Today’s recipe makes a nice and easy 7-ingredient paleo zucchini bread that’s absolutely perfect as a healthy snack. As the name of the recipe would suggest, you only need seven simple ingredients and about 15 minutes of prep time to get this bread ready. The resulting zucchini bread is super low in carbs but it’s definitely big on flavor. Even my kids love snacking on this bread, and let’s just say that they aren’t exactly the biggest fans of healthy greens out there. The main reason this recipe works so well is because it swaps out some common bread making ingredients in favor of low carb paleo-friendly alternatives, so without further ado, let’s get right into it.
The Best Paleo Zucchini Bread Ever
While I usually do most of my low carb baking with almond flour, I’m also a big fan of using coconut flour. That’s really not too surprising considering how much I love to use coconut oil for basically everything.
And speaking of coconut oil, this recipe also uses ¼ cup of melted coconut oil in addition to the coconut flour for good measure. Both of these ingredients provides a wonderful amount of healthy medium chain triglyceride fatty acids, which have been shown to be beneficial when it comes to weight loss and body composition, making them a perfect ingredient to use on a low carb diet. (1)
This recipe also keeps things low carb by opting to use Stevia as an all-natural sweetening option instead of refined sugar. I completely swore off sugar about six months ago, and I’ve honestly never felt better in my life. Sugar is known to contribute to numerous health conditions, such as obesity and type 2 diabetes. The reason for this is because sugar can cause chronic inflammation in the body, which in turn can contribute to the development of many types of inflammatory diseases. (2) Using Stevia is a great way to sweeten up your low carb baking recipes without all of the nasty health risks associated with sugar.
Of course when making zucchini bread, you’re going to need to use zucchini. You’ll need 1 ½ cups of shredded zucchini for this recipe. Zucchini is such a great vegetable to use when making low carb meals because it’s so incredibly versatile — zucchini veggie noodles are a particular favorite of mine. It’s an excellent source of essential vitamins and minerals that also contains some rather potent antioxidant and anti-inflammatory properties that help to prevent many types of diseases. (3)
The rest of the ingredients used in this recipe are pretty standard fare when it comes to making a homemade loaf of bread — a bit of baking soda, six eggs, and some pure vanilla extract. Simply follow the directions listed below and then bake the bread for about 45 minutes, then allow it to cool completely before serving. I’m sure you’ll be blown away by how unbelievably good the zucchini bread turns out — especially considering how easy it is to make!
More Low Carb Paleo Bread Recipes:
Easy 7-Ingredient Paleo Zucchini Bread for a Healthy Snack
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 60 minutes
- Yield: 14 1x
3/4 cup coconut flour
¾ tsp baking soda
½ cup granulated Stevia
¼ cup melted coconut oil
2 tsp vanilla extract
1 ½ cups shredded zucchini, tightly packed
- Preheat oven to 350ºF.
- Line an 8×4 inch loaf pan with parchment paper.
- Combine the coconut flour and baking soda in a bowl and set aside.
- In the bowl of a stand mixer fitted with the whisk attachment beat the eggs and sweetener until pale and fluffy, about 3-5 minutes.
- Reduce speed to low and add the melted coconut oil.
- Beat until smooth.
- Switch to paddle attachment.
- Slowly add the coconut flour mixture and mix until well combined.
- Stir in the shredded zucchini.
- Let the batter sit for 5-10 minutes so it can thicken.
- Pour the batter in the prepared pan.
- Bake for 45-50 minutes or until a toothpick inserted into the center comes out clean.
- Remove from the oven and allow to cool completely before serving.