Paleo Zucchini Bread always gets attention at my house. I mean, who hasn’t gone searching for a gluten-free, healthy-ish snack only to get stuck with dry benches and crumbly letdowns? Sometimes you just want a cozy slice of something sweet (but not sugar-coma sweet), soft, and nostalgic. And wow, if allergies or a Paleo diet are in the picture, it’s even trickier. This recipe seriously changed the whole game for me. Now the kitchen smells like summertime… and nobody even misses the regular stuff. 
Why You’ll Love This Gluten-Free Zucchini Bread
Let’s be real: some gluten-free baked goods taste, well, weird. That’s not the case here. This paleo zucchini bread is so moist and soft, even my pickiest eater doesn’t realize it’s not the “normal” kind. Heck, my neighbor’s kids come nosing around when I bake it. The flavor is just sweet enough, not overwhelming or bland. The zucchini keeps it extra tender, and it’s practically foolproof (unless you forget to squeeze out the water—ahem, looking at myself last summer).
I love that it checks so many boxes. Paleo? Yup. Gluten-free? Of course. Dairy-free? You bet. Even manages to avoid refined sugar. You can toss it together super fast with one bowl and a spatula. The weirdest thing? The leftovers taste even better the next day. Someone once called my second loaf “five-star restaurant” quality. No joke.
“I made this paleo zucchini bread for my family’s Sunday breakfast, and everyone—from my gluten-loving dad to my toddler—came back for seconds. It actually made Mondays better because the leftovers warmed up like magic!” — Jess, friend and carb enthusiast
Zucchini Bread Ingredients
Here’s what you need (and trust me, most of this is probably already in your pantry):
- Zucchini: One medium or a handful of small—shredded with a box grater, then squeeze the heck out of that water
- Almond flour: Gives you moist texture, not that chalkiness
- Tapioca flour: Optional but it adds that classic bread chew
- Eggs (room temp is best): Helps everything hold together, and good protein bonus
- Maple syrup: Or honey—keep it Paleo, don’t overdo it
- Baking soda: That’s for the rise, not baking powder
- Cinnamon and vanilla extract: Key for that homey vibe
- Coconut oil: Or avocado oil; both work fine
- Bit of salt
If you’re up for wildcards, throw in some chocolate chips or chopped nuts. You do you.
How To Make Gluten-Free Zucchini Bread
So you’re ready to get baking? No fancy techniques here, that’s a promise. Just shred your zucchini—don’t peel it, you want those pretty little flecks in the bread. Next, wrap it up tight in a clean dish towel and actually smoosh as much water out as you can. Too much water makes soggy bread, which nobody wants.
Whisk up your eggs, oil, maple syrup, and vanilla in a big bowl. Dump in the flours, baking soda, cinnamon, and salt, then gently fold in your zucchini. Stir until you don’t see any more streaks of flour, but don’t go wild mixing or it’ll be tough. Plop it into a greased loaf pan and bake about 50 minutes. Toothpick test the center—should come out mostly clean. That’s it! Wait a few minutes (okay, ten is ideal, but who’s counting), then dig in.
How to Store Paleo Zucchini Bread
Don’t worry about waste. This bread keeps like a champ. Let it cool first, then wrap it up tight in foil or stow it in an airtight container. On the counter, you’re good for two days, but honestly I keep mine in the fridge. It’s even better after a night—soaks up the flavors, gets even more tender. For longer stashing, pop individual slices in the freezer. Just reheat in the toaster oven or microwave. Tastes fresh every time, which surprised me more than it should have.
Zucchini Bread Mix-Ins and Substitutions
Honestly, this is the fun part. Sometimes you want variety, right? I toss in a handful of dark chocolate chips if kids are over (okay, or if I am). Walnuts or pecans add an awesome crunch, just check if anyone’s allergic first! Dried cranberries? Odd but tasty. One wild idea I’ve tried: shredded carrots for more veggie power. You could swap almond flour for cashew, but it’ll come out softer. No tapioca? Fine, use arrowroot or skip it—results still rock. Just avoid coconut flour in big amounts—it dries things out. Paleo zucchini bread is all about forgiving flexibility.
Common Questions
Can I make this bread egg-free?
Sort of. Flax eggs work, but the bread is a bit more dense. Worth a shot, though!
Does the bread taste too much like zucchini?
Nope, it’s surprisingly mild. The cinnamon and vanilla pretty much dominate.
How do I know when it’s done?
Stick a toothpick in the middle. If it comes out just a little sticky, you’re good. Overbaking dries it out.
Can I double this recipe?
Totally. I do it all the time for potlucks. Just use two pans.
What’s the best way to shred zucchini?
Box grater, hands down. Food processor works, but you have to watch for over-shredding.
Your New Favorite Snack (You’ll See)
Okay, that’s the rundown. Making paleo zucchini bread is honestly one of my favorite kitchen “cheats”—it feels indulgent, but my conscience stays clean. You just need a box grater, a decent arm, and the mood for something cozy. This one ticks all the boxes for healthy-ish baking, holds up against regular zucchini bread, and never lasts more than a day at friends’ get-togethers. If you want to see another trusted version, check out Paleo Zucchini Bread – Our Salty Kitchen. For super easy step-by-steps and some handy substitutions, Easy Gluten-Free Zucchini Bread | Downshiftology is worth a look, too. Try it. Let the house smell like cinnamon and summer. Let me know if you ever have leftovers—around here, that’s not really a thing.
Gluten-Free Zucchini Bread
Ingredients
Method
- Preheat your oven to 350°F (175°C).
- Shred the zucchini using a box grater. Squeeze out as much moisture as possible using a clean dish towel.
- In a large bowl, whisk together eggs, oil, maple syrup, and vanilla extract.
- Add almond flour, tapioca flour (if using), baking soda, cinnamon, and salt to the bowl. Stir well until combined.
- Gently fold in the shredded zucchini until evenly distributed. Do not overmix.
- Pour the batter into a greased loaf pan.
- Bake for about 50 minutes or until a toothpick inserted in the center comes out mostly clean.
- Allow to cool for at least 10 minutes before removing from the pan.