Paleo Zucchini Bread

Paleo Zucchini Bread

Dry ingredients:⁠

  • 1 1/2 cups almond flour⁠
  • 1/2 cup tapioca flour⁠
  • 1/4 cup coconut flour⁠
  • 1 tsp baking soda⁠
  • 1 tsp cinnamon⁠
  • 1/2 tsp salt⁠

Wet ingredients:⁠

  • 3 eggs⁠
  • 1/2 cup applesauce⁠
  • 2 tbsp maple syrup⁠
  • 1 tbsp apple cider vinegar⁠
  • 1 1/2 cups grated zucchini⁠


  1. Preheat the oven to 350 degrees Fahrenheit.⁠
  2. Add all of the dry ingredients to a mixing bowl and stir until combined.⁠
  3. In a separate bowl add the eggs, applesauce, maple syrup, and apple cider vinegar and whisk together. ⁠
  4. Squeeze the grated zucchini in a Bigger Better Nut Milk Bag to remove the excess water. Then add the grated zucchini to the wet ingredients and stir to combine.⁠
  5. Pour the wet ingredients into the dry and stir until the batter is well mixed. Pour the batter into a greased 8.5 x 4.5 inch loaf pan.⁠
  6. Bake the zucchini bread for 50-60 minutes or until a toothpick comes out clean and enjoy!


Recipe and image contributed by @downshiftology

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