The Best Paleo Banana Zucchini Bread

March 6, 2020

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.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 made with almond flour, ground flaxseed and all gluten-free and dairy-free ingredients. No added sugar and sweetened with just banana.paleo zucchini bread

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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.

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.

  • Author: Rachel
  • Prep Time: 5 mins
  • Cook Time: 45 mins
  • Total Time: 50 mins
  • Yield: 8-10 slices 1x
Scale

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

  1. 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
  2. In a large bowl whisk together banana, zucchini and eggs until smooth
  3. Mix in almond flour, flaxseed, baking powder and cinnamon until creamy
  4. Add batter to loaf pan and bake for 45-50 minutes (or until toothpick comes out clean)
  5. 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

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8 Responses

  1. 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!

  2. 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?

    1. 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

  3. 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?

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