Paleo Zucchini Bread
The last time I made this easy quick bread, I used an orange-flavored olive oil from a local shop that provided a subtle yet delightful flavor.

Yield: 2 (3×5-inch) mini loaves or 1 (9×5-inch) loaf


  • 1 1/2 cups blanched almond flour
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon kosher salt
  • 2 large eggs (see notes)
  • 1/4 cup honey (may substitute pure maple syrup)
  • 2 tablespoons melted coconut oil (I sometimes use avocado oil or a fruity olive oil)
  • 3/4 cup zucchini, shredded (about 3 to 3 1/2 ounces)
  • Optional: 1/3 cup raisins, walnuts or pecans, white or dark chocolate chips, or a combination of your favorite


  1. Preheat the oven to 350 degrees F, and grease two 3×5-inch mini loaf pans or one 9-5-inch loaf pan. (I like to line the pan(s) with parchment paper–like a sling–for easy removal.)
  2. In a medium bowl, combine the almond flour, cinnamon, baking soda and salt. (Stir in any raisins, nuts or chips, if using) In another medium to large bowl, lightly beat the eggs with a fork. Whisk in the honey and the oil, and then stir in the zucchini. Add the dry ingredients to the wet ingredients, and mix until thoroughly combined.
  3. Transfer the batter to the prepared pan(s), and bake for 28-30 minutes for the two smaller pans or 30-35 minutes for one larger loaf pan, or until the center is just cooked through. All ovens vary, so check a few minutes early and add extra time, if needed. The loaf will feel firm yet a little springy when pressed in the center. If it feels mushy when pressed, bake a little longer and then check again. Cool for 5 minutes in the pan before removing to a rack to cool completely.


  • If using coconut oil, it helps to bring the eggs to room temperature so the coconut oil does not re-harden upon mixing with cold ingredients.
  • If you are tempted to stretch the zucchini to a full cup, I recommend squeezing out some of the moisture. When using the stated 3/4 cup, I have found this step not to be necessary in this recipe.
  • Almond flour tends to brown more quickly than many flours, so check about 20 minutes into the baking time and lightly drape with a piece of aluminum foil if the loaf is already golden brown.

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