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.
Omg. Made this for brunch today. Followed the recipe exactly and got the most perfect bread imaginable. Made some whipped maple butter on the side to top it. Sent the recipe to family and friends. My husband raved about it!!
Yay! So glad you liked it. That maple butter sounds like an amazing complement to the bread!
Could I add cocoa powder to this recipe?
Yeah, I’m sure you could. Haven’t tried it though, let me know how it turns out if you do!
Oh my gosh…delicious! I made 9 muffins….it’s going to be a struggle for me to save some for the hubby to try tomorrow. Yum….
Just made the zucchini bread, delicious! I did beat the egg whites separately as Cheryse suggested & it came out perfect! Thank you!
So I adjusted this recipe to make muffins (9 total) using the pulp leftover from juicing beets, carrots, apples, and celery. IT WAS SO GOOD! I like muffins that are savory and somewhat sweet, and these were absolutely everything delicious. Doing a nutritional breakdown was a little bit of a buzzkill though since these are high in fat and sodium. Next time around, which will be soon since I still have plenty of juicing pulp leftover, I’m going to exclude the salt and oil, and substitute 1/2 C of the almond flour with besan.
I seem to be the only one with this problem. Is the zucchini measured before or after squeezing the water out? I am shredding right now so I doubt I will get a response in time to know. I am going to squeeze and then measure.
Measure after the water is squeezed but it really shouldn’t have too much of an effect on the final outcome. Hope you liked it!
I made this for breakfast for my wife and I. We have a ginormous zucchini from a farmer-friend and only used a quarter of it for this bread. MMMMmmmmMMMM! I added a touch of vanilla extract and ground almonds into a flour consistency. I ran out of almonds so I used a little shredded coconut that I processed into flour and a little tapioca flour. Also, I don’t eat bananas regularly and substituted the banana with an egg. So moist, not too sweet, fluffy texture.
Don’t use chia eggs unless you want to try doubling the baking time.
Oops – failed to put in the 5 stars this recipe deserves on the last comment.
I know this post is old, but I had to comment anyway because (a) I want to thank you and (b) as a reader, I always appreciate posts that review the recipe after actually trying it rather than those reviews that say “This looks great! I’m going to try it tonight.”
I’ve now made this several times and it’s great. I have seldom had paleo/gluten free recipes from blogs turn out well, but this bread is excellent. The only change I’ve made is using honey instead of maple syrup, which I suspect makes the end result slightly sweeter-tasting, since honey is sweeter; also, once or twice the batter was far too wet (probably a function of how well-squeezed the zucchini was) so I added a couple of spoonfuls of gluten-free flour on those occasions. Good results every time. Another thing I’ve done is bake some of the batter in mini muffin tins – this helps the rise sustain itself even better.
A clarification that might be helpful: is the grated zucchini measured out as one cup before or after squeezing? I think after, since I did that and it turned out well.
Ohhhh myyyy! I just made these thiis morning and all I can say is…. Scrumdilyicious!!
LOVED this recipe!!! Turned out great! I’m making it the second time today…yum yum yum!