It’s always funny to me how someone years and years ago decided to put vegetables into cake. I mean, who was all we should grate carrots or zucchini and put them into dessert? They were clearly both fearless and genius.
It’s hard to imagine the world of desserts without carrot cake or zucchini bread, two of the tastiest, most classic treats that never fail to please a crowd.
I have made more than my fair share of zucchini recipes here on the blog because it is one of those fun ingredients that is super versatile. It can be used in sweet and savory recipes and can sometimes barely be detected in a recipe.
Paleo Coconut Flour Zucchini Bread is not just the best paleo zucchini bread, it’s some of the best zucchini bread I have had. The interior is moist but not wet, making it sturdy enough to be slathered with nut butter. The crust is firm and the perfect foil to the interior.
The recipe below is doubled because the more zucchini bread I have stashed in the freezer, the better. But feel free to halve it if you wish.
I have another equally as good but completely different zucchini recipe I will be sharing with you next week. Stock up on the last of the season zucchini and get ready to bake!
The BEST Paleo Zucchini Bread
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 20 minutes
- Yield: 16 servings 1x
Ingredients
- 1 1/2 cups coconut flour
- 12 large eggs
- 3/4 cup pure maple syrup
- ½ cup olive oil
- 1 tablespoon pure vanilla extract
- 1 tablespoon ground cinnamon
- 1 ½ teaspoons baking soda
- 3 cups coarsely grated zucchini
- 1 cup walnuts or raisins, optional
Instructions
- Preheat oven to 350 degrees F. Oil 2 standard size loaf pans.
- In a large bowl, whisk together coconut flour, eggs, maple syrup, oil, vanilla, cinnamon, and baking soda until well combined and no lumps remain. Stir in the zucchini and nuts or raisins if using.
- Divide batter evenly between the loaf pans. Bake 50-60 minutes until golden brown and a toothpick inserted in the center comes out clean or with a few moist crumbs. Serve warm or cool completely in the pan. Bread may be stored in an airtight container at room temperature for up to 3 days or frozen, wrapped in parchment and foil and placed in a zipper bag. Thaw in the microwave about 1 minute.
Notes
Recipe adapted from Detoxinista
Oh, I haven’t had zucchini bread in ages. It looks and sounds so delicious!! I want some…..
I like veggies in breads and cakes! Although you’re right — it was genius on someone’s part to come up with the concept. Anyway, this looks awesome — thanks.