Paleo Zucchini Bread
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5 from 1 vote

Gluten-Free Zucchini Bread Recipe

Zucchini bread made with eggs, butter, and almond flour for a low-sugar snack with plenty of protein and healthy fats.
Prep Time5 mins
Cook Time55 mins
Total Time1 hr
Course: Breakfast
Servings: 12 slices
Calories: 155kcal
Author: Katie Wells

Ingredients

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: 1slice | Calories: 155kcal | Carbohydrates: 1.6g | Protein: 4.4g | Fat: 14.8g | Saturated Fat: 8.1g | Cholesterol: 116mg | Sodium: 93mg | Fiber: 0.6g | Sugar: 0.4g