5 Minute Paleo Zucchini Bread
5 Things You Should Know About THis Bread before you make it
1. It’s totally delicious.
2. It’s incredibly easy to make.
3. It will leave you wanting more.
… And that’s not all! This recipe is jam packed with protein! And not only that, but this bread is made with whole foods. This bread is lightly sweetened with a bit of maple syrup. Since I am loving munching on this bread for breakfast, I thought I should share. Lately, I have been in a mood where I only want to eat foods that are easy to make. Since this bread only takes 5 minutes to whip up and then it’s in the oven, it’s been my fave this week. The idea of making bread in only five minutes sounded very appealing. I have been on a zucchini craze lately, so this recipe hit the spot.
A Bread That Brings me back to my childhood
Okay, this may sound funny, but I’m going with it. I felt like a kid, because I was way too excited about the crust on this bread! It’s slightly sticky, kinda, gooey, and is just sweet enough to make me totally happy! It’s just one of those things. I remember being a kid and loving bread with that kind of sweet glaze feel on top.
I finally got back in the kitchen this week. After a week of 100 degree weather, it’s finally tarting to cool off. The hot weather and no A.C. is not a good combo when cooking. I opted for lots of fresh salads and sweet potato chips this week and tried to stay cool. It seems like I hadn’t cooked in forever, so it was awesome being back in the kitchen!
The idea that this bread is full of nutrients and protein makes it hit in my book. This bread is completely light, fluffy, and incredibly moist! Can you tell I’m happy? Ha ha. Anyway, this bread is great, because it’s not crumbly at all! Some gluten free breads can really fall apart on you. I’m always on the quest to make breads that don’t crumble and don’t taste too “healthy”. If you know what I mean. I have to have some flavor!
Liking the idea of grain free bread?
I have a few more tasty bread recipes like my 5 Minute Paleo Banana Bread and Rustic Grain Free Bread Rolls.
- 1 cup grated zucchini
- 1 1/2 cup almond flour
- 1/4 cup maple syrup
- 3 whole eggs
- 1 tablespoon coconut oil
- 1 1/2 teaspoon ground cinnamon
- 1 1/2 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/4 teaspoon sea salt
| Info |
| Cook Time | 70 minutes |
| Prep Time | 5 minutes |
| Servings |
slices
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Rate this recipe!
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Ingredients
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- Preheat the oven to 350 degrees. Line a 4.5" by 5.5" bread pan with parchment paper.
- Combine all of the ingredients for the bread (except the zucchini) in a mixing bowl or KitchenAid mixer.
- Grate the zucchini and add it into the batter.
- Once the batter is combined and smooth, pour it into the loaf pan.
- Bake the loaf on 350 degrees fahrenheit for 1 hour and 5 minutes, until golden brown on top.
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Nutrition Facts
5 Minute Paleo Zucchini Bread
Amount Per Serving
Calories 304
Calories from Fat 216
% Daily Value*
Total Fat 24g
37%
Saturated Fat 3g
15%
Polyunsaturated Fat 0.1g
Monounsaturated Fat 0.1g
Sodium 136mg
6%
Potassium 82mg
2%
Total Carbohydrates 18g
6%
Dietary Fiber 6g
24%
Sugars 8g
Protein 10g
20%
Vitamin A
1%
Vitamin C
9%
Calcium
16%
Iron
13%
* Percent Daily Values are based on a 2000 calorie diet.
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85Comments
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Can you use organic pure honey instead of maple syrup?
I have never tried it, but I am sure it would work great!!
What kind of grain free flour can I use instead of almond flour??
You could try cashew flour, but I have not personally tried it with this recipe. Cashew flour is most similar to almond flour.
Do I have to use maple syrup? Can I omit it out entirely?
I don’t think it would taste very good, but if that’s what you like you may!
Hi. Tried this and it was so soft and moist unlike all my other attempts at gluten free baking, I cooked it for about 55 mins in a fan oven and it rose, and a skewer inserted came out clean, it was browner than your photos so covered with a bit of foil. However it did sink when it was cooling. Texture still light and almost fluffy, but is this normal? Should I have left it in longer? As you can tell I’m a very novice baker. Found you thru Instagram by the way
Hi Helen, so happy you found me on Insta. I haven’t had this problem with it falling after cooking before. Not sure what wnet wrong. Did you make sure to get all the ingredients in there?
Thanks Kaylie. Wonder if it’s possible for baking powder to use its efficacy over time? Mine might be a bit past it! Otherwise included everything and it was really nice. I’ll just have to bake it again!
Hi Helen,
Yes, that may be the case- I have have had that happen in the past with recipes. Maybe try it with a new batch of baking powder:)
to Helen Grace, If your bread collapsed, it probably needed a little longer in the oven. Test your bread loaf before you take it out to see if it’s truly firm. If it feels squishy it means it ‘s not fully cooked. Test it with a toothpick, and if the pick comes out clean and not moist or sticky, your bread is done. If your bread is getting too brown toward the end, just cover it lightly with aluminum foil, as it can still be soft inside. And yes any ingredient can get old. I use Rumford baking powder as it works very well and doesn’t leave a slightly bitter after taste.
Loved this bread added some orange rinds for flavor and my kiddo who came back from biking just attacked the warm loaf. This is now an awesome breakfast option for the kids and it satisfies my sweet craving.
Oh awesome! Glad they loved it! 🙂 🙂
Can you use coconut flour?
Unfortunately, no, because coconut flour absorbs too much liquid and reacts far differently.
Hi Kaylie,
If I could substitute the coconut oil for palm shortening would it need to be melted or stay solid? Thank you! Looks delish and would probably make yummy french toast! 🙂
Hi Amy! Yes, you can and it can stay solid 🙂
I made this bread and added 20 grams of protein powder – one scoop – turned out delicious! Then I made it again and swapped the maple syrup for raw organic honey and added 1/2 cup of walnuts, as well as the protein powder / delicious once again, so thank you! Are the Nutrition Facts listed for the whole loaf? Thank you!
I would love to know if the nutrition facts are for the whole loaf as well!
It’s per slice.
Kaylie, this bread is Wonderful!!! Delish toasted with butter! I leave out the salt and have given it to gluten-free friends as well as family who eat grains, and it is always a hit!
It stores great in the fridge for several days, too! Thank you for the gift of bread!!!
You are more than welcome, so happy you like it 🙂
I cannot eat eggs. Would soaked chia seeds work?
Hmmm, I’m not sure- I haven’t tried that before; I would think it may be on the dense side… but you could give it a try for sure! 🙂
Can I substitute ghee for the coconut oil? I can’t have coconut or shortening. If not, any other options?
Yes, that should work just fine. 🙂
How much Pyure or Stevia would you recommend using in place of the syrup?
That would depend on the brand and how it was processed. What kind are you planning on using?
Hi Kaylie! Would gf Oat Flour work in place of almond flour?
Hi Greta, I haven’t tried oat flour before, but it may work. It’s worth an experiment! 🙂
Hey girl I was wondering are there any other substitutes for coconut oil and maple syrup? Thanks:)
Hi Liz! You can try subbing coconut oil for palm shortening and honey for maple syrup. 🙂 Hope that helps!
Looking for nutritional info, specifically the number of carbs. I am diabetic, and am always looking for bread that will fit into my very carb restricted diet. Thanks.
Hi Pat, the nutritional info is found at the bottom of the recipe 🙂
Can the maple syrup be omitted ?
Hi Mona, it’s worth a try!
Hi! Thanks for the recipe. I subbed honey for the maple syrup and baked it at 350 for 55 minutes. The top and inside were perfect but the outside of the edges was almost burnt. Any advice for when I try it next time?
Most ovens are calibrated differently, so you might have to cook at a lower heat for longer to get an even bake. 🙂
What might be even better is just covering the top of the loaf with foil halfway through baking to prevent a burn. 🙂
Is this recipe not very moist before you cook it ?
It’s raw dough, is that what you are asking?
Wow this is really good! Very moist and tasty. I love using almond flour. Has anyone tried to freeze it?
Hi Kaylie- looks like a delicious recipe. Can I put it in a long loaf pan? Like a 9 by 5? Or do I need to increase the amount of recipe. Thanks!
You can put it in a long pan, but it will turn out very thin and the cooking time will vary- be less!
I actually put it in a regular loaf pan (because I didn’t read the directions very carefully!) and mine still turned out very tasty. Of course, my loaf was only about an inch tall, but it still tasted great and I didn’t adjust the baking time at all. I probably could have taken it out a little earlier but it’s not at all burnt!
How many serving do you get from this recipe, please. …..Thank you!
Hi Blanche, It makes 8 slices. 🙂
I have made this bread x 2 and both times IT WAS PERFECT! The bread is unusually moist, and has a great texture. I have tried many, many g/f recipes and this is among the best. I used low-sugar maple syrup and it was delicious! Next time, I will throw in some nuts and orange zest.
So good to hear Sherry!
Do I need to drain the zucchinis? Let them loose all the water? Or just grate and use them?
I baked your banana bread and was just great!!
Yes, I drain the zucchini noodles lightly- it depends how much (or not) water content there is. 🙂
Thanks for this recipe! It’s so much easier than the other zucchini bread recipe I’ve tried. I didn’t have a pan that size, so I made this recipe into 10 regular sized muffins and baked for a little under 30 minutes. And I added some unsweet baking chocolate. Delicious!
I’m allergic to almonds, what other flour can give the same results?
Hi Cristina, you can use hazelnut meal in place of almond flour. 🙂
hey, can i sub the maple syrup with powdered erythritol/stevia or does it have to be a liquid sweetener? I’m on a keto diet so I can’t have any natural sweeteners. Also, does this bread taste eggy? really not a fan of eggy tasting bread.. Thanks 🙂
Hi Pika, no- I don’t think those would be a good sub, sorry. You could try it, but I don’t know. I haven’t had anyone report it tasting eggy. 🙂
hi, just discovered your amazing website, WOW
i have strong allergy for almonds, can I swap it with coconut flour?
all the best
Hi, thanks! You can swap almonds for hazelnut flour, but not coconut.
In place of maple syrup I used stevia and apple butter. I made them into muffins, good! And only 1 cup of almond flour, and I added shredded carrots!
Can I make this into muffins instead of a loaf? Any suggestions on cooking time?
Hi Diana, you can absolutely make this into muffins! I’m not sure on the cooking time- I would just watch it. They will be done when a knife inserted into the middles comes out clean. 🙂
Being a man I can’t wax too lyrical about how good this is.Suffice to say it was scrumpdiddlydumptious.
Used honey in lieu of Syrup and also had no coconut oil so used regular olive oil.
This recipe and all comments suggested it should be a good one. Unfortunately, I have an allergy to almonds and when I eat almond flour I get rushes and my back is itchy like crazy so I made it with swapping almond flour to GF whole grain flour (Sun Flour Mills) and added 3/4 teaspoon of xanthan gum. It turned out yummy! Uff… for entire 70 minutes I was nervous it would be another unlucky experiment but this zucchini bread is a winner. Thank you, Kaylie! So yummy, so tasty!
Do you think I could replace the vanilla extract with vanilla powder? and the maple syrup with runny almond butter?
Thanks!
-Kate
That sounds great Kate!
Can I sub almond flour with cassava flour? Thanks for your great recipes 🙂
Hi Jazzy, unfortunately, no. The almond flour cannot be subbed in this recipe.
Hi there! Can I sub applesauce for coconut oil?
I haven’t tried that before, so I’m not sure. I think it would change it, but it still might work.
This looks like a terrific recipe. Can’t wait to try it. Just wanted to add a bit of, I hope, constructive criticism about the webpage. I’ve noticed this on other pages on this site as well. The pages are overridden with ads and pop-ups. In fact, I couldn’t even get to the directions on the first try, but had to click on a “details” button? Then, I kept scrolling through the page, expecting to see ingredients and directions after each set of photos (which were slow to load, even on a 1 gig connection) … until I almost reached the bottom of the page. It’s unfortunate, as this really takes away from what should be a fun, simple user experience. I wasn’t even looking at the ads. They just irritated me.
Sorry, if this seems petty/whiny. I’m only commenting because I otherwise enjoy browsing through recipes looking for something tasty & simple to prepare. Thanks again. Hope the feedback is helpful. Look forward to trying the recipe!
Thank you Matt, I have been looking into some other options to rework the ads- I have something in the works. 🙂 Thanks!
Do you recommend we squeeze some of the water out of the grated zucchini first?
Hi Anna, if it is really wet you can; otherwise, I just use it as it is. 🙂
Hi! As I’m writing this my zucchini break is baking, finger cross that it’ll come out right 🙈 I’m no expert in the kitchen but I’m trying! Question, was the batter supposed to be very liquidity? I hope so cause mine was and I follow every step on your recipe. Will keep you posted 🙂
Hi Zaira, it’s pretty liquidy.
Sorry it took me forever but let me just tell you that zucchini bread was delicious 😋 I’ve made it 3 times so far 😁 can we substitute zucchini for sweet potatoes? I’m not sure if you have a recipe for it….. I’ll look 😁
Thank you Zaira! That sounds like a great idea!
Just made this simple great bread again. I add chopped walnuts and very dark chocolate chips and top with some more. It is delicious and more like a dessert. Yum
That’s a great idea, I love it!
Can I substitute the almond flour for oat flour? And if so would the ratio be the same?
Yes, that should work the same ration Jenni. 🙂
Can I swap quinoa flour for the almond flour? I can’t do nut flours or oat flour.
Hi Rachel, I haven’t cooked with quinoa flour before, so I can’t really say. Sorry! Wish I could be of more help!
Hi! I love this recipe and have made it multiple times, I can’t get enough of it. It’s beautifully moist and just perfect for someone on a paleo diet! And for a vegan version, I substituted with flax eggs, added some more maple syrup for moisture and it worked! A little too sweet though so next time I’ll try adding more zucchini instead. I love this for breakfast as well as for dessert. Thank you so much for this recipe! I wonder if I can freeze it though? Has anyone tried that?
Hi Nora,
I’m glad you love this recipe so much! Yes you can freeze it. Just heat it up in the oven or let it thaw on its own. Great way to meal prep and save any left overs 🙂