Paleo Zucchini Bread

This delicious zucchini bread is easy to make and AIP/Paleo. Enjoy as a breakfast item or healthy snack!
Course Baking


  • 3/4 cup tigernut flour
  • 1/2 cup coconut flour
  • 1/2 cup arrowroot starch
  • 2 TBS gelatin
  • 2 tsp cinnamon
  • 2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup coconut oil, melted
  • 1/2 cup maple syrup
  • 1 cup applesauce
  • 1 cup shredded zucchini squeeze moisture out


  • Preheat oven to 350.
  • Grease a loaf tin with oil and set aside, or you can line with parchment paper if desired.
  • Whisk together tigernut flour, coconut flour, arrowroot starch, gelatin, cinnamon, baking soda, and salt. Set aside.
  • In a large mixing bowl, mix together the coconut oil, maple syrup, and applesauce.
  • Add in flour mixture and mix until combined.
  • Mix in grated zucchini.
  • Add batter to parchment-lined loaf. Spread the batter so it fills the load pan and the top is even.
  • Bake for 40 minutes, then place foil over the top of the loaf and bake for an additional 20 minutes. This is to prevent the top from burning (total cook time is 1 hour).
  • Let cool and enjoy!
Keyword Dairy Free, Egg Free, Gluten Free, Nightshade Free, Nut Free, Paleo