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Paleo Zucchini Bread

A moist and flavorful Paleo Zucchini Bread that easily incorporates veggies into a sweet, delicious treat, perfect for breakfast or as a snack.
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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings: 8 servings
Course: Breakfast, Snack
Cuisine: Paleo
Calories: 180
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 2 cups grated zucchini Squeeze out excess moisture
  • 3 large eggs
  • 1/2 cup honey or maple syrup Can be substituted with mashed bananas for sweetness
  • 1 teaspoon vanilla extract
Dry Ingredients
  • 1 1/2 cups almond flour Can substitute with another nut flour or oat flour
  • 1/2 cup coconut flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon Aromatic spice for flavor
  • 1/2 teaspoon salt

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and grease a loaf pan.
  2. In a bowl, mix the grated zucchini with the eggs, honey (or maple syrup), and vanilla.
  3. In another bowl, combine almond flour, coconut flour, baking soda, baking powder, cinnamon, and salt.
  4. Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
  5. Pour the batter into the prepared loaf pan and smooth the top.
Baking
  1. Bake for 45-55 minutes or until a toothpick inserted in the center comes out clean.
  2. Allow to cool before slicing. Enjoy your healthy zucchini bread!

Notes

Serve warm with almond butter or ghee. Store in the fridge for 5-7 days or freeze for up to three months.