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Low Carb Paleo Zucchini Bread

Easy 7-Ingredient Paleo Zucchini Bread for a Healthy Snack

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3/4 cup coconut flour

¾ tsp baking soda

6 eggs

½ cup granulated Stevia

¼ cup melted coconut oil

2 tsp vanilla extract

1 ½ cups shredded zucchini, tightly packed


  1. Preheat oven to 350ºF.
  2. Line an 8×4 inch loaf pan with parchment paper.
  3. Combine the coconut flour and baking soda in a bowl and set aside.
  4. 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.
  5. Reduce speed to low and add the melted coconut oil.
  6. Beat until smooth.
  7. Switch to paddle attachment.
  8. Slowly add the coconut flour mixture and mix until well combined.
  9. Stir in the shredded zucchini.
  10. Let the batter sit for 5-10 minutes so it can thicken.
  11. Pour the batter in the prepared pan.
  12. Bake for 45-50 minutes or until a toothpick inserted into the center comes out clean.
  13. Remove from the oven and allow to cool completely before serving.


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