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Paleo Almond Zucchini Bread
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.
Prep Time
10
minutes
mins
Cook Time
35
minutes
mins
Total Time
45
minutes
mins
Course:
Baked Goods
Cuisine:
American
Keyword:
gluten-free zucchini bread, paleo almond zucchini bread, paleo zucchini bread, vegetarian
Servings:
8
servings
Author:
Gina Matsoukas
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
Serving:
1
SERVING
|
Calories:
203
kcal
|
Carbohydrates:
15
g
|
Protein:
7
g
|
Fat:
14
g
|
Saturated Fat:
3
g
|
Polyunsaturated Fat:
10
g
|
Cholesterol:
70
mg
|
Sodium:
398
mg
|
Fiber:
4
g
|
Sugar:
8
g