Paleo Zucchini Bread

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Paleo Zucchini Bread, 3.8 out of 5 based on 28 ratings
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Rating: 3.8/5 (28 votes cast)

Paleo Zucchini Bread

Since I couldn’t have a conventional birthday cake this year, my mom made me this Paleo Zucchini Bread — so I’m giving her the recipe credit. It was super moist and delicious! Such a great treat after having to give up bread and sweets.

Paleo Zucchini Bread

Serves 8
Prep time 15 minutes
Cook time 35 minutes
Total time 50 minutes
Allergy Egg, Tree Nuts
Dietary Gluten Free, Vegetarian
Meal type Bread
Website Primal Primos


  • 1 1/2 cup almond flour
  • 1 cup grated zucchini (squeeze water out)
  • 3 Medium eggs
  • 1 Large banana (smashed)
  • 1 1/2 teaspoon baking soda
  • 3 tablespoons honey
  • 1 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 1 tablespoon coconut oil (liquified)


Step 1 Preheat oven to 350 degrees and grease one large loaf pan.
Step 2 Combine the almond flour, baking soda, salt and cinnamon in a bowl.
Step 3 Using a mixer, whisk in a separate bowl: eggs, honey, banana and coconut oil until smooth.
Step 4 By hand, mix in zucchini with wet ingredients.
Step 5 Slowly add the dry ingredients to the wet ingredient, mixing until well incorporated.
Step 6 Pour batter into loaf pan and bake for 25-30 minutes or until you can insert a toothpick into the middle of bread and it comes out clean.
Step 7 Once cooked, remove from oven and allow to cool.

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