This grain-free, gluten-free zucchini bread recipe is the right mix of savory and sweet, and the perfect way to sneak veggies into your kids (or adult husbands) diets!
You Can Put Zucchini in Bread?
This was a total crazy idea to me. I’ve obviously never had zucchini bread in my life.
I’m a huge fan of zucchini. It’s such a versatile little veggie that I use for morning smoothies, as a replacement for noodles or sliced up and roasted with other veggies. I guess it was just bound to happen that it was going to find its way into my bread right? and if they can put carrots in a cake and make it taste amazing, why not give this a shot.
I’ll admit I was nervous this wasn’t going to work, but after one bite I could not stop. The zucchini gives the bread just the right amount of moisture, and the almond flour gives it a nice slightly crunchy texture. This paleo zucchini bread is the perfect pair with a morning matcha, or just as a anytime snack as I’ve been doing quite frequently since I first made this, really frequently. If you also want to add some extra protein, add in a scoop of the Vanilla Collagen Peptides from Vital Proteins to the mix!
Paleo Zucchini Bread
I wanted this paleo zucchini bread recipe to feature minimal, but super nutritious ingredients. I am just not about that 100 ingredient, two hours to make life.
I used the almond meal from Trader Joe’s as the base for this recipe. It’s pretty cheap, and I noticed they put it in new packaging with a resealable pouch (bravo Trader Joe’s). I also used the organic zucchini from Trader Joe’s. It comes in a package of 3 or 4 zucchini and is pretty inexpensive as well. For this paleo zucchini bread recipe I only needed one large zucchini.
The curveball I decided to toss in? a smashed avocado. Most paleo zucchini bread recipes call for bananas, but my heart belongs to avocado. It works out exactly the same, and actually adds in some healthy fats which is always a good thing. If you are looking for some more sweetness though, use a banana.
I also added some Pascha 100% Unsweetened Chocolate Chips on top, because chocolate. These chocolate chips don’t taste super rich because they are unsweetened, they are absolutely perfect for sugar free baking!
- 1 1/2 cups Trader Joe's Almond Meal
- 1 cup grated zucchini
- 1/4 cup coconut nectar (or honey)
- 1 large mashed avocado
- 1 tbsp. cinnamon
- 1/4 tsp sea salt
- 3 eggs
- 1 tsp baking soda
- Handful Pascha Unsweetened Chocolate Chips
- Pre-heat the oven to 350 degrees.
- In a large mixing bowl, whisk together the eggs. Add in the mashed avocado and coconut nectar and, with a hand mixer, combine for 1-2 minutes until smooth.
- Before adding in the zucchini, make sure to use a paper towel to soak up some of the moisture from the zucchini. Zucchini is a very water heavy veggie, while some moisture is great, you don't want a soggy loaf. Add the zucchini in the mixing bowl and combine.
- In a separate bowl, mix together the almond meal, baking soda, salt and cinnamon (and collagen if you choose to add it in).
- Slowly add in the dry mixture to the large mixing bowl with the wet ingredients. Combine all of the ingredients.
- Place some parchment paper inside of your bread pan (trust me it's much easier to get out), and pour the mix into the bread pan. Add some of the chocolate chips on top, and place in the oven.
- Bake for 30 to 35 minutes or until you can insert a toothpick and remove it clean. Let sit for 5 minutes and enjoy.