This Paleo Cinnamon Zucchini Bread is JUST what you need to put the extra garden zucchini to good use. Using grain-free flours, eggs, a touch of oil and a lot of cinnamon and zucchini. This will definitely be your new favorite! Gluten-free, dairy-free, paleo.
So this week was an interesting one! I started off Monday trying to get back into my routine after coming home from the Toronto Food Photography Workshop. While I was making breakfast I decided to cut right into my middle finger while trying to slice open an english muffin. I was doing one of those things that one should never do: cut an item into one’s hand. I KNOW. SO DUMB. But I also do it all the time… So it just figures I need to cut my finger pretty bad to actually learn from my mistake.
As soon as the (large serrated knife) hit my fingers I yelled profanities but then looked at it and thought “Oh, it’s not that bad…” Those with weak stomachs may want to sit down. Until I took a closer look and realized I could pull an entire thick flap of skin away from my fingertip. At that point I started getting a little nervous. Like, “Shit do I need to go to the ER? Do I need stitches? What if that chunk comes off and I’ll forever have a little piece of my fingertip missing? I wonder if my fingerprint will change…”
Thankfully Drew hand’t left for work yet and supplied me with the first aid kit. I just pressed the poor little chunk back into my fingertip and hoped for the best! It looks like it is getting better but you can certainly see the serrated cut of the knife. And not certain I’ll get back any feeling in that part of my fingertip… But it definitely could have been worse!
So I made you this Paleo Cinnamon Zucchini Bread – bandaged finger and all. It is quite a challenging task trying to cook and bake with a sore and bandaged finger. I actually wore a latex glove while making this recipe. TMI? Sorry I hope you’re not grossed out right now!
Let’s move on…
Paleo Cinnamon Zucchini Bread
SO this bread. Baking with grain-free flours can be tricky so it usually takes a couple of times to get it right. Especially when you’re used to the ratios typically used for whole grain breads. The first time I tested this zucchini bread I used mainly almond flour and just a tiny bit of coconut flour. While it tasted okay, the texture was not what I was hoping for. It was just a little bit too moist. I needed to make some adjustments.
Round 2: I increased the coconut flour and also added a touch of tapioca flour/starch. I will say this one was a definite winner. The texture firm, not overly moist and the bread held together perfectly.
Round 3: I wanted to see how the zucchini bread would turn out without the tapioca flour. While I will say it can be done, it didn’t yield the *best* texture. So if you really want to make this zucchini bread and you don’t have the tapioca flour/starch, the bread will turn out just fine. I just think the BEST texture between the two versions is the bread with the tapioca flour.
And if you’re on the fence about buying tapioca flour, it can be used for loads of other paleo baking recipes, as well as for a thickener in sauces. Oh! Also the main ingredient in this paleo pizza crust 🙂
what you need
tapioca flour/starch* (see recipe notes)
applesauce or banana
You mix the dry ingredients separate from the wet to insure even distribution of the flours before incorporating the wet ingredients.
You also want to make sure your shredded zucchini has all of the extra liquid squeezed out before adding to the batter. The coconut flour in the batter is going to absorb the wet ingredients differently than other flours, so make sure you’re following measurements and instructions carefully 🙂
My zucchini bread took about 45 minutes. The edges will get golden brown, but make sure your middle is done too! You can also cover the top with foil for the last 15 minutes or so as well. This will help the bread from getting too dark on top.
After the loaf cools, slice and EAT.
The only bad thing about this bread? It is addicting!
Be sure to let me know if you try it! I have a feeling this is going to be my new go-to. The cinnamon flavor is just so good here! Don’t skimp 😉
- 1 cup shredded zucchini, extra water squeezed out (1 small-medium zucchini)
- 1 cup almond flour (114g)
- 1/4 cup coconut flour (40g)
- 2 TBS tapioca flour/starch*
- 1 TBS ground cinnamon (you could even do a little more if you love cinnamon!)
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 cup banana puree or applesauce**
- 1/4 cup coconut sugar
- 2 TBS avocado oil (or another oil)
- 1 tsp vanilla extract
- 3 large eggs
- 1/2 TBS apple cider vinegar
1. Preheat oven to 350F. Line a medium loaf pan (8x4) with parchment paper allowing overhang. Or grease well. Set aside.
2. Make sure you have shredded your zucchini and squeezed out all of the extra water between a cheese cloth or paper towel. Set aside.
3. In a medium bowl combine almond flour, coconut flour, tapioca flour, ground cinnamon, baking soda, and salt. Whisk together until thoroughly combined. Set aside.
4. In a large bowl combine banana puree (or applesauce) with coconut sugar until combined. Add in oil and vanilla extract until. Add in eggs one at a time, whisking until smooth. Stir in apple cider vinegar.
5. Add dry ingredients into large bowl of wet ingredients, stirring with large spatula until just combined.
6. Gently fold in shredded zucchini. Batter will be thick and moist.
7. Transfer batter to prepared loaf pan, spreading evenly.
8. Bake for 40-50 minutes, or until edges are browned and middle is set. Check with inserted toothpick for doneness. If zucchini bread is browning too much on edges, cover with tin foil for last 10-15 minutes of baking. My zucchini bread took around 45 minutes.
9. Allow bread to cool in pan for 20 minutes before carefully removing from pan and placing on cooling rack to cool completely – about 30 minutes.
10. Gently slice bread into desired sized pieces – enjoy!
*The recipe can be made without tapioca flour/starch, but you will get the best texture if add it. One reader used 4TBS arrowroot to replace the tapioca.
**I tested both a mashed banana and applesauce. Either will work, but I preferred the texture of the banana best. I couldn't really taste it either with the amount of cinnamon.
Making this recipe? I would love to see it!
Tag @fitmittenkitchen and hashtag #fitmittenkitchen