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Gluten-Free Zucchini Bread Recipe

August 7, 2018 by Katie Wells
Paleo Zucchini Bread
Table of Contents[Hide][Show]
  • Why Zucchini?
  • How to Make Grain-Free Zucchini Bread
  • Gluten-Free Zucchini Bread Recipe

If you tend your own garden, chances are you’ve had your share of zucchini. This flourishing little veggie has an almost magic ability to thrive in nearly any condition, leading to an abundance that can be rather overwhelming. So what should you do with the excess? Enter this gluten-free zucchini bread!

Why Zucchini?

But first, a little background on the humble green zucchini. As a summer squash, zucchini is naturally lower in calories, sugars, carbs, and starch than winter squashes like butternut. If you’re watching your blood sugar, zucchini is an excellent choice that scores low on the glycemic index.

If you needed even more reason to eat your zucchini, this powerhouse veggie is rich in fiber, potassium, manganese, vitamin A, and vitamin C, which helps lower your blood pressure and protect against harmful inflammation caused by free radical damage.

How to Make Grain-Free Zucchini Bread

This recipe combines shredded zucchini with grass-fed butter, coconut oil, almond flour, and lots of eggs to achieve a moist, delicious bread with zero gluten.

While both almond flour and coconut flour are both great alternative flours for low-carb baking, this recipe uses almond flour for a milder, nuttier taste. Almond flour is also less absorbent, so you can get away with using much less!

To make this gluten-free zucchini bread, start by beating seven eggs. Then whisk in melted grass-fed butter and coconut oil, and add in one whole grated zucchini (it should equal about one cup). Add the almond flour and mix until a dough forms, then bake at 355°F for 45-50 minutes, or until the edges turn golden brown.

Let the bread cool before cutting it into 12 slices. Then slather with grass-fed butter, and serve!

Note: This recipe is NOT the typical super sweet cake-like zucchini bread recipe and contains no added sweetener. For a touch of sweetness, I like to spread it with a little honey butter (whip 1/2 cup butter with 1/4 honey until smooth).

Paleo Zucchini Bread

Gluten-Free Zucchini Bread Recipe

Katie Wells
Zucchini bread made with eggs, butter, and almond flour for a low-sugar snack with plenty of protein and healthy fats.
3.75 from 4 votes
Print Recipe Pin Recipe
Prep Time 5 mins
Cook Time 55 mins
Total Time 1 hr
Course Breakfast
Servings 12 slices
Calories 155 kcal

Ingredients
  

  • 7 eggs
  • ½ cup butter or ghee melted
  • 2 TBSP coconut oil melted
  • 1 cup zucchini grated
  • 2 cups almond flour

Instructions
 

  • Preheat oven to 355°F.
  • Line a loaf pan with parchment paper.
  • In a large bowl, beat the eggs with a fork or whisk.
  • Mix in the melted butter, coconut oil, and grated zucchini.
  • Add the almond flour and mix until it is a dough-like consistency.
  • Pour into the prepared loaf pan and bake in the preheated oven for 45-50 minutes or until the edges begin to turn golden brown.

Notes

  • The best way to grate the zucchini is with a simple box or cheese grater.
  • If you are cooking at a high altitude, be sure to add another egg to ensure moist, fluffy bread.

Nutrition

Serving: 1sliceCalories: 155kcalCarbohydrates: 1.6gProtein: 4.4gFat: 14.8gSaturated Fat: 8.1gCholesterol: 116mgSodium: 93mgFiber: 0.6gSugar: 0.4g
Tried this recipe?Let us know how it was!

Like this recipe? Check out my new cookbook, or get all my recipes (over 500!) in a personalized weekly meal planner here!

What’s your favorite healthy zucchini bread recipe? Looking for more grain-free bread options? I’m still experimenting, but I love these paleo-friendly, wheat-free bread recipes!

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Category: Breakfast Recipes, Recipes, Snack Recipes

About Katie Wells

Katie Wells, CTNC, MCHC, Founder and CEO of Wellness Mama and Co-Founder of Wellnesse, has a background in research, journalism, and nutrition. As a wife and mom of six, she turned to research and took health into her own hands to find answers to her health problems. WellnessMama.com is the culmination of her thousands of hours of research and all posts are medically reviewed and verified by the Wellness Mama research team. Katie is also the author of the bestselling books The Wellness Mama Cookbook and The Wellness Mama 5-Step Lifestyle Detox.

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Reader Interactions

Discussion (14 Comments)

  1. Neha

    September 22, 2018 at 5:12 PM

    Can I completely sub out the butter for coconut oil?

    Reply
  2. Alicia

    September 5, 2018 at 7:53 PM

    Will this bread freeze well? Looking to use my summer zucchini in meal prepping for baby next month ??

    Reply
  3. Peggy

    August 23, 2018 at 9:21 AM

    Hi Katie,
    I luv your site and have been using it for years. I have been using organic MCT oil for about 1 year. Also, using organic coconut oil to bake with. I read mult. studies that it is great for dementia and Alzheimers which is in my family along with heart disease. My cholesterol has recently elevated. I follow a grain free diet. Does coconut oil get absorbed through the skin into the blood stream? I alo use coconut oil in my hair and on my skin. I am confused, please help?

    Thank you.

    Reply
  4. Kristin

    August 15, 2018 at 6:15 AM

    At the bottom of the post you asked about the readers’ favorite zucchini bread recipe. Well, my favorite is a cheesy bread from The Joy of Cooking. I am going to try that with this recipe…we clearly aren’t dairy free in our house. Also, I made a chocolate zucchini bread with banana flour that is quite good. Zucchini realy does a great job adding moisture to breads made with alternate flours.

    Reply
  5. Sara

    August 14, 2018 at 6:02 PM

    How is this dairy free (per the image at the top of the page) when butter is included?

    Reply
    • Wellness Mama

      August 14, 2018 at 10:19 PM

      You can replace the butter with ghee 🙂

      Reply
  6. Kori

    August 13, 2018 at 9:12 AM

    Do you think you can use whites of an egg, only?

    Reply
  7. Betty

    August 12, 2018 at 12:11 PM

    Zucchini contains a lot of moisture so does that matter or strain first?

    Reply
  8. Phyllis

    August 12, 2018 at 8:21 AM

    Hi, this recipe looks great, thanks. My question is…how to make it non dairy. My daughter is severely allergic to all dairy products. Thanks so much for all the info you share!

    Reply
  9. Pat

    August 8, 2018 at 7:14 AM

    What size loaf pan is appropriate for this recipe?Pat

    Reply
  10. Min

    August 7, 2018 at 7:32 PM

    Can u add swerve or stevia?

    Reply
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