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Paleo Cinnamon Zucchini Bread
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Paleo Zucchini Cinnamon Bread

This Paleo Zucchini Cinnamon Bread makes for a great breakfast item to get your day started on the right tracks.
Course Breakfast, Desserts
Cuisine Gluten Free, Kids, Paleo
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 1 loaf
Author Bryan Carroll CFMP, NTP, FAFS

Ingredients

  • 2 cups Zucchini Shredded
  • 3 cups Almond Flour
  • 1/4 cup Maple Syrup
  • 6 large Eggs
  • 2 tbsp Coconut Oil
  • 3 tsp Ground Cinnamon
  • 3 tsp Vanilla Extract
  • 2 tsp Baking Powder
  • 1/4 tsp Himalayan Salt

Instructions

  • Preheat oven to 350 degrees. Line a bread pan with parchment paper (YouTube the fancy way of doing this, it works way better!).
  • Combine all ingredients except for the zucchini in a mixing bowl.
  • Shred zucchini. I used my Kitchenaid mixer for this. You can also use a grater if you don't have a Kitchenaid.
  • Mix in the shredding zucchini with the rest of the batter. Once completely combined, pour the mixture into the bread pan.
  • Bake the loaf for 1 hour, or until a toothpick comes out clean. Slice off a piece of warm bread, add some grassfed butter or coconut oil, and enjoy with a nice cup of tea!

Notes

Macronutrient Ratios:
Fats:
60%
Proteins:
16%
Carbs:
24%