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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
Keyword Almond Flour Zucchini Bread, Paleo Zucchini Bread
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