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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!
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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

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