This paleo zucchini bread is one of those simple pleasures that sneak up on you. It’s not flashy, but it’s comforting in a way that feels like a warm hug from the inside. The kind of bread you slice thick and maybe forget you left in the toaster too long, only to find that the edges are just a little crispier than expected. It’s that kind of imperfect, homey charm that makes this recipe worth keeping close.
I remember one afternoon when my kitchen smelled faintly of cinnamon and honey, while the bread baked quietly in the oven. I was trying to keep my phone away, but somehow ended up scrolling through messages. The zucchini bread cooled on the rack, and I couldn’t help but steal a slice — it was tender, moist, with a subtle sweetness balanced by the earthy almond flour. Not too dense, but not exactly fluffy either, somewhere comfortably in between. It wasn’t fancy, just honest and real, and honestly, sometimes that’s all you want.
- Moist and naturally sweetened, so you get a treat without feeling too guilty.
- Uses almond flour, making it grain-free and a little denser than traditional breads — it’s simple — and that’s kind of the point.
- A great way to sneak in some veggies without the usual fuss.
- Perfect for breakfast or a snack when you want something filling but not overpowering.
It’s okay if you don’t have all the fancy equipment; a regular loaf pan and a whisk are all you really need. This bread pairs surprisingly well with a cup of tea or coffee, especially when you’re settling in during a slower morning or a quiet afternoon. I’ve tried adding a handful of chopped walnuts or a sprinkle of nutmeg for a little twist, but honestly, the classic version usually wins in my book.
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Paleo Zucchini Bread
- Total Time: 65 minutes
- Yield: 8 1x
Description
A moist and flavorful paleo zucchini bread made with almond flour and naturally sweetened with honey. Perfect for a healthy snack or breakfast treat.
Ingredients
2 cups grated zucchini, squeezed dry
3 large eggs
1/4 cup raw honey
1/4 cup melted coconut oil
1 teaspoon pure vanilla extract
2 cups almond flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon sea salt
Instructions
Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan with coconut oil or line it with parchment paper.
In a large bowl, whisk the eggs, honey, melted coconut oil, and vanilla extract until well combined.
Add the grated zucchini to the wet ingredients and mix until evenly incorporated.
In a separate bowl, combine the almond flour, baking soda, baking powder, ground cinnamon, and sea salt.
Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Do not overmix.
Pour the batter into the prepared loaf pan and spread it evenly.
Bake for 45 to 50 minutes, or until a toothpick inserted into the center comes out clean.
Remove the bread from the oven and let it cool in the pan for 15 minutes.
Transfer the bread to a wire rack and allow it to cool completely before slicing.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
Kitchen Notes: This bread bakes best in a standard loaf pan, nothing too fancy. I usually let it cool fully before slicing to avoid a crumbly mess, but sometimes I’m impatient and slice it a bit too soon — it still tastes great, just a little messier. If you want to switch things up, you might try swapping honey for maple syrup, though it changes the flavor slightly. Adding some chopped pecans or even a handful of blueberries could be interesting, though I haven’t tested all those variations extensively. It’s also a nice match for a smear of almond butter or a drizzle of extra honey when serving.
FAQ
Can I freeze this bread? Yes, wrapped tightly it freezes well for a couple of months. Just thaw at room temperature before enjoying.
Is this recipe suitable for nut allergies? Since it uses almond flour, it’s not safe for those with nut allergies.
How long does it keep fresh? Stored in an airtight container at room temperature, it stays good for about three days, or up to a week in the fridge.
Ready to give your afternoon a little lift? Try this paleo zucchini bread and see how a simple, cozy snack can brighten your day.