Another delightful baked treat to enjoy this summer — and a convenient breakfast to have ready for family or unexpected guests — is this Paleo Zucchini Bread.
Zucchini season runs from early summer into late August, and it’s the perfect time to put that mild, versatile squash to use in a loaf that’s both moist and flavorful. This Paleo Zucchini Bread is grain-free, naturally sweetened, and brightened with citrus zest. It toasts beautifully, freezes well, and works for breakfast, an afternoon snack, or a simple dessert. You can serve it plain, with a smear of ghee or butter, or add a handful of chocolate chips to the batter for a treat the kids will love.
Before you start, here are a few practical tips to help your zucchini bread turn out light and well-textured:
- Remove excess moisture from the shredded zucchini. Zucchini releases water while baking, which can make breads dense or gummy. Place the shredded zucchini in a clean kitchen towel and squeeze out as much liquid as possible before folding it into the batter.
- Beat the eggs thoroughly. Because this loaf is grain-free, it relies on beaten eggs to incorporate air and provide lift. Beat the eggs until very frothy and pale — about 2 to 3 minutes — so the loaf rises and holds its shape.
- Customize the mix-ins. If nuts or Medjool dates aren’t to your taste, substitute other chopped nuts or dried fruits. Shelled pistachios or chopped apricots are great alternatives. Don’t skip the lemon and orange zest: the citrus is what brightens the whole loaf.
One final note on serving: resist the urge to slice the loaf while it’s still warm. Allow the bread to cool on the counter for at least an hour so it finishes setting. If cut too soon, the loaf may crumble. When fully cooled, store slices in an airtight container in the refrigerator for 3–4 days, or freeze slices for longer storage. Toast frozen slices briefly in a hot pan with a touch of ghee for a crisp, golden finish.
Want more recipes like this one? Try these ideas
Pumpkin Spice Streusel Muffins • Easy Paleo Chocolate Banana Bread • Easy Monkey Bread Muffins
Paleo Zucchini Bread
Ingredients
- 2 packed cups shredded, unpeeled zucchini (about 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
- 1½ cups superfine almond flour
- ½ cup arrowroot starch
- 2 tbsp flaxseed meal
- 1½ 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, for topping)
Instructions
- Preheat the oven to 375°F (190°C). Grease a loaf pan and line it with parchment paper. Set aside.
- Place a colander over a bowl and line it with a clean kitchen towel. Add the shredded zucchini to the towel and squeeze out the excess moisture. Leave the zucchini wrapped in the towel while you prepare the batter.
- In a stand mixer fitted with the whisk attachment, or in a bowl using electric beaters, beat the eggs for 2–3 minutes until very frothy and pale yellow. This aeration is essential for giving the loaf lift since the recipe is grain-free.
- Whisk in the almond milk, lemon juice, olive oil, coconut sugar, and vanilla until the wet mixture is smooth and combined.
- In a separate bowl, whisk together the almond flour, arrowroot starch, flaxseed meal, baking soda, salt, cinnamon, and nutmeg.
- Gradually add the dry ingredients to the wet, mixing on low until evenly combined and scraping the sides of the bowl as needed.
- Transfer the drained shredded zucchini into the batter. Add the lemon and orange zest, chopped dates, and walnuts. Fold gently with a rubber spatula until just combined.
- Pour the batter into the prepared pan and, if desired, sprinkle the top with turbinado sugar for a crunchy finish. Bake on the middle rack for 55–60 minutes, or until a knife inserted into the center comes out clean. If the top browns too quickly, tent loosely with foil and continue baking until done.
- Remove from the oven and allow the loaf to cool on a wire rack for at least one hour before slicing. Cooling lets the crumb set so slices hold together.
- Store slices in an airtight container separated by parchment paper in the refrigerator for 3–4 days, or freeze for longer storage. To refresh frozen slices, toast briefly in a hot skillet with a little ghee until golden and crisp.
Nutrition information is automatically calculated on many sites and should be considered an approximation. Ingredient substitutions and portion sizes will change final values.
Additional Info
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