Paleo Cassava Flour Zucchini Bread (Nut Free)

Apr 13, 2020 | Breakfast

This Paleo Cassava Flour Zucchini Bread is made with cassava flour to stay grain and nut free, and is the perfect light snack with a cup of coffee!

Paleo Cassava Flour Zucchini Bread (Nut Free)

Happy Mondayyyy: today is a special day in reality tv land since it’s the day Listen to Your Heart airs on TV. I wasn’t initially excited for this, but now that it’s going to be forever before The Bachelorette airs I’m kind of excited to get this little taste of Bachelor Nation. We need some non-medical drama to binge through quarantine while we eat all of our stress-baked bread!



Normally I’d be gearing up big time for the Olympics right now (bc I am obsessed) but now that that’s moved out a year I have to go back to reality TV—it’s all I have now. And because dating is basically illegal right now I have to continue to live vicariously through other relationships. See? It makes sense. And I need mindless TV to entertain me while I bake nonstop, since that’s the other thing occupying my time now. Like this zucchini bread.


I know most people are baking banana bread right now, but as someone who kind of despises bananas I had to come up with an alternative. And since we’re all trying to help out our immune systems, Zucchini Bread seems like the right call. Carbs, but also veggies. The perfect quarantine solution.

Why Cassava Flour?

I haven’t made zucchini bread in forever and needed to make up a new gluten free recipe for it, but wanted to keep this recipe nut-free since I’m still not really eating nuts. Thankfully Cassava flour is an amazing grain free flour that achieves a perfect crumb in Paleo bread! I’ve used it in other bread recipes such as my Apple Bread.

What you need to make Paleo Cassava Flour Zucchini Bread:

  • Cassava flour: This is key to a fluffy, gluten-like bread
  • Coconut Flour: I find this helps my cassava flour go further and gives a tighter crumb with a bit of fluff.
  • Tapioca Starch: tapioca starch helps to create the perfect flakey edge on the bread
  • Coconut sugar: my favorite low-inflammatory sugar to bake with.
  • Maple Syrup: to add both moisture and sweetness
  • Cream of tartar: this helps make up for the lack of baking powder while still creating a fluffy bread
  • Baking soda: to create high-rise zucchini bread.
  • Egg: two eggs to bind the bread
  • Canned coconut milk: Full fat canned coconut works best in paleo baking
  • Zucchini: wouldn’t be zucchini bread without it!
  • Vanilla: a non-negotiable for baking!


Tips for making Paleo Cassava Flour Zucchini Bread (Nut Free)

  •  Don’t forget to squeeze the moisture out of your zucchini!
  • Make sure you line your baking pan with parchment paper—it’s the only way I bake grain-free successfully.
  • Make sure your eggs are room-temp for the best bread!

Can this bread be vegan or AIP?

Yes! I have not personally tested this exact recipe with modifications, but you can replace the eggs with flax eggs or a gelatin egg.

Paleo Zucchini Bread (nut free)

This grain free and nut free zucchini bread is the perfect light yet hearty spring or summer snack with a cup of coffee!

COURSE Breakfast
Cuisine American
PREP TIME 10 minutes
COOK TIME 45 minutes
TOTAL TIME 55 minutes


  • 2 eggs whisked
  • 3 tbsp maple syrup
  • 1/2 cup coconut sugar
  • 1/3 cup avocado oil
  • 1 teaspoon vanilla
  • 1/4 cup full fat coconut milk
  • 1 teaspoon baking soda
  • 1/2 teaspoon cream of tartar
  • 1/4 teaspoon of salt
  • 2 tbsp coconut flour
  • 1 cups + 1 tbsp cassava flour
  • cup tapioca starch
  • 1 medium shredded zucchini moisture squeezed out in a cheesecloth or paper towel


  1. Preheat oven to 350 degrees F and line a 9x5 loaf pan with parchment paper.
  2. In a large bowl, whisk together eggs, maple syrup, and sugar until well combined. Stir in oil, vanilla, and coconut milk. In a separate bowl sift together cassava, tapioca starch, coconut flour, baking soda, cream of tartar and salt. Pour the dry ingredients into the wet and stir well to combine.

  3. Gently fold zucchini into the batter.
  4. Pour batter into the prepared pan and place in the preheated oven to bake for 40-45 minutes, or until a toothpick comes out clean.
  5. Let cool for 10 minutes and then remove from pan and cool on a wire rack.


  1. Tanya German

    This recipe should not be labeled AIP because it contains eggs.

    • Moriah

      Hi tanya! I’ve done AIP many times actually, and this can be made using a gelatin egg substitute so it’s easily AIP!


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Hey! I’m Moriah– a commercial food and branding photographer and web designer who is perpetually drinking coffee and covered in dog hair. I write Elle Fait to celebrate the act of making: making food, making travel plans, making businesses, and making a habit of finding joy.  

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