07.20.21

Paleo Zucchini Bread

Another baked good to try this summer and an easy breakfast to keep on hand for your family and potential guests, Paleo Zucchini Bread!

Paleo Zucchini Bread

Zucchini season is here! From June through late August, zucchinis are at their absolute prime so I love to find various ways to enjoy them. One of my favorite ways is zucchini bread! Not only is it wonderful toasted up fresh for breakfast or for a snack, but the slices also freeze beautifully to make ahead for an easy grab-and-go breakfast option. It is both kid and adult approved, and you could even add some chocolate chips to the batter to make it even more exciting.

If you’ve never made zucchini bread, here are a few notes for you before you being baking this recipe:

  • Zucchini bread does have a tendency to be a bit soggy because the zucchini generally releases water while it bakes. This can make your loaf dense and gummy. To combat that, we suggest really squeezing out as much of the liquid from the zucchini shreds prior to adding them to the batter.
  • Since the loaf is grain-free, you have to beat the eggs for the full 3 minutes as instructed. Otherwise, your loaf won’t rise and will begin to sink in the middle.
  • If walnuts or dates aren’t your things, you can swap with the nut or dried fruit of your choice. Shelled pistachios would be great here! Just don’t skimp on the lemon and orange zest — that’s what makes this recipe sing.

Paleo Zucchini Bread

One last tip! As hard as it is to wait to dig in, the Paleo Zucchini Bread really needs a full hour of cooling before slicing. It will continue to cook a bit on the counter and if you slice into it too soon it will totally fall apart. So, after it cools a bit you can serve immediately, or store it in an airtight container in the fridge and toast up the next morning alongside a delicious cup of coffee — a perfect pairing!

Paleo Zucchini Bread

Paleo Zucchini Bread
Serves: 8 Servings
Print
5 from 3 votes
Prep Time20 mins
Cook Time55 mins
Total Time1 hr 15 mins

Ingredients

  • 2 packed cups shredded, unpeeled zucchini, 370 grams, shredded on the large holes of a grater
  • 3 large eggs, room temperature
  • ¼ cup unsweetened almond milk or non-dairy milk of choice
  • 2 tbsp fresh lemon juice
  • ½ cup extra-virgin olive oil or avocado oil
  • ¾ cup coconut sugar
  • 2 tsp vanilla extract
  • 1 ½ cups superfine almond flour
  • ½ cup arrowroot starch
  • 2 tbsp flaxseed meal
  • 1 ½ tsp baking soda
  • ¼ tsp kosher salt
  • 1 tsp ground cinnamon
  • ½ tsp ground nutmeg, optional
  • 1 heaping tbsp lemon zest, zest of one lemon
  • 2 heaping tbsp orange zest, zest of one small orange
  • 4 Medjool dates, pitted and finely chopped
  • ½ cup walnuts, finely chopped
  • 2 tbsp turbinado sugar, optional

Instructions

  • Preheat oven to 375F. Grease a loaf pan with cooking oil spray and line with parchment paper. Set aside.
  • Place a colander over a bowl, and cover with a kitchen towel. Add the zucchini to the kitchen towel and wring out the excess moisture. Keep the grated zucchini in the kitchen towel over the colander while you prepare the rest.
  • In a stand mixer fitted with the whisk attachment, or in a medium mixing bowl using electric beaters, beat the eggs for 2-3 minutes until very frothy and pale yellow. It’s important you beat the eggs for the full time so that they take on air, which will help the loaf rise.
  • Whisk in the almond milk, fresh lemon juice, olive oil, coconut sugar and vanilla. Mix until well combined.
  • In a separate mixing bowl, whisk together the almond flour, arrowroot starch, flaxseed meal, baking soda, salt, cinnamon, and nutmeg.
  • Working in batches if needed, add the dry ingredients to the wet ingredients, and mix on low until the mixture is evenly combined, scraping down the sides of the bowl as needed.
  • Transfer the grated zucchini from the kitchen towel to the batter. Add the lemon zest, orange zest, dates, and walnuts and using a rubber spatula, fold in the add-ins until the batter is just combined.
  • Pour the batter into the prepared loaf pan and top with turbinado sugar if using. Transfer the loaf to the middle rack of the oven, and bake for 55-60 minutes, or until a knife can be inserted into the center of the loaf and it comes out clean. If the top of your loaf starts to become overly browned, tent with foil and continue cooking until the bread is cooked through.
  • Remove the loaf from the oven and let stand for at least 1 hour until trying to slice it. To serve, slice into 1” thick slices.
  • Store in an airtight container, separating the slices with a sheet of parchment paper to keep them from sticking. The zucchini bread will last for 3-4 days in the fridge, or for weeks in the freezer. To toast, heat a slick of ghee in a hot griddle, and cook on each side for 2 minutes until golden brown and toasted.

11 Comments

  • Reply
    Kelsey
    July 27, 2021 at 1:42 pm

    My bread turned out a little wet – it tastes wonderful but when you cut a slice, the slice looks like it’s sweating. Did I underbake? I made sure to squeeze out my zucchini really well!
    Overall, it is still so good and I will definitely make again!! Amazing flavor and doesn’t taste paleo at all.

    • Reply
      Alex
      July 27, 2021 at 2:09 pm

      Hi Kelsey!!
      I am so glad you like the flavor: like you said– it’s either slightly under-baked or I would think its the zucchini still had too much water in it– zucchini retains so much moisture + the batter will have too much moisture and won’t cook through if you don’t really get the water out!

  • Reply
    Rosemary
    July 25, 2021 at 11:59 pm

    5 stars
    Alex, you knocked this recipe out of the park! I can’t believe this Zucchini Bread is actually paleo with how moist it is! Between the walnuts, orange & lemon zest, nutmeg, & cinnamon, this recipe is bursting with flavor. I also love the sweetness the medjool dates add and the crunchy topping the turbinado sugar gives it. Keep the baking recipes coming!!

    • Reply
      Alex
      July 26, 2021 at 5:11 pm

      Thank you so much, Rosemary!! Glad it was a hit!

  • Reply
    Rosemary Compton
    July 25, 2021 at 9:46 pm

    Alex, you knocked this recipe out of the park! I can’t believe this Zucchini Bread is actually paleo with how moist it is! Between the walnuts, orange & lemon zest, nutmeg, & cinnamon, this recipe is bursting with flavor. I also love the sweetness the medjool dates add and the crunchy topping the turbinado sugar gives it. Keep the baking recipes coming!!

  • Reply
    Debbie
    July 25, 2021 at 8:19 pm

    5 stars
    Beautiful, rich, moist and delicious! I made it exactly like the recipe and baked it 55 minutes. The recipe doesn’t specify a loaf pan size but I used a 9 X 5 bread pan. It was a bit too moist in the center and probably could have baked another 2-4 minutes. The top was nice and crisp with the turbinado sugar topping and it sliced perfectly with a bread knife. I sliced it after an hour of cooling – couldn’t wait any longer – to enjoy with a cup of coffee!
    I love your first book and have pre-ordered the second. Thank you for the delicious but uncomplicated gourmet dishes.

    • Reply
      Alex
      July 26, 2021 at 5:11 pm

      Thank you so much, Debbie! glad it was a hit!!! 🙂 and thank you for your helpful notes.

  • Reply
    Emily
    July 25, 2021 at 6:08 pm

    5 stars
    This was so good. The orange zest is such a nice touch, and beating the eggs really makes a difference with overall texture. So light and fluffy. Definitely has more ingredients than the typical “quick bread”, but it’s totally worth it. I ate it warm with some grass fed butter.

    • Reply
      Alex
      July 26, 2021 at 5:12 pm

      wow, thanks Emily!!

  • Reply
    Melissa
    July 25, 2021 at 2:21 pm

    What would be the bake time/instructions if we wanted to make muffins instead?

  • Reply
    Denise
    July 21, 2021 at 8:20 pm

    We have an almond allergy, what can I substitute for the almond flour?

  • Leave a Reply & Rating

    Recipe Rating




    You Might Also Like

    SDC Instagram