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Paleo Zucchini Bread with Almond Flour (No Banana)
Paleo Zucchini Bread with almond flour that is also gluten free, dairy-free, and with a minor adjustment keto friendly as well. It is a deliciously moist and flavorful quick bread recipe that is topped with chocolate chips.
Prep Time
20 mins
Cook Time
1 hr
Total Time
1 hr 20 mins
Servings: 8 slices
Calories: 369 kcal
Course:
Dessert
Cuisine:
American
Ingredients
- 1 ½ cups shredded zucchini (255gr) ~ 2 medium zucchini
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 eggs at room temperature
- ¼ cup grapeseed or coconut oil melted and cooled
- ½ cup coconut sugar (66gr)
- 1 teaspoon vanilla extract
Optional Add Ins:
- ½ cup walnuts chopped
- ¼ cup semi-sweet chocolate chips as a garnish
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.
Cup of Yum
Notes
- lined with parchment paper cupcake liners.
- or until the center springs back to the touch.
- Once cooled completely, this low carb zucchini bread can be stored
- To turn this into Paleo Zucchini Muffins: Scoop the batter into a 12-cup muffin tin lined with parchment paper cupcake liners. Bake in a preheated 350 degree oven for 30-35 minutes, or until the center springs back to the touch.
- Best way to store: Once cooled completely, this low carb zucchini bread can be stored wrapped in parchment paper or in an airtight container on the kitchen counter for up to 2 days or in the fridge for up to 5 days.
- Best way to freeze: Let it cool completely. Wrap each piece individually with pre-cut parchment paper, then tightly in plastic wrap. Label, date and freeze up to 3 months.
Nutrition Information
Calories
369kcal
(18%)
Carbohydrates
24g
(8%)
Protein
9g
(18%)
Fat
29g
(45%)
Saturated Fat
9g
(45%)
Cholesterol
47mg
(16%)
Sodium
332mg
(14%)
Potassium
142mg
(4%)
Fiber
4g
(16%)
Sugar
14g
(28%)
Vitamin A
114IU
(2%)
Vitamin C
4mg
(4%)
Calcium
80mg
(8%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8slices
Amount Per Serving
Calories 369
% 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.