Paleo Homemade Zucchini Bread

Discover the ultimate guilt-free indulgence with this Paleo Homemade Zucchini Bread—moist, naturally sweetened, and packed with wholesome goodness! This recipe swaps traditional flour for a nourishing blend of almond flour, arrowroot starch, and coconut flour, ensuring it’s both grain-free and gluten-free. The grated zucchini adds a subtle earthiness and boosts moisture, while cinnamon and a hint of honey bring warm, comforting sweetness to every bite. Perfectly spiced and optionally studded with crunchy walnuts, this paleo-friendly bread is ideal for breakfast, a snack, or even dessert! Easy to make with minimal prep time, it’s baked to golden perfection in under an hour. Whether you’re following a Paleo diet or simply seeking a healthier twist on classic zucchini bread, this recipe delivers big flavor without compromising on nutrition.

Nutriscore Rating: 54/100

Prep Time:20 mins

Cook Time:50 mins

Total Time:70 mins

Servings: 10

Ingredients

• 1.5 cups grated Zucchini
• 2 cups Almond flour
• 0.25 cup Arrowroot starch
• 0.25 cup Coconut flour
• 1 teaspoon Baking soda
• 2 teaspoons Cinnamon
• 0.5 teaspoon Salt
• 3 large Eggs
• 0.5 cup melted Coconut oil
• 0.5 cup Honey
• 1 teaspoon Vanilla extract
• 1 tablespoon Apple cider vinegar
• 0.5 cup chopped (optional) Walnuts

Directions

Step 1

Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan with coconut oil or line it with parchment paper for easy removal.

Step 2

In a large mixing bowl, combine the almond flour, arrowroot starch, coconut flour, baking soda, cinnamon, and salt. Mix well to ensure there are no lumps.

Step 3

In another bowl, whisk together the eggs, melted coconut oil, honey, vanilla extract, and apple cider vinegar until smooth.

Step 4

Slowly add the wet ingredients to the dry ingredients, stirring until a thick batter forms.

Step 5

Fold in the grated zucchini and chopped walnuts, if using, until evenly distributed throughout the batter.

Step 6

Pour the batter into the prepared loaf pan, smoothing the top with a spatula.

Step 7

Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center of the bread comes out clean.

Step 8

Allow the bread to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

Step 9

Slice and serve your paleo zucchini bread, enjoying the moist texture and rich flavor. Store leftovers in an airtight container in the fridge for up to one week.

Nutrition Facts

Serving size	(984.7g)

Amount per serving	% Daily Value*
Calories	3529.6

Total Fat 265.6g	0%
Saturated Fat 112.0g	0%
Polyunsaturated Fat 30.4g
Cholesterol 558mg	0%
Sodium 4833.5mg	0%
Total Carbohydrate 245.6g	0%
Dietary Fiber 43.4g	0%
Total Sugars 125.6g
Protein 78.1g	0%

Vitamin D 123IU	0%
Calcium 679.9mg	0%
Iron 16.0mg	0%
Potassium 1263.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 64.9%

Protein: 8.5%

Carbs: 26.7%