Best Paleo Zucchini Bread (gluten-free, dairy-free)
User Reviews
4.9
Best Paleo Zucchini Bread (gluten-free, dairy-free)
Description
The Best Paleo Zucchini Bread recipe utilizes a blend of nut and tapioca flours to create a gluten-free base enriched with grated zucchini for moisture and texture. Dry ingredients include almond, tapioca, and coconut flours along with baking soda, cinnamon, and salt. The wet ingredients are eggs, applesauce for natural sweetness and moisture, maple syrup as a sweetener, and apple cider vinegar which can help leavening. The zucchini is drained thoroughly by squeezing out water to prevent sogginess and ensure proper bread density.
After mixing the wet and dry components, the batter is poured into a greased loaf pan and baked at a moderate temperature until a toothpick inserted in the center comes out clean. The resulting bread is moist with a tender crumb and a gentle cinnamon aroma, showcasing the natural flavors from the zucchini and sweeteners without dairy or gluten.
This bread works well as a breakfast or snack option for those adhering to paleo or grain-free eating, offering a wholesome alternative with a slightly sweet, spiced taste. Cooling the loaf before slicing is recommended for best texture. The recipe references using a nut milk bag to squeeze zucchini, emphasizing importance of removing excess moisture.
Ingredients
Dry Ingredients
- 1 1/2 cups almond flour
- 1/2 cup tapioca flour
- 1/4 cup coconut flour
- 1 tsp baking soda
- 1 tsp cinnamon
- 1/2 tsp salt
Wet Ingredients
- 3 egg
- 1/2 cup applesauce
- 2 tbsp maple syrup
- 1 tbsp apple cider vinegar
- 1 1/2 cups zucchini grated
Instructions
- Preheat the oven to 350 degrees fahrenheit.
- Add all of the dry ingredients to a mixing bowl and stir until combined.
- In a separate bowl add the eggs, applesauce, maple syrup, and apple cider vinegar and whisk together. Squeeze the grated zucchini in a nut milk bag or kitchen towel to remove the excess water. Then add the grated zucchini to the wet ingredients and stir to combine.
- Pour the wet ingredients into the dry and stir until the batter is well mixed. Pour the batter into a greased 8.5 x 4.5 inch loaf pan.
- Bake the zucchini bread for 50-60 minutes or until a toothpick comes out clean.
Notes
- Use a nut milk bag or a clean kitchen towel to thoroughly squeeze excess water from grated zucchini to maintain the proper moisture balance in the batter.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 1442 kcal
% Daily Value*
| Calories | 144.2kcal | 7% |
| Carbohydrates | 12.9g | 4% |
| Protein | 5.2g | 10% |
| Fat | 8.8g | 14% |
| Saturated Fat | 1.3g | 7% |
| Cholesterol | 46.6mg | 16% |
| Sodium | 123mg | 5% |
| Fiber | 2.8g | 11% |
| Sugar | 4.5g | 9% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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