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Last Updated on April 30, 2025
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.
Ingredients
- 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
Instructions
- 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.
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