Paleo Zucchini Bread made with almond flour, coconut flour, tapioca flour and pure maple syrup – super moist, perfectly sweet and delicious healthy zucchini bread recipe!
Fluffy, moist, perfectly sweet and cinnamony gluten-free Paleo Zucchini Bread is a most marvelous way of using up your summer bounty of zucchini!
Zucchini bread has been one of my personal favorites since early childhood.
My mom made it often (along with banana bread), and my siblings and I absolutely loved it fresh out of the oven with a big pat of butter smeared on top.
Ingredients for Paleo Zucchini Bread:
This recipe for healthy zucchini bread is a combination of almond flour, tapioca flour, and coconut flour. It is sweetened with pure maple syrup for the ultimate nutritious treat!
I know it’s always tempting to change portions in recipes, but this recipe took 4 attempts to get right, so I don’t recommend going crazy with substitutions.
Specifically, don’t swap the coconut flour out for anything else! It is its own animal and serves a very important function in this bread.
Recipe Highlights:
- Gluten-free and grain-free
- Refined sugar-free
- Dairy-free
- Paleo-friendly
- Easy to prepare and magically delicious!
Let’s make it!
How to Make Paleo Zucchini Bread:
Preheat the oven to 375 degrees F and lightly oil (or spray) a 9″ x 5″ loaf pan.
Whisk together the eggs, maple syrup, coconut milk, lemon juice, and vanilla extract in a mixing bowl until well-combined. Add in the grated zucchini and stir to combine.
In a separate mixing bowl, stir together the flours, baking soda, cinnamon, and sea salt.
Pour the flour mixture into the bowl with the zucchini mixture and stir to combine. Allow batter to sit for 5 to 10 minutes.
Transfer the batter to the prepared loaf pan and place on the center rack of the preheated oven. Bake for 40 to 50 minutes, until loaf tests clean in the center (mine took 40 minutes).
Remove from oven and allow bread to cool 20 minutes. Turn the bread out onto a cutting board, cut thick slices, and serve with butter and honey.
This zucchini bread comes out sweet, but not too sweet. Which is exactly why I smother it in butter and drizzle honey on top.
You can also whip up the optional Lemon Coconut Glaze, which is optional for the bread, but a lovely little way of sealing the deal.
Recipe Adaptations:
- You can use arrowroot flour instead of tapioca flour, or
- Substitute hazelnut meal to replace the almond flour.
- Use 3/4 cup gluten-free flour blend instead of almond flour.
- If you want to be a real champ, you can add dark chocolate chips and/or chopped walnuts to the bread.
Once again: Unfortunately there aren’t any good replacements for coconut flour, so I don’t recommend trying other flours as substitutions for it. 
More Healthy Bread Recipes:
- Flourless Oatmeal Banana Bread
- Double Chocolate Gluten-Free Banana Bread
- Chocolate Chip Paleo Pumpkin Bread
- Paleo Morning Glory Quick Bread
You know what they say…fourth time’s the charm!
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If you make this recipe, please feel free to share a photo and tag @The.Roasted.Root on Instagram!
Paleo Zucchini Bread
Ingredients
- 3 eggs lightly beaten
- 1/3 cup pure maple syrup
- ¼ cup full fat canned coconut milk*
- 2 teaspoons lemon juice
- 1 teaspoon pure vanilla extract
- 1-1/2 cups grated zucchini 1 medium zucchini squash
- 1 cup almond flour
- 1 cup tapioca flour
- 1/4 cup coconut flour
- ¼ teaspoon baking soda
- 1 tablespoon ground cinnamon
- 1/4 teaspoon sea salt
Optional Lemon-Coconut Glaze:
- ¼ cup full-fat coconut milk (at room temperature)
- 1 tablespoon coconut oil melted
- 1 tablespoon pure maple syrup
- zest of 1 lemon
- 1 tablespoon lemon juice
- Pinch sea salt
Instructions
- Preheat the oven to 375 degrees F and lightly oil (or spray) a 9" x 5" loaf pan.
- Whisk together the eggs, maple syrup, coconut milk, lemon juice, and vanilla extract in a mixing bowl until well-combined. Add in the grated zucchini and stir to combine.
- In a separate mixing bowl, stir together the flours, baking soda, cinnamon, and sea salt.
- Pour the flour mixture into the bowl with the zucchini mixture and stir to combine. Allow batter to sit for 5 to 10 minutes.
- Pour the batter into the prepared loaf pan and place on the center rack of the preheated oven. Bake for 40 to 55 minutes, until loaf tests clean in the center (mine took 40 minutes).
- Remove from oven and allow bread to cool 20 minutes. Turn the bread out onto a cutting board, cut thick slices, and serve with butter and honey.
To Prepare the Optional Glaze:
- In a small bowl, stir together the ingredients for the glaze. Drizzle on top of individual zucchini bread slices or spread over the whole loaf.
I made this for my book club, used the lemon glaze and they wolfed it down! I am in high altitude so baked it an extra 10 minutes. This recipe is a keeper.
Any suggestions for high altitude adjustments?
Made it. DELICIOUS! You nailed it.
I added some Lily’s dark choc chips to it too 🙂
Yuuuum! So happy to hear it! Thanks, Meg!
Would this bake well into muffins? What would the bake time be? Thanks for testing this out for us.
A special Toast to you Julia for being so diligent in coming up with your masterpiece. I am on my 3rd week of the Paleo diet and craving some bread; and this looks like a winner. What I am looking for is # of Carbs. How many carbs per serving; or, whole loaf? I can hardly wait to try it!.
I am quite grateful to you for working up this recipe! One thing I run into often is that these recipes are developed at low altitude, and I live in the Denver area. My bread came out very gummy, and that is after baking for 55 min! Do you have any suggestions for mitigating that? We are in the middle of zucchini season right now.
Is there a substitute for the honey or pure maple syrup?
Sure thing! You can use any natural liquid sweetener, such as agave or coconut palm syrup. If you’re feeling adventurous, you can try a crystallized sweetener, such as coconut sugar, powdered honey, etc, just note that you may need to adjust the liquid portion to compensate. Let me know what you end up trying out!
So I tried making this with an egg alternative and it’s just not cooking up for me. The toothpick comes out clean but the center is still super mushy. : ( It smells amazing though!
Ah sorry to hear that, Leslie! What egg replacer did you use so we know not to try the same method?
Hi!! Let me start off with : this tasted amazing. There, I’m laying the bread of my compliment sandwich.
My bread came out extremely moist. Like, possibly undercooked moist? My toothpick came out clean and my bread was nice and poofy so I took it out! I was already starving. I let it cool for 20 minutes and it sank down 🙁 but! I did not care because it smelled amaaaaaazing.
When I dumped it out, the bottom stuck just a tiny bit, which let me examine the squishy insides (bread, not alien). It seemed undercooked, but I ate it anyway. And it was still delicious (bottom slice of compliment sandwich).
Did I do something wrong? Or is it supposed to be that moist? I’ve been paleo for about four years, so I do not bake too often haha
Hi Chrissy,
Sounds like the bread could have used a bit longer bake time and/or some more flour to counter-balance the moisture. If your zucchini happened to be extra watery, that could have been the culprit, as zucchini leeches a lot of moisture as it bakes. I’d say for the next go round, maybe add just a little more flour and bake the bread a bit longer. Also, it helps to allow the bread to cool longer before turning it out, although 20 minutes should have been fine. I’m glad the bread tasted well, and I hope the next loaf turns out even better! xo
Thank you so much! This was so easy and cheap that I will definitely attempt a second time. Half of the loaf has already been eaten since I posted my first comment, so it is all good 🙂
this is something i’ve always wondered: can you FREEZE a fully prepared, uncooked loaf? im one of those that likes to prepare/cook a TON of stuff and freeze everything so i can be LAZY later on…
Hi Monet, I wouldn’t recommend freezing the loaf batter, because zucchini doesn’t freeze well – when it thaws, it thaws super watery and tastes pretty bad, so I think the bread wouldn’t turn out. With that said, the actual loaf freezes very well! I’d recommend baking it prior to freezing it. Wrap it in plastic wrap and then stick it in a large ziploc bag. Hope this helps!