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!!Print
- 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)
- 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.
*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
- Calories: 219
- Sugar: 4
- Sodium: 310
- Fat: 17
- Saturated Fat: 3
- Carbohydrates: 12
- Fiber: 3
- Protein: 6
- Cholesterol: 49