Paleo Zucchini Bread (gluten-free, dairy-free)

Dairy free zucchini bread on a cutting board with a slice cut away.

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Paleo Zucchini Bread (gluten-free, dairy-free)

This easy Paleo Zucchini Bread is a healthy, wholesome treat! Zucchini, almond flour, honey and other simple ingredients create a light, fluffy and moist loaf that's great as a snack or with breakfast. And it's a helpful way to use up all that summer zucchini.

Plus it's gluten free, dairy free and refined sugar free.

Prep Time15

Cook Time55

Total Time1 10

Course: Breakfast, Snack

Cuisine: American

Servings: slices

Calories: 195kcal

Author: Don Baiocchi

Ingredients

2 medium zucchini
2 cups superfine blanched almond flour not almond meal
¼ cup arrowroot flour/starch
1½ teaspoons cinnamon
½ teaspoon baking soda
½ teaspoon fine sea salt
2 large eggs room temperature
⅓ cup honey
zest of 1 lemon zest the lemon before cutting it for the juice
1 teaspoon lemon juice
1 teaspoon vanilla extract
optional add-ins: ½ cup of chopped walnuts, raisins or chocolate chips

Instructions

Heat the oven to 350° F.
Line the long sides of a 9x5" loaf pan with a piece of parchment paper. Spray inside the short sides of the pan with cooking spray.
Trim the ends off the zucchini. Lay cheesecloth (or a thin towel) down on a cutting board, then place a box grater on the middle of the cheesecloth. Grate the zucchini using the large holds of the box grater or with the shredding disc in a food processor. If using a food processor, add the grated zucchini to the middle of the cheesecloth.
Gather up the cheesecloth to create a bundle holding the grated zucchini. Hold it over the sink and squeeze and twist the bundle as tightly as possible to extract as much water as you can. When you think you're done, give it a few more good twists to make sure. Measure out 1½ cups and set the zucchini aside.
In a large bowl, whisk the almond flour, arrowroot, cinnamon, baking soda and salt.
In a medium bowl, whisk the eggs, honey, lemon zest, lemon juice and vanilla.
Stir the wet ingredients into the dry ingredients with a spatula until no more almond flour is visible. The batter will be thick. Add the grated zucchini (and any optional add-ins) and stir until it's evenly distributed throughout the batter.
Pour or scoop the batter into the prepared loaf pan and smooth the top. Bake for 50-55 minutes, until golden brown on top and a toothpick inserted in the middle comes out without any raw batter attached (some crumbs are fine). Let cool completely, then slice and serve.

Notes

Substitutions

The only substitute for the almond flour would be finely ground sunflower seed flour to make the recipe nut-free. Do not substitute anything else for the almond flour.

You can use tapioca flour/starch in place of the arrowroot.

You can use maple syrup in place of the honey.

Make ahead

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

Freezer info

Wrap the cooled loaf in plastic wrap, then store in an airtight container for up to 3 months. If already sliced, place a small piece of parchment paper between the slices, the wrap them all together as one big loaf with plastic wrap. Transfer to an airtight container and freeze for up to 3 months.

Thaw overnight in the fridge.

Nutrition