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
almond flour
coconut flour
tapioca flour/starch* (see recipe notes)
baking soda
ground cinnamon
salt
eggs
applesauce or banana
oil
vanilla
zucchini
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 😉
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 10 1x
Print Recipe
Pin RecipeDescription
Ingredients
- 1 cup shredded zucchini, extra water squeezed out (1 small-medium zucchini)
Dry Ingredients:
- 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
Wet Ingredients:
- 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
Instructions
1. Preheat oven to 350F. Line a medium loaf pan (8×4) 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!
Notes
*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.
Emily says
The texture of this looks PERFECT Ashley, and that finger episode sounds painful! You had a good perspective on it though, and I’m thankful God heals our bodies. I’ve done similar things with knives, but I don’t know if I’ve ever had a little flap of skin detached. I’m thankful your finger is healing.
And this is such a pretty bread; I love it so much.
Alana says
Could the sugar be omitted entirely w/o changing the taste too much? Or could date butter be subbed in for the sugar?
Ashley says
Hi Alana, I’m not sure I would recommend leaving out the sugar/sweetener entirely. The date butter may work- it could just change the consistency slightly. I think overall it should be alright though. Let me know if you try!
Alana says
Thanks for your reply. I’ll let you know how it turns out!
Meghan says
Will arrowroot sub for the tapioca?
Ashley says
Hi Meghan, yes that should work as well!
Nicolette says
Has anyone tried this recipe with flax or chia eggs?
Ashley says
Hi Nicolette, I haven’t tried this myself nor have I heard anyone else. My only concern is that the coconut flour may absorb the chia or flaxseed mixture differently than the eggs. You may need to adjust ingredient ratios if subbing. Not sure if that helps! I am hoping to make another batch this weekend- if I get around to it I can try testing an egg-free version for you!
Maria says
Hi Ashley. Just wanted to give some feedback on the way this recipe turned out for me. A med to lg. squash is pretty big and def. yielded far more than one cup. I used half but still it was more than a cups worth so my bake time was a solid hour because at the 50 min. mark my center was not set. Also, I did not do a super obsessive water squeeze and that could also have affected my cook time. I did not have tapioca starch on hand, thought I did but was wrong so I subbed arrowroot but it’s a 2:1 ratio so I used 4 TBLS.
Ashley says
Hi Maria, Thank you so much for taking the time to comment leave some feedback! You are totally right in that the medium-large zucchini yields more than a cup – a note while I was making the recipe that I forgot to change once I tested the recipe a second time! And any extra liquid probably did affect the baking time 🙂
Also, thank you for letting me know about the 2:1 ratio for arrowroot! I’ve only ever read it is 1:1, so that is very helpful. Again, thank you so much for leaving your feedback. I hope you were able to enjoy the bread still!
Chelsea @ Healthy Fabulous Life says
Girl! This cinnamon zucchini bread looks heavenly! Sounds like the perfect combo of flours. Can’t wait to try!
Audra says
Hi Ashley!
I just bought some zucchini yesterday so I’m looking forward to trying this recipe! One question, my husband has to be careful about nuts, (they are on his ‘avoid’ list for kidney stones), so I’m wondering if rice flour or garbanzo bean flour would work? Or even just plain old all purpose flour?
Thanks! Can’t wait to smell this baking tomorrow, hopefully! 😊
Ashley says
Hi Audra, Oh I haven’t tried this recipe with another flour, unfortunately! I can’t say for certain what the ratios would be, actually. If I were you, I would probably find a recipe that uses one of those flours to make sure you have success! I don’t want to give you what my guesses would be, without trying it myself first. Here is a healthier whole wheat zucchini bread recipe I found. I would just bump up the cinnamon 😉 Hope that helps!
Annelyse says
I tried this the other day and it was SO good… so good that I had to make it again the following day for my mom. But, part way through making the bread I realized I was short 1 egg… I substituted the egg with 1/4 cup of applesauce and 1tsp of baking powder and it seemed to still work pretty well.
Ashley says
Hi Annelyse! So glad you enjoyed the recipe! Thanks so much for taking the time to comment and let me know. And thanks for sharing your substitution as well – super helpful!
Tiff says
Finally a paleo zucchini bread without an AP gluten free flower and without lots of sugar that actually has great texture! Wish it was just a bit sweeter – will probably add a little more coco sugar next time. But consistency wise this is on point – job well done!
Ashley says
Hi Tiff! Thanks so much for your feedback – I am glad you enjoyed the texture! And sweetness could certainly be a personal preference so feel free bump up the coconut sugar a tad 🙂 Thanks again for your comment, I really appreciate it!
Constanza says
Hi Ashley! It looks really amazing! May I use olive oil instead of avocado oil? You know how to make avoado oil at home? Thanks!
Ashley says
Olive oil or any other neutral oil should work just fine! 🙂
Michele says
Made this today! I used 4 tbs of arrowroot as suggested. Came out delish! Will definitely make it again! Thanks so much!!!
★★★★★
Ashley says
Awesome, Michele! So glad you liked it 😀 Thank you for your comment and review!!
Laura kimbrough says
Just made this and love it!! Do you have the nutritional info by any chance? Maybe I missed it. My hubby would like to put it into his food tracker app!
Ashley says
Hi Laura! I am working on trying to include more info but for now the if you plug the recipe URL into something like myfitnesspal.com you should be able to get a rough calculation there. Or you can enter it by ingredient – I have to do the same thing when I input them myself so unfortunately it’s just an extra step I can’t manage at the moment.