Paleo Zucchini Bread
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!
Servings 10 slices
Calories 219kcal
Ingredients
- 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).
Nutrition
Calories: 219kcal | Carbohydrates: 12g | Protein: 6g | Fat: 17g | Saturated Fat: 3g | Cholesterol: 49mg | Sodium: 310mg | Fiber: 3g | Sugar: 4g
