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Healthy Paleo Zucchini Bread that is made with almond flour and is naturally sweetened with maple syrup instead of sugar. Moist, fluffy, and loaded with simple, healthy ingredients.

Last summer, I posted a Whole Wheat Zucchini Bread recipe, but I knew I wanted to create one that was paleo this year because I’ve really gotten into baking with grain free flours. It has been a challenge because if you don’t already know, paleo baking can be trickier than the regular baking we grew up with!
The flours are a lot more dense and more wet, which can cause a lot of different reactions to happen in the oven, like the bread completely sinking in the middle because it is too moist, or cooking on the outside faster than the inside.
My best tips for these are to use extremely fine almond flour and to use less liquid than you would for typical white or wheat flour baking. Also, cover with foil after the half way mark of your baking. Almond flour burns quicker than regular flour so you may see browning happen but this helps prevent that.
Also, many bread recipes do really well with a banana because it helps bind it together, so in order to keep this bread still tasting like zucchini bread but reaping the effects of a banana for binding, I added in one ripe banana.
This paleo zucchini bread came out so fluffy, moist, and delicious – you all are going to love it. We served it to guests at a brunch and everyone loved it!
Ingredients in zucchini Bread
- zucchini
- almond flour
- almond butter or cashew butter
- maple syrup
- eggs
- banana
- spices
- chocolate chips
It’s super simple to make too. Plus you an change up many of the ingredients if you don’t have something particular on hand. Don’t have almond butter? Use cashew or tahini!
Want to use honey in place of maple syrup? That works! You can leave the chocolate chips out and also add in nuts if that’s your thing.
Tips on making zucchini bread
Like I said, it’s super easy to make. If you have about ten minutes, you can get this bread in the oven and do all your chores and laundry while you wait for it to bake.
First off. You’ll need a grater or food processor of some sort so you can get the zucchini nice and shredded. I like to use an extra fine grater because I do NOT like big chunks of zucchini in my bread. This being said, if you are using a food processor, I suggest running it through the grating section and then processing it a couple of times without the grater on.
You will then want to squeeze out any extra moisture from the zucchini. If your zucchini isn’t that moist, then just set aside, but if a lot of liquid comes out, be sure to squeeze it good!
You’ll want to combine your dry ingredients and set them aside, then combine your wet ingredients. Add the dry ingredients to the wet ingredients, then fold in the zucchini, then the chocolate chips and pour into a loaf pan.
I line my bread pan with a rectangle piece of parchment paper just on the bottom and then spray the sides with non-stick spray. This makes for easy removal when it’s time to get the bread out of the pan.
One last tip – let the bread cool completely before transferring to a wire rack! Paleo breads can break apart easy if you do not let them cool all the way.
Can’t wait to see everyone whip up their best Paleo Zucchini Bread!
Paleo Zucchini Bread (Gluten Free, Dairy Free)
Healthy Paleo Zucchini Bread that is made with almond flourย and is naturally sweetened with maple syrup instead of sugar. Moist, fluffy, and loaded with simple, healthy ingredients.
Ingredients
- 2 cups almond flour
- 1 tsp baking soda
- 1/4 tsp salt
- 1.5 tsp cinnamon
- 1/4 tsp nutmeg
- 2 eggs
- 1 banana, mashed
- 1/3 cup almond butter or cashew butter
- 1/4 cup maple syrup
- 1 tsp vanilla
- 1 cup grated zucchini, squeezed dry to take out extra water. Skin can be left on.
- 1 cup chocolate chips
Instructions
- Preheat oven to 350F and prepare loaf pan with parchment paper and nonstick spray.
- In a small bowl, mix together almond flour, salt, baking soda, cinnamon and nutmeg.
- In a large bowl, whisk eggs with well mashed banana.
- To the egg and banana mixture, add in almond butter, maple syrup, and vanilla.
- Add the dry ingredients to the wet until combined.
- Fold in zucchini and chocolate chips.
- Pour into loaf pan and bake for 40-45 minutes, covering half way through with aluminum foil to prevent browning.
- If you can insert a toothpick into the center and it comes out clean, you are ready to take it out.
- Let cool completely before cutting into.
Enjoy!
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Erica says
Super yummy! I omitted the maple syrup, as I found the batter to be sweet enough and wet enough without it. Also added collagen for some protein. Very easy recipe that would be pretty hard to mess up ๐
Erin says
Hi Erica, so happy you loved it and made it your own!! ๐
Linda says
Should the amount of zucchini in your Paleo Zucchini Bread recipe measure 1 cup after or before the liquid is squeezed out?
Erin says
Hi Linda, it doesn’t totally matter – either works! Let me know how your bread comes out!! ๐
JoAnne Neeson says
Itโs pretty good but very dry. Feel like I should have added a little almond mill
Erin says
Hi JoAnne, so glad you liked it and hmm it should not be dry. Did you make it to a T?
Stuti Gakhar says
My first time making zucchini bread and first time baking with almond flour. The bread came out amazing! So moist, flavorful, delicious and healthy! Was easy to follow and bake too. Wasnโt too sweet just how I like it. Thanks Erin for creating this recipe!
Erin says
Hi Stuti, so happy you loved it so much!! ๐
Payton says
I want to make this recipe but I want it to be plain zucchini bread so what can I replace the banana with?
Erin says
Hi Payton, yes you can sub with applesauce. Let me know how it comes out!
Joanna says
This was so delicious and easy to make. It came out super moist and chocolatey. I made it for a BBQ and it was a hit!
Erin says
Hi Joanna, so happy you loved it!! ๐
Danielle says
This recipe is soooo good!! You canโt taste the zucchini at all, and the chocolate chips are ๐ค Hubby even asked when I was making it againโฆ he loved it! Definitely our new go-to version of banana bread! Thank you Erin!!
Erin says
Hi Danielle, so happy you both loved it so much!! ๐
morgan says
super fluffy and moist! will definitely make again!
Erin says
Hi Morgan, so happy you loved it!!
Emma says
I love always being able to find a recipe of Erin’s that I already have all the ingredients for!
Erin says
Hi Emma, so happy you loved it!! Thanks for your support!
Nicole says
I absolutely loved this dessert! These type of recipes make the transition of healthy eating easier! I didn’t have the nut butter they wanted so I just used peanut butter and it was still phenomenal! Will definitely be making again! Can’t wait to try new recipes!
Erin says
Hi Nicole, so glad you enjoyed it and made it your own!
Darcy says
I made muffins with this recipe, adding Bob’s Red Mill 1 to 1 GF and peanut butter instead of the almond ingredients. It was not sweet enough by a long shot, so I added a drizzle more maple syrup and a sprinkle of coconut sugar. They were delicious! Dense but yummy.
Erin says
Hi Darcy, I am so glad you enjoyed it and feel free to add more sugar next time you make it!
Tradd Porter says
Did not have chocolate chips, used raisins and sunflower seeds instead, So good! Thanks for the recipie will definantly become a weekly make!
Erin says
Hi Tradd, thanks for sharing! So glad you liked it and great subs!
Carol says
Hi Erin, I’m gluten free and dairy allergy, the zucchini bread includes eggs , isn’t that dairy.?
Erin says
Hi Carol, eggs aren’t included in dairy category on this site.
Charlotte Castronovo says
Probably my all time favorite ELW recipe. Not only is it super easy to make, usually having all the ingredients on hand, it is a unanimous crowd pleaser. My roommates & friends request this anytime they spot a zucchini in the refrigerator. I’ve made them in muffin form & in bread form and always sliiiiightly undercook it to keep it nice and gooey. Absolutely delicious!
Erin says
Hi Charlotte, I am thrilled you love it so much!!
Caroline says
This was the first gluten + dairy free thing I have baked and it was delicious! I made it vegan too by using an egg substitute mix. Absolutely love it! I cooked it for a little longer than 40 minutes because it was still too soft, but after 10 extra minutes and cooling it firmed up a bit while remaining very moist. Smells and tastes amazing! Thanks for this recipe!
Erin says
Hi Caroline! Thank you so much for the kind words. I love that you made it your own and enjoyed the bread! ๐
Anita says
The flavor was perfect, but the cake came out a bit soggy in the middle even after i added 10 extra minutes to the baking time without foil. Did I do something wrong?
Erin says
Hi Anita, I’d suggest buying an oven thermometer to make sure that your oven is registering at the proper temperature. Also, make sure you are using a dark nonstick pan. Hope this helps and let me know if you make it again!
Rachel says
So so good! Your tips on cooking with grain free flours worked great. We made muffins out of this recipe instead of bread and it turned out amazing.
Erin says
Hi Rachel! You’re welcome!! Thank you so much for your kind words!!
Natasha says
This is so so so good! This is new favorite recipe to use up bananas. The bread is moist, has good texture, delicious flavor and it smells great baking. Highly recommend!
Erin says
Hi Natasha! Thank you so much for your kind words!! I am so glad you love the bread so much! ๐
Nancy says
Erin I loved this loaf as well as everyone who tasted, we were in love, the least to say.
I have a question, I just wanna cut down on cost so what will happen if I took away the almond butter or tahini?should I just leave it out or replace it with something?
Erin says
Hi Nancy, thanks for your kind words!! Unfortunately it just won’t work as well. You could try adding a little less but any other amount will mess with the ratios. Hope this helps!