25+ Scrumptious Paleo Zucchini Bread Recipes For Healthy Treats

If you’re looking for a delicious and healthy way to enjoy zucchini, look no further than paleo zucchini bread!

This versatile recipe can be adapted in countless ways, making it a perfect addition to your gluten-free or grain-free diet.

Packed with nutrients and fiber, zucchini bread allows you to sneak in some veggies while indulging in a tasty treat.

Whether you prefer sweet or savory flavors, there’s a zucchini bread recipe for everyone.

From chocolate chip delights to spiced pumpkin loaves, these 25+ paleo zucchini bread recipes are sure to satisfy your cravings while keeping your meals wholesome and nourishing.

Dive into our collection and discover new ways to enjoy this delightful bread that’s perfect for breakfast, snacks, or even dessert!

25+ Scrumptious Paleo Zucchini Bread Recipes For Healthy Treats

Incorporating zucchini into your baking not only enhances the flavor of your breads but also adds moisture and nutrition, making it a great choice for health-conscious eaters.

With over 25 paleo zucchini bread recipes to choose from, you have a plethora of options to explore.

Each recipe brings its own unique twist to this classic dish, ensuring you’ll never get bored. So, grab your zucchinis and get ready to bake up a storm!

Whether you’re sharing with family and friends or enjoying a quiet moment with a slice for yourself, these paleo zucchini breads will undoubtedly become a staple in your kitchen.

Classic Paleo Zucchini Bread

This classic paleo zucchini bread combines the natural sweetness of zucchini with the warmth of cinnamon and nutmeg. Made with almond flour and coconut flour, it’s a nutritious choice that doesn’t compromise on taste. This bread is moist, tender, and ideal for breakfast or a mid-afternoon snack. Whether served plain or with a smear of almond butter, it’s sure to please both paleo enthusiasts and non-paleo eaters alike.

Ingredients:

• 2 cups almond flour
• 1/2 cup coconut flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 4 large eggs
• 1/4 cup honey or maple syrup
• 1/4 cup coconut oil, melted
• 2 cups grated zucchini (about 2 medium zucchinis)
• 1 tsp vanilla extract

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. In a large mixing bowl, combine almond flour, coconut flour, baking soda, salt, cinnamon, and nutmeg.
3. In a separate bowl, whisk together the eggs, honey or maple syrup, melted coconut oil, grated zucchini, and vanilla extract.
4. Pour the wet ingredients into the dry ingredients and mix until just combined.
5. Pour the batter into the prepared loaf pan and smooth the top.
6. Bake for 45-50 minutes, or until a toothpick inserted in the center comes out clean.
7. Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

This classic paleo zucchini bread is a fantastic way to incorporate more vegetables into your diet without sacrificing flavor. The combination of almond and coconut flour provides a nutrient-dense base, while the zucchini adds moisture and subtle sweetness. Perfect for sharing, this recipe can easily be doubled for larger gatherings or meal prep for the week. Slice it up and enjoy it toasted, or serve it fresh with your favorite toppings for a wholesome treat.

Paleo Chocolate Chip Zucchini Bread

Indulge in this delightful paleo chocolate chip zucchini bread, where rich chocolate meets the wholesome goodness of zucchini. Using almond flour as a base, this recipe is gluten-free and sweetened naturally with honey or maple syrup. The chocolate chips add a touch of decadence, making this bread perfect for a special breakfast or as a guilt-free dessert. It’s a delicious way to sneak some veggies into your family’s diet!

Ingredients:

• 2 cups almond flour
• 1/2 cup coconut flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1 tsp cinnamon
• 4 large eggs
• 1/4 cup honey or maple syrup
• 1/4 cup coconut oil, melted
• 2 cups grated zucchini
• 1/2 cup dark chocolate chips (dairy-free if necessary)
• 1 tsp vanilla extract

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. In a large mixing bowl, whisk together almond flour, coconut flour, baking soda, salt, and cinnamon.
3. In another bowl, mix the eggs, honey or maple syrup, melted coconut oil, grated zucchini, and vanilla extract until well combined.
4. Add the wet ingredients to the dry ingredients and stir until just combined. Fold in the dark chocolate chips.
5. Pour the batter into the prepared loaf pan and spread evenly.
6. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

This paleo chocolate chip zucchini bread is a decadent yet healthy treat that satisfies your sweet tooth without the guilt. The combination of zucchini and dark chocolate provides a unique flavor that will have everyone coming back for seconds. Enjoy it warm or at room temperature, and feel free to experiment with add-ins like nuts or dried fruits for extra texture and flavor. This recipe not only makes for a delightful breakfast but also works wonderfully as a dessert for special occasions.

Savory Paleo Zucchini Bread with Herbs

For a savory twist on the traditional zucchini bread, this recipe incorporates fresh herbs and spices, transforming it into a flavorful accompaniment to any meal. Made with almond flour and seasoned with garlic powder and Italian herbs, this paleo zucchini bread is perfect for slicing and serving alongside soups, salads, or as a base for open-faced sandwiches. It’s a delicious way to enjoy the benefits of zucchini in a unique format.

Ingredients:

• 2 cups almond flour
• 1/2 cup coconut flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1 tsp garlic powder
• 1 tsp dried oregano
• 1 tsp dried basil
• 4 large eggs
• 1/4 cup olive oil
• 2 cups grated zucchini
• 1/2 cup grated Parmesan cheese (optional, for non-paleo)
• 1 tsp apple cider vinegar

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. In a large bowl, combine almond flour, coconut flour, baking soda, salt, garlic powder, oregano, and basil.
3. In another bowl, whisk together the eggs, olive oil, grated zucchini, and apple cider vinegar.
4. Combine the wet ingredients with the dry ingredients and mix until just combined. Fold in the Parmesan cheese if using.
5. Pour the batter into the prepared loaf pan and smooth the top.
6. Bake for 45-50 minutes, or until a toothpick inserted in the center comes out clean.
7. Cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

This savory paleo zucchini bread with herbs is a delightful alternative to sweeter versions, making it versatile enough for any meal. The addition of garlic and Italian herbs elevates the flavor profile, allowing it to shine as a side dish or even as a snack. Enjoy it fresh out of the oven or toasted with a bit of olive oil for a delectable treat. This recipe proves that zucchini bread can be both savory and satisfying, appealing to a wide range of palates while keeping it healthy and paleo-friendly.

Lemon Blueberry Paleo Zucchini Bread

This refreshing lemon blueberry paleo zucchini bread combines the zesty flavor of lemon with the natural sweetness of blueberries and the moisture of zucchini. It’s a vibrant, fruity bread that’s perfect for breakfast or as a light snack. Made with almond flour and coconut flour, it’s not only gluten-free but also packed with antioxidants from the blueberries, making it a nutritious option for any time of day.

Ingredients:

• 2 cups almond flour
• 1/2 cup coconut flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1 tsp lemon zest
• 4 large eggs
• 1/4 cup honey or maple syrup
• 1/4 cup coconut oil, melted
• 2 cups grated zucchini
• 1 cup fresh or frozen blueberries
• 1 tsp vanilla extract
• 1 tbsp lemon juice

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. In a large mixing bowl, whisk together almond flour, coconut flour, baking soda, salt, and lemon zest.
3. In another bowl, mix the eggs, honey or maple syrup, melted coconut oil, grated zucchini, vanilla extract, and lemon juice until well combined.
4. Combine the wet ingredients with the dry ingredients and fold in the blueberries gently.
5. Pour the batter into the prepared loaf pan and smooth the top.
6. Bake for 45-50 minutes, or until a toothpick inserted in the center comes out clean.
7. Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

This lemon blueberry paleo zucchini bread is a delightful way to brighten your day with its fresh flavors and appealing colors. The zesty lemon adds a refreshing touch that perfectly complements the sweetness of the blueberries and the moistness of the zucchini. Enjoy this bread toasted with a drizzle of honey or as a light snack on its own. It’s an excellent option for those who love a bit of fruitiness in their baked goods, making it a hit with both kids and adults alike!

Spiced Carrot and Zucchini Paleo Bread

This spiced carrot and zucchini paleo bread is a wholesome and flavorful option that combines the sweetness of carrots with the moistness of zucchini. Enhanced with warm spices such as cinnamon and ginger, this bread is perfect for breakfast or as a satisfying snack. The addition of grated carrots not only boosts the flavor but also adds a pop of color, making it visually appealing as well.

Ingredients:

• 2 cups almond flour
• 1/2 cup coconut flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1 tsp cinnamon
• 1/2 tsp ground ginger
• 4 large eggs
• 1/4 cup honey or maple syrup
• 1/4 cup coconut oil, melted
• 1 cup grated zucchini
• 1 cup grated carrots
• 1 tsp vanilla extract

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. In a large mixing bowl, combine almond flour, coconut flour, baking soda, salt, cinnamon, and ginger.
3. In another bowl, whisk together the eggs, honey or maple syrup, melted coconut oil, grated zucchini, grated carrots, and vanilla extract until well combined.
4. Mix the wet ingredients into the dry ingredients until just combined.
5. Pour the batter into the prepared loaf pan and smooth the top.
6. Bake for 45-50 minutes, or until a toothpick inserted in the center comes out clean.
7. Allow to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

This spiced carrot and zucchini paleo bread is a unique take on traditional zucchini bread that adds an extra layer of flavor and nutrition. The combination of carrots and zucchini provides a delightful moisture and sweetness, while the warm spices create a comforting aroma as it bakes. Enjoy this bread fresh out of the oven or toasted with a spread of nut butter for a wholesome breakfast. It’s a great way to sneak in some veggies while satisfying your taste buds!

Coconut Flour Zucchini Bread with Pecans

This coconut flour zucchini bread is a nutty, flavorful option that showcases the versatility of coconut flour while providing a dense and satisfying texture. Enhanced with crunchy pecans and a hint of vanilla, this bread makes for a delightful breakfast or an energizing snack. It’s a fantastic choice for those who enjoy the rich flavor of coconut and the crunch of nuts in their baked goods.

Ingredients:

• 1 cup coconut flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1 tsp cinnamon
• 6 large eggs
• 1/4 cup honey or maple syrup
• 1/4 cup coconut oil, melted
• 2 cups grated zucchini
• 1/2 cup chopped pecans
• 1 tsp vanilla extract

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. In a large bowl, combine coconut flour, baking soda, salt, and cinnamon.
3. In another bowl, whisk together the eggs, honey or maple syrup, melted coconut oil, grated zucchini, and vanilla extract until well combined.
4. Gradually mix the wet ingredients into the dry ingredients until just combined. Fold in the chopped pecans.
5. Pour the batter into the prepared loaf pan and smooth the top.
6. Bake for 40-45 minutes, or until a toothpick inserted in the center comes out clean.
7. Let the bread cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

This coconut flour zucchini bread with pecans is a delightful, nutty treat that’s both satisfying and nutritious. The use of coconut flour gives the bread a unique texture and flavor, while the pecans add a delightful crunch. This bread is perfect for those who enjoy a hearty snack or a nutritious breakfast option. Serve it plain or with a dollop of coconut yogurt for added creaminess. It’s a versatile recipe that allows you to enjoy the benefits of zucchini while indulging in a delicious baked good.

Chocolate Chip Paleo Zucchini Bread

Indulge your sweet tooth with this decadent chocolate chip paleo zucchini bread. The combination of rich chocolate chips and moist zucchini makes this bread a delightful treat for breakfast or dessert. Sweetened naturally with honey or maple syrup, this recipe allows you to enjoy the sweetness without compromising your paleo lifestyle. Plus, the zucchini adds moisture, ensuring each slice is soft and delicious.

Ingredients:

• 2 cups almond flour
• 1/2 cup coconut flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1 tsp cinnamon
• 4 large eggs
• 1/4 cup honey or maple syrup
• 1/4 cup coconut oil, melted
• 2 cups grated zucchini
• 1/2 cup dark chocolate chips (dairy-free, if desired)
• 1 tsp vanilla extract

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. In a large mixing bowl, combine almond flour, coconut flour, baking soda, salt, and cinnamon.
3. In another bowl, whisk together the eggs, honey or maple syrup, melted coconut oil, grated zucchini, and vanilla extract until well combined.
4. Mix the wet ingredients into the dry ingredients, and fold in the chocolate chips gently.
5. Pour the batter into the prepared loaf pan and smooth the top.
6. Bake for 45-50 minutes, or until a toothpick inserted in the center comes out clean.
7. Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

This chocolate chip paleo zucchini bread is the perfect solution for satisfying your chocolate cravings while sticking to a healthy diet. The combination of sweet chocolate and moist zucchini creates a comforting and indulgent bread that everyone will love. Whether enjoyed as a breakfast treat or an afternoon snack, this bread is sure to become a favorite. Pair it with a cup of coffee or tea for a delightful pick-me-up any time of day!

Cinnamon Swirl Paleo Zucchini Bread

This cinnamon swirl paleo zucchini bread is a delightful twist on the classic recipe, featuring a sweet and spicy cinnamon filling that adds a burst of flavor in every slice. Perfect for breakfast or as a dessert, this bread is a great way to enjoy the natural sweetness of zucchini while indulging in a comforting treat. The warm aroma of cinnamon while baking will fill your kitchen with inviting scents, making it an ideal option for gatherings or cozy family mornings.

Ingredients:

• 2 cups almond flour
• 1/2 cup coconut flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1 tsp cinnamon
• 4 large eggs
• 1/4 cup honey or maple syrup
• 1/4 cup coconut oil, melted
• 2 cups grated zucchini
• 1 tbsp cinnamon (for swirl)
• 1/4 cup coconut sugar or brown sugar alternative (for swirl)

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. In a large bowl, mix almond flour, coconut flour, baking soda, salt, and 1 tsp cinnamon.
3. In another bowl, whisk together the eggs, honey or maple syrup, melted coconut oil, and grated zucchini until well combined.
4. Combine the wet and dry ingredients until just mixed.
5. In a small bowl, mix together the coconut sugar and remaining tablespoon of cinnamon to create the swirl mixture.
6. Pour half the batter into the prepared loaf pan, sprinkle half of the cinnamon-sugar mixture on top, and then add the remaining batter. Top with the rest of the cinnamon-sugar mixture.
7. Use a knife or skewer to swirl the batter slightly for a marbled effect.
8. Bake for 45-50 minutes, or until a toothpick inserted in the center comes out clean.
9. Let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

This cinnamon swirl paleo zucchini bread is an exquisite way to elevate your regular zucchini bread into a festive and flavorful treat. The cinnamon filling adds just the right amount of sweetness and spice, creating a comforting experience reminiscent of cinnamon rolls. Enjoy this bread warm, toasted, or plain, and it will surely become a beloved addition to your recipe collection. It’s perfect for sharing at brunch or enjoying during a quiet moment with your favorite beverage!

Apple Walnut Paleo Zucchini Bread

This apple walnut paleo zucchini bread is a delightful blend of flavors that marries the sweetness of apples with the earthiness of walnuts. The added zucchini keeps the bread moist and tender, while the combination of spices enhances the natural sweetness of the fruit. This recipe is not only paleo-friendly but also gluten-free, making it an excellent choice for anyone looking for healthy and delicious alternatives.

Ingredients:

• 2 cups almond flour
• 1/2 cup coconut flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1 tsp cinnamon
• 4 large eggs
• 1/4 cup honey or maple syrup
• 1/4 cup coconut oil, melted
• 1 cup grated zucchini
• 1 cup peeled and diced apples (such as Granny Smith)
• 1/2 cup chopped walnuts
• 1 tsp vanilla extract

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. In a large mixing bowl, whisk together almond flour, coconut flour, baking soda, salt, and cinnamon.
3. In another bowl, combine the eggs, honey or maple syrup, melted coconut oil, grated zucchini, diced apples, and vanilla extract, mixing until well blended.
4. Combine the wet ingredients with the dry ingredients until just mixed, and fold in the chopped walnuts.
5. Pour the batter into the prepared loaf pan and smooth the top.
6. Bake for 45-50 minutes, or until a toothpick inserted in the center comes out clean.
7. Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

This apple walnut paleo zucchini bread is a fantastic way to incorporate seasonal flavors into a wholesome treat. The combination of juicy apples, crunchy walnuts, and moist zucchini makes for a delightful texture and flavor profile. This bread is perfect for breakfast, as a snack, or even as a dessert when served warm with a bit of almond butter or coconut cream. It’s a nourishing option that proves healthy eating can be delicious!

Lemon Poppy Seed Paleo Zucchini Bread

This lemon poppy seed paleo zucchini bread is a refreshing twist on traditional zucchini bread. The bright, zesty flavor of lemon paired with the crunch of poppy seeds creates a delightful combination that’s perfect for spring and summer. Not only is this bread gluten-free and refined sugar-free, but the addition of zucchini keeps it moist and tender. Enjoy it for breakfast or as a light snack, and savor the sunshine in every bite!

Ingredients:

• 2 cups almond flour
• 1/2 cup coconut flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1 tbsp lemon zest
• 4 large eggs
• 1/4 cup honey or maple syrup
• 1/4 cup coconut oil, melted
• 1/4 cup fresh lemon juice
• 2 cups grated zucchini
• 2 tbsp poppy seeds
• 1 tsp vanilla extract

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. In a large mixing bowl, combine almond flour, coconut flour, baking soda, salt, and lemon zest.
3. In another bowl, whisk together the eggs, honey or maple syrup, melted coconut oil, lemon juice, and grated zucchini until well mixed.
4. Combine the wet ingredients with the dry ingredients until just blended, and fold in the poppy seeds.
5. Pour the batter into the prepared loaf pan and smooth the top.
6. Bake for 45-50 minutes, or until a toothpick inserted in the center comes out clean.
7. Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

This lemon poppy seed paleo zucchini bread is a delightful option that brings a burst of citrus flavor to your day. The tangy lemon zest and juice perfectly complement the sweetness of the zucchini, while the poppy seeds add an enjoyable texture. This bread is not only delicious but also versatile enough to be enjoyed plain or with a light spread of almond butter or cream cheese. It’s a refreshing change from heavier breads and is sure to brighten up your breakfast table or snack time!

Carrot Spice Paleo Zucchini Bread

This carrot spice paleo zucchini bread combines the warmth of spices with the sweetness of carrots and the moisture of zucchini, resulting in a delightful treat that’s both nutritious and satisfying. With a hint of nutmeg and ginger, this bread is reminiscent of classic carrot cake but without the gluten or refined sugars. It’s a perfect way to sneak in extra vegetables while enjoying a sweet indulgence.

Ingredients:

• 2 cups almond flour
• 1/2 cup coconut flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1/2 tsp ginger
• 4 large eggs
• 1/4 cup honey or maple syrup
• 1/4 cup coconut oil, melted
• 2 cups grated zucchini
• 1 cup grated carrots
• 1/2 cup chopped walnuts or pecans (optional)
• 1 tsp vanilla extract

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. In a large mixing bowl, whisk together almond flour, coconut flour, baking soda, salt, cinnamon, nutmeg, and ginger.
3. In a separate bowl, mix the eggs, honey or maple syrup, melted coconut oil, grated zucchini, grated carrots, and vanilla extract until well combined.
4. Add the wet ingredients to the dry ingredients and mix until just combined. If using, fold in the nuts.
5. Pour the batter into the prepared loaf pan and smooth the top.
6. Bake for 45-50 minutes, or until a toothpick inserted in the center comes out clean.
7. Let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

This carrot spice paleo zucchini bread is a wholesome and flavorful treat that makes a fantastic breakfast or snack option. The blend of spices not only provides warmth but also elevates the flavor, making it a comforting choice for any time of the year. Enjoy it plain, or dress it up with a dollop of coconut yogurt or a spread of nut butter. This bread is a wonderful way to enjoy your vegetables while satisfying your sweet cravings!

Savory Herb and Cheese Paleo Zucchini Bread

If you’re looking for a savory option, this herb and cheese paleo zucchini bread is a fantastic choice. Bursting with flavor from fresh herbs and cheese, this bread is perfect for pairing with soups, salads, or as a standalone snack. The zucchini adds moisture while keeping the bread light and fluffy. It’s an excellent way to incorporate vegetables into your meals in a delicious way.

Ingredients:

• 2 cups almond flour
• 1/2 cup coconut flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1 tsp garlic powder
• 1 tbsp fresh rosemary, chopped (or 1 tsp dried)
• 1 tbsp fresh thyme, chopped (or 1 tsp dried)
• 4 large eggs
• 1/4 cup coconut oil, melted
• 1 cup grated zucchini
• 1/2 cup shredded dairy-free cheese (or regular cheese, if not strictly paleo)
• 1 tsp apple cider vinegar

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. In a large bowl, whisk together almond flour, coconut flour, baking soda, salt, garlic powder, rosemary, and thyme.
3. In another bowl, mix the eggs, melted coconut oil, grated zucchini, and apple cider vinegar until well combined.
4. Combine the wet ingredients with the dry ingredients until just mixed, and fold in the cheese.
5. Pour the batter into the prepared loaf pan and smooth the top.
6. Bake for 45-50 minutes, or until a toothpick inserted in the center comes out clean.
7. Let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

This savory herb and cheese paleo zucchini bread is a delightful addition to any meal. The aromatic herbs and cheese provide a rich flavor profile that complements the natural sweetness of the zucchini. This bread is perfect for breakfast with eggs, as a side to your favorite soup, or enjoyed on its own with a drizzle of olive oil. Its versatility and flavor make it an ideal choice for those seeking a hearty yet healthy bread option!

Chocolate Chip Paleo Zucchini Bread

Indulge your sweet tooth with this chocolate chip paleo zucchini bread! Combining the rich flavors of cocoa with the natural sweetness of zucchini, this recipe creates a moist, decadent bread that feels like a dessert while being gluten-free and refined sugar-free. Perfect for breakfast, a snack, or even a guilt-free dessert, this zucchini bread is a delicious way to sneak in some extra veggies. The chocolate chips melt into the bread as it bakes, adding pockets of gooey sweetness that are sure to delight everyone.

Ingredients:

• 2 cups almond flour
• 1/2 cup coconut flour
• 1/2 cup cocoa powder
• 1 tsp baking soda
• 1/2 tsp salt
• 4 large eggs
• 1/4 cup honey or maple syrup
• 1/4 cup coconut oil, melted
• 2 cups grated zucchini (excess moisture squeezed out)
• 1/2 cup dairy-free chocolate chips (or regular if not strictly paleo)
• 1 tsp vanilla extract

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. In a large bowl, mix together almond flour, coconut flour, cocoa powder, baking soda, and salt.
3. In another bowl, whisk the eggs, honey or maple syrup, melted coconut oil, grated zucchini, and vanilla extract until well combined.
4. Add the wet ingredients to the dry ingredients and mix until just blended. Gently fold in the chocolate chips.
5. Pour the batter into the prepared loaf pan and smooth the top.
6. Bake for 50-55 minutes or until a toothpick inserted in the center comes out clean.
7. Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

This chocolate chip paleo zucchini bread is a fantastic way to enjoy a treat that is both delicious and nutritious. With the added chocolate chips, it transforms a simple zucchini bread into a decadent dessert that kids and adults alike will love. Pair a slice with a cup of coffee or tea for a delightful afternoon snack, or serve it warm with a smear of almond butter for a filling breakfast. This recipe proves that healthy can be indulgent!

Spiced Pumpkin Paleo Zucchini Bread

Embrace the flavors of fall with this spiced pumpkin paleo zucchini bread! Combining the warmth of pumpkin pie spices with the subtle sweetness of zucchini, this bread is not only delicious but also packed with nutrients. The pumpkin adds moisture and a beautiful color, making it a visually appealing and tasty treat. This bread is perfect for breakfast, dessert, or even as a festive addition to your holiday table.

Ingredients:

• 1 1/2 cups almond flour
• 1/2 cup coconut flour
• 1/2 cup pumpkin puree
• 1 tsp baking soda
• 1/2 tsp salt
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1/4 tsp ginger
• 4 large eggs
• 1/4 cup honey or maple syrup
• 1/4 cup coconut oil, melted
• 2 cups grated zucchini (excess moisture squeezed out)
• 1 tsp vanilla extract

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. In a large bowl, combine almond flour, coconut flour, baking soda, salt, cinnamon, nutmeg, and ginger.
3. In another bowl, whisk together the pumpkin puree, eggs, honey or maple syrup, melted coconut oil, grated zucchini, and vanilla extract until well mixed.
4. Combine the wet ingredients with the dry ingredients, stirring until just blended.
5. Pour the batter into the prepared loaf pan and smooth the top.
6. Bake for 50-55 minutes, or until a toothpick inserted in the center comes out clean.
7. Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

This spiced pumpkin paleo zucchini bread is a delightful way to celebrate the flavors of the season. With its rich pumpkin flavor and warming spices, it’s sure to be a hit at any gathering or cozy morning at home. Serve it plain, or enjoy it with a drizzle of maple syrup or a dollop of coconut cream for an extra indulgence. This bread is not only satisfying to eat but also brings the comfort of autumn into your kitchen year-round!

Blueberry Almond Paleo Zucchini Bread

This blueberry almond paleo zucchini bread combines the sweetness of fresh blueberries with the nuttiness of almond flour, resulting in a light and flavorful loaf. The juicy blueberries burst with flavor, making each bite a delightful experience. Not only is this bread gluten-free and dairy-free, but it’s also a great way to incorporate fruits and vegetables into your diet. Enjoy it as a breakfast option, a snack, or even a light dessert.

Ingredients:

• 2 cups almond flour
• 1/2 cup coconut flour
• 1 tsp baking soda
• 1/2 tsp salt
• 4 large eggs
• 1/4 cup honey or maple syrup
• 1/4 cup coconut oil, melted
• 2 cups grated zucchini (excess moisture squeezed out)
• 1 cup fresh or frozen blueberries
• 1 tsp vanilla extract
• 1/4 cup sliced almonds (optional)

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. In a large mixing bowl, whisk together almond flour, coconut flour, baking soda, and salt.
3. In another bowl, mix the eggs, honey or maple syrup, melted coconut oil, grated zucchini, and vanilla extract until well combined.
4. Add the wet ingredients to the dry ingredients and mix until just combined. Gently fold in the blueberries and sliced almonds if using.
5. Pour the batter into the prepared loaf pan and smooth the top.
6. Bake for 50-55 minutes, or until a toothpick inserted in the center comes out clean.
7. Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

This blueberry almond paleo zucchini bread is a refreshing and nutritious treat that bursts with flavor. The combination of sweet blueberries and nutty almond flour creates a delightful taste and texture that is perfect for any time of day. Whether enjoyed warm with a pat of almond butter or as a quick snack on the go, this bread is sure to become a family favorite. Its vibrant color and delightful flavor make it a lovely addition to your breakfast table or a sweet surprise in lunchboxes!

Note: More recipes are coming soon!