I also wanted to add this recipe along with my Almond Flour Zucchini Muffins recipe into my ever-growing library of Almond Flour recipes. After taking some inspiration from my other paleo quick bread recipes like Almond Flour Banana Bread, Paleo Apple Cake, and Paleo Carrot Cake, this almond flour zucchini bread recipe came to be. Moist, tender, and full of healthy ingredients, I prefer it much more to standard zucchini bread. Plus, it is a great way to use extra zucchini you have on hand if you are growing them in your backyard.
Ingredients
This flourless zucchini bread recipe is made with farm-fresh zucchini and a handful of pantry ingredients broken up into dry and wet categories. For the dry ingredients, gather together almond flour, baking soda, kosher salt, and ground cinnamon. For the wet ingredients, you will need eggs, grapeseed (or coconut) oil, coconut sugar, and vanilla extract. Optional add-ins include walnuts and chocolate chips.
A few helpful tips for ingredients:
Zucchini. Select zucchini that are firm and heavy for their size, with green, glossy skin and no blemishes. To ensure success with this recipe, once grated, place the zucchini in a clean kitchen towel and wring out as much water as possible.
Almond Flour. I prefer to use almond flour made at home, but on those days when I am short on time, Blue Diamond Almond flour (affiliate link) is my go-to brand of choice. Almond flour (made blanched almonds) and almond meal (almonds with their skin) can be used interchangeably.Chocolate Chips. Chocolate chips are a completely optional garnish but highly recommended. My favorite brand is Enjoy Life Semi Sweet Morsels (affiliate link). They contain two ingredients – unsweetened chocolate and cane sugar. For paleo (and keto) approved chocolate chips, Lily’s (affiliate link) are a great option and come in a variety of cocoa percentages.
How to make?
All it takes is two bowls, a loaf pan and a few easy steps to make this recipe for grain free, paleo, and gluten free paleo zucchini bread. Simply:
How To Store?
Once cooled completely, this low carb zucchini bread can be stored wrapped in parchment paper or in an airtight container on the kitchen counter for up to 2 days or in the fridge for up to 5 days. I would not recommend wrapping the loaf in plastic wrap as it will trap too much moisture and make the bread soggy (almond flour contains an extra dose of fat and moisture as compared to regular wheat flour).
How to freeze and thaw?
This zucchini bread freezes beautifully, too. To store properly in the freezer, cool completely, slice into eight thick pieces and follow one of two methods: Label, date, and freeze for up to 3 months. When ready to enjoy, there is no need to thaw before defrosting. Simply leave out on your kitchen counter to bring to room temperature or pop a slice in your toaster until warmed through.
Add Ins & Substitutions
You can easily switch things up by:
Use different spices: Swap ground cinnamon with cardamom and/or gingerAdd chocolate into the batter: If you like your zucchini bread more chocolate-y, add 1/4 cup chocolate chips into the batter and then some more on top in the end.Use different nuts: Use sliced almonds or pistachios instead of walnuts.Don’t care for nuts or chocolate? No problem. Simply omit using them.
Other Zucchini Recipes You Might Like:
If you enjoyed this paleo zucchini bread recipe you might also like these zucchini season favorites.
Baked Zucchini FrittersZucchini Kale RecipeSkinny Shrimp Scampi with zucchini noodlesZucchini Noodles recipeVegan Zucchini Soup
