Healthy Paleo Zucchini Bread (Almond Flour Zucchini Bread)
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A moist almond flour zucchini bread naturally sweetened with maple syrup. Paleo, dairy-free, and gluten-free, it works for breakfast, snacks, or a lighter dessert throughout the summer.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 10- 3 large eggs
- 1/4 cup pure maple syrup
- 1/4 cup maple sugar (or coconut sugar)
- 1/3 cup refined coconut oil (melted and cooled)
- 2 tablespoons unsweetened almond milk
- 2 teaspoons pure vanilla extract
- 2 1/4 cups blanched almond flour
- 1/4 cup tapioca flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/2 teaspoon fine sea salt
- 1 1/2 cups finely grated zucchini (about 1 medium zucchini)
- 2/3 cup mini chocolate chips (optional)
At a glance
PER SERVING · TIME 65M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 50m
- Sodium
- 267mg
- Total sugar
- 9g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 92mg
- Calcium
- 86mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 267MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.