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. Protein zucchini bread uses collagen and gives you 21g of protein per slice!
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.
Thank you for this recipe. I made it with a few tweaks of my own and it came out SO GOOD. I added a copule tablespoons of cocoa powder, subbed the last half cup of almond flour with 1/4 cup coconut flour, and used honey in place of maple syrup because I ran out. I live by myself and this loaf was gone within three days. I could not. Stop. Eating it. Thank you! Also, I used one bigger loaf pan, and extended the baking time by 5-10 minutes – I kept poking until my knife came out clean.
I’m unsure if my zucchini was still too wet because my bread is verrrrrry wet. The outside is cooked very brown but not so good inside. I did use one big loaf bread instead of two and maybe I needed to lower the heat and put it in for longer. Any suggestions? Thanks! It still tastes great!
If you used 1 big pan instead of 2 smaller ones, the result is definitely going to be different especially if you didn’t adjust the baking time. Make sure the zucchini is drained and squeezed of any excess water, but I’m betting the pans/cooking time is more of the issue.
This came out of the oven about three minutes ago, and made it into our mouths about fifteen seconds after that. Pretty damn good! We subbed honey for maple syrup since we’re out of the latter, and I doubled the recipe to sneak some Enjoy Life chocolate chips and pecans into the grown-up recipe – the two year old gets the chocolate-free version. Pretty good Mother’s Day treat! Thank you!
I made these for my son who has fructose malabsorption. I skipped the maple syrup all together since it doesn’t work for his diet. I made muffins and they were great. I froze some too & they thawed well for later. Great way to use up excess zuchinis & old bananas :) They got the two miniature thumbs up from my 2 yr old. Mine weren’t overly moist, maybe the smaller muffin size, or the lack of syrup? Perfect muffins, especially since we haven’t found another recipe that fits his needs. Thank you!
I don’t normally post when I try a recipe, but Dear Lord woman this recipe is the BOMB! I’ve had disaster after somewhat edible disaster with grain free breads, but I’m pretty sure that I’d eat this entire thing just to make another one so I can eat that. I only made a few tweaks- subbed in 1/4 cup coconut flour instead of all the almond flour (almond flour is expensive and i’m cheap) added cinnamon, ground nutmeg, ground cloves, and a tiny bit of raw maple sugar. I used silicone cups to make muffins because I don’t have mini loaf pans- cooked on 350 for about 30 mins. Oh and I sprinkled slivered almonds on the top for more of a crunch. Not to mention that I literally wrapped the zucchini between paper towels and stood on it to squeeze out the water.
Even my husband was like these are delicious. Well done sir, well done.
This was so good. We left out the banana and put in 1/4 cup maple. The sweetness was subtle, but oh so good. Thanks for the great recipe!
Does this recipe work with Bob’s Red Mill Almond Flour? Just curious because there is another blog I follow with Almond Flour Recipes and she says Bob’s Red Mill Almond flour is too course. Thanks for the Recipe! I used Agave Nectar instead of Syrup and added 1 teaspoon vanilla…Delicious!!
I have been trying to help my husband, who knows nothing about nutrition, to lose weight. I’m trying to explain to him the idea of the paleo way of eating. I stumbled across your blog a few days ago as a result. It’s SO awesome, the recipes look great and I’m happy I’ve found it. The only thing is – it’s really hard to see the size of the loaves. I’m not a great cook but it seems to me a mini loaf tin could be many different sizes. Could you put the size of the tin in please? I find that recipes are often vague – like when it says ‘1 mashed banana’ – is that a big banana, little banana, medium banana. It would be helpful to have an idea of how much recipe writers mean when they say a certain amount of a vegetable or fruit.
Anyway.. I don’t mean to be too critical, your recipes look awesome and it was just this little thing that bothered me :)
Robyn xx
ps: going to attempt to make your paleo choc chip cookies now :)
i have been following your paleo experience and im intrigued by your creativity and persuasion :)
Hi
I’m from the UK, and zucchini bread isn’t so popular here as in the US. This last week I’ve been attempting to follow the Paleo diet, but I find it hard. I do not like eatiing so much meat and fish. I’ve longed for a simple salad with a couple of slices of good bread, but grains do not appear to suit me hence trying out the Paleo diet. Is the zucchini bread savoury or sweet? And what are the measurements of the mini loaf tins?
Many thanks.
Hi B Mitchell,
This bread is definitely more along the lines of a sweet bread, it’s very moist and is more of a treat for those who follow the paleo diet. However, you could probably make it a less-sweet bread by omitting the maple syrup and possibly subbing the banana for something else like more eggs but I’ve never experimented with that. Here’s a link to a site that offers various paleo bread recipes using almond flour and coconut flour that you might like. This version of the zucchini bread was awesome for me so I like this recipe but elena has very good breads too. Hope this helps
https://www.elanaspantry.com/gluten-free-bread-20/