Paleo Zucchini Bread

Paleo Zucchini Bread and Cappuccino

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5 from 1 review

This zucchini bread is super easy to make and uses a cup of shredded zucchini and a whole banana.  It’s sweetened with a little maple syrup.  It’s quite dense which make it perfect to toast with a smear of cream cheese.



1 cup shredded zucchini

1 ripe banana

6 large eggs at room temperature

3 tablespoons maple syrup

2 tablespoons coconut oil, melted and cooled

1 teaspoon vanilla

3/4 cup coconut flour

1 1/2 teaspoon ground cinnamon

3/4 teaspoon nutmeg

1/8 teaspoon salt


Grate the zucchini with a hand grater or in a food processor fitted with the shredding disc.  Using paper towels, squeeze out the excess moisture from the zucchini.  Do this several times using a dry paper towel each time. Set aside.  In a medium bowl, mash up the banana and add in the eggs and whisk together.  Add the maple syrup, coconut oil, vanilla, cinnamon, nutmeg and salt.  Stir in the coconut flour and then fold in the zucchini.  The batter will be quite thick.  Line a loaf pan with parchment paper and slightly spray the paper with non-stick spray.  Pour the batter into the pan spreading evenly and bake for approximately 25 minutes in a 350º oven.  I use one of these to test the cake to make sure it’s done.  Does anyone else still use this tool?