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.
Great recipe– am always on lookout for truly low-sugar baked goods recipes for my young children–and gluten free so I can enjoy!
Per previous comments, I also added shredded carrot, vanilla, pumpkin pie spice and halved the salt. I used mini bundt molds since I didn’t have mini loaf pans. Smashing success… super delicious, just sweet enough, perfect moist texture, quite reminiscent of banana bread. Thanks so much!
Love this recipe! I did make some modifications due to some of the reviews and the fact that I only have ONE mini bread pan. I decided to make muffins in silicone muffin cups. The slight adaptions I made to the recipe are: adding 1.5 teaspoons of apple pie spice in addition to the 1 teaspoon of cinnamon. I also added 1.5 teaspoons of vanilla extract and 1/4 cup of mini dairy free chocolate chips. I took handfuls of the shredded zucchini and squeezed each handful very well. The recipe made exactly 12 perfect muffins which baked at 350 degrees for 20 minutes. Thank you for sharing!
Munching on these right now! I agree that this bread has a moist texture, but not unpleasantly so. I baked these as 12 muffins, for 25 minutes, and drizzled them with agave syrup before eating because I have a sweet tooth. Really pleased with how this recipe turned out, and I’m excited to experiment with it (I think it would be great with semisweet choc chips). Thanks for sharing!
I bought a bag of hazelnut flour. Can I substitute the almond flour for hazelnut. If so do i use the same amount.?. thank you. I did make make the almond zucchini bread a few weeks ago.. It was great. Sandy
I’ve never used hazelnut flour, so I don’t know on the amounts but I’d imagine it would work pretty close to the same.
Can you please tell me how many calories is in this loaf? I just ate half in one sitting! Deliscious! Thank you.
I can’t wait to try this recipe, as I am on a strict paleo diet for two months! Oy. I’m not allowed to have any form of sweetner-except for stevia-which I do not like. Any recommendations for alterntaive ways to sweeten the bread without changing the consistency? (I was thinking of using dates). Thanks!
I just tried this recipe, and the flavor is absolutely delicious; the perfect cross between savory and sweet. However, I had the same problem as Meagan. My bread came out way too moist; I drained my zucchini really well, first pressing it between 2 cutting boards with paper towels, then squeezing it again with more paper towel before I added it in. I also baked it for about 45 minutes instead of the 32-35. This is a problem I have frequently with paleo baked goods (the muffins I made yesterday did the same thing). Any words of wisdom? I would just bake it for longer, but then the top gets too dark/dry.
I have discovered that with many of my almond flour/paleo recipes, they come out too moist (seemingly under baked) UNLESS I separate the eggs, whip the whites into STIFF peaks, then fold the whites into the batter. In doing this I’ve virtually eliminated this issue and my baked paleo goods rise and don’t fall back in. I made this in an 8.5″ loaf pan and it rose and didn’t fall back in. I also spread my shredded zucchini on un-papertowels, sprinkle with a wee bit of salt, and let them wet in a warm oven for a bit before I wring them out. This ensures that you get out as much of the liquid as possible. I hope this is helpful! This recipe turned out BEAUTIFULLY….both in the texture and flavor!
Would using raw honey instead of maple syrup work with this recipe? I have a giant container of honey that I need to use!
I’m sure it would. They’re usually interchangeable but I haven’t tried it so I can’t tell you for sure. It’s such a limited amount, I’m sure it would be fine.
The bread ended up tasting great but being way too moist. Any advice? Maybe I didn’t dry out my zucchini enough??
Probably need to squeeze the zucchini dry a bit more but it is a very moist bread.
This by far was the best Zucchini bread I’ve made yet! So good in fact I’ve got three in the oven to share with my family members! Awesome taste and CONSISTENCY! I substituted the maple syrup for Stevia. Thanks for sharing!
So great to hear! Enjoy :)
How much stevia did you use to replace the 3 tbsp of maple syrup?? Thanks!!
Hi all, first off this is a wonderful bread! I modified it a bit to my likings by adding about 2 tsp of pumpkin spice (my favorite part about the flavor of zucchini bread) and 2 tsp of cinnamon- let me just tell you, I’m so glad I did this as the flavors came out absolutely delicious. I also added 1/2 cup of chopped walnuts, 1/2 tbsp of vanilla extract, 1/2 large grated carrot, and an extra tbsp of maple syrup; I also folded in my egg whites (which gave great rise to the bread). The only thing I plan to do different next time is either use less salt or just add 1 tsp of baking soda (it was a little more salty than I would’ve liked it to have been even though I put in extra maple syrup, it also browned pretty dark on top) so I’m going bake it at 315 for 45-50 minutes as it was super moist in the middle of the bread, almost wet (a quality some people absolutely adore in sweet breads but I prefer mine to be as close to traditional bread as possible).
Anyhow, such delicious flavors… I can’t wait to share this with my friends at church tomorrow. Yum!
Thank you so much for this recipe!
I’d love to hear if the lower baking temp reduces the browning for you. Every time I bake with almond flour it turns very brown so I was thinking it was just how the flour bakes rather than the temp, but if you get a lighter result, let me know! Glad you liked it and love all your substitutions!