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Zucchini bread


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Rate this recipe 4/5 (2 Votes)


  • Slightly crunchy, super moist paleo zucchini bread.
  • Author: Gina Matsoukas
  • Recipe type: bread
  • Serves: 2 mini loaves
  • Ingredients
  • 1 1/2 cups almond flour
  • 1 1/2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1 cup grated zucchini, water squeezed out
  • 3 eggs
  • 3 tablespoons maple syrup
  • 1 banana, mashed
  • 1 tablespoon coconut oil, melted



Step 1

1.Preheat oven to 350 degrees and grease two mini bread loaf pans.
2.Combine dry ingredients in a small bowl and set aside.
3.Combine wet ingredients besides zucchini in a stand mixer and beat on medium for about 2 minutes. Alternatively, combine in a large bowl and whisk together vigorously.
4.Add zucchini and mix until combined.
5.Pour dry ingredients into wet and mix until incorporated.
6.Pour batter into loaf pans.
7.Bake for 32-35 minutes until a toothpick comes out clean.
8.Remove from oven and let cool for 5 minutes.
9.Transfer bread out of loaf pan and cool on wire rack.

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