Paleo Zucchini Bread

I love breads and pastas and deliciousness of the sort. It’s so tasty and comforting and leaves me craving more. However, I do not like how it makes me feel: bloated, intestine-aly distraught, fatigued, and overall, like caca. Not something you want. That 20 minutes of deliciousness can wreak havoc on your body. So let’s find a better alternative! And I have, so no worries!

I am not a huge fan of zucchini’s. Actually, that’s not correct. I haven’t ever really eaten zucchini so I’m not sure how I really like it. I don’t buy it regularly (or ever, for that matter) but I am a HUGE fan of zucchini bread. The texture, the moistness, the deliciousness; love it!

I have transitioned from eating grains almost everyday to limiting/eliminating them in my diet. I’m a normal human being and like the occasional splurge; I’ll eat pizza or a sandwich if I go out. Otherwise, I limit my foods to meat, veggies, healthy fats, fruits, and nuts. I feel much better without grains in my diet and my digestive system is much happier. I still crave spaghetti once in a while or some steaming hot fettuccine alfredo but I think about the consequences (and loads of calories) and I’d rather steer clear of it.

So I was craving some delicious sweet bread (and not wanting to actually eat regular bread) and happened to find a paleo recipe for zucchini bread. Mm! Perfect!! I created this delightful loaf in my humble abode and it is truly delicious. I feel like it got better in the next day or two. It got moister, if you will. And I know everyone hates that word. But it is the perfect word to describe zucchini bread, and this one at that!

Here are the ingredients:

  • 1 medium zucchini, shredded
  • 2 eggs, whisked
  • 3/4 cup sunbutter (or nutbutter if you      prefer. I did prefer)
  • 1/3 cup raw honey
  • 1/4 cup cocoa powder
  • 2 tablespoons coconut flour
  • 1 teaspoon vanilla extract
  • 1 teaspoon cinnamon
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • pinch of salt

What to do with those ingredients:

  1. Preheat your oven to 375 degrees.
  2. Shred your zucchini. I used the shredder/grater on my food processor. Worked quite well. I’m sure you could manually shred your zuc.
  3. Remove the excess liquid from the zucs. Put paper towel down and squish down with another paper towel. I went      through a bit of paper towel. You want the zucchini to be somewhat dry.
  4. Place zucchini in a bowl with the rest of your ingredients. Use a large spoon to mix well until all the      ingredients are combined and you have a deep chocolate color.
  5. Pour your ingredients into a loaf pan. I used a 5×7, I think. The normal sized loaf pan, I guess.
  6. Place in oven to bake for 30-40 minutes or until toothpick comes out clean when you poke it. Mine took about 35      minutes to completely cook through.
  7. Let cool, I keep mine refrigerated and it’s divine.

I found this recipe on

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