Paleo Zucchini Bread

This Paleo Zucchini Bread recipe is made with almond flour and coconut flour, along with coconut sugar, cinnamon spices, and vanilla. It comes complete with a cinnamon sugar topping, and if you love coffee cake, then you’ll love this zucchini bread, too! {Paleo}

Friends, we have been working on a Paleo Zucchini Bread recipe for three months. And thanks to the seven-year-old’s persistent requests for more zucchini bread (who knew vegetables could taste so good???), we finally concocted a recipe that leaves our tastebuds breathless! Inspired by Our Salty Kitchen’s Paleo Zucchini Bread recipe, this version includes coconut flour to soak up extra moisture, a cinnamon sugar topping, and tips for preparing the zucchini and the loaf pan.

We have several tips for you, especially since we made four loaves inside of 24 hours. The seven-year-old was thrilled to have so many options to choose from, including a reject batch that didn’t live up to our standards. You know a recipe is good when even the reject attempts are delicious. 

And speaking of delicious, the aroma of cinnamon sugar-topped Paleo Zucchini Bread lingers for several hours after baking. It smells like Santa’s kitchen, and I am here for that any day. Winter wonderland smells in my house? Any day and all day. Yes. Please.

So if you’re ready for some good smells and tasty bites that pack a cinnamon-sugar punch, then let’s dig in and start greasing our loaf pan because Paleo Zucchini Bread is happening. 

PALEO ZUCCHINI BREAD INGREDIENTS:

Cinnamon and coconut sugar define this recipe’s flavor! Nutmeg and a pinch of allspice seal the deal. And you don’t even taste the zucchini. In fact, I forget it’s even there. If you’re in the mood to make Paleo Zucchini Bread, you’ll need:

• Fresh zucchini. Two and half cups, chopped/minced/shredded and drained. Remove as much of the excess water from the zucchini as possible to create the correct bread consistency.
• Dry ingredients: Almond flour, coconut flour, coconut sugar, baking soda, cinnamon, nutmeg, and allspice.
• Wet ingredients: Eggs, melted coconut oil, vanilla, and apple cider vinegar.
• Topping: Cinnamon and coconut sugar.

HOW TO PREPARE ZUCCHINI FOR ZUCCHINI BREAD:

One of the biggest challenges when making Paleo Zucchini Bread is removing excess water from the zucchini. It never fails that as soon as you think you’ve removed all the extra moisture, another twist of the cloth releases more water. 

So let’s go over different ways to extract the water:

First, absorbent materials. Use:

• Thin cloths, paper towels, or napkins. My favorite absorbent material is a thin cloth. It absorbs the moisture without the shredded zucchini sticking to it. The cloth doesn’t have to be fancy either. The ones I use were gifted to me as a bridal shower gift from my grandmother over seventeen years ago. Thick paper towels and napkins will also work, but make sure they are thick enough to withstand the water.
• Cheesecloths and nut bags for making nut milk are also options. 

Second, how to extract the water:

• Place the shredded zucchini between two absorbent cloths and press down with the heel of your hand. Do this in several places on the cloth.
• Keep the zucchini between the cloths and knead the shredded veggies, similar to preparing pizza dough. This catches excess water that pools in the middle of the zucchini.
• Bring the corners of the cloth up and ring the zucchini out over a sink or bowl. The tighter the squeeze, the better.

Finally,

Transfer the zucchini to a bowl while you go through the other steps of the recipe. Sometimes water will continue to seep out and collect in the bowl.

HOW TO PREPARE A LOAF PAN FOR ZUCCHINI BREAD:

I love Paleo Zucchini Bread so much, the thought of it sticking to the pan is incomprehensible to me. So I go for a one-to punch that has yet to let me down.

First, grease the sides and the bottom of the loaf pan with coconut oil. It doesn’t need to be fancy. Just add enough to cover the surface, even lightly.

Then, prep the parchment paper. I usually only add one sheet of parchment, but you can cut a second sheet going the opposite direction in the pan. Here’s the thing: you want to make sure the parchment paper is cut to the dimensions of the pan.

Avoid cutting oversized pieces that fold up on themselves or get scrunched in the corners of the pan. If you use too much parchment paper, then the bread is more likely to crumble when you try to remove the bread from the pan and again when you try to remove the parchment paper from the bread.

It’s worth it to spend a few extra minutes trimming the paper to fit tightly. Better to cut it a little narrow than to cut it too wide.

HOW TO MAKE PALEO ZUCCHINI BREAD:

Below are the steps to prepare a loaf of Paleo Zucchini Bread. 

1. Set oven to 350 degrees. Grease the bottom and sides of an 8-inch loaf pan. Cut a piece of parchment to fit widthwise inside the pan. Set aside.
2. Shred or mince 2.5 cups of zucchini and place the zucchini on a thin cloth, paper towel, or napkin. Lay another thin cloth, paper towel, or napkin on top and begin pressing down with the heel of your hand to extract excess water. Do this several times. Trade out cloths, towels, or napkins if they become soaked and there is still more water to extract. Then bring the corners of the cloth, towel, or napkin up and, standing over the sink or a bowl, ring out any leftover water. Set drained zucchini aside.
3. In a medium mixing bowl, prepare the dry ingredients by combining the almond flour, coconut flour, coconut sugar, baking soda, cinnamon, nutmeg, and allspice. Set aside. In another bowl, whisk the eggs and then add the melted coconut oil, vanilla, and apple cider vinegar. Pour the dry ingredients into the wet ingredients and gently stir them together. Fold in the zucchini.
4. Place the batter in the greased, parchment-lined loaf pan, and pat the mixture into place.
5. To prepare the topping, combine the coconut sugar and cinnamon and then sprinkle over the top of the zucchini bread batter.
6. Bake for 55 minutes, rotating the pan once during the baking process. Remove the pan from the oven and let cool for 10-20 minutes before serving. This allows enough time for the coconut oil to solidify and hold the bread in place. When the bread has cooled, grip the parchment paper on both sides and lift the bread out of the pan. Slice and serve.
7. Cover leftovers and store at room temperature for 24 hours or for two to three days in the refrigerator.

MORE PALEO BAKED GOODS!!!

If you love paleo baked goods recipes, then here are three more to add to your recipe tin!

• Chocolate Chunk Almond Butter Cookies
• Cinnamon Swirl Muffins
• Paleo Cranberry Cake

Take friends. I hope this recipe finds you well. And, as always, I’m glad you’re here. ❤️

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