5 Minute Paleo Zucchini Bread


5 Minute Paleo Zucchini Bread
This 5 Minute Paleo Zucchini Bread is incredibly moist, light, and fluffy. Packed with protein and whole foods, this easy to make bread is a tasty treat for breakfast and any snacking occasion.
This 5 Minute Paleo Zucchini Bread is incredibly moist, light, and fluffy. Packed with protein and whole foods, this easy to make bread is a tasty treat for breakfast and any snacking occasion.
This 5 Minute Paleo Zucchini Bread is incredibly moist, light, and fluffy. Packed with protein and whole foods, this easy to make bread is a tasty treat for breakfast and any snacking occasion.

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. 

This 5 Minute Paleo Zucchini Bread is incredibly moist, light, and fluffy. Packed with protein and whole foods, this easy to make bread is a tasty treat for breakfast and any snacking occasion.
This 5 Minute Paleo Zucchini Bread is incredibly moist, light, and fluffy. Packed with protein and whole foods, this easy to make bread is a tasty treat for breakfast and any snacking occasion.

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. 

This 5 Minute Paleo Zucchini Bread is incredibly moist, light, and fluffy. Packed with protein and whole foods, this easy to make bread is a tasty treat for breakfast and any snacking occasion.
This 5 Minute Paleo Zucchini Bread is incredibly moist, light, and fluffy. Packed with protein and whole foods, this easy to make bread is a tasty treat for breakfast and any snacking occasion.

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!

This 5 Minute Paleo Zucchini Bread is incredibly moist, light, and fluffy. Packed with protein and whole foods, this easy to make bread is a tasty treat for breakfast and any snacking occasion.
This 5 Minute Paleo Zucchini Bread is incredibly moist, light, and fluffy. Packed with protein and whole foods, this easy to make bread is a tasty treat for breakfast and any snacking occasion.

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

Print Recipe
5 Minute Paleo Zucchini Bread
This 5 Minute Paleo Zucchini Bread is incredibly moist, light, and fluffy. Packed with protein and whole foods, this easy to make bread is a tasty treat for breakfast and any snacking occasion.
Ingredients
Info
Cook Time 70 minutes
Prep Time 5 minutes
Servings
slices
Course Main Dish
Votes: 44
Rating: 3.18
You:
Rate this recipe!
Info
Cook Time 70 minutes
Prep Time 5 minutes
Servings
slices
Course Main Dish
Votes: 44
Rating: 3.18
You:
Rate this recipe!
Ingredients
Instructions
  1. Preheat the oven to 350 degrees. Line a 4.5" by 5.5" bread pan with parchment paper.
  2. Combine all of the ingredients for the bread (except the zucchini) in a mixing bowl or KitchenAid mixer.
  3. Grate the zucchini and add it into the batter.
  4. Once the batter is combined and smooth, pour it into the loaf pan.
  5. Bake the loaf on 350 degrees fahrenheit for 1 hour and 5 minutes, until golden brown on top.
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.
This 5 Minute Paleo Zucchini Bread is incredibly moist, light, and fluffy. Packed with protein and whole foods, this easy to make bread is a tasty treat for breakfast and any snacking occasion.



55Comments

Add yours
  1. 7
    @helengrace7

    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

  2. 9
    Helengrace7

    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!

  3. 11
    Merry Mary

    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.

  4. 12
    Sara

    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.

  5. 16
    Amy

    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! 🙂

  6. 18
    Celeste Lucas

    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!

  7. 21
    Laura B.

    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!!!

  8. 33
    Pat

    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.

  9. 37
    LaShonda

    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?

  10. 43
    Mary-Claire Grotheer

    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!

  11. 47
    Sherry

    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.

  12. 49
    Marula

    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!!

  13. 51
    Liz

    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!

  14. 54
    Pika

    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 🙂

    • 55
      Kaylie

      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. 🙂

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