Best Paleo Zucchini Bread Recipe
PREP TIME: 15 mins
COOK TIME: 1 hr
TOTAL TIME: 1 hr 15 mins
SERVINGS: 12 servings
AUTHOR: Lisa Bryan
This super moist paleo zucchini bread recipe is made with almond flour, tapioca flour, and coconut flour. It's gluten-free, grain-free, dairy-free, and extremely delicious.
- 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
- 3 eggs
- 1/2 cup applesauce
- 2 tbsp maple syrup
- 1 tbsp apple cider vinegar
- 1 1/2 cups grated zucchini
- 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.
CALORIES: 144.2 cal, CARBOHYDRATES: 12.9g, PROTEIN: 5.2g, FAT: 8.8g, SATURATED FAT: 1.3g, CHOLESTEROL: 46.6mg, SODIUM: 123mg, FIBER: 2.8g, SUGAR: 4.5g