Paleo Homemade Zucchini Bread
Elevate your baking game with this Paleo Homemade Zucchini Bread—a wholesome and gluten-free twist on a classic favorite! Packed with nutrient-rich ingredients like almond flour, coconut flour, and grated zucchini, this bread combines moist texture and subtle sweetness with warm notes of cinnamon and honey. Perfectly paleo-friendly, it uses coconut oil and arrowroot starch for a harmonious blend of flavor and dietary goodness, while optional chopped walnuts add a delightful crunch. Easy to prepare in just 20 minutes, this loaf bakes to perfection in under an hour, making it an ideal choice for breakfast, a snack, or even dessert. Whether you’re following a paleo lifestyle or simply seeking a healthier homemade treat, this zucchini bread is a versatile and satisfying addition to your recipe repertoire!
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Recipe Information
Ingredients
- 1.5 cups grated Zucchini
- 2 cups Almond flour
- 0.25 cup Arrowroot starch
- 0.25 cup Coconut flour
- 1 teaspoon Baking soda
- 2 teaspoons Cinnamon
- 0.5 teaspoon Salt
- 3 large Eggs
- 0.5 cup melted Coconut oil
- 0.5 cup Honey
- 1 teaspoon Vanilla extract
- 1 tablespoon Apple cider vinegar
- 0.5 cup chopped (optional) Walnuts
Instructions
Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan with coconut oil or line it with parchment paper for easy removal.
In a large mixing bowl, combine the almond flour, arrowroot starch, coconut flour, baking soda, cinnamon, and salt. Mix well to ensure there are no lumps.
In another bowl, whisk together the eggs, melted coconut oil, honey, vanilla extract, and apple cider vinegar until smooth.
Slowly add the wet ingredients to the dry ingredients, stirring until a thick batter forms.
Fold in the grated zucchini and chopped walnuts, if using, until evenly distributed throughout the batter.
Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center of the bread comes out clean.
Allow the bread to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
Slice and serve your paleo zucchini bread, enjoying the moist texture and rich flavor. Store leftovers in an airtight container in the fridge for up to one week.
Nutrition Facts
Calories |
3530 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 265.6 g | 341% | |
| Saturated Fat | 112.0 g | 560% | |
| Polyunsaturated Fat | 30.4 g | ||
| Cholesterol | 558 mg | 186% | |
| Sodium | 4834 mg | 210% | |
| Total Carbohydrate | 245.6 g | 89% | |
| Dietary Fiber | 43.4 g | 155% | |
| Total Sugars | 125.6 g | ||
| Protein | 78.1 g | 156% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 680 mg | 52% | |
| Iron | 16.0 mg | 89% | |
| Potassium | 1264 mg | 27% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
