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
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!
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!
- 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.
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