Zucchini bread? On the paleo diet? You bet.

Whether you're looking for a new baked good to try, or you just need something to do with all that summer squash in your garden, this paleo zucchini bread is a guilt-free way to stick to your diet and enjoy an all-time classic seasonal treat.

We use healthy ingredients like zucchini, almond flour, FBOMB Coconut Oil, pecans, and ground ginger to make this bread both flavorful and satisfying. 

And since it's sweetened with monk fruit sweetener—a natural ingredient with zero calories—you can feel good about reaching for that second piece. 

(Hey, at 16 grams of protein per serving, you can chalk it up to a "post workout" snack.)

We think you're going to love this recipe!

Ingredients You’ll Need 

• Almond flour
• FBOMB Coconut Oil
• Zucchini
• Ground ginger
• Monk fruit sweetener
• Pecans

Top 4 Health Benefits of this Paleo Zucchini Bread Recipe

Healthy fats, lower calories, and plenty of vitamins and minerals. That's just a few of the benefits you can expect with this paleo zucchini bread!

1. Coconut oil contains MCT Oil. MCT oil, or medium-chain triglycerides, is an extremely healthy naturally occurring fatty acid in coconut [*]. Among the many benefits, MCT oil has been shown to improve exercise performance, assist with weight loss, and help people achieve a state of ketosis faster [*][*]. The key is in the word "medium,” as the fatty acids are smaller than typical fats you might eat, which makes them a source of quick fuel for your brain and muscles [*].
2. Zucchini is low-carb and packed with minerals. This bread might be sweet and flavorful, but don't forget its main ingredient is summer squash, which is packed with micronutrients that keep your body healthy. Just one cup of zucchini contains more than 15 essential vitamins and minerals—particularly vitamin B6, C, manganese, and potassium [*]. 
3. Monk fruit sweetener helps you stick to your diet. If you're on a keto or low-carb diet, monk fruit sweetener is a great sugar alternative that can help you stay on track. It's a natural ingredient that has no calories and is sweeter than table sugar. Sounds too good to be true, but it isn't!
4. This recipe contains two types of heart-healthy nuts! One helps hold it together (almond flour), while the other helps give this bread a crunch (pecans). Both pecans and almonds are packed with heart-healthy omega-3 fatty acids. Consuming omega-3 fatty acids have been shown to reduce your risk for heart disease, high blood pressure, and other cardiovascular ailments [*].

Other Paleo Dessert Recipes You Might Like

• Chocolate Coconut Fat Bombs
• Paleo Cheesecake Bites
• Paleo Blueberry Cobbler

Paleo Zucchini Bread

Recipe Information:

• Yield: 12 servings 
• Serving size: 1 slice
• Prep time: 20 minutes
• Cook time: 60 minutes

Ingredients:

• 2 cups almond flour 
• ½ teaspoon Kosher salt
• ½ teaspoon cinnamon
• ¼ teaspoon ground ginger
• 1 teaspoon baking soda
• 4 small zucchinis (enough for 1½ cups grated)
• 2 eggs
• 2 packets (4 tablespoons) FBOMB Coconut Oil, melted 
• ¼ cup honey
• ¼ cup monk fruit sweetener 
• 1 teaspoon vanilla extract 
• ½ cup pecans, chopped 

Preparation:

1. Preheat the oven to 350°F. Spray or grease a 9x5 loaf pan. 
2. In a large bowl, combine almond flour, salt, cinnamon, ground ginger, and baking soda.
3. Grate the zucchini with a grater or food processor. Squeeze out the liquid in the grated zucchini with a kitchen towel or paper towels. (It’s important to squeeze out as much water as possible before adding to the batter.) You should have 1½ cups of grated zucchini after you squeeze out the liquid. Discard liquid.
4. Add grated zucchini to the dry ingredients.
5. Add the eggs, FBOMB Coconut Oil, honey, monk fruit sweetener, and vanilla extract. Stir batter until combined. 
6. Fold in chopped pecans. 
7. Pour batter into the prepared loaf pan and bake for 60 minutes or until a toothpick comes out clean. 
8. Let cool completely. Slice into 12 pieces for serving. 

Notes: To make muffins, grease a 12-cup muffin pan or line with paper cups. Pour batter in evenly. Bake at 350°F for 18-20 minutes or until a toothpick comes out clean.

Nutrition Facts Per Serving:

Calories: 220

• Fat: 16g
• Protein: 6g
• Total Carbohydrates: 13g
• Fiber: 3g
• Sugar Alcohol: 0g
• Net Carbs: 10g

Macros:

• Fat: 65%
• Protein: 11%
• Carbohydrates: 24%