Paleo Zucchini Bread with Almond Flour (No Banana)
User Reviews
5
Paleo Zucchini Bread with Almond Flour (No Banana)
Description
The bread blends moist shredded zucchini squeezed of excess liquid with a mix of almond flour, baking soda, salt, and cinnamon for subtle spice. Eggs, melted oil, coconut sugar, and vanilla integrate the ingredients into a thick batter, which is folded around the zucchini and chopped walnuts before baking in a greased and parchment-lined loaf pan at 350°F. A toothpick test ensures doneness.
Once cooled, the bread can be sliced and enjoyed as a low-carb treat. The texture is moist and hearty, with a gentle sweetness and aromatic cinnamon notes.
The recipe can be adapted into muffins using lined muffin tins with shorter baking times. The bread stores well at room temperature for a couple of days or refrigerated for up to five days, and can be frozen wrapped individually for up to three months.
Ingredients
- 1 ½ cups zucchini 255gr) ~ 2 medium zucchini, shredded
Dry Ingredients:
- 2 cups almond flour 240 gr
- 1/2 teaspoon baking soda
- ½ teaspoon kosher salt
- ½ teaspoon ground cinnamon
Wet Ingredients:
- 2 large egg at room temperature
- ¼ cup grapeseed oil melted and cooled, or coconut oil
- ½ cup coconut sugar (66gr)
- 1 teaspoon vanilla extract
Optional Add Ins:
- ½ cup walnuts chopped
- ¼ cup chocolate chips as a garnish, semi-sweet
Instructions
- Preheat oven to 350 degrees F. Grease and line a 8X4 or 9X5 loaf pan with parchment paper.
- Shred zucchini using the large section of a box grater. Place it in the middle of a kitchen cloth, collect it from the edges, and squeeze as much liquid as possible. Set it aside.
- Whisk together the almond flour, baking soda, salt, and ground cinnamon in a bowl.
- Whisk together eggs, oil, coconut sugar, and vanilla extract in a separate bowl.
- Pour the wet ingredients into the dry ones and mix until combined.
- Fold in the shredded zucchini and walnuts.
- Transfer the batter into the loaf pan.
- Sprinkle it with chocolate chips, if using.
- Bake 55-60 minutes or until a toothpick inserted in the center comes out clean.
- Remove from the oven and let it cool for 5 minutes on the counter. Remove the zucchini loaf from the pan and let it cool completely on a wire rack or on the counter.
- Slice and serve.
Notes
- Press shredded zucchini firmly in a cloth to remove excess moisture before mixing.
- To make muffins, use a lined 12-cup muffin tin and bake for 30-35 minutes.
- Store cooled bread wrapped or in an airtight container at room temperature up to 2 days or refrigerated up to 5 days.
- For freezing, cool completely, wrap pieces individually in parchment and plastic wrap, label, and freeze for up to 3 months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8slices
Amount Per Serving
Calories 369 kcal
% Daily Value*
| Calories | 369kcal | 18% |
| Carbohydrates | 24g | 8% |
| Protein | 9g | 18% |
| Fat | 29g | 45% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 47mg | 16% |
| Sodium | 332mg | 14% |
| Potassium | 142mg | 3% |
| Fiber | 4g | 16% |
| Sugar | 14g | 28% |
| Vitamin A | 114IU | 2% |
| Vitamin C | 4mg | 4% |
| Calcium | 80mg | 8% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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