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Paleo Zucchini Bread

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This Paleo Zucchini Bread recipe is made with grain-free flours, 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}

Ingredients

Scale

Dry ingredients:

  • 1 1/2 cups almond flour
  • 1/2 cup coconut flour
  • 1/4 cup tapioca flour
  • 1/2 cup coconut sugar
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/8 teaspoon allspice

Wet ingredients:

  • 3 eggs
  • 2 cups finely chopped zucchini, drained
  • 1/4 cup coconut oil, melted
  • 1/4 cup unsweetened applesauce
  • 1 teaspoon vanilla
  • 1 teaspoon apple cider vinegar

Topping:

  • 2 tablespoons coconut sugar
  • 1 teaspoon cinnamon

Equipment:

  • Thin towels for draining the zucchini and soaking up excess moisture.
  • Whisk or fork to blend the ingredients well at each step.
  • An 8 x 3 3/4 x 2 1/2 inch loaf pan. 

Instructions

  1. Set oven to 350 degrees. Grease the bottom and sides of the loaf pan. Cut a piece of parchment to fit widthwise inside the pan. Place the parchment paper in the loaf pan and set aside.
  2. Finely chop 2 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, tapioca flour, coconut sugar, baking soda, cinnamon, nutmeg, and allspice. Using a fork, stir everything together so the spices are blended into the other dry ingredients. 
  4. In another bowl, whisk the eggs and then add the zucchini, melted coconut oil, applesauce, vanilla, and apple cider vinegar. Pour the dry ingredients into the wet ingredients and gently whisk them together. If the mixture is too thick for a whisk, then use a fork. The key is to make sure the ingredients are evenly blended so they don’t clump together.
  5. Place the batter in the greased, parchment-lined loaf pan, and pat the mixture into place.
  6. To prepare the topping, combine the coconut sugar and cinnamon and then sprinkle over the top of the zucchini bread batter. If the topping clumps then gently tap the loaf pan so the cinnamon sugar mixture spreads out more evenly.
  7. Bake for 60 minutes, rotating the pan once halfway through 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.
  8. Cover leftovers and store at room temperature for about one to two days or for up to a week in the refrigerator.

    Notes

    • It helps to prepare the dry ingredients first and the wet ingredients second. This prevents the melted coconut oil from cooling off and solidifying before you are done preparing the bread for baking.
    • The consistency of the batter is fairly thick. It’s supposed to be that way, however one drawback is that the flavors don’t necessarily spread and even out during the baking process. The way the flavors go into the oven is the way they’ll come out. So it’s a good idea to whisk the dry ingredients until they are evenly blended and there are no clumps of flour or sugar, before adding them to the wet ingredients. Then, once the dry and wet ingredients are combined, it’s important to blend and mash the ingredients together yet again. I like to use a fork for both steps (blending the dry ingredients and then blending the dry ingredients with the wet ingredients). 
    • Oil-Free variation: In place of the melted coconut oil, add an additional 1/4 applesauce for a total amount of 1/2 cup. This will produce a drier, firmer bread that sets faster.
    • Coconut oil-only variation: Omit the applesauce and add an additional 1/4 cup coconut oil for a total amount of 1/2 cup. This will produce a softer consistency and sweeter flavor. This version will also need a longer cooling time after it is removed from the oven.

    Find it online: https://www.spiritedandthensome.com/paleo-zucchini-bread-recipe/