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.

Paleo almond zucchini bread on parchment paper, sliced with a knife on the side.
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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. 

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

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4.47 from 228 votes

Paleo Almond Zucchini Bread

Servings: 8 servings
Prep: 10 minutes
Cook: 35 minutes
Total: 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 

  • 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

Serving: 1SERVINGCalories: 203kcalCarbohydrates: 15gProtein: 7gFat: 14gSaturated Fat: 3gPolyunsaturated Fat: 10gCholesterol: 70mgSodium: 398mgFiber: 4gSugar: 8g

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Baked Goods
Cuisine: American
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Founder and Writer at Running to the Kitchen | About

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.

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153 Comments

    1. No, this recipe is not suitable to omitting the eggs. To make it egg-less you’d have to tweak other things. I will usually swap out flax eggs or chia eggs if a recipe has 1-2 eggs in it but not 3.

  1. 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!