Go Back
+ servings
Top view of four thick slices of flourless zucchini bread on parchment paper on a wooden cutting board with a knife

Healthy Zucchini Bread

This Healthy Zucchini Bread is deliciously soft, moist and easy to make with simple wholesome ingredients. It's made with almond flour and naturally sweetened without any refined sugars or wheat. This gluten-free quick bread recipe is perfect for breakfast or an afternoon snack and is also grain-free, dairy-free, refined sugar-free and paleo-friendly.

Course Breakfast
Cuisine American
Keyword banana zucchini bread, chocolate chip zucchini bread, gluten free zucchini bread, healthy zucchini bread, keto zucchini bread, zucchini bread, zucchini bread recipe
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 12 servings
Calories 199 kcal
Author Kelly


  • 1 small very ripe banana , mashed, about 1/3 cup. May sub with 1/3 cup applesauce or 1/3 cup pumpkin puree for keto.
  • 3 large eggs , room temperature
  • 1/4 cup pure maple syrup , for Keto, sub with 3 tbsp Lakanto Sugar-free maple syrup or preferred liquid sweetener.
  • 2 tbsp creamy unsalted almond butter , or cashew butter
  • 2 tbsp melted coconut oil OR another neutral tasting oil
  • 1 tsp vanilla extract
  • 1 3/4 cups superfine blanched almond flour
  • 2 tbsp coconut flour
  • 3/4 tsp baking soda
  • 3/4 tsp baking powder
  • 1/2 tsp fine sea salt
  • 1 tsp ground cinnamon
  • 1 cup grated zucchini , be sure to squeeze out as much water as possible after measuring
  • 2/3 cup dairy-free chocolate chunks or chocolate chips , plus more for topping - we like Hu's Kitchen Gems or Lily's Sweets


  1. Lightly grease an 8.5"x4.5" loaf pan and preheat oven to 350ºF.

  2. In a large mixing bowl, mash the banana and whisk in the eggs, maple syrup, almond butter, melted coconut oil and vanilla, until combined.

    Top view of zucchini muffin batter in a clear mixing bowl
  3. Place a large sieve over the bowl and sift in the baking soda, baking powder, almond flour, coconut flour, cinnamon and salt and mix until the batter is uniform.

  4. Grate zucchini using a box grater. Wrap the shredded zucchini in a kitchen towel, paper towels or a nut milk bag and squeeze well to remove the excess water. Drain and add to the batter and stir to combine.

    Top view of zucchini muffin batter in a clear mixing bowl
  5. Fold in the chocolate chunks or chips. Pour batter into prepared pan and spread it evenly. Top with more chocolate.

    Top view of zucchini muffin batter with chocolate chips in a clear mixing bowl
  6. Bake in preheated oven for 35-40 minutes or until a toothpick inserted into the center comes out clean.

  7. Remove from oven and cool on a wire rack for 35 minutes. Flip out onto a cooling rack to finish cooling.

    Top view of a loaf of paleo zucchini bread on parchment paper on a wooden cutting board with a knife

Recipe Notes

How to store: Start by tightly wrapping this healthy zucchini loaf in plastic wrap or keep it in an airtight container. It will stay fresh on the counter for up to 3 days. If you store it in the fridge, it will stay good for a few extra days!

How to freeze: Wrap the loaf in a layer of aluminum foil followed by a layer of plastic wrap. It will stay good in the freezer for up to 2 months!

How to thaw: When you're ready to enjoy your frozen zucchini bread, just thaw it on the counter overnight before serving.

Nutrition Facts
Healthy Zucchini Bread
Amount Per Serving (1 serving)
Calories 199 Calories from Fat 117
% Daily Value*
Fat 13g20%
Carbohydrates 14g5%
Fiber 3g12%
Sugar 5g6%
Protein 6g12%
* Nutrition facts are provided as a courtesy using the WPRM recipe calculator. It is best to make your own calculations to ensure accuracy. We expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website. Percent Daily Values are based on a 2000 calorie diet.