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Bakerita

Paleo Zucchini Bread

★★★★★ from 6 reviews

Bread· Breakfast· Dairy Free· Gluten Free· Paleo· Rachel's Picks· Recipe Index· Refined Sugar Free· Snacks

6/29
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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!

newwPaleo Zucchini Bread

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.

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!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.

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!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!

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!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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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!

Paleo Zucchini Bread


★★★★★

5 from 6 reviews

  • Author: Rachel Conners
  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Total Time: 50 minutes
  • Yield: 10 slices 1x
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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

  1. Grease one 9″x5″ loaf pan and preheat the oven to 350ºF.
  2. 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.
  3. Add the almond flour, tapioca flour, coconut flour, baking soda, salt, and cinnamon. Stir until combined. Fold in toasted walnuts.
  4. Pour the batter into the prepared pan and spread it evenly.
  5. Bake in the preheated oven for about 35-40 minutes or until a toothpick inserted into the center comes out clean.
  6. 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

Did you make this recipe?

Tag @bakeritablog on Instagram and hashtag it #bakerita

 

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Comments

  1. Melanie @ Carmel Moments says

    June 29, 2015 at 8:34 am

    I have zucchini bread on the blog today too. Yours looks irresistible! I can never get enough.

    Reply
    • Rachel says

      June 29, 2015 at 8:44 am

      Haha, great minds think alike! I saw another blogger post some too :) guess we’re all craving zucchini bread this time of year!

      Reply
  2. Christina @ Bake with Christina says

    June 29, 2015 at 9:45 am

    I’m totally loving this paleo zucchini bread, Rachel! Definitely need to try it out! Pinned :)

    Reply
  3. June @ How to Philosophize with Cake says

    June 29, 2015 at 10:01 am

    Don’t be ashamed!! Pursuing your passions is admirable, that is what we all hope for in life :) This zucchini bread looks amazing too!

    Reply
  4. Ashley says

    June 29, 2015 at 12:49 pm

    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!

    Reply
  5. Abby says

    June 29, 2015 at 1:06 pm

    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

    Reply
    • Rachel says

      June 29, 2015 at 2:49 pm

      Thank you so much Abby – you’re so sweet! So lucky to have your support :)

      Reply
  6. Julia @ Sprinkled With Jules says

    June 29, 2015 at 1:15 pm

    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!!

    Reply
    • Patty says

      November 4, 2015 at 4:24 am

      I don’t have tapioca flour, can I substitute or leave out?

      Reply
      • Rachel says

        November 4, 2015 at 7:41 am

        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!

        Reply
  7. Danielle says

    June 29, 2015 at 7:38 pm

    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 ;)

    Reply
  8. Denise | Sweet Peas & Saffron says

    June 29, 2015 at 9:24 pm

    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 :)

    Reply
  9. Sarah @Whole and Heavenly Oven says

    June 30, 2015 at 5:14 am

    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. ;

    Reply
  10. Sam @ SugarSpunRun says

    June 30, 2015 at 5:45 am

    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!

    Reply
  11. Olivia - Primavera Kitchen says

    June 30, 2015 at 8:30 am

    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 ;-)

    ★★★★★

    Reply
  12. Natalie @ Tastes Lovely says

    June 30, 2015 at 9:07 am

    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!

    ★★★★★

    Reply
  13. Medha (Whisk and Shout) says

    June 30, 2015 at 10:29 am

    This looks delicious! Pinning!

    ★★★★★

    Reply
  14. Beth @ bethcakes says

    June 30, 2015 at 2:09 pm

    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!

    Reply
  15. Phi @ The Sweetphi Blog says

    July 3, 2015 at 11:12 am

    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!

    Reply
    • Rachel says

      July 3, 2015 at 11:27 am

      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!

      Reply
  16. Jenni says

    July 15, 2015 at 8:52 am

    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. :)

    Reply
    • Rachel says

      July 15, 2015 at 9:45 am

      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!

      Reply
  17. Laura says

    September 14, 2015 at 12:53 pm

    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.

    Reply
    • Rachel says

      September 14, 2015 at 6:14 pm

      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!

      Reply
  18. Kaitlyn says

    September 23, 2015 at 5:17 am

    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!

    Reply
    • Rachel says

      September 23, 2015 at 8:09 am

      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!

      Reply

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Welcome to Bakerita! I’m Rachel, a gluten-free and vegan baker and recipe developer with a passion for creating easy recipes that will make your mouth water! I hope you find a recipe you love.
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