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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!
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.
Transfer the batter to 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.
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.
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. 
More Healthy Bread Recipes:
- Flourless Oatmeal Banana Bread
- Double Chocolate Gluten-Free Banana Bread
- Chocolate Chip Paleo Pumpkin Bread
- Paleo Morning Glory Quick Bread
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 @The.Roasted.Root on Instagram!
Paleo Zucchini Bread
Ingredients
- 3 eggs, lightly beaten
- 1/3 cup pure maple syrup
- ¼ cup full fat canned coconut milk*
- 2 teaspoons lemon juice
- 1 teaspoon pure vanilla extract
- 1-1/2 cups grated zucchini, 1 medium zucchini squash
- 1 cup almond flour
- 1 cup tapioca flour
- 1/4 cup coconut flour
- ¼ teaspoon baking soda
- 1 tablespoon ground cinnamon
- 1/4 teaspoon sea salt
Optional Lemon-Coconut Glaze:
- ¼ cup full-fat coconut milk, (at room temperature)
- 1 tablespoon coconut oil, melted
- 1 tablespoon pure maple syrup
- zest of 1 lemon
- 1 tablespoon lemon juice
- Pinch sea salt
Instructions
- 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 55 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.
To Prepare the Optional Glaze:
- 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
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate and comment below!
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?
Absolutely, Chantelle! So happy you like the recipe 😀
Did you squeeze any water out of the zucchini? Thanks! 🙂
Hi Taylor,
No water squeezing..I just grated up the zucchini and added it as is 🙂 Hope you enjoy the bread!
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.
This looks amazing! I love how you served it with butter and honey. I want a loaf of this for dinner right about now!!
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…
I just realized you already mentioned that in the post. Oops! Oh well!
Paleo zucchini bread is lookins so delicious can’t wait for sunday to make it. Thanks for sharing such a mouth buttering recipe with us.
I love what you said about slowing down and enjoying…if you use almond milk, would you use no sweetened?
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!
That melty butter… this looks awesome! Pinning!
Isn’t it so gratifying when you finally get a recipe perfected?! This zucchini bread looks delicious and well worth the effort 😀
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!
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! 😀
Yum! Zucchini bread with coconut milk. It sounds delicious. Can’t wait to try it.
I’m so glad you’re adopting new practices with slowing down because the patience it took to master this loaf was totally worth it. It looks PERFECT. Just imagining how it tastes with that warm honey butter drizzle…UGH!
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)!
I’m really into quick breads right now, I think it might be the impending fall weather that has me craving them?? I just made a big batch of banana bread, but something like this needs to be next!
Baking can be SO moody sometimes! Glad to hear you finally nailed a winner down and that you are enjoying life and slowing down. 🙂
I LOVE zucchini bread! I bet that coconut milk makes it nice and tender. This looks just delicious!