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a stack of sliced gluten-free zucchini bread
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5 from 1 vote

Paleo Zucchini Bread

An incredibly delicious paleo zucchini bread with chocolate chips and almond flour - no refined sugar, gluten-free, and dairy-free!
Course Dessert
Cuisine Paleo
Keyword almond flour zucchini bread, gluten free zucchini bread, paleo zucchini bread
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 12 Slices
Calories 283kcal
Author Aline Cueni



  • Preheat the oven to 355°F (180°C ). Line a 8×5 inch loaf pan with parchment paper.
  • Finely grate zucchini, mix it with 1 tsp salt, and let the excess water drip over a sieve for 5-10 minutes. Squeeze out as much water as you can using a spatula or the back of a spoon.
  • Add the eggs, coconut oil, maple syrup, nut butter, and vanilla into a large bowl. Whisk together until combined. Stir in the grated zucchini. Add the almond flour, baking powder, and cinnamon, mix until just combined. Fold in the chocolate chips.
  • Pour the batter into the prepared pan. → Feel free to decorate with additional chocolate chips.
  • Bake for 60 minutes in the preheated oven. → The bread is done when a toothpick inserted in the center comes out mostly clean.
  • Remove the bread from the oven and let it cool completely on a wire rack before slicing.


Make your own almond flour with this easy DIY Almond Flour Recipe!
Store leftovers in an airtight container or packed in aluminum wrap for up to 4 days in the refrigerator.
Freeze: Once cool, transfer the bread (I suggest slicing it beforehand) into a freezer bag and freeze for a maximum of 3 months. Allow to thaw in the fridge overnight, or rebake frozen bread for a few minutes in the oven. Single slices can be thawed for 30 minutes at room temperature.
Chocolate Chips can be omitted.


Calories: 283kcal | Carbohydrates: 18g | Protein: 8g | Fat: 21g | Saturated Fat: 8g | Trans Fat: 1g | Cholesterol: 27mg | Sodium: 24mg | Potassium: 237mg | Fiber: 4g | Sugar: 10g | Vitamin A: 83IU | Vitamin C: 4mg | Calcium: 138mg | Iron: 1mg