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Zucchini bread sliced on wooden cutting board

Paleo Zucchini Bread

  • Author: Kristin McConnell
  • Prep Time: 10
  • Cook Time: 30
  • Total Time: 40
  • Yield: 1 Loaf

Description

Paleo, Gluten Free, and Dairy Free


Ingredients

  • 1-1/2 cup blanched almond flour
  • 2 teaspoons cinnamon
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ½ teaspoon nutmeg
  • 3 eggs, beaten
  • ¼ cup honey
  • 1 ripe banana
  • 1 cup shredded, unpeeled zucchini

Instructions

INSTRUCTIONS:

  1. Preheat oven to 350 degrees Fahrenheit.
  2. Combine the dry ingredients in a small bowl.
  3. Place the wet ingredients in the bowl of a stand mixer, then beat on medium for 1-2 minutes until frothy and fully combined. Add the zucchini and beat again just enough to incorporate.
  4. Slowly add the dry ingredients with the mixer running, until all of the flour mixtures has been incorporated.
  5. Spoon the batter into a loaf pan. You can also use this batter to make muffins.
  6. Bake for 30-35 minutes until the middle is set and a toothpick comes out clean.

Notes

Enjoy!