Paleo Zucchini Bread with Walnuts

This Paleo Zucchini Bread is lightly sweetened, super soft and moist, with just the right amount of crunch from toasted walnuts. This gluten-free zucchini quick bread is one treat you can enjoy guilt free!

I dream about this paleo zucchini bread as soon as zucchini season rolls around. As a gardener and frequent farmer’s market shopper, I end up inundated with zucchini squash every summer and am always looking for the most delicious ways to use them up.

My Gluten-Free Chocolate Zucchini Cupcakes are always one of my favorite ways to use them up (especially when you don’t want anyone to know that there’s zucchini in there), but this Paleo Zucchini Bread definitely runs as a close second these days. It’s like a delicious paleo banana bread, but with loads of fresh zucchini instead of the bananas for moisture.

What’s in paleo zucchini bread?

The recipe for this Paleo Zucchini Bread is only barely sweetened, which is just the way I like it! If you prefer a sweeter bread, feel free to increase the amount of coconut sugar. The recipe calls for 3 tablespoons, but you can increase that up to 5-6 tablespoons for a sweeter bread. Thanks to applesauce and coconut oil in addition to the zucchini, this bread is super moist and soft. It stays that way for days!

I used a mix of almond flour, coconut flour, and tapioca flour. I love the spongy, moist texture that this gluten-free 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.

How to store gluten-free zucchini bread:

• Cool the bread completely: cool the zucchini bread completely before storing it. If the bread is warm or hot, it can create condensation inside the storage container, leading to a soggy texture.
• Wrap it tightly: Once the bread is cool, wrap it tightly in plastic wrap or aluminum foil. You can also store it in an airtight container to keep it fresh.
• Keep it at room temperature: gluten-free zucchini bread can be stored at room temperature for up to 2 days.
• Store in the fridge: store your tightly wrapped paleo zucchini bread in the refrigerator for up to a week.
• Freeze for longer storage: If you need to store the zucchini bread for longer than a week, you can freeze it. Wrap it tightly in plastic wrap and aluminum foil, then place it in a freezer-safe container or zip-top bag. It can be stored in the freezer for up to 3 months.

My favorite paleo quick breads:

• Paleo Chocolate Chunk Banana Bread
• Paleo Almond Banana Bread
• Chocolate Chunk Zucchini Bread

Rachel Conners

Paleo Zucchini Bread

5 from 3 reviews

This Paleo Zucchini Bread is lightly sweetened, super soft and moist, with just the right amount of crunch from toasted walnuts. This gluten-free zucchini quick bread is one treat you can enjoy guilt free!

Print Recipe Pin Recipe

Prep Time: 10 minutes mins

Cook Time: 40 minutes mins

Total Time: 50 minutes mins

Servings: 10 slices

Ingredients

 

½x1x2x

• ▢ 3 eggs, room temperature
• ▢ 3 tablespoons coconut sugar, see Notes
• ▢ 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, you can also use arrowroot starch
• ▢ 2 tablespoons 1 oz. coconut flour
• ▢ 1½ teaspoons baking soda
• ▢ ½ teaspoon salt
• ▢ 1 teaspoon cinnamon
• ▢ 1 cup walnuts, toasted and chopped, optional

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 chocolate chips).

Calories: 219kcal, Carbohydrates: 12g, Protein: 6g, Fat: 17g, Saturated Fat: 3g, Cholesterol: 49mg, Sodium: 310mg, Fiber: 3g, Sugar: 4g

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