This paleo almond zucchini bread is slightly crunchy on the outside and super moist on the inside. It’s the perfect way to use up summer zucchini.
Hypocritical: Making this bread the other day and then eating pasta for lunch. And that’s why I don’t do diets. It was Barilla protein plus pasta though at least.
Pretty much everyone makes zucchini bread around this time of year.
They run the gamut from super savory to sickly sweet as people try to justify it as healthy because it’s got vegetables in it. Yeah, that cup of sugar is totally balanced out by the grated zucchini, keep telling yourself that.
I actually think the coolest thing about the paleo diet is playing around with baked goods. It’s a challenge and when I can win them, I like challenges. When I fail and I can only push press 65 pounds while everyone around me is doing at least 25 pounds more than that, I get frustrated and want to throw things. Luckily, the weights in crossfit are rubber and the bread turned out awesome so no knives were flying around the kitchen.
I got lazy making my almond flour and definitely didn’t grind it as fine as I should’ve. It resulted in the best texture though, think somewhere between chopped nuts and sifted flour. Crunchy, but not too much that it doesn’t feel like bread. Contrasted with the moistness from the zucchini…perfection. I’m totally amazed at how paleo breads even work. Like how do ground up almonds actually rise in the oven? I know that baking soda has something to do with it (obviously), but it just seems like a hell of a lot of work for the poor baking soda compared to traditional flours. You know?
I guess I don’t really care though as long as this is the result.
ps- spread some of this on a slice of this bread and omg, it’s like an explosion of nutty goodness.
This paleo almond zucchini bread is slightly crunchy on the outside and super moist on the inside. It's the perfect way to use up summer zucchini.
10 minPrep Time
35 minCook Time
45 minTotal Time
- 1 1/2 cups almond flour
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1 cup grated zucchini, water squeezed out
- 3 eggs
- 3 tablespoons maple syrup
- 1 banana, mashed
- 1 tablespoon coconut oil, melted
- Preheat oven to 350 degrees and grease two mini bread loaf pans.
- Combine dry ingredients in a small bowl and set aside.
- Combine wet ingredients besides zucchini in a stand mixer and beat on medium for about 2 minutes. Alternatively, combine in a large bowl and whisk together vigorously.
- Add zucchini and mix until combined.
- Pour dry ingredients into wet and mix until incorporated.
- Pour batter into loaf pans.
- Bake for 32-35 minutes until a toothpick comes out clean.
- Remove from oven and let cool for 5 minutes.
- Transfer bread out of loaf pan and cool on wire rack.