Olive Oil Zucchini Bread (Gluten Free, Paleo)
Recipe Key
This moist, nutritious zucchini bread has lots of great flavors. Grated lemon zest and yogurt give it a nice tang. Olive oil provides a lush, floral taste and coconut sugar adds a caramel sweetness. It’s a rich grain free bread made with almond flour. A tasty way to use up all your summer zucchini.
I love making quick breads to eat for breakfast. This zucchini bread is gluten free with a burst of lemon flavor that tastes amazing. The olive oil gives it a rich flavor and keeps it moist for days. It’s a nutritious bread full of veggies, protein and healthy fats.
Why I Love This Bread
- made with delicious high quality ingredients
- soft moist and flavorful
- olive oil gives it a rich fruity taste
- bright and lemony
- super satisfying
- wholesome and nutritious
- gluten free and paleo
- can easily be made diary free with plant based yogurt
Ingredients
You’re going to love the flavor and texture of this gluten free zucchini bread. It’s not too dense and stays deliciously moist for days thanks to the shredded zucchini and olive oil. Here’s everything you’ll need to make it:
- Zucchini shredded. It’s a great way to get vegetables into your bread.
- Flours: I use a combination of almond flour, tapioca flour and coconut flour.
- Lemon zest to give the bread a tangy flavor. Organic is best.
- Pastured eggs at room temperature. Farm fresh eggs are more nutritious and taste better.
- Fruity olive oil for flavor and to keep the bread moist.
- Coconut sugar a delicious natural sweetener.
- Greek yogurt (or plant based yogurt). Thick yogurt is better.
- Baking staples: baking soda, baking powder, cinnamon and salt.
- Pecans or walnuts these are optional. You can mix a few into the batter, sprinkle on top or leave out. It’s up to you.
Steps To Make
This is an easy recipe to make. The hardest part is measuring everything. I recommend using a kitchen scale. Here are the basic steps, the full recipe is in the card below.
Step 1: Shred the zucchini. Put into a dish towel or nut milk bag. Squeeze to remove as much liquid as possible. This is VERY important so that the bread has the right texture. Set aside.
Step 2: In a large bowl, use a fork or whisk to mix together the eggs, olive oil, coconut sugar and yogurt, until evenly combined.
Step 3: In a separate bowl mix the almond flour, tapioca flour, coconut flour, baking soda, baking powder, salt, cinnamon, and lemon zest until combined. Add the grated, squeezed zucchini to the dry ingredients and stir to coat the shredded zucchini with the flour.
Step 4: Fold the dry ingredients into the wet. Mix in ¼ cup nuts if using. Pour into a prepared loaf pan.
Step 5: Optional toppings: Sprinkle with nuts, julienned zucchini (use a julienne tool) and lemon zest. Use toppings or leave it plain. The bread is good either way.
Step 6: Bake for 55-60 minutes or until a toothpick comes out clean. Let cool for 15 minutes before removing from the pan.
Ingrid’s Chef Tips
- Use the small side of your grater to shred the zucchini. Leave the skin on. Squeeze to get out as much liquid as possible.
- Shred zucchini first, measure or weigh it, then squeeze off excess moisture.
- If your yogurt is very thin, strain it in a coffee filter set inside of strainer for 30 minutes to 2 hours.
- Weigh your ingredients using a kitchen scale. It’s easier and the bread will come out better.
- It’s best if the eggs are at room temperature, they mix better with the batter and rise more easily. Get the freshest eggs you can find, buy local when possible.
- Use a microplane to zest the lemon.
Serving
This gluten free Olive Oil Zucchini Bread is delicious served plain. It’s also great with a little ghee or butter. For a more tangy variation spread with a little goat cheese or vegan cream cheese.
Storing
Store the bread wrapped on the counter for 1 day. After that store it in the refrigerator for up to 5 days.
Freezing – The bread can be frozen, cut into slices or whole, for up to 3 months. To serve: let the bread thaw at room temp for a few hours. With individual slices you can reheat them in the toaster oven until defrosted.
Enjoy this healthy, bright and lemony zucchini bread. It’s nutritious, fluffy, tender and moist with rich fruity taste.
One of the best gluten free, paleo zucchini breads you’ll ever eat.
If you like this recipe, try these other delicious quick breads (paleo and gluten free:
★ Please rate this recipe! ★
Please leave a ⭐️ rating on the recipe! The STARS ⭐️⭐️⭐️⭐️⭐️ help my business to thrive. Your comments are valuable to everyone in the community. We love hearing how your food comes out and your variations. If you have a question? I’ll get back to you right away. Thanks, 💛 for supporting Eat Well Enjoy Life.
And if you’re hungry for more healthy food inspiration and tips to eat well and enjoy
your wonderful life join my free newsletter.
Olive Oil Zucchini Bread (Gluten Free, Paleo)
This is healthy, bright and lemony zucchini bread made with almond flour. It’s fluffy, tender and moist with a rich taste from the olive oil. Paleo and gluten free.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 15 minutes
- Yield: 10 servings 1x
- Category: Breakfast, Snack
- Method: Bake
- Cuisine: Paleo, Grain Free, Gluten Free, Dairy Free, Vegetarian
Ingredients
- 1 1/2 cups/185 grams grated zucchini
- 1 1/2 cups/166 grams almond flour
- 1/2 cup/60 grams tapioca flour
- 1/4 cup/30 grams coconut flour
- 1/2 teaspoon/3 grams baking soda
- 1/2 teaspoon/2 grams baking powder
- 1 teaspoon/4 grams cinnamon
- 1/2 teaspoon sea salt
- 1 teaspoon/2 grams lemon zest
- 2 large pastured eggs
- 1/3 cup fruity cold pressed olive oil
- 1/2 cup/90 grams coconut sugar
- 1/4 cup yogurt
- 1/4–1/2 cup pecans or walnuts, coarsely chopped (optional)
Instructions
- Preheat the oven to 350 ° F. Line an 8.5 x 4.5 inch loaf pan with a parchment paper sling.
- Shred the zucchini. Put into a dish towel or nut milk bag. Squeeze the grated zucchini to remove the excess water. Set aside.
- In a large bowl, use a fork or whisk to mix the eggs, olive oil, coconut sugar and yogurt, until evenly combined.
- In a separate bowl mix the almond flour, tapioca flour, coconut flour, baking soda, baking powder, salt, cinnamon, and lemon zest until combined.
- Add the grated, squeezed zucchini to the dry ingredients and stir to coat the zucchini with the flour.
- Fold the dry ingredients into the wet. Fold in ¼ cup nuts if using.
- Pour the batter into prepared loaf pan.
- Optional toppings: Sprinkle with ¼ cup nuts, julienned zucchini (use a julienne tool) and lemon zest. Use toppings or leave it plain. The bread is good either way.
- Bake the zucchini bread for 55-60 minutes or until a toothpick comes out clean.
- Let cool for 15 minutes before removing from the pan.
