Paleo Classic Zucchini Bread

Moist and slightly sweet classic zucchini bread, made with coconut flour and packed with good-for-you, flavorful ingredients!

Paleo Classic Zucchini Bread | Sunny Side Ups

Happy Friday!!

Are you ready for the weekend?

Nate and I have got some major garage-cleaning on the to-do list for this weekend! We’re starting to put up some shelving in the garage, and moving quite a bit of stuff into storage containers to keep in the garage instead of our currently unoccupied bedrooms (where everything is stored now). We need to start clearing out the spare bedrooms, so that we can start getting them ready for kids to live in!! Before we know it, it’ll be time to fly to Uganda to finally bring our little guys home and we want their bedrooms to be ready before we leave. There’s still a whole lot of rearranging work to do, so we’ve got to start now, even though we won’t travel for a few months. Holy cow—I so wish it were time to go NOW!!! :)

Paleo Classic Zucchini Bread | Sunny Side Ups

Ok enough about me, and a little more about this Zucchini Bread, right?

I do have another Zucchini Bread recipe on Sunny Side Ups, one that uses wheat-based all-purpose flour (which is SO YUMMY, by the way!), but I really wanted to come up with a coconut flour version! One of my very favorite recipes is my Paleo Pumpkin Bread, and I took inspiration from that recipe to come up with this new recipe for you today!

Zucchini is in season from now until the end of summer, so they are at the peak of their deliciousness! If you’ve got them growing in your backyard garden, you’re probably starting to look for more ways to use them; I have the perfect solution: this uber delicious zucchini bread!!

Just like my other Paleo baked goods, this recipe uses coconut flour as its base (it’s available at most grocery stores, or here at Vitacost or Amazon). I LOVE coconut flour, because just a little bit of it goes such a long way (there’s only a half cup of flour in this entire loaf!), plus it’s packed with quite a bit more healthy protein and fiber than wheat flour contains. It’s an awesome choice for everyone (unless you’re allergic to coconut), not just for those looking to reduce the amount of grains or gluten in their everyday eating.

On top of being full of good-for-you ingredients, this bread is extremely simple to make! About 10 minutes is all you need to shred the zucchini, measure the ingredients, and whisk everything together before it goes into the oven! I used a food processor to quickly shred my zucchini, so if you’re doing it with a box grater it make take a little more time.

Paleo Classic Zucchini Bread | Sunny Side Ups

This delicious bread is so moist and light, sweetened only with little maple syrup and the natural sweeteners found in the zucchini. It’s a fantastic way to sneak in a few more greens, and it would be perfect to serve at a springtime brunch or even for Mother’s Day!

 

Ps—Double the batch, and store the extra loaf in the freezer to pull out for an easy, lazy Saturday morning breakfast alongside a giant mug of coffee!

4.5 from 2 reviews
Paleo Classic Zucchini Bread
Author: 
Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 1 loaf
 
Moist and slightly sweet classic zucchini bread, made with coconut flour and packed with good-for-you, flavorful ingredients!
Ingredients
  • ½ cup Coconut Flour
  • 2 teaspoons Cinnamon
  • ½ teaspoon Baking Soda
  • ½ teaspoon Baking Powder
  • ¼ teaspoon Nutmeg
  • ¼ teaspoon Ground Cloves
  • ¼ teaspoon Salt
  • 4 Large Eggs
  • ⅓ cup Maple Syrup
  • 3 Tablespoons Melted Coconut Oil
  • 1 teaspoon Vanilla Extract
  • 1 cup Shredded Zucchini (about 1 medium-sized zucchini)
Instructions
  1. Directions
  2. Preheat oven to 350 degrees F.
  3. Prepare a loaf pan (mine was 8.5” x 4.5” in size) by spraying with nonstick cooking spray (or greasing with coconut oil). Line the bottom of the pan with wax paper.
  4. In a medium mixing bowl, whisk to combine Coconut Flour, Cinnamon, Baking Soda, Baking Powder, Nutmeg, Cloves, and Salt. Set aside.
  5. In a large mixing bowl, whisk Eggs well. Add in Maple Syrup, melted Coconut Oil, and Vanilla; whisk well to combine. Whisk in shredded Zucchini.
  6. Pour dry ingredients into the bowl of wet ingredients, and whisk well until all everything is well combined and no dry flour pockets remain.
  7. Pour batter into prepared loaf pan and evenly spread it out to the edges with a knife, if needed.
  8. Bake for 37-39 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs attached.
  9. Cool in the pan for about 20 minutes, before transferring the loaf to a wire rack to cool completely (about 1 hour).
  10. Remove wax paper prior to cutting.
  11. Makes 1 loaf (about 12 slices)

 For more yummy Paleo ideas, try:

Paleo Marbled Banana Bread

MarbleBananaBread

Flourless Double Chocolate Sunflower Seed Butter Cookies

SSBChocolateCookies5

Paleo Banana Nut Muffins

PaleoBananaMuffins2

Comments

  1. says

    I’ve never baked with coconut flour, but I think I’m going to pick some up at the store this weekend. I’m dying to make this bread once we have fresh zucchini in our garden. It looks so healthy but also really delicious!!! Pinned!

    • Anna BradleyAnna Bradley says

      Thanks Blair! :) I’m so jealous of your homegrown zucchini! Can’t wait my garden is built and I can plant too!! I really hope you like the flour and the bread!

    • Anna BradleyAnna Bradley says

      Thanks Quinn! :) Cooking/baking Paleo definitely is different than the way I’ve been used to also; it’s really fun to learn the new techniques and find new ways to approach food! Good luck!

    • Anna BradleyAnna Bradley says

      Yay, thanks Ashleigh!! Let me know how the bread turns out for your brunch! :) Heading over to your link party now–thanks for the invite!

    • Anna BradleyAnna Bradley says

      Hi Sultana! :) I would not recommend omitting the maple syrup, as the bread may be quite bland without it. 1/3 cup divided between 10-12 slices of this loaf ends up being quite a small amount in each individual serving, but it makes a huge difference flavor-wise! If it is the maple you are trying to avoid, the only substitution I would suggest is agave nectar; however, agave is not paleo, so it may not fit into your dietary needs. Unfortunately I have not tested the recipe with stevia, so I am not sure how the bread will turn out using it. Thank you for stopping by!

  2. Serina says

    Thankyou for this great recipe! I have had very little luck with gluten and dairy free baking in the last few months! I loved the consistency and taste it was beautiful and healthy! I did notice a slightly soapy after taste though and wondered if you might know what this is from? I’m relatively new with using these types of ingredients so I cannot pinpoint what it might be from. Thanks!

    • Anna BradleyAnna Bradley says

      Thanks so much Serina! This is one of my favorite recipes, and I’m so glad you liked it! I’m not sure I’ve ever noticed an aftertaste, but it may be just because I’ve been eating these ingredients for so long, that they just taste normal to me…so sorry I can’t help pinpoint what the taste you’re experiencing might come from!

  3. Yvonne says

    I love this recipe with coconut flour just what i was looking to find. I just added some pecans because I love the texture. I think I’ll try it in my bread machine on sweatbreads. Thx so much!

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