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+ servings
4 from 2 votes
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
Prep Time
15 mins
Cook Time
40 mins
Total Time
55 mins

Paleo Zucchini Bread - grain-free, refined sugar-free, dairy-free

Course: Bread, Breakfast, Snack
Cuisine: American
Keyword: almond flour, coconut flour, paleo, zucchini bread
Servings: 1 loaf
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