This healthy paleo zucchini bread is soft, moist, and naturally sweetened with maple syrup and maple sugar. Made with almond flour, it’s gluten free, dairy free, easy to make, and perfect for breakfast or snacks.
Zucchini bread is one of the best ways to use up fresh zucchini, and this paleo zucchini bread version is soft, moist, flavorful, and incredibly easy to make!
Made with almond flour instead of grain flour, naturally sweetened, and loaded with shredded zucchini, this healthier zucchini bread bakes up with the perfect texture and just the right amount of sweetness.
It’s a great recipe for summer baking, meal prep, or healthier snacking, and it works beautifully with chocolate chips or chopped nuts depending on your mood.
Even better, this almond flour zucchini bread stays soft for days and tastes just as good for breakfast as it does for dessert!
This simple one-bowl style recipe is paleo-friendly, dairy free, and perfect for breakfast, snacks, or healthier baking all summer long!
Why You’ll Love This Paleo Zucchini Bread
This healthy zucchini bread has all the cozy flavor of classic zucchini bread with a gluten free, grain free twist.
You’ll love it because:
- Soft, moist texture without gluten or dairy
- Made with almond flour for rich flavor
- Naturally sweetened with maple syrup + maple sugar
- Great way to use summer zucchini
- Easy to customize with chocolate chips or walnuts
- Perfect for breakfast, snacks, or dessert
- Freezer-friendly
What Makes This Zucchini Bread So Moist?
Zucchini naturally adds moisture to baked goods, which makes it perfect for paleo baking. Combined with almond flour and the right balance of liquid sweetener and coconut oil, this bread stays tender without becoming soggy.
The key:
You want to lightly blot the zucchini after shredding, but not squeeze it dry. Keeping some moisture helps create that soft, bakery-style texture.
Do You Peel Zucchini for Zucchini Bread?
Nope! There’s no need to peel zucchini for this recipe.
The skin softens as the bread bakes and blends right in, especially when grated finely. Leaving the peel on also saves time and adds extra nutrients.
Best tip:
Use medium zucchini and finely grate it for the best texture.
Ingredients You’ll Need
Dry Ingredients:
- Blanched almond flour
- Tapioca flour
- Baking soda
- Baking powder
- Cinnamon
- Nutmeg
- Sea salt
Wet Ingredients:
- Eggs
- Maple syrup
- Maple sugar
- Refined coconut oil
- Unsweetened almond milk
- Vanilla extract
Add-Ins:
- Grated zucchini
- Chocolate chips or walnuts
How to Make Paleo Zucchini Bread
- Preheat oven to 350°F and line a 8.5 x 4.5” loaf pan with parchment paper.
- Finely grate zucchini and lightly blot excess moisture.
- In a large bowl, whisk the eggs, maple syrup, maple sugar, coconut oil, almond milk, and vanilla until smooth. In the same bowl, add in the almond flour, tapioca flour, baking soda, baking powder, cinnamon, nutmeg, and salt and stir gently to combine.
- Fold in the zucchini and the chocolate chips, if using.
- Let the batter rest 3-5 minutes, then transfer to the prepared loaf pan.
- Bake 50-55 minutes until the center is set and a toothpick comes out clean or with a few crumbs. You can tent with foil during baking if the top browns too quickly.
- Cool in the pan 15 minutes, then transfer to wire rack to cool completely before slicing. Enjoy!
Tips for the Best Almond Flour Zucchini Bread
1. Finely grate the zucchini
Smaller shreds blend better into the batter and improve texture.
2. Don’t over-dry the zucchini
Blot lightly with paper towels but don’t squeeze all the water out.
3. Let the batter rest
A few minutes before baking helps the loaf rise in the oven.
4. Use parchment paper
Makes removal much easier.
5. Cool completely
Almond flour breads slice best once cooled!
FAQ
Can I make this zucchini bread nut free?
This specific recipe relies on almond flour, so for best results I’d recommend a separate nut-free version rather than substitutions.
Can I use coconut flour instead?
No, coconut flour absorbs moisture very differently and would require major adjustments.
Can I make muffins instead?
Yes! Bake in a 12 cup muffin pan lined with parchment liners at 350°F for about 20–24 minutes.
Do I need to peel zucchini?
No! Just finely grate and blot with paper towel.
Can I freeze it?
Absolutely – slice first before freezing for easy grab-and-go portions!
If you’re looking for the best healthy zucchini bread recipe that’s easy, moist, and packed with cozy flavor, this paleo zucchini bread is one to make on repeat!
It’s simple enough for everyday baking, delicious enough for sharing, and a perfect seasonal recipe for using fresh zucchini.
Whether you go with chocolate chips, walnuts, or keep it classic, this almond flour zucchini bread is an easy summer baking staple.
If you love this recipe, you’ll also love:
Double Chocolate Zucchini Bread
Zucchini Chocolate Chip Muffins
Healthy Paleo Zucchini Bread (Almond Flour Zucchini Bread)
Ingredients
- 3 large eggs
- 1/4 cup pure maple syrup
- 1/4 cup maple sugar or coconut sugar
- 1/3 cup refined coconut oil melted and cooled
- 2 tablespoons unsweetened almond milk
- 2 teaspoons pure vanilla extract
- 2 1/4 cups blanched almond flour
- 1/4 cup tapioca flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/2 teaspoon fine sea salt
- 1 1/2 cups finely grated zucchini about 1 medium zucchini
- 2/3 cup mini chocolate chips optional
Instructions
-
Preheat oven to 350°F and line a 8.5 x 4.5” loaf pan with parchment paper.
-
Finely grate zucchini and lightly blot excess moisture.
-
In a large bowl, whisk the eggs, maple syrup, maple sugar, coconut oil, almond milk, and vanilla until smooth. In the same bowl, add in the almond flour, tapioca flour, baking soda, baking powder, cinnamon, nutmeg, and salt and stir gently to combine.
-
Fold in the zucchini and the chocolate chips, if using.
-
Let the batter rest 3–5 minutes, then transfer to the prepared loaf pan.
-
Bake 50–55 minutes until the center is set and a toothpick comes out clean or with a few crumbs. You can tent with foil during baking if the top browns too quickly.
-
Cool in the pan 15 minutes, then transfer to wire rack to cool completely before slicing. Enjoy!
Recipe Notes
For muffins: bake in a 12 cup muffin pan lined with parchment liners and bake 20–24 minutes.
This bread slices best fully cooled or lightly chilled. Store covered in the refrigerator for up to 5 days.
Nutrition
Leave a Comment