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A sliced almond flour paleo zucchini bread from the front view

Paleo Zucchini Bread with Almond Flour (No Banana)

Paleo Zucchini Bread with almond flour that is also gluten free, dairy-free, and with a minor adjustment keto friendly as well. It is a deliciously moist and flavorful quick bread recipe that is topped with chocolate chips.
Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 8 slices
Calories 369kcal


  • 1 ½ cups shredded zucchini (255gr) ~ 2 medium zucchini

Dry Ingredients:

  • 2 cups almond flour 240 gr
  • 1/2 teaspoon baking soda
  • ½ teaspoon kosher salt
  • ½ teaspoon ground cinnamon

Wet Ingredients:

  • 2 large eggs at room temperature
  • ¼ cup grapeseed or coconut oil melted and cooled
  • ½ cup coconut sugar (66gr)
  • 1 teaspoon vanilla extract

Optional Add Ins:

  • ½ cup walnuts chopped
  • ¼ cup semi-sweet chocolate chips as a garnish


  • Preheat oven to 350 degrees F. Grease and line a 8X4 or 9X5 loaf pan with parchment paper.
  • Shred zucchini using the large section of a box grater. Place it in the middle of a kitchen cloth, collect it from the edges, and squeeze as much liquid as possible. Set it aside.
  • Whisk together the almond flour, baking soda, salt, and ground cinnamon in a bowl.
  • Whisk together eggs, oil, coconut sugar, and vanilla extract in a separate bowl.
  • Pour the wet ingredients into the dry ones and mix until combined.
  • Fold in the shredded zucchini and walnuts.
  • Transfer the batter into the loaf pan.
  • Sprinkle it with chocolate chips, if using.
  • Bake 55-60 minutes or until a toothpick inserted in the center comes out clean.
  • Remove from the oven and let it cool for 5 minutes on the counter. Remove the zucchini loaf from the pan and let it cool completely on a wire rack or on the counter.
  • Slice and serve.



  • To turn this into Paleo Zucchini Muffins: Scoop the batter into a 12-cup muffin tin lined with parchment paper cupcake liners. Bake in a preheated 350 degree oven for 30-35 minutes, or until the center springs back to the touch.
  • Best way to store: Once cooled completely, this low carb zucchini bread can be stored wrapped in parchment paper or in an airtight container on the kitchen counter for up to 2 days or in the fridge for up to 5 days.
  • Best way to freeze: Let it cool completely. Wrap each piece individually with pre-cut parchment paper, then tightly in plastic wrap. Label, date and freeze up to 3 months.


Calories: 369kcal | Carbohydrates: 24g | Protein: 9g | Fat: 29g | Saturated Fat: 9g | Cholesterol: 47mg | Sodium: 332mg | Potassium: 142mg | Fiber: 4g | Sugar: 14g | Vitamin A: 114IU | Vitamin C: 4mg | Calcium: 80mg | Iron: 2mg