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.
Wow! This the best paleo zucchini bread I have made! Moist and the right amount of sweetness. I had to sub honey for maple as that is what I had on hand, but otherwise followed to a T. Thanks for sharing!
Is there any way of making this recipe with the eggs? My daughter has an egg allergy so those aren’t an option for us… I need to keep ťhe recipe gluten free, dairy free, yeast free and egg free. I’m also at high altitude. Hope you can help.
Thank, Tiffany
Tiffany- I haven’t tested this recipe with egg substitutions but here are a couple of articles with suggestions on how to do it: https://www.thekitchn.com/vegan-substitutions-for-8-common-baking-ingredients-171165 and https://www.egglesscooking.com/egg-substitutes/ I’m really not sure how any would work as paleo baking recipes are kind of finicky as is and I’ve never tried them without eggs but you could give one of those methods a shot based on what works for your family. Unfortunately, I have no experience in high altitude baking so I really can’t comment or give you any suggestions on that part. Good luck.
I just printed this out and sooo excited to try it! Even though me and my bf are big Paleo geeks. We are missing our breads! This would’ve went awesome with my spinach avocado soup garnished with bacon and goat cheese (AMAZING!) last night. I only have almond meal at home. I know they are both the same thing only almond meal is more coarse. Would it work the same??
It should work fine :)
I added an additional 1/4 cup COCONUT FLOUR. To absorb the extra moisture. +Also added about 1/2 cup chopped walnuts. I put it in a cake pan, so 2x wider than a loaf pan. I ended up having to cook it for about 60 minutes, maybe a little more. I covered it loosely with Tin foil at one point, to prevent it from getting too brown.
Before putting it in the oven, I sprinkled it with more walnuts , unsweetened coconut flakes, cinnamon, and a DRIZZLE (1-2 tbsp) pure maple syrup. (Yes, I know that’s a lot!!!)
How does it taste? Good!!! I only had a tiny slices while it was hot because it’s time for bed. I am going to eat it for breakfast as we get ready to worship the Lord Jesus with the church tomorrow!
There are a total of 3 medium zucchini in there that I ‘grated’ in the Vitamix… And squeezed through paper towel.
Can I sub some the banana with apple sauce? And if so how much?
This is a gold mine for me Gina! Been searching a lot lately for a recipe that will pamper my bread cravings. Can’t wait to try my hands on this. My hubby and kids will surely love this too. I’m so excited about the idea of using almond flour. Wish me luck, i hope it tastes and looks as great just the way you did it. :-)
I just made this. This is great bread! I substituted the maple syrup for one packet of stevia/lo Han and it was just right. I was worried about the banana, I don’t like banana bread, but this doesn’t have too much banana flavor. Just wonderful!!! This is a keeper!
I didn’t have mini loaf pans so I used a muffin pan and baked for 20 minutes and until internal temperature was 202 – 204 degrees and toothpick came out clean. They were way too moist and definitely not sweet enough. Had to sprinkle them with Stevia. If I make them again I will substitute honey for maple syrup and maybe add some potato starch and Stevia. They did rise nicely though.
I made this recipe this morning and it’s very good. I used two mini-loaf pans. It’s probably a bit too much batter. Despite greasing the pans really well the loaves baked up over the sides so they ended up sticking to the pans – which to me is a little annoying. I want baked goods that taste good and look good. Make sure to only fill the pans about 2/3 – 3/4 of the way.
I loce this bread … I am making it again for a gluten-free friend … swems obvious but it is gluten free right??? thanks so much!
This is wonderfully delicious! I used a regular size loaf pan … kept the temp at 350 and baked for 40 minites… it deflated slightly while cooling but is moist and yummy and not overly brown. Thank you for the recipe! I love finding alternatives to wheat flour and refined sugar and baking something delicious I can enjoy with my morning coffee!