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.
Note: This post first appeared August 3, 2012; the recipe has been edited slightly to include some additional notes, a quick video on how to make this paleo almond zucchini bread along with updated photography. The text is original and 4 years old but, I assure you the paleo almond zucchini bread is still killer.
Hypocritical: Making this paleo almond zucchini 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 paleo 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 spicy chocolate walnut butter on a slice of this paleo almond zucchini bread and omg, it’s like an explosion of nutty goodness.
And while not paleo, try this cheesy zucchini bread recipe for a savory twist or these banana zucchini muffins for a fun bite-sized snack!
If you need more ways to use up an abundance of summer zucchini – try these easy zucchini chips made in the air fryer or try stuffing round zucchini in this easy side dish recipe!
Love this Paleo Almond Zucchini Bread recipe?
More Paleo Breads To Try:
Paleo Chocolate Zucchini Bread
Paleo Maple Peach Bread
Paleo Lemon Poppyseed Bread
Pumpkin Streusel Bread
Pumpkin Seed Nut Bread
Almond Coconut Banana Bread
Paleo Almond Zucchini Bread
Ingredients
- 1 1/2 cups almond flour, or a combination of almond and cashew flour
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1 cup grated zucchini, squeezed of excess water then measured to 1 cup
- 3 eggs
- 3 tablespoons maple syrup
- 1 large banana, mashed
- 1 tablespoon melted coconut oil
Instructions
- Preheat oven to 350 degrees and line a loaf pan with parchment paper.
- Whisk together dry ingredients in a large bowl.
- Add wet ingredients except zucchini and whisk until thoroughly combined.
- Add zucchini and stir until combined.
- Pour batter into parchment lined loaf pan.
- Bake for about 35 minutes until top is browned and center of the bread is set.
- Remove from oven and let cool in the pan on a wire rack for 5 minutes.
- Remove bread from loaf pan by pulling on the sides of the parchment paper and place back on the wire rack to cool fully before slicing.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Gina Matsoukas is an AP syndicated writer. She is the founder, photographer and recipe developer of Running to the Kitchen — a food website focused on providing healthy, wholesome recipes using fresh and seasonal ingredients. Her work has been featured in numerous media outlets both digital and print, including MSN, Huffington post, Buzzfeed, Women’s Health and Food Network.
Wow! Love this recipe and your blog…you crack me up with your sarcasm and funny sayings. Anyway, I just made this bread and it didn’t turn out well. I added another banana for sweetness, omitted the maple sugar and used a chia egg in place of the regular egg. Baked for 35 minutes. got all poofy in the oven and then deflated as soon as they came out. Seem undercooked and gooey. Will have to scoop them into a bowl and eat that way.
Any ideas on what went wrong?
Thanks and keep up the great work! :)
Christine-thanks for the kind words. To be honest and forward though, yes, I do know what went wrong…you didn’t follow the recipe. There are 3 eggs in it and I’m not sure a chia egg is a great substitution. Paleo baking is hard enough as is, if you mess with the ingredients I can’t promise what it’s going to turn out like. I can assure you if you follow this recipe (that I’ve made 3 times now) you’ll get a very moist, dense and hearty bread. Also, make sure you bake it in mini loaf pans to help avoid the deflation thing. Mine deflated slightly when I pulled it out but it didn’t affect the texture of the bread. If it’s too undercooked/gooey, leave it in a few more minutes as all ovens are different. Although, the substitutions you made could also be contributing to that.
Gina,
Thanks for the quick reply. Yeah, Iam sure the omitting of the eggs had a lot to do with it…I plan to make this again soon and will follow the recipe exactly!! :) I added the chia for it’s nutritional value and I added some ground flax as well.
After they cooled and were refrigerated, they firmed up quite a bit, not enough to cut into slices though. I plan on eating this in a bowl with blueberries and some non dairy milk for breakfast. I love the taste and texture of this recipe. Also, I did use mini muffin pans and will use them again as mentioned.
Again, thank you for the response and I look forward everyday to see what you post
Christine
this looks DELCIOUS! so glad i have almond meal in my pantry right now ;)
I have to tell you that your bread is in the oven right now! I love that there is no sugar, just maple syrup! You got that right when you said people who think it’s healthy when you add a cup of sugar! Who needs all that sugar? Can’t wait to try your bread out!
I hope you liked it! I wish I had more on hand, it makes a great afternoon snack ;)
Great recipe. I’m always on the lookout for paleo “bread” recipes as they’re a great way to get people into Paleo
This looks so tasty, the texture looks incredible. They look like decent sized slices too – I hate just getting a sliver of cake!
i love how dense yet incredibly moist this looks!
xo
https://allykayler.blogspot.ca/
Mmmm, this looks great. I’ve been out of almond flour for way too long. It’ll be the first thing I grab next time I’m at Trader Joe’s.
Does anyone know how many carbs are in a serving of this bread? Thank you
I love cooking with flavorful almond flour. Really a great combo Gina! Love to try this one, as always.
Thanks by the way for joining the YUMGOGGLE gallery. We appreciate you sharing your wonderful pictures. Thanks for making our gallery more unique and exciting…Keep in touch! :)
I love cooking with almond flour. This looks so good and made with all healthy ingredients. I’m pinning this right now! Have a great weekend! ;)
That texture does look awesome!!! Haha, make the baking soda work out as hard as you do!