Paleo Zucchini Bread
Our paleo zucchini bread is a delicious and healthy way to enjoy your favorite bread. Made with almond flour, coconut flour, and eggs, this bread is gluten-free, grain-free, and dairy-free. It's also sweetened with maple syrup, so it's refined sugar-free. This bread is moist and flavorful, and it's perfect for breakfast, lunch, or a snack.
Zucchini bread is a classic summer treat, but it's often made with refined flour and sugar. This paleo version is a healthier alternative that's just as delicious. It's made with almond flour and coconut flour, which are both gluten-free and grain-free. It's also sweetened with maple syrup, so it's refined sugar-free. This bread is moist and flavorful, and it's perfect for breakfast, lunch, or a snack. I developed this recipe because I wanted to create a healthy zucchini bread that was still delicious. I experimented with different flours and sweeteners until I came up with this recipe. I'm so happy with how it turned out, and I know you will be too.
Paleo Zucchini Bread Paleo Zucchini Bread Paleo Zucchini Bread Paleo Zucchini Bread
Prep time: 15 | Cook time: 45 | Serves: 8
Ingredients
  • 1 cup almond flour
  • 1/2 cup coconut flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 2 large eggs
Instructions
  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x5 inch loaf pan.
  2. In a large bowl, combine the almond flour, coconut flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
  3. In a separate bowl, whisk together the eggs and maple syrup. Add the wet ingredients to the dry ingredients and mix until just combined.
  4. Pour the batter into the prepared loaf pan and bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
  5. Let the bread cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
Why It Works
  • Almond flour and coconut flour are both gluten-free and grain-free, making this bread a good choice for people with celiac disease or gluten intolerance.
  • Maple syrup is a natural sweetener that's low on the glycemic index, so it won't cause a spike in your blood sugar.
  • This bread is moist and flavorful, thanks to the zucchini and eggs.