Baking while on the paleo diet may seem like a challenge – but it is definitely not impossible. Nor is it too difficult. This paleo zucchini bread is made with finely ground blanched almond flour. This flexible recipe gives you the power to choose how you want to sweeten your bread (if you even want to at all). When it comes to cooking, there is a multitude of ways to sweeten food that goes beyond using plain old granulated sugar. Raw honey, apple sauce and an extra ripe banana are among the suggestions.
When contemplating the options, you can take into consideration your health, dietary restrictions and personal preferences. Going beyond sugar and experimenting with other ways of sweetening your food will do more than just leave your sweet tooth satisfied – it will also give an extra dimension of taste to your freshly baked, homemade paleo zucchini bread. Also note that this bread can be baked as a large loaf or as two mini loafs. You can also use this very same recipe to make paleo zucchini muffins by pouring the batter into a muffin tray.
Paleo Zucchini Bread
An important tip: Make sure to squeeze out as much water from the zucchini as you can, in order to prevent your bread from turning out soggy. Zucchini is a very watery vegetable with high water content. Each zucchini is about 95% water, so it’s important to incorporate this extra step in order to avoid soggy bread.
Total Time to Make: 50 minutes
Prep Time: 15 minutes
Cook Time: 35 minutes
Servings: 2 mini loaf pans or 1 large loaf pan
- 1 ½ cups blanched finely ground almond flour (make sure it is without skins)
- 2 teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- 1 teaspoon baking soda
- ½ teaspoon sea salt
- 3 eggs, beaten
- 1 ripe banana, mashed
- 1 teaspoon vanilla extract
- 1 tablespoon melted coconut oil (liquefied)
- 1 cup grated zucchini, water squeezed out
- ¾ cup sugar (brown or granulated white)
- 3 tablespoons maple syrup
- ¼ cup raw honey
- Sweetened applesauce
- Extra ripe banana
Optional add-in’s or toppings:
- At least 85% dark chocolate chips
- Dried cranberries
- Toasted nuts
- Preheat oven to 350° F and lightly grease your loaf pans with coconut oil.
- Grate zucchini very finely, scooping out and tossing away some of its inner seeds (less water). Squeeze as much water out of the zucchini as you can.
- Mix together the dry ingredients (almond flour, baking soda, salt, cinnamon, nutmeg)
- Whisk together the wet ingredients except for the zucchini using a mixer (eggs, your choice of sweetener, banana, coconut oil, vanilla). Beat for 1-2 minutes on medium. When the ingredients are fully combined, you will notice a nice foamy froth that forms on the top.
- Add the grated zucchini to the wet ingredients and use the mixer to beat and incorporate everything together.
- While the mixer is running, add the dry ingredients into the wet ingredients to completely incorporate the flour mixture together.
- Pour the batter into either one large loaf pan or two small loaf pans.
- Bake for 30-35 minutes. You know it is done when you insert a toothpick into the middle and it comes out clean.
- Remove from oven. Allow the bread to cool.
Once your paleo zucchini bread has cooled, you can wrap it and keep it stored at room temperature for 2-3 days (if this delicious bread isn’t gobbled up by then!). If you’re into making multiple batches at once, this bread can easily be stored in the freezer for up to three months.
What makes Paleo Zucchini Bread “Paleo?”
- There are no grains in Paleo zucchini bread, the traditional all-purpose flour is replaced with almond flour.
- Conventional oil with replaced with coconut oil, read the Paleo guide to vegetable oil to find out why.
- Everything is fresh, you don’t use any preservatives or any ingredients you can’t pronounce.