, and coconut flour. It is sweetened with pure maple syrup for the ultimate nutritious treat!

I know it’s always tempting to change portions in recipes, but this recipe took 4 attempts to get right, so I don’t recommend going crazy with substitutions. Specifically, don’t swap the coconut flour out for anything else! It is its own animal and serves a very important function in this bread.

Recipe Highlights:

  • Gluten-free and grain-free
  • Refined sugar-free
  • Dairy-free
  • Paleo-friendly
  • Easy to prepare and magically delicious!

Let’s make it!

How to Make Paleo Zucchini Bread:

Preheat the oven to 375 degrees F and lightly oil (or spray) a 9″ x 5″ loaf pan.

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.

In a separate mixing bowl, stir together the flours, baking soda, cinnamon, and sea salt.

Pour the flour mixture into the bowl with the zucchini mixture and stir to combine. Allow batter to sit for 5 to 10 minutes.

Pour the batter into the prepared loaf pan and place on the center rack of the preheated oven. Bake for 40 to 50 minutes, until loaf tests clean in the center (mine took 40 minutes).

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.

Paleo Zucchini bread made with almond flour, tapioca flour, and coconut flour - naturally sweetened, grain-free and gluten-free zucchini bread recipe

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

You can also whip up the optional Lemon Coconut Glaze, which is optional for the bread, but a lovely little way of sealing the deal.

Paleo Zucchini bread made with almond flour, tapioca flour, and coconut flour - naturally sweetened, grain-free and gluten-free zucchini bread recipe

Recipe Adaptations:

  • You can use arrowroot flour instead of tapioca flour, or
  • Substitute hazelnut meal to replace the almond flour. 
  • Use 3/4 cup gluten-free flour blend instead of almond flour.
  • If you want to be a real champ, you can add dark chocolate chips and/or chopped walnuts to the bread.

Once again: Unfortunately there aren’t any good replacements for coconut flour, so I don’t recommend trying other flours as substitutions for it. Paleo Zucchini bread made with almond flour, tapioca flour, and coconut flour - naturally sweetened, grain-free and gluten-free zucchini bread recipe

More Healthy Bread Recipes:

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

My cookbook, Paleo Power Bowls, is now available! CLICK HERE to check it out. Thank you for your support!

If you make this recipe, please feel free to share a photo and tag @TheRoastedRoot on Instagram!

Paleo Zucchini bread made with almond flour, tapioca flour, and coconut flour - naturally sweetened, grain-free and gluten-free zucchini bread recipe

Paleo Zucchini Bread

Yield: 1 loaf
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes

Paleo Zucchini Bread - grain-free, refined sugar-free, dairy-free, moist, fluffy and amazing!

Ingredients

Optional Lemon-Coconut Glaze:

Instructions

  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.

Notes

*You can also use almond milk

Nutrition Information:
Yield: 1 Serving Size: 1 grams
Amount Per Serving: Unsaturated Fat: 0g

Paleo Zucchini bread made with almond flour, tapioca flour, and coconut flour - naturally sweetened, grain-free and gluten-free zucchini bread recipe

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Kathy Shaw

Wednesday 19th of September 2018

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.

Jamie Brewer

Sunday 19th of August 2018

Any suggestions for high altitude adjustments?

Meg B

Saturday 18th of August 2018

Made it. DELICIOUS! You nailed it. I added some Lily’s dark choc chips to it too :)

Julia

Monday 20th of August 2018

Yuuuum! So happy to hear it! Thanks, Meg!

Mirian

Sunday 4th of September 2016

Would this bake well into muffins? What would the bake time be? Thanks for testing this out for us.

Lynne Drummonds

Monday 29th of August 2016

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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