Paleo Zucchini Bread (Gluten Free, Dairy Free)

Paleo Zucchini Bread (Gluten Free, Dairy Free)

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.

Course Breakfast, dairy-free, gluten-free, Snack

Cuisine American

Keyword paleo zucchini bread

Prep Time 15

Cook Time 45

Total Time 1

Servings loaf

Calories 3168kcal

Author Erin Antoniak

Ingredients

2 cups almond flour
1 teaspoon baking soda
¼ teaspoon salt
1.5 teaspoon cinnamon
¼ teaspoon nutmeg
2 eggs
1 banana mashed
⅓ cup almond butter or cashew butter
¼ cup maple syrup
1 teaspoon 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!

Nutrition