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)
Why Cassava Flour?
What you need to make Paleo Cassava Flour Zucchini Bread:
- Cassava flour–this is key to a gluten-like texture
- Tapioca Starch Flour – I like adding a bit of this in to help add a “chew” to the batter
- Organic cane sugar or coconut sugar
- Honey – adds moisture and sweetness
- Baking soda
- Avocado oil – I’ve used coconut oil and this still comes out well, but I prefer avocado oil
- Eggs – to bind the zucchini bread
- Zucchini – it wouldn’t be zucchini bread without it! Just make sure you squeeze out that moisture!
- Full fat coconut milk, or another non-dairy milk
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!
- 1/2 cup avocado oil
- 2 eggs whisked
- 2 tbsp honey
- 1/2 cup coconut sugar
- 1/2 cup full fat coconut milk
- 1 1/4 cups cassava flour
- ⅓ cup tapioca starch
- 1 teaspoon baking soda
- pinch of salt
- 1 cup shredded zucchini moisture squeezed out in a cheesecloth or paper towel
Preheat oven to 350 degrees F and line a 9x5 loaf pan with parchment paper.
In a large bowl, whisk together coconut oil, eggs, honey sugar, and coconut milk. In a separate bowl mix together cassava, tapioca starch, baking soda baking powder, and salt. Pour the dry ingredients into the wet and stir well to combine.
Gently fold zucchini into the batter.
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.
Let cool for 10 minutes and then remove from pan and cool on a wire rack.