Use up your garden zucchini in this simple, Paleo Zucchini Bread recipe! Savory and sweet with the perfect texture, it’s heavenly with a touch of ghee spread on top!
I can not believe that it’s taken me this long to come up with a Paleo Zucchini bread recipe.
When someone in the Joyful Kitchen Club asked if I had one, I thought, of course. However I was wrong. I got in the kitchen and created something that would make the die hard zucchini hater fall in love with this versatile recipe which can be made using a automatic bread baking machine in your kitchen easily.
- 1 cup zucchini, grated
- 1 1/2 cups almond flour
- 1/4 cup coconut flour
- 2 tbsp cassava flour
- 1 tsp baking soda
- 1/2 tsp salt
- 3 eggs
- 2 tbsp honey
- 1 small banana, mashed
- 1/4 cup coconut oil, melted
- 1/2 tsp cinnamon
Preheat the oven to 350 degrees F. Line a loaf pan with parchment paper and set aside.
Squeeze any excess moisture out of the shredded zucchini. Whisk together the almond flour, coconut flour, cassava flour, baking soda, and salt in a medium bowl.
In a separate bowl, add the eggs, honey, banana, coconut oil, and cinnamon. Blend with a spoon until combined. Add the dry ingredients into the wet and stir to combine. Fold in the zucchini.
Pour the batter into the loaf pan.
Bake for 40-50 minutes or until the loaf is set. Remove from the oven and let cool completely before serving.