The zucchini in this recipe can simply be shredded with a grater. I only needed about half a large zucchini to get one cup shredded. Zucchini are perfect for making moist bread because of their high water content, but you still want to wring out the zucchini shreds for all they are worth to get excess moisture out.
As with typical Paleo baking recipes, stir together the dry ingredients first separate from the wet ingredients. Instead of all purpose flour and sugar, this recipe uses almond flour, coconut flour, honey, and even a bit of mashed banana. The mix of flours helps to create bread that is light and fluffy with a slight nutty flavor. You also get a gluten free loaf of bread!
After blending the wet ingredients together in a different bowl, add in those dry ingredients. Lastly fold in the shredded zucchini. Then transfer the whole mixture to a loaf pan that has been lined with parchment paper.
The baking time varies; the loaf of bread should no longer be soft or sticky. Poke a toothpick in the middle of the loaf to make sure that no dough sticks to it. Once the loaf is finished baking, move the loaf pan to a cooling rack. Let the zucchini bread completely cool before slicing into it.
Popular add-ins for zucchini bread include nuts, raisins, and chocolate chips. This version sticks to the traditional recipe, but feel free to fold in your favorites. Interestingly, you can’t taste the zucchini that much in the final product; so picky eaters will enjoy it too. Hide your vegetables in Paleo bread!