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.
I made the zucchini bread and tweaked it to my taste and also took advice from other comments. This bread is moist and yummy! I added more maple syrup (I like a sweater bread) and also added chopped walnuts, chopped dates and cocoa powder. Instead of added all of the eggs, I added the yolks, then I whipped the egg whites and folded them in for a lighter bread. I baked at 325* for about an hour. Turned out GREAT. Thank you for your recipe!
What can I replace the banana with ? Is Apple sauce ok or avocado a good idea, what other options are available? My kids on a special biomedical diet and no banana a till we get rid of his overflow of yeast:(
Looove your recipes and website , so wonderful
I made this zucchini Bread for Church coffee hour, every slice was gone! Also was asked for the recipe. Most Paleo recipes are dry. This is so moist and flavorful. Thank you
I just found your recipe and it was just what I was looking for. Just whipped up two loaves and there in the oven now. It was so easy and. I have a lot of zucchini shredded up. Just ran out of almond flour. Thanks for the recipe.
Just made this with zucchini from my CSA box, and it is soooo good! Thank you! Five big stars on this one :)
This turned out really well for me! Thank you! I love the combination of banana and zucchini and the maple flavor is wonderful!! It is definitely moist, but I find that to be the case with paleo type breads. Bake time was spot on for my oven. I used a regular loaf pan. I love the simplicity of this recipe!!!
This bread tastes amazing! However, despite having baked it for an extra 15 minutes, the middle is still overly moist. I think it may have to do with the fact that I used a defrosted banana instead of a fresh one. Next time, I’ll try draining the banana or adding some extra almond flour. (I can’t leave bananas out because we have a fruit fly epidemic during the summer months). To solve this, I just toast it and it’s perfect (plus, who doesn’t like a warm slice of zucchini bread amiright??)
This looks great! I know you have a chocolate zucchini bread recipe, but do you think I could adapt this recipe to make it chocolate? If so, and you don’t mind, how much cocoa powder would you suggest I add? Thanks!
Sounds delicious! I absolutely love paleo almond zucchini bread so will have to try to make these.
Would cassava flour work in place of almond flour?
I’ve never baked with cassava flour so I’m not totally sure but I bet it probably would. Please let me know if you do!