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    Home » Diet

    AIP Zucchini Bread

    Feb 24, 2020 · 65 Comments

    February 24, 2020 by Beth 65 Comments

    3980 shares
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    Jump to Recipe Print Recipe
    loaf of aip zucchini bread surrounded by zucchini and lemons

    This AIP Zucchini Bread is packed with zucchini, which makes for a slightly savory sweet bread. It’s an AIP bread but would fool all of your Paleo friends. You may even be able to fool a few non-paleo people! It’s just that good!

    slices of aip zucchini bread surrounded by a lemon and zucchini

    What is Paleo bread made of?

    Paleo breads are always grain free so that means no wheat flour. This bread goes beyond just Paleo baking and it totally AIP friendly. It’s made of a mixture of flours, which I find make the best texture. It’s a combination of cassava, arrowroot and coconut flour.

    Is baking soda AIP compliant?

    Yes! Baking soda is used in this recipe and helps it rise. Just beware of baking powder. Baking powder contains cornstarch which is not AIP friendly.

    close up slice of aip zucchini bread

    How do you shred zucchini?

    I shredded by hand using a box grater but you can also do it with a food processor. Shockingly I don’t have a food processor just yet. But I’m considering this one.

    How to make AIP Zucchini Bread

    Preheat oven to 350 degrees. Line a loaf pan with parchment paper then set aside.

    parchment lined loaf pan

    In the large mixing bowl, combine the zucchini, lemon rind, coconut oil, and honey then stir to combine. Next add the cassava flour, arrowroot starch, coconut flour, baking soda, cream of tarter, salt, vanilla powder, cinnamon and cloves then to combine using a hand mixture to combine. Add in the coconut milk if the dough is crumbly. It should look like a thick paste. Add a tablespoon at a time to prevent making the dough too wet.

    aip zucchini bread dough in bowl

    Next make the gelatin eggs by adding 1/4 cup water to a small saucepan over low heat. Sprinkle the gelatin over the water and whisk constantly until completely dissolved. Add the gelatin eggs into the batter and stir for about 1-2 minutes.

    aip zucchini bread dough in bowl with gelatin egg

    Pour the batter into the loaf pan. Place in oven then bake for 45 minutes then cover with parchment or foil and bake for another 15 minutes. Remove and allow to cool (at least 20 minutes) completely.

    aip zucchini bread in parchment lined loaf pan

    Tip for making the BEST AIP Zucchini Bread

    • Gluten free flours are not all made the same. If you can’t have one of the flours in this recipe, please be aware that you probably won’t be able to make a 1:1 swap without reworking the entire recipe.
    • Don’t skip the step where you cover the bread for the last 15 minutes of baking. If you do, the top will burn.
    • Add in the coconut milk if the dough is crumbly. It should look like a thick paste. Add a tablespoon at a time to prevent making the dough too wet.
    • I used Kiva Vanilla Powder. You can find it online here.
    • I used Vital Proteins grassfed gelatin. You can find it online here.

    Love seeing my delicious recipes? You can also FOLLOW ME on FACEBOOK, INSTAGRAM and PINTEREST to see more delicious food and what I’m up to.

    slices of aip zucchini bread with lemon and zucchini
    Print Recipe
    4.69 from 22 votes

    AIP Zucchini Bread

    This AIP Zucchini Bread is packed with zucchini, which makes for a slightly savory sweet bread. It’s perfect for spring when zucchini’s are abundant. This recipe fits the paleo and autoimmune protocol diets.
    Prep Time30 minutes mins
    Cook Time1 hour hr
    Cool Time20 minutes mins
    Total Time1 hour hr 50 minutes mins
    Course: Bread
    Cuisine: American
    Servings: 8 slices
    Calories: 324kcal
    Author: Beth Chen

    Equipment

    • Box grater
    • Parchment Paper

    Ingredients

    • 2 cups Zucchini shredded (about 1 small)
    • 1 tablespoon Lemon Rind grated
    • 1/2 cup Coconut Oil
    • 1/2 cup Honey
    • 1/4 cup Coconut Milk or Cream (optional)
    • 1 1/2 cup Cassava Flour
    • 1/2 cup Arrowroot Starch
    • 3 tablespoons Coconut Flour
    • 2 teaspoons Baking Soda
    • 1/2 teaspoon Cream of Tarter
    • 1/2 teaspoon Salt
    • 1 teaspoon Ground Cinnamon
    • 1/8 teaspoon Ground Cloves
    • 1/2 teaspoon Vanilla Powder
    • 2 Gelatin Eggs 2 tablespoons gelatin, 1/4 cup water

    Instructions

    • Preheat oven to 350 degrees. Line a loaf pan with parchment
      paper then set aside.
    • In the large mixing bowl, combine the zucchini, lemon rind,
      coconut oil, and honey then stir to combine. Next add the cassava flour,
      arrowroot starch, coconut flour, baking soda, cream of tarter, salt, vanilla
      powder, cinnamon and cloves then to combine using a hand mixture to combine.
      Add in the coconut milk if the dough is crumbly. It should look like a thick
      paste. Add a tablespoon at a time to prevent making the dough too wet.
    • Next make the gelatin eggs by adding 1/4 cup water to a
      small saucepan over low heat. Sprinkle the gelatin over the water and whisk
      constantly until completely dissolved. Add the gelatin eggs into the batter and
      stir for about 1-2 minutes.
    • Pour the batter into the loaf pan. Place in oven then bake
      for 45 minutes then cover with parchment or foil and bake for another 15
      minutes. Remove and allow to cool (at least 20 minutes) completely.

    Notes

    • Gluten free flours are not all made the same. If you can’t have one of the flours in this recipe, please be aware that you probably won’t be able to make a 1:1 swap without reworking the entire recipe.
    • Don’t skip the step where you cover the bread for the last 15 minutes of baking. If you do, the top will burn.
    • Add in the coconut milk if the dough is crumbly. It should look like a thick paste. Add a tablespoon at a time to prevent making the dough too wet.
    • I used Kiva Vanilla Bean Powder. You can find it online here. 
    • I used Vital Proteins grassfed gelatin. You can find it online here. 

    Nutrition

    Serving: 1slice | Calories: 324kcal | Carbohydrates: 46g | Protein: 2g | Fat: 16g | Saturated Fat: 14g | Sodium: 430mg | Potassium: 116mg | Fiber: 2g | Sugar: 19g | Vitamin A: 62IU | Vitamin C: 8mg | Calcium: 46mg | Iron: 2mg

    Helpful Info for All Recipes

    • I always use extra virgin olive oil in all of my recipes unless stated otherwise.
    • I always use Himalayan sea salt or Celtic sea salt, unless otherwise noted.
    • The majority of my recipes are strict AIP or include notations for reintroductions. However while I make every effort to label non-AIP ingredients and recipes sometimes they slip past me. If you have questions, please ask in advance.

    Did you make this recipe? I love hearing your thoughts on my recipes so please rate and comment below.

    « AIP Salmon Cakes
    AIP Baked Cassava Cake »

    Reader Interactions

    Comments

    1. Sonia Gomez says

      August 28, 2023 at 9:43 pm

      3 stars
      Thanks for the recipe. I made it and liked it .. but for some reason I can taste the baking soda. It’s posible to use less ?

      Reply
      • Beth says

        August 29, 2023 at 6:52 pm

        Use more cream of tartar. That may make it more balanced. Plus some people are just more sensitive to the taste of baking soda.

        Reply
    2. Cathy says

      July 22, 2023 at 2:11 pm

      5 stars
      Delicious! I didn't make any changes except to use hazelnut milk instead of the coconut milk. Instead of a loaf, I did muffins in paper-lined cups and baked for 25 minutes. They came out great.

      Reply
      • Beth says

        August 02, 2023 at 9:55 pm

        That's great. I'm so glad you enjoyed the recipe.

        Reply
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    Beth Chen from Bon Aippetit

    Hey I'm Beth!
    If you're looking for AIP, Paleo or Allergy friendly recipes then you've come to the right place. Here you'll find lots of nutritious and delicious recipes with the occasional clean living lifestyle tips. Just because you have food restrictions doesn't mean that you can't enjoy life.

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