The Best Paleo Banana Zucchini Bread made with almond flour, ground flaxseed and all gluten-free and dairy-free ingredients. No added sugar and sweetened with just banana.
Earth to Rachel… WHY has it taken this long for classic zucchini bread recipe to come out on the blog?
As someone who lives for sweet breads for snacking and breakfast and all of things, it feels almost sinful I have only shared 1 other zucchini bread recipe on the blog.
But as they say “the best things in life take time”.. I’m kidding I don’t know really anyone who says that but this zucchini bread is one of the best healthy loaves I have ever had in the zucchini category. And it was well worth the wait if you ask me.
What I love most about this healthy zucchini bread is the banana addition.
Adding banana to this loaf added just the right amount of sweetness to the recipe. I didn’t add any extra sugars like maple syrup or coconut sugar, but you certainly can if you’d like the recipe to be sweeter than it is. I like to cut back on Ezra’s sugar while I still can and stick to fruits mostly. Plus the riper the banana, the sweeter the loaf will be so wait for those perfectly freckled bananas.
Making this zucchini bread is a great way to sneak in extra vegetables to your baked goods. Especially if you have any picky kids or significant others. This is a recipe the whole family enjoys.
What we need to make the best paleo zucchini bread…
- Organic zucchini – pretty obvious but you will need zucchini here. Grate it then squeeze out all of the excess moisture!! This is so key
- Ripe banana – the riper the better. It adds sweetness to this recipe
- Pasture-raised eggs – I haven’t tried an egg substitute or flax egg yet but if you do, please let me know!
- Almond flour – the main flour here. I don’t recommend coconut oil as a sub. You can likely do some gluten-free oat flour but use a little less
- Ground flaxseed – one of my favorite ways to sneak in these power seeds to your daily eats!
- Spices – I love adding cinnamon to this.
- If You Care Baking Sheets – the most necessary kitchen prop in the world. I use these sheets for absolutely everything. They line my baking sheets when I roasted veggies, bake cookies and I line my loaf pan with them to help for an easy removal. You can also use their loaf pan too to make it even easier! If You Care is theeee best! Also stock up on their sandwich bags and roasting bags and the baking cups!
A few of my other family favorite breakfasts: Simple Almond Flour Banana Bread (paleo) and Healthy Banana Oatmeal Breakfast Bars (nut-free)
The Best Paleo Banana Zucchini Bread
The Best Paleo Banana Zucchini Bread made with almond flour, ground flaxseed and all gluten-free and dairy-free ingredients. No added sugar and sweetened with just banana.
- Prep Time: 5 mins
- Cook Time: 45 mins
- Total Time: 50 mins
Yield: 8-10 slices 1x
Ingredients
- 1 cup mashed banana
- 1 cup shredded zucchini (squeeze out excess moisture)
- 3 pasture-raised eggs*
- 2 cups almond flour*
- 1/2 cup ground flaxseed
- 1 teaspoon baking powder
- 1/2 teaspoon cinnamon
Instructions
- Preheat oven to 350 degrees and line a loaf pan with an If You Care Baking Sheet (helps prevent bread from sticking!!) and grease a little coconut oil on top
- In a large bowl whisk together banana, zucchini and eggs until smooth
- Mix in almond flour, flaxseed, baking powder and cinnamon until creamy
- Add batter to loaf pan and bake for 45-50 minutes (or until toothpick comes out clean)
- Allow the bread to cool for a few minutes then slice and enjoy
Notes
*I haven’t tested an egg or flour sub
**Store leftovers in fridge for 5 days or freezer for longer
Thank you If You Care for sponsoring this post!
Share this recipe
Julia
Subbed half 1:1 GF all purpose baking flour and half almond meal. Turned out GREAT.
Rachel
woohooo!!!
Larson
Really have enjoyed having this bread for breakfast! Definitely not as sweet as banana bread, which makes sense since it is half zucchini! Given that, for sure requires a drizzle of almond butter + honey on top if you want something on the sweeter side. A great bread to have on deck… rises quite nicely & is more cake-like than I thought it would turn out!
Alanna
Is the flaxseed meal needed? what could you sub for?
Lauren
Following this comment
Meaghan
This is amazing! I’m so amazed with how this turned out. Thank you for sharing.
If I wanted to make it a bit sweeter would would I add more honey or banana? If so what measurements would you suggest?
Rachel
thank you! yes add some maple syrup or honey. if banana was enough sweetener for you, you likely wouldn’t need more from it! it also would make the consistency mushy if you add more. you can also use some coconut sugar or something too. feel free to add as you wish
Jo
I use maple syrup. Has just the right flare with the banana taste in my opinion. Usually I add 1/4 cup
Ceclia
I baked this at 350 for 50 minutes but it still ended up being under-baked in the middle? How much longer should I add to the baking time next time?
Rachel
sounds like the zucchini was too watery!! make sure to squeeze out completely 🙂
tandy h perkins
Delicious! Followed the recipe as called. However, I decided to top with some extra crumbled browned sausage I had on hand while doing meal preps. Soooo good!
Tracey
How many calories is one slice?
Rachel
hi tracy! i don’t provide the nutritional info but you can input the recipe into an online recipe calorie calculator if needed! xx
Angelene Tan
Follow the recipe and the bread came out awesome. A very healthy and full of goodness recipe. Thank you.
Rachel
aw YAYY
Christine
Hello! I subbed 2 cups Almond flour for 2.5 cups Oat Flour and it turned out really well! Love the recipe and thanks for sharing 🙂
Rachel
thank you so much for sharing!! YAY
Samantha E Nichols
This looks so good and I really want to make this. However, if someone in the house is allergic to banana, can apple sauce be a good sub? Or any other recommendation for the added sweetness and/or texture.
Thanks!!!
Rachel
i think it would work! but maybe add some maple syrup or coconut sugar – it may need more sweetness!
Nannie
I haven’t tried this yet but reading comments if you want added sweetness try dates and their healthy too, I will be making tonight or tomorrow.
Susan
Could this recipe be made into muffins? If so, what would be the bake time in your opinion. Thank you
Rachel
i don’t see why not! i haven’t tried yet so keep an eye them. probably 15-18 minutes
Sarah
Really appreciate that the recipe has no added sugar and love all the flax for healthy fibre! I added some mini chocolate chips and accidentally overcooked it, since I waited for the top to turn golden brown, but the cooking time in the recipe would have been perfect!
Rachel
hope you enjoy!!
Alejandra
Just made it and was wondering if you could share tips on how to best squeeze the zucchini. I thought I had squeezed ir enough but the bread turned out very dense (it’s definitely cooked though). Thank you!
Anne
Can you skip the flaxseed in this recipe? Thank you!
Also, is there any way to add yogurt or milk to it to increase nutrition for someone?
Rachel
i don’t recommend skipping ingredients – it will compromise the flavor and texture. perhaps save with some yogurt and granola on top instead of adding in! xx
Kathy Bergevin
I’ve made this bread a number of times and just love it! Love that it’s allergy friendly and only needs a few ingredients and no added sugar.
Rachel
aaawww thank you so much
Barb
Do you have a suggestion for high altitude?
Rachel
i’m not sure sorry! maybe google how it impacts baking?
Mary from Salem
Easy to make and very tasty—thank you for the recipe! I followed the recipe exactly and baked them at 350 in a small electric oven for 38 minutes with the convection turned off. They were perfect with a little coloring on top. Next time, I might add chocolate chips or chopped dried fruit for sweetness. I made the mistake of grinding up 1/2 cup of whole flax seed, which made double the amount of ground flaxseed needed. Great recipe, thank you!!
Rachel
awww thank you!!!!