Buy Now → 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
Scale
- 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.
