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Paleo Almond Zucchini Bread

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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!

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

Paleo Almond Zucchini Bread

Yield: 8 servings
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes

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.

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

  1. Preheat oven to 350 degrees and line a loaf pan with parchment paper.
  2. Whisk together dry ingredients in a large bowl.
  3. Add wet ingredients except zucchini and whisk until thoroughly combined.
  4. Add zucchini and stir until combined.
  5. Pour batter into parchment lined loaf pan.
  6. Bake for about 35 minutes until top is browned and center of the bread is set.
  7. Remove from oven and let cool in the pan on a wire rack for 5 minutes.
  8. 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 Information:
Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 203Total Fat: 14gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 70mgSodium: 398mgCarbohydrates: 15gFiber: 4gSugar: 8gProtein: 7g

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.

DID YOU MAKE THIS RECIPE?

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Lori Cz

Thursday 27th of August 2020

We have made this recipe all summer, since the zucchini started coming in (and heaven help us, they're still going). This is perfect, my bf who does not paleo or watch weight can't keep out of it and it doesn't last more than a day before it is gone. Just had to tell you thank you. I've made it exactly and I've changed things a dozen ways and it's always good, so flexible. Replaced maple with molasses/ginger/cloves, added cocoa, coconut (yum!), walnuts, used Birchbender Paleo flour for 1/2-3/4 of a cup (depending on size of banana and zucchini, I usually need to up the flour) . Crazy good, I'll keep this recipe forever.

Running to the Kitchen

Friday 28th of August 2020

So happy to hear this, glad you like!

Katie

Monday 17th of August 2020

Made this with the family and it was a hit!

Jenn

Monday 17th of August 2020

Gina, you're a goddess! LOVE this easy paleo zucchini bread like woah!

Debby

Saturday 19th of October 2019

Hands down best paleo banana bread ever. Taste and texture are pee!

Debby

Saturday 19th of October 2019

Yikes, just saw my typo on the post I left! I meant perfect! Not pee. ?‍♀️

Michelle Moseley

Sunday 29th of September 2019

I made this oun a whim because I had all the ingredients. The only thing I had to fudge was the almond flour. I didn’t have any so I just blended some blanched slivered almonds I had in the pantry. It turned out amazing. I didn’t even really follow the quintessential baking rules of combining wet and dry ingredients separate and then combining them together. I was super impressed by how easy this recipe came together. I didn’t even remove the moisture from the zucchini. And definitely comes out a little denser and regular bread. But I’m pretty sure that has to do with the fact that I didn’t remove the moisture from the zucchini. All in all I think this taste like a vegetable dessert that’s completely guilt free. I can’t wait to try the chocolate zucchini bread that’s linked from this page

Michelle Moseley

Sunday 29th of September 2019

I realize I have a ton of typos in my original post. I also realize that I only have half of the load left after about 20 mins since it came out of the oven. My husband can’t keep his hands off of it.

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