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Paleo Zucchini Bread Recipe

Louise Hendon | January 29
Paleo Zucchini Bread Recipe #paleo https://paleoflourish.com/paleo-zucchini-bread-recipe

Zucchini is a healthy low-carb veggie that’s used in a variety of recipes, and it’s simply a star in this paleo zucchini bread. You’ll want to make it every weekend!

How to Get the Water Out of Zucchini

Zucchini naturally contains a lot of water. For this recipe (and many others) you’ll want to dehydrate the zucchini before incorporating it into a dish. Otherwise, the result will be soggy.

There are a number of different ways to go about removing excess moisture, but I’ve found in this case the simplest thing to do is simply wring the shredded zucchini out over a bowl to catch the liquid.

You may have to do this more than once to really get them dried out. Some people suggest salting the zucchini. That’s an option, but I’d rather not consume extra sodium.

For other recipes where you’re slicing the zucchini, try setting them in a single layer in a colander. The excess moisture should leach out, but you could also put some pressure on them with a spoon to help things along.

Even More Tips for Great Zucchini Bread

Baking is an art, and sometimes you end up botching a few potential masterpieces along the way. I thought I might be able to spare your taste buds some punishment with tricks I’ve learned.

  • Keep the peel on. It won’t taste any different and it’s less work.
  • Select zucchini that’s on the small size. If you don’t watch your crops, zucchini can get really big – and that’s a problem for this recipe especially. The little guys are sweeter and have smaller seeds.
  • Don’t over mix. It compromises the lightness of the loaf.
  • Don’t be afraid to spice it up. Sweet spices like cinnamon and nutmeg are great in zucchini bread. If you like them, throw them in!

Paleo Zucchini Bread Recipe #paleo https://paleoflourish.com/paleo-zucchini-bread-recipe

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Paleo Zucchini Bread Recipe #paleo https://paleoflourish.com/paleo-zucchini-bread-recipe

Paleo Zucchini Bread Recipe


  • Author: Louise Hendon
  • Prep Time: 15 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 8 slices
  • Category: Breakfast, Snack
  • Cuisine: Mediterranean

Ingredients


Instructions

  1. Preheat oven to 350 F (175 C).
  2. Mix all the ingredients together in a large mixing bowl.
  3. Make sure to squeeze all the moisture out of the zucchini.
  4. Pour into a loaf pan and bake for 50 minutes

Notes

All nutritional data are estimated and based on per serving amounts. 

Nutrition

  • Serving Size: (estimate based on 2 slice serving)
  • Calories: 245
  • Sugar: 12 g
  • Fat: 19 g
  • Carbohydrates: 16 g
  • Fiber: 2 g
  • Protein: 5 g