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low sugar zucchini bread on cutting board

Low-Sugar Zucchini Bread (Gluten-Free, Paleo)

  • Author: Caitlin
  • Yield: 16 1x
  • Diet: Gluten Free


I love a quickbread, and this low-sugar zucchini bread is the perfect summer or fall treat. It's a great way to use up the abundance of summer zucchini!


  • 1 1/2 cup grated zucchini (about 8 oz)
  • 1 1/2 cups almond flour
  • 1/2 cup tapioca flour
  • 1/4 cup coconut flour
  • 1/4 cup hemp hearts
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon (as we approach fall, you can add 1 teaspoon of pumpkin pie spice!)
  • 1/2 teaspoon salt
  • 3 eggs
  • 1/2 cup applesauce
  • 2 Tablespoons maple syrup or honey or date/prune puree
  • Optional: 2-4 Tablespoons walnut pieces (if you like the extra texture!)


  1. Preheat oven to 350ºF.
  2. Grate your zucchini. Set it aside. (You're going to squeeze out the water before we mix the zucchini with everything else.)
  3. Prepare your bread pan. I like to line mine with parchment paper, with flaps going over the long sides to make for easy removal.
  4. Combine the dry ingredients in a large bowl and whisk to combine.
  5. In a slightly smaller bowl, whisk together the eggs, applesauce, and liquid sweetener. Place the shredded zucchini in a nut milk bag or cheesecloth and give it a quick squeeze. You want to remove a good amount of the water, but there's no need to go crazy with it. I just twist it up, give it a quick squeeze and toss it into the bowl with the wet ingredients.
  6. Combine the zucchini with the wet ingredients, then pour the mixture into the dry ingredients.
    1. Note: you can totally do everything in one bowl. I like to fully whisk the eggs and properly coat the shredded zucchini in the eggs before combining, but I have also just mixed everything in one bowl and that worked too.
  7. Pour the mixture into the bread pan. Garnish with a few more hemp seeds for a pretty finish.
  8. Bake on 350ºF for 55-65 minutes, or until a toothpick comes out 95% clean!
  9. You can let it cool in the pan or remove it to cool on a wire rack.
  10. To remove: take a spatula along the outside of the bake, then use the parchment paper as handles to remove from the pan.
  11. To serve: Slice into 14-16 slices. I recommend toasting and slathering in butter.


To give this a sweet twist: add about 1/2 cup chocolate chips

  • Category: Quick bread
  • Method: Oven
  • Cuisine: North American

Keywords: zucchini, zucchini bread, gluten free, paleo, paleo zucchini bread, low sugar

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