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paleo zucchini bread on a black plate with blueberries

Paleo Zucchini Bread (gluten-free, grain-free)

  • Author: Cristina Curp, FNTP
  • Prep Time: 10 minutes
  • Cook Time: 60 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 1 loaf 1x
  • Category: Baking
  • Method: Baking
  • Cuisine: Summer
  • Diet: Gluten Free


This veggie-packed sweet bread is perfect for breakfast or dessert



  • 1 1/2 cups fine almond flour 
  • 1/4 cup + 1 tablespoon coconut flour
  • 1/2 teaspoon grain free baking powder
  • 1 scant teaspoon fine salt 
  • 1 teaspoon ground cinnamon
  • 1/2 cup coconut sugar or golden Lakanto (for keto)
  • 2 large eggs
  • 1/2 cup melted ghee (or coconut oil)
  • 2 teaspoons vanilla extract (1 bean vanilla scrapping)
  • 1 1/2 cup grated and squeeze zucchini
  • 1/2 cup chopped walnuts 


  1. Preheat the oven to 350F. Prepare your zucchini ahead of time (see video). Grate it and wrap in a kitchen towel and squeeze out all the water. Set aside.
  2. In a large bowl whisk together the flours, salt, baking powder and coconut sugar until no clumps are left. Make a well in the center of the flour mix. 
  3. Open the eggs into the well, and add the melted fat and vanilla extract. Whisk until frothy. 
  4. Fold in the dry mix to the wet mix until a dough forms. Fold in the zucchini and walnuts. 
  5. Grease a small loaf pan with oil lightly and transfer the bread mix to the pan. Smooth the top with a spatula. Bake on the center rack for 60 minutes or until golden brown and firm to the touch. 
  6. Let cool for 30-40 minutes before unmolding. 

Recipe Notes:

  • To make it keto use cup for cup granulated keto sweetener like Lakanto.
  • Walnuts are optional. 
  • Macros are for 10 slices per loaf


  • Serving Size: 1 slice
  • Calories: 159
  • Fat: 9g
  • Saturated Fat: 2g
  • Trans Fat: 0g
  • Carbohydrates: 16g
  • Fiber: 2g
  • Protein: 4g