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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 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


  • 3 eggs whisked
  • 3 tbsp maple syrup
  • 3/4 cup organic cane 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
  • 3 tbsp coconut flour
  • 1 1/4 cups cassava flour
  • 1/4 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.