Paleo Almond Flour Zucchini Bread
Warm spices, fresh zucchini, and a golden crust — this loaf delivers everything you want from a cozy quick bread without a grain or refined sugar in sight. Almond flour and coconut flour team up to create a tender, moist crumb that holds together beautifully once cooled, making it just as satisfying to slice as any conventional loaf. Maple syrup and coconut oil keep the sweetness natural and the texture rich, while cinnamon and nutmeg give every bite that familiar, bakery-worthy depth. The key move here is squeezing the grated zucchini completely dry before it goes into the batter — that one step is what keeps the loaf from turning soggy and ensures a clean slice every time. A splash of apple cider vinegar works with the baking soda to give the loaf a gentle lift, so you get real rise without any leavening agents that would take it off-plan. Optional walnuts add a satisfying crunch if you want a little extra texture throughout. With 10 servings per loaf, it's an easy one to bake on Sunday and enjoy all week long.
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Learn more →Ingredients
10 servings
For the batter
- 2 cups (200g) almond flour
- 2 tbsp coconut flour
- 1 tsp baking soda
- 1 ½ tsp ground cinnamon
- ¼ tsp ground nutmeg
- ¼ tsp fine sea salt
- 3 large eggs
- ¼ cup maple syrup
- ¼ cup coconut oil, melted and cooled
- 1 tsp apple cider vinegar
- 1 tsp vanilla extract
- 1 ½ cups (about 1 medium) zucchini, grated and squeezed dry
- ½ cup walnuts, roughly chopped (optional)
Instructions
- 1
Preheat the oven to 350°F (175°C). Grease a 9x5-inch loaf pan with coconut oil and line the bottom and long sides with a strip of parchment paper, leaving an overhang on each side to act as handles.
- 2
Grate the zucchini on the large holes of a box grater. Transfer to a clean kitchen towel or several layers of paper towels, wrap tightly, and squeeze firmly over the sink until no more liquid comes out. You should have about 1 1/2 cups of tightly packed, dry shreds.
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