This Paleo Zucchini Bread is barely sweetened, super soft and moist, with just the right amount of crunch from toasted walnuts. This quick bread is one treat you can enjoy guilt free!
So, I haven’t said it “out loud” on here yet…but as I have mentioned a few times on Bakerita already, I just graduated from college. I moved to Seattle…and I’m purposefully not looking for a job. As I struggled to figure out what I wanted to do with my life, I was presented with a couple of opportunities that inspired me to choose the less conventional path: working on Bakerita.
It’s sort of hard and scary to be intentionally not trying to find a job after graduating from college, but the temptation and draw of working for myself and doing what I love is inspiring me to take a risk, while I can. I’m beyond grateful to have family, friends, and you – my readers – to support me, because without anyone reading Bakerita, there’s no way I could do what I do.
Developing recipes, constantly working to improve my food photography, writing posts…it’s all what I’ve done as a hobby since I was 16. No one ever had to remind me to keep posting, I just did it because I love to. I can’t ask for anything more in a job.
I could write a love letter to each of you, thanking you for your support, because without almost five (!!!!) years of support for Bakerita, I don’t think I’d be able to tell people I’m a full-time recipe developer and food blogger with a straight face. In full disclosure: I keep a list of my nicest comments in a Word doc, waiting for the times I feel like this isn’t what I should be doing, to remind me that it is.
With my transition to making this full time…I have a couple exciting partnerships I can’t wait to share with you! You’ll all be learning about them in the next week or two (sorry – teaser), but for now, I’m sharing a healthy quick zucchini bread recipe, packed full of crunchy walnuts, that’ll help you keep that beach bod.
The recipe for this Paleo Zucchini Bread is only barely sweetened, which is just the way I like it, but if you prefer a sweeter bread, feel free to increase the amount of coconut sugar a bit. Thanks to some applesauce and coconut oil in addition to the zucchini, this bread is super duper moist and soft, and it stays that way for days!
I used a mix of almond, coconut, and tapioca flours because I love the nice sponginess that flour combination gives me. It keeps it well structured, not mushy, and pretty darn similar to regular zucchini bread. Score! A little cinnamon adds some flavor, and I get the crunch I love with some toasted walnuts. If you’re anti nuts in baked goods, skip ’em – no problem.
Along with my Paleo Chocolate Chunk Banana Bread, Paleo Almond Banana Bread, and Chocolate Chunk Zucchini Bread, I’m adding this to the ranks of my favorite Paleo quick breads on this site. Welcome to the elite club, Paleo Zucchini Bread. Hope you all enjoy!!
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Paleo Zucchini Bread
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 10 slices 1x
Ingredients
- 3 eggs (room temperature)
- 3 tablespoons coconut sugar
- ¼ cup unsweetened applesauce
- 1 tablespoon coconut oil (melted)
- 1 cup grated zucchini (water squeezed out after measuring)
- 1¼ cups (5 oz.) almond flour
- ¼ cup (1 oz.) tapioca flour
- 2 tablespoons (1 oz.) coconut flour
- 1½ teaspoons baking soda
- ½ teaspoon salt
- 1 teaspoon cinnamon
- 1 cup walnuts (toasted and chopped)
Instructions
- Grease one 9″x5″ loaf pan and preheat the oven to 350ºF.
- In a large bowl or mixer, combine the eggs, coconut sugar, apple sauce, and coconut oil. Mix on medium speed for about 2 minutes. Add zucchini and stir to combine.
- Add the almond flour, tapioca flour, coconut flour, baking soda, salt, and cinnamon. Stir until combined. Fold in toasted walnuts.
- Pour the batter into the prepared pan and spread it evenly.
- Bake in the preheated oven for about 35-40 minutes or until a toothpick inserted into the center comes out clean.
- Remove from oven and allow to cool on a wire rack for about ½ hour. Flip out onto a cooling rack to finish cooling.
Notes
*This bread is not very sweet! Feel free to increase the amount of coconut sugar to up to 6 tablespoons if you prefer a sweeter bread (or add some SF chocolate chips).
- Category: Breakfast
- Cuisine: American
Nutrition
- Calories: 219
- Sugar: 4
- Sodium: 310
- Fat: 17
- Saturated Fat: 3
- Carbohydrates: 12
- Fiber: 3
- Protein: 6
- Cholesterol: 49
Melanie @ Carmel Moments says
I have zucchini bread on the blog today too. Yours looks irresistible! I can never get enough.
Rachel says
Haha, great minds think alike! I saw another blogger post some too :) guess we’re all craving zucchini bread this time of year!
Christina @ Bake with Christina says
I’m totally loving this paleo zucchini bread, Rachel! Definitely need to try it out! Pinned :)
June @ How to Philosophize with Cake says
Don’t be ashamed!! Pursuing your passions is admirable, that is what we all hope for in life :) This zucchini bread looks amazing too!
Ashley says
Aw yay! Such an exciting time for you!! And this zucchini bread … I was just thinking about how I need to make some soon! Sounds wonderful!
Abby says
Oh yay, yay, yay, Rachel! I’m SO happy that you’re able to do what you love as a full-time job. I’ll always be here, clicking on sponsored links, commenting, & helping you grow your site in any way I can.
Also… this zucchini bread looks delicious! Looove it! <3
Rachel says
Thank you so much Abby – you’re so sweet! So lucky to have your support :)
Julia @ Sprinkled With Jules says
I’ve been baking with lots of zucchini lately as well! Congratulations on graduation and on the jump to full-time blogging, that’s awesome!!
Patty says
I don’t have tapioca flour, can I substitute or leave out?
Rachel says
Hi Patty, I would replace the tapioca flour with more almond flour if you can’t get your hands on it. The bread may be slightly denser since tapioca flour adds some lightness, but it should still work well. Enjoy!
Danielle says
I’m so excited for you to be blogging full-time! Your recipes and photographs are always so incredible, this is definitely what you should be doing! Also, this zucchini bread looks incredible too. I wish I had a slice of this right about now ;)
Denise | Sweet Peas & Saffron says
YAY! Congrats, Rachel! Can’t wait to see what fun things you have in store for Bakerita. And this zucchini bread looks like the best way to celebrate :)
Sarah @Whole and Heavenly Oven says
I’m seriously pumped for you, Rachel! You are definitely gonna take Bakerita places and I’m excited to get to watch! This zucchini bread?? I’m obsessed and I need a slice asap! Or maybe just the whole gorgeous loaf. ;
Sam @ SugarSpunRun says
Congratulations Rachel! You have a wonderful blog here that is always a pleasure to read and I can’t wait to see where you take it next!
Olivia - Primavera Kitchen says
Congratulations on graduation and on the full-time blogging, Rachel!1 You are so talented and for this reason I am sure you were born to do that. I am very happy for you!!
Your zucchini bread looks so delicious and very soft ;-)
★★★★★
Natalie @ Tastes Lovely says
You are the paleo baking queen! This zucchini bread looks absolutely perfect. And I love that I can enjoy it guilt free. Excited for your new opportunities with Bakerita!
★★★★★
Medha (Whisk and Shout) says
This looks delicious! Pinning!
★★★★★
Beth @ bethcakes says
That’s so exciting, Rachel! I totally wanted to do that after college while I was looking for a job, but one unexpectedly came along and I had to take it. Things will happen the way they’re meant to happen :) This zucchini bread looks wonderful! I’m not sure why I haven’t baked with zucchini yet, but you’ve inspired me!
Phi @ The Sweetphi Blog says
I always love buying zucchini in the summertime, so I’m pinning this to make! Also, congrats on going full time – also I love the idea of keeping the best comments in a word doc, I’m totally going to start doing that!
Rachel says
Thanks Phi! It’s definitely a nice pick me up whenever you need motivation, or lack inspiration. Always reminds me why I do what I do!
Jenni says
If I make this in muffin form instead of in a bread pan, how long do you think I’ll need to bake them for? This recipe sounds great!! Thanks. :)
Rachel says
Hi Jenni! I would start checking on the muffins at around 15-16 minutes, and then checking every few minutes until a toothpick inserted into the center comes out clean. Enjoy!
Laura says
Is there something I could exchange the applesauce with? My son has fructose malabsorption and can’t do apples. I was already going to exchange the coconut sugar with dextrose for this reason. Thanks! it’s so hard cooking for him.
Rachel says
Hi Laura! That’s a tricky one, normally I would suggest bananas, but those have fructose as well. You could try adding more coconut oil to replace the moisture lost. About 1/4 cup coconut oil total would probably be the best substitute I can think of – but I haven’t tried it, so I can’t say for sure! Please let me know how it turns out if you give it a go. Enjoy!
Kaitlyn says
Glad to have stumbled on your page! Im at a point in my life where I am trying to figure out what’s next.. Thanks for your passionate inspiration to wait for opportunity, enjoy what is, and be somewhere so beautiful while doing it! And, I can’t wait to try this recipe!
Rachel says
Kaitlyn, thanks for your kind comment. It feels like we’re always deciding on what’s next, right? :) Enjoy the moment, and make the most of it!