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!
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.
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.
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.
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.
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AIP Zucchini Bread
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
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.
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 ?
Use more cream of tartar. That may make it more balanced. Plus some people are just more sensitive to the taste of baking soda.
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.
That's great. I'm so glad you enjoyed the recipe.