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5 from 1 vote

Maple Cinnamon Zuccini Bread {Paleo, GF, DF}

This bread is so good I debated whether to call it a bread or a cake...you could even debate on calling it "healthy"! Great for breakfast, a snack, or dessert!
This bread is pretty easy to whip up, the hardest part is grating the zucchini but I just used my food processor attachment on the fine setting. It does take an hour + 10 min. to 1 hour + 20 min to bake but it is so worth it! Don't be alarmed, this cake does get a deep golden brown and you do need to make sure it stays in there until a toothpick comes out clean and it is firm to the touch in the center. Don't be tempted to take it out early otherwise you will end up with a sinking-center! Also, be sure to take the time to cool at least 30 minutes.
See notes for where I purchase/brands of some of the ingredients in this recipe (affiliate links).
Cook Time1 hr 10 mins
Course: Breakfast, Dessert, Snack
Cuisine: dairy-free, gluten-free, paleo, refinted sugar-free
Keyword: paleo zucchini bread, Zucchini, zucchini bread
Servings: 1 loaf
Author: Alicia Raymond

Ingredients

  • 2 cups packed almond flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp sea salt
  • 3/4 tsp ground cinnamon
  • 1/4 tsp freshly grated nutmeg, divided (1/8 in bread, 1/8 sprinkled on top)
  • 4 eggs
  • 1/4 cup extra virgin olive oil
  • 2/3 cup pure maple syrup
  • 1/2 tsp vanilla extract
  • 1 cup finely grated zucchini (I used my food processor finely grating attachment). Set on a towel to get rid of excess water.

Maple Cinnamon Glaze

  • 2 tbsp pure maple syrup
  • 1/8 tsp ground cinnamon

Instructions

  • Preheat oven to 325 degrees. Line a 9 x 5 pan (I prefer glass as I think it doesn't burn as easily as the glass) with parchment paper (have enough hanging over the edge of pan that you can grab ahold of when bread is finished.
  • In a large bowl whisk together almond flour, baking powder, baking soda, sea salt, cinnamon + 1/8 tsp of nutmeg.
  • In a small bowl whisk together eggs, olive oil, maple syrup + vanilla. Then add in zucchini + whisk again.
  • Pour wet ingredients into dry ingredients and stir with a wooden spoon until no dry flour remains.
  • Pour mixture into parchment-lined 9 x 5 pan. Sprinkle remaining 1/8 tsp nutmeg on top of bread.
  • Bake for 1 hour 10 min to 1 hour 20 minutes until toothpick comes out clean and center is firm to touch (see note in recipe summary) + bread is a deep golden brown.
  • Remove from pan and set whole bread + pan and all on a cooling rack. Drizzle with Maple Cinnamon glaze and spread with the back of a spoon while cake is still warm. Remove cake from pan by gently lifting pieces of parchment paper and set on cooling rack to cool for at least 30 minutes before slicing into.
  • Store leftovers covered in the fridge.
  • Enjoy!

Notes

Recipe adapted from Katherine Taylor, Love Real Food.
Ingredients I use (affiliate links):