Cinnamon Zucchini Bread [Gluten-Free, Dairy Free, Paleo]

This Cinnamon Zucchini Bread recipe 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, and Paleo, too!

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.

So I made you this Cinnamon Zucchini Bread recipe – 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…

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 healthy 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 🙂

Ingredients for Paleo Zucchini Bread

• almond flour
• coconut flour
• tapioca flour/starch* (see recipe notes)
• baking soda
• ground cinnamon
• salt
• eggs
• applesauce or banana
• coconut sugar
• avocado oil
• vanilla extract
• eggs
• apple cider vinegar
• shredded and squeezed zucchini

How to Make Cinnamon Zucchini Bread Recipe

1. Preheat oven to 350ºF. Line a medium loaf pan (8×4) with parchment paper, allowing overhang, or grease well. Set aside. Make sure you have shredded your zucchini and squeezed out all of the extra water between a cheesecloth or paper towel (more on that later!). Set aside.
2. In a medium bowl, combine almond flour, coconut flour, tapioca flour, ground cinnamon, baking soda, and salt. Whisk together until thoroughly combined. Set aside.
3. In a large bowl, combine banana puree (or applesauce) with coconut sugar until combined. Add in oil and vanilla extract until combined. Add in eggs, one at a time, whisking until smooth. Stir in apple cider vinegar.
4. Add dry ingredients into large bowl of wet ingredients, stirring with large spatula until just combined. Gently fold in shredded zucchini. Batter will be thick and moist.
5. Transfer batter to prepared loaf pan, spreading evenly. Bake for 40-50 minutes, or until edges are browned and the middle is set. Check with an inserted toothpick for doneness. If zucchini bread is browning too much on edges, cover with tin foil for the last 10-15 minutes of baking. My zucchini bread took around 45 minutes.
6. Allow bread to cool in pan for 20 minutes before carefully removing from pan and placing on a cooling rack to cool completely – about 30 minutes. Gently slice bread into desired sized pieces. Enjoy!

How to Grate Zucchini

You 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.

For best results, shred a small-medium zucchini on a large box grater, then squeeze out all the water with cheesecloth, paper towels, or a clean kitchen towel. Shredded and squeezed zucchini should measure about 1 cup packed.

How Long to Bake Zucchini Bread with Almond Flour

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!

How to Store Gluten Free Zucchini Bread

Store the easy zucchini bread recipe in an airtight container in the fridge for up to 5 days.

For longer storage, you can also place the sliced zucchini bread in a plastic freezer storage bag, seal, tight, label, date, and stick in the freezer for up to 1 month.

Toasted and slathered with your favorite jam makes it an EPIC breakfast treat!

More Healthy Bread Recipes You’ll Love:

• Almond Flour Double Chocolate Zucchini Bread
• The Best Paleo Chocolate Bread with Almond Flour
• Vegan Carrot Cake Banana Bread
• Almond Flour Orange Lemon Poppyseed Bread
• Paleo Pumpkin Bread with Cashew Cream Frosting

If you make this Cinnamon Zucchini Bread recipe, be sure to leave a comment and review on the blog! I love hearing from you, and it helps others learn more about the recipe too! Xx Ashley

★★★★★

5 from 3 reviews

How to Make…

Cinnamon Zucchini Bread

This Cinnamon Zucchini Bread recipe 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, and Paleo, too!

• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour

• Yield: 10 1x
• Scale: 1x2x3x

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Ingredients

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
• 1 cup shredded zucchini, extra water squeezed out (1 small-medium zucchini)

Instructions

 

1. Preheat oven to 350ºF. Line a medium loaf pan (8×4) with parchment paper, allowing overhang, or grease well. Set aside. Make sure you have shredded your zucchini and squeezed out all of the extra water between a cheesecloth or paper towel. Set aside.
2. In a medium bowl, combine almond flour, coconut flour, tapioca flour, ground cinnamon, baking soda, and salt. Whisk together until thoroughly combined. Set aside.
3. In a large bowl, combine banana puree (or applesauce) with coconut sugar until combined. Add in oil and vanilla extract until combined. Add in eggs, one at a time, whisking until smooth. Stir in apple cider vinegar.
4. Add dry ingredients into large bowl of wet ingredients, stirring with large spatula until just combined. Gently fold in shredded zucchini. Batter will be thick and moist.
5. Transfer batter to prepared loaf pan, spreading evenly. Bake for 40-50 minutes, or until edges are browned and the middle is set. Check with an inserted toothpick for doneness. If zucchini bread is browning too much on edges, cover with tin foil for the last 10-15 minutes of baking. My zucchini bread took around 45 minutes.
6. Allow bread to cool in pan for 20 minutes before carefully removing from pan and placing on a cooling rack to cool completely – about 30 minutes. Gently slice bread into desired sized pieces. Enjoy!

 

Recipes 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.

Nutrition Information:

• Serving Size: 1/10th
• Calories: 110
• Sugar: 7g
• Sodium: 272mg
• Fat: 6g
• Saturated Fat: 1g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 11g
• Fiber: 2g
• Protein: 3g
• Cholesterol: 56mg

Category: Bread Method: Oven Cuisine: American
Keywords: Cinnamon Zucchini Bread, Vegan Zucchini Bread, Paleo Zucchini Bread, Zucchini Bread with Applesauce
Author: Ashley @ Fit Mitten Kitchen

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