Got a bunch of zucchini from your garden you can’t use up? This Paleo zucchini bread recipe is the easiest way to use them up while also satisfying your sweet tooth. Moist and tender, it’s a delicious afternoon Paleo snack or breakfast option. This yummy Paleo zucchini bread tastes great covered in grass-fed butter or ghee, right out of the oven, but it tastes even better the next day, so go ahead and make it in advance. Don’t skip the step of salting and draining water from the zucchini, lest you may end up with squishy bread!
This recipe was updated 10/15/15.
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Garden Fresh Zucchini Bread
Total Time: 60 minutes
Cook Time: 60 minutes
trans fat 0.0g
- 1 large zucchini grated, packed and drained (about 1 cup per 8 servings)
- 1/2 teaspoon(s) kosher salt
- 11/2 cup(s) almond flour
- 1 teaspoon(s) baking soda
- 2 teaspoon(s) cinnamon
- 1/8 teaspoon(s) nutmeg, ground
- 2 large egg(s) room temperature
- 1/4 cup(s) coconut oil melted
- 1 tablespoon(s) vanilla
- 1/4 cup(s) honey, raw
- Preheat oven to 350 degrees F.
- Using a box grater, shred the zucchini over a layer of paper towels. Sprinkle with the salt and let sit for 5 minutes. Squeeze excess water from the zucchini and set aside.
- Combine the almond flour, baking soda, cinnamon, and nutmeg in a bowl and mix.
- Whisk the coconut oil, eggs, vanilla, and honey in a separate bowl and add it to the dry ingredients. Stir and fold in the zucchini.
- Brush a loaf pan with coconut oil, and spread the batter into the pan. Bake for 35-45 minutes, until a toothpick inserted in the center comes out clean. Allow to cool before slicing.