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Home » Recipes » Breakfast » Paleo Lemon Zucchini Bread

Paleo Lemon Zucchini Bread

By Taesha Butler June 3, 2019 (Updated March 22, 2022) 25 Comments

Servings8 servings
Prep Time10 mins
Cook Time55 mins
Total Time1 hr 5 mins
Jump to Recipe
4.80 from 5 votes

This Paleo lemon zucchini bread is perfectly moist, packed with zucchini and the perfect balance of sweet and tangy! Gluten free, dairy free, nut free option and naturally sweetened- this is one bread everyone will rave about!

Jump to Recipe
A loaf of lemon zucchini bread on a cooling rack, cut into a slices

Zucchini bread is a total classic summer recipe and might possibly be one of the first veggie-loaded recipes I can remember eating.  My mom used to make it at end of summer when her garden was totally overrun by those green beauties and she was trying to find ways to use them up before they turned to compost fillings. Zucchini went into many things in an effort to use it up, but bread was (and still is) one of my favorite ways to enjoy this beautiful veggie.

When I transitioned to a more gluten free/Paleo way of eating, zucchini muffins and bread were among the baked goods that I was determined to make happen, despite not being able to follow a traditional recipe. This is also when my One-Bowl Paleo Chocolate Zucchini Muffins were born, because chocolate and zucchini are kinda of a heavenly flavor combination.  

4 pictures showing how to make lemon zucchini bread

But do you know what is also magic with zucchini in baked goods? Lemon! Who knew, right?

Oh man. Brace yourselves, guys, because the combination of flavors in this lemon zucchini bread is a taste explosion on a whole new level!

Why this recipe is awesome

  • The zucchini adds a healthy dose of veggies into this baked good, but also gives the bread the perfect level of moisture.
  • Lemon adds the bright flavor to the bread and simply must be what sunshine tastes like.
  • It is super easy, mixed all in one bowl (creating as few dishes to wash at the end of the day is my mission in life)
  • It’s totally dairy-free and grain-free! Oh, and naturally sweetened to boot! You can feel awesome dunking a slice into your morning coffee or watching your kids plow through the loaf at snack time.
freshly baked loaf of lemon zucchini bread still in pan

Suggested Adaptations

  • Stir in some poppy seeds! Poppy seeds and lemon are BFFs and can totally be added to this bread. Or, if little black things in your baked goods freak you out like they do my daughter, skip them like I did!
  • Up the lemon zest for a power punch of lemon flavor. Lemon is one of those flavors that you either love a whole lot or just like a little. So, if you like a serious punch of lemon  in your baked goods, consider upping the amount of zest in this recipe.
  • Make them as muffins! If you don’t have a loaf pan or just need these suckers in your life ASAP, you can make this as muffins. Divide the batter into a lined muffin tin and bake them at the same temp as directed for 25 minutes.
Side view of a freshly sliced loaf of lemon zucchini bread

Tips

  • Let the batter rest before baking. Coconut flour is like a dry sponge and therefore soaks up a lot of the liquid in a recipe. However, it needs a little time. Once you have added the coconut flour to the wet ingredients, but sure to follow the suggestion of letting your batter hang out on the counter for 5ish minutes so the coconut flour can absorb the liquid and you don’t end up with a funky textured bread.
  • Let the loaf cool completely before diving in. Yes, I know nothing is as good as a piping hot slice of bread fresh out of the oven. But, I have learned with most Paleo baking that most recipes are still quite moist in the middle until they have completely cooled. Save yourself disappointment and fear of having ruined a recipe and let your lemon zucchini bread chill (literally) before diving in.
  • Be sure to squeeze out the moisture from your zucchini.  Because zucchini holds a lot of water, make sure you really squeeze out as much moisture as you can by wrapping the grated zucchini in a towel.
Sliced lemon zucchini bread on cooling rack.

Other recipes you’re going to love:

  • Paleo Lemon Blueberry Scones
  • One-Bowl Chocolate Zucchini Muffins
  • One-Bowl Paleo Lemon Muffins
  • Almond Butter Blueberry Zucchini Muffins
  • One-Bowl Paleo Almond Butter Zucchini Cookies
This Paleo lemon zucchini bread is perfectly moist, packed with zucchini and the perfect balance of sweet and tangy! Gluten free, dairy free, nut free option and naturally sweetened- this is one bread everyone will rave about!
Print Recipe
4.80 from 5 votes

Paleo Lemon Zucchini Bread

This Paleo Lemon Zucchini Bread is perfectly moist, packed with zucchini and the
perfect balance of sweet and tangy! Gluten free, dairy free, nut free option and
naturally sweetened- this is one bread everyone will rave about!
Prep Time10 mins
Cook Time55 mins
Total Time1 hr 5 mins
Course: Breakfast, Dessert
Cuisine: American
Keyword: bread, lemon, paleo, zucchini
Servings: 8 servings
Calories: 144kcal
Author: Taesha Butler

Equipment

  • loaf pan

Ingredients 

  • 1 cup grated zucchini
  • 1 tbsp avocado or melted coconut oil
  • 4 tbsp maple syrup or honey (do not use honey if serving to children under 1)
  • 1 tsp pure vanilla extract
  • 3 eggs large
  • 1/4 cup + 2 tbsp milk of choice (I used plain almond milk)
  • 2 tbsp lemon juice
  • zest of one lemon large
  • 1/3 cup arrowroot powder or tapioca starch
  • 3/4 cup coconut flour
  • 1 tsp baking soda

Instructions 

  • Preheat the oven to 350 degrees F and line a loaf pan with parchment paper.
  • Take the grated zucchini and place it in the middle of a clean dish towel or large paper towel. Wrap the zucchini in the towel and squeeze out as much of the moisture as you can. Set aside.
  • In a medium bowl, combine the oil, maple syrup/honey, eggs, lemon juice, lemon zest, and vanilla. Whisk together.
  • Add milk and whisk again to combine.
  • In the same bowl, add the arrowroot powder, coconut flour, and baking soda, stirring until well combined, there are no lumps. Fold in zucchini.
    Let the mixture rest for about 5 minutes on the counter so that the coconut flour has had a chance to absorb liquid.
  • Pour batter into prepared loaf pan and use a large spoon to evenly distribute the batter.
  • Bake for 30 minutes and then cover top with foil or cover with cookie sheet. Bake for an additional 20-25 minutes or until the top of the bread is golden slightly browned and a toothpick comes out clean when inserted into the center of bread.
  • Remove from the oven and allow to cool for 20 minutes in the pan. Use the edges of the parchment paper to lift the loaf out of the pan and allow it to cool completely before slicing.
  • Enjoy immediately or store in the refrigerator in a tightly sealed container for up to 5 days.

Nutrition

Calories: 144kcal | Carbohydrates: 19g | Protein: 4g | Fat: 5g | Saturated Fat: 4g | Cholesterol: 62mg | Sodium: 212mg | Potassium: 100mg | Fiber: 4g | Sugar: 8g | Vitamin A: 140IU | Vitamin C: 4.2mg | Calcium: 37mg | Iron: 0.6mg

The nutritional information is provided as an estimate only and may vary based on the product type, servings and other factors. If you are following a diet, please consult with a professional nutritionist or your doctor. Stay healthy!

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Filed Under: Breakfast, Dairy-Free, Desserts, Gluten-Free, Grain Free, Meal Prep, Paleo Tagged With: zucchini

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    Did you make this recipe? So good, right? It would mean the world to me if you left a comment and star rating so that more people can see how delicious veggie-loading can be. Plus, it helps me to see what recipes you are all loving so I can make more like them.

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    Comments

  1. Kimberly

    June 3, 2019 at 8:00 pm

    I hope your daughter feels better soon! I did some cleaning today and found tapioca flour in the back of the pantry. Could I use this in place of starch? Google seems to think so 🙂

    Reply
    • Taesha

      June 3, 2019 at 8:01 pm

      totally! I do all the time.

      Reply
  2. Meghann

    June 3, 2019 at 8:30 pm

    I love your recipes and am excited to try this one!! Is the arrowroot/tapioca essential to the recipe or easily left out? It’s the only thing I don’t have on hand! 😋

    Reply
    • Taesha

      June 3, 2019 at 8:40 pm

      I find it essential to the texture of the bread. It helps to give it the spongy texture one comes to expect.

      Reply
  3. Rachel

    June 3, 2019 at 10:07 pm

    5 stars
    Just made this and it’s SO good! I can’t wait to enjoy it with coffee in the morning

    Reply
  4. Candace

    June 4, 2019 at 6:15 am

    Your site looks great!!!

    Reply
  5. Jessie Root

    June 4, 2019 at 12:05 pm

    5 stars
    Soooooo yummy!!!

    Reply
  6. JM

    June 5, 2019 at 12:08 am

    4 stars
    Made this tonight and it was delicious!

    Reply
  7. Laura

    June 7, 2019 at 1:58 am

    Am i crazy or does it not say when to add the zucchini? Wouldn’t love to make this tonight.

    Reply
    • Taesha

      June 7, 2019 at 2:04 am

      Not crazy. I forgot to put that simple part in! Edit now and it is in step 5

      Reply
      • Laura

        June 7, 2019 at 2:06 am

        Awesome! Thank you 🙏🏻

        Reply
  8. Mallory

    August 12, 2019 at 3:32 pm

    Can cornstarch be used in place of tapioca/arrowroot powder? Thanks!

    Reply
    • Taesha

      August 12, 2019 at 3:48 pm

      I haven’t tried it with this particular recipe, but I know cornstarch and arrowroot/tapioca are often successful swaps!

      Reply
  9. Andrea

    August 15, 2019 at 6:40 pm

    5 stars
    Everything from The Natural Nurturer is amazing! As a mom of a toddler who loves to eat, I love making these recipes knowing they are veggie loaded and low sugar! Thank you!!

    Reply
    • Taesha

      August 15, 2019 at 7:34 pm

      Thank you so much Andrea! I’m so happy I can help!

      Reply
  10. Katie

    September 23, 2019 at 9:23 pm

    Hi! I can’t do coconut flour, suggestions on how to use almond flour instead? THANKS!

    Reply
    • Taesha

      September 24, 2019 at 1:36 am

      Unfortunately, I’m not sure. Coconut flour and almond flour behave very differently in recipes and I haven’t tried this recipe with different flours

      Reply
  11. Lori Brown

    October 3, 2019 at 6:17 pm

    Do you ever freeze shredded zucchini to use later? Or would it get too watery?

    Reply
    • Taesha

      October 7, 2019 at 3:50 pm

      I do. The freezing process draws out the water, so I always thaw and squeeze out liquid before using it

      Reply
  12. Melissa Wertz

    February 17, 2020 at 3:27 am

    I left it out of the fridge for a few hours after baking it. Do you think it’s still ok to eat?

    Reply
    • Taesha

      February 17, 2020 at 7:38 pm

      Oh yes!

      Reply
  13. ปั้มไลค์

    July 8, 2020 at 8:15 am

    5 stars
    Like!!

    Reply
  14. Nancy

    October 27, 2022 at 6:30 am

    I made this recipe but it would not fully cook in the middle. It was mushy even after cooking for more than an hour. I love all the ingredients that go into it. Lemon, zucchini etc. Any suggestions for what might have went wrong?

    Nancy B

    Reply
    • Taesha Butler

      October 27, 2022 at 8:52 am

      Hi Nancy! Did you squeeze out the zucchini well? I’m wondering if there was too much liquid from it in the bread.

      Reply
      • Nancy

        October 27, 2022 at 9:19 am

        I just wrapped it in papertowels while preparing the rest of the ingredients. You might be right. I kept putting it back in the oven to cook the centre and unfortunately the outer part just kept cooking so got really dry. Thanks for the reply. Appreciate it.

        Nancy

        Reply

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Hi! I'm Taesha! I help busy people fall in love with healthy eating with my simple, family-friendly, veggie-loaded recipes. I believe vegetables can and SHOULD be delicious. Here, let me show you how!

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