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Paleo Almond Zucchini Bread

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.

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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. 
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 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.

Use up zucchini in this paleo almond zucchini bread recipe perfect for late summer.

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.

Paleo Almond Zucchini Bread is a grain free, gluten free, dairy free treat perfect for the end of the summer season.

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?

Try out this Paleo Almond Zucchini Bread, it's the perfect way to use up all that summer zucchini!

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 zucchini bread made with almond flour is a moist grain free treat!

Items used in this recipe:

Paleo Almond Zucchini Bread

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.
4.5 from 228 votes
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 8 servings


  • 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


  • 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.


Nutrition Facts

Serving: 1SERVING | Calories: 203kcal | Carbohydrates: 15g | Protein: 7g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 10g | Cholesterol: 70mg | Sodium: 398mg | Fiber: 4g | Sugar: 8g

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.

Cuisine American
Course Baked Goods
Keyword gluten-free zucchini bread, paleo almond zucchini bread, paleo zucchini bread, vegetarian

Gina Matsoukas is the writer, founder, photographer and recipe developer of Running to the Kitchen — a food website focused on providing healthy, wholesome recipes using fresh and seasonal ingredients as much as possible. Her work has been featured in numerous media outlets both digital and print, including MSN, Huffington post, Buzzfeed, Women’s Health and Food Network.

Recipe Rating


Thursday 6th of July 2023

This is my favorite zucchini bread recipe! I always make sure I really squeeze the zucchini to ensure I don't have the baking issue others did. Plus it's a great workout lol! Moist, flavorful and feels healthy!


Friday 13th of August 2021

Made this bread. Didnt rise all that much....kinda flat. Flavor is good but it is MOISt. After 35 minutes at 350 it was still pretty wet in the middle. I cooked it another 20 minutes at 325 covered to finish it off then let it sit in the pan on the counter for 2 hours to cool before taking it out. It was still very moist on the bottom. It firmed up in the fridge over night but is crumbly if you try to cut too thin a piece, i.e. less than 3/4 of an inch thick. Flavor is good though and I will try it again. I squeezed the heck out of the zucchini to get the water out so I am a little confused as to the moisture level. I am curious if I did it as 1 C almond flour and 1/2 C oat flour if it would be drier? This is only the 2nd thing I have ever made using almond flour (both zuke bread) and both had good taste but were more moist, almost too moist, and crumbly. I need to get my arms around this as I am trying to cut carbs to avoid diabetes and breakfast bread from zukes or bananas or mangos is one of my staples for gut reasons.


Friday 6th of August 2021

Love the flavor and texture. It turned out great!


Friday 6th of August 2021

Love the flavor and texture. It turned out great!

Amanda Dixon

Friday 6th of August 2021

This zucchini bread came out perfectly! It was super moist, and I loved the added flavor from the banana.