The Best Paleo Banana Zucchini Bread

5 from 6 reviews

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


  • 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


  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


*I haven’t tested an egg or flour sub

**Store leftovers in fridge for 5 days or freezer for longer

  • Author: Rachel