Name: Paleo Zucchini Bread
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 8 servings
Cuisine: American
Ingredients: 1 ½ cups fine almond flour; ¼ cup tapioca flour (or arrowroot starch); 1 teaspoon baking soda; 1 ½ teaspoons ground cinnamon; ¼ teaspoon ground nutmeg; ¼ teaspoon sea salt; 2 large eggs; ¼ cup raw honey (or pure maple syrup); ¼ cup coconut oil, melted and cooled; 1 teaspoon vanilla extract; 1 ¼ cups grated zucchini (moisture squeezed out, about 1 medium); ½ cup chopped walnuts or pecans (optional)

If you're searching for the very best Paleo Zucchini Bread, you've found it! This loaf is perfectly moist, warmly spiced with cinnamon, and utterly satisfying-without a hint of refined grains or added dairy. Each slice is tender, subtly sweet, and packed with the goodness of real zucchini.

What makes this recipe a total keeper? It's shockingly easy, uses just one bowl, and comes together in under an hour. Plus, it's naturally gluten-free and grain-free, making it a hit even for non-Paleo eaters.

I love serving this for a wholesome breakfast or as a nourishing snack after school. Our family has made this countless times-it's always gone by the next day!

Moist, sliced loaf of Paleo Zucchini Bread with walnuts on a cutting board

Why You'll Love This Recipe

Quick prep and one-bowl cleanup saves you time and stress
Completely grain-free and dairy-free, fitting most healthy diets
Ultimate moist texture thanks to fresh zucchini and almond flour
Naturally sweetened with honey, no refined sugar needed
Freezes well, so you can always have a healthy snack at hand

Key Ingredients for Paleo Zucchini Bread

See recipe card below for full list of measurements, ingredients, and instructions.

Zucchini

Zucchini is the superstar here, lending the bread its unbeatable moistness. Be sure to grate your zucchini finely and squeeze out as much excess water as you can-this prevents a soggy loaf. Not a fan of zucchini? You could swap in grated carrot for a slightly different texture and flavor, but you'll lose the classic zucchini bread vibe.

Almond Flour

Almond flour keeps this recipe grain-free while giving each bite a delicate crumb and gentle nuttiness. Look for fine blanched almond flour for the best texture. If you need a substitute, cashew or hazelnut flour can work, but avoid coconut flour as it will dry out your loaf.

Tapioca Flour

Tapioca flour helps bind the batter and creates a light, tender structure. If you don't have it, arrowroot starch is an excellent alternative. While you can skip it, your bread may turn out a touch denser.

Honey

A touch of honey provides natural sweetness and a delightful aroma. Maple syrup is a great swap if that's what you have, or try date syrup for a slightly richer, earthier flavor.

Warm Spices

Cinnamon brings cozy warmth to every slice, and a pinch of nutmeg adds a subtle depth. You can also add ginger for a bit of spice, or leave out nutmeg if you prefer a simpler flavor.

Instructions for Paleo Zucchini Bread

See recipe card below for full list of measurements, ingredients, and instructions.

Prep Your Pan and Ingredients

Preheat your oven to 350°F (175°C). Line a 9x5-inch loaf pan with parchment paper, letting it hang over the sides for easy removal. Grease the sides lightly if needed. Grate your zucchini, then use a clean towel or your hands to really squeeze out excess water-this is key for the best texture.

Mix the Dough

In a large mixing bowl, whisk together the almond flour, tapioca flour, baking soda, cinnamon, nutmeg, and sea salt. In another bowl, whisk the eggs, honey, melted coconut oil, and vanilla until well combined. Pour the wet mixture into the dry ingredients and stir gently until just combined. Fold in the shredded zucchini (and nuts, if using), mixing until everything is evenly incorporated. Don't overmix!

Bake the Bread

Scrape the batter into your prepared loaf pan and smooth the top with a spatula. Sprinkle extra nuts on top if you like a crunchy finish. Bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs.

Cool and Slice

Let the zucchini bread cool in the pan for 10-15 minutes. Then, lift it out using the parchment overhang and transfer to a wire rack to cool completely before slicing. This helps the loaf set and makes slicing much easier (and less crumbly!).

Recipe Variations

Chocolate Chip Twist

For a sweet treat, fold in ⅓ cup of dark chocolate chips (look for dairy-free, Paleo-friendly brands). They melt into gooey pockets and are especially popular with kids!

Nut-Free Option

Skip the nuts entirely, and use sunflower seed flour in place of almond flour if you have allergies. Keep in mind that the texture and taste will be slightly different, but still delicious.

Extra Veggie Boost

Add ½ cup of grated carrot along with the zucchini for a colorful, nutrient-rich loaf. This gives your bread a hint of sweetness and extra moisture.

Coconut Sugar Variation

Swap the honey or maple syrup with ⅓ cup coconut sugar for a slightly more caramel-like sweetness. Coconut sugar blends well and keeps the recipe refined-sugar-free.

Spice It Up

Try adding a pinch of ground ginger or a tablespoon of orange zest to the batter for a fresh, zesty twist on the classic flavor profile.

Serving Suggestions

Serve your Paleo Zucchini Bread slices warm or at room temperature, topped with almond butter, coconut yogurt, or a drizzle of extra honey. Pair it with fresh berries and a hot cup of herbal tea for a balanced breakfast, or tuck a slice into lunchboxes for a healthy midday snack. For a special brunch, top with chopped nuts and a sprinkle of cinnamon.

Storage and Reheating

Let any leftovers cool completely, then wrap tightly in plastic wrap or store in an airtight container. The bread will keep at room temperature for two days, or in the fridge for up to five days. To reheat, pop a slice in the toaster or gently warm in the microwave for about 10 seconds. You can also freeze sliced bread for up to three months-just thaw overnight in the fridge or warm straight from frozen.

Frequently Asked Questions About Paleo Zucchini Bread (FAQ)

Q: Do I need to peel the zucchini before grating?

A: No need! The skin is thin and soft, melting perfectly into the bread. Just wash well and grate as-is.

Q: Can I make this vegan?

A: Yes, try swapping the eggs for flax eggs (2 tablespoons ground flaxseed with 5 tablespoons water, mixed and rested for 10 minutes). The bread will be slightly denser but still tasty.

Q: My bread is too wet—what happened?

A: Be sure to squeeze excess moisture from the grated zucchini before adding it. Too much water makes a soggy loaf.

Q: Can I use coconut flour instead of almond flour?

A: Unfortunately, coconut flour is much more absorbent and is not a direct swap. Almond flour works best for texture and taste in this recipe.

Baking this Paleo Zucchini Bread is a joy-it's wholesome, surprisingly simple, and always a hit with friends and family. Give it a try and see why everyone loves it! Don't forget to leave a comment or rating below if you enjoy this recipe.