This easy and delicious zucchini bread recipe is a crowd favorite! It is perfect for anyone following keto or paleo, or for someone who is gluten-free, grain-free or dairy-free.
It’s zucchini bread time!
I recently purchased a bread pan, because well, I just really wanted bread. After living in an RV with an oven for 6 months, I decided it was time to step up my baking game.
I’ve been limited to my beloved silicone baking cups due to lack of space. While I love those little baking cups, sometimes you just need a good slice of bread, am I right?
So it was time to sacrifice a bit of space for a bread pan, and I’m so glad I did, because I’ve been making bread like crazy. If you’ve seen my recent post on my easy keto bread and my keto French toast, then I’m sure you know how I’ve been spending my time lately.
When Shane asked for zucchini bread, I knew it was also something I should attempt. Last year, I posted a microwave zucchini bread recipe, which is also amazing, but it’s just not quite the same as a full loaf of this deliciousness.
The easiest zucchini bread recipe you can find.
I try to keep all of my recipes as simple as possible, so I purposely made this one so that all you need to do is mix the dry ingredients in one bowl, then the wet ones in another bowl. Simply mix each until well-combined.
Then, add half of the wet ingredients to the dry, and mix until well-incorporated. Add in the rest and stir once more. If needed, a bit of water can be added to thin out the mixture.
To grease the pan, I recommend using coconut oil. Spread a thick layer on the entire inside of the pan, including the sides. Pour the mixture into the greased pan.
Add the pan to a preheated oven, and allow it to cook until the edges and top have browned, approximately what you see in the photo above. Be careful not to take it out too soon, since it takes awhile for the middle to bake. Check the middle with a toothpick before removing (it should come out clean).
Does this taste like baking soda or apple cider vinegar?
Nope, it definitely doesn’t at all. These ingredients help to form air pockets to help the bread be more fluffy. Please don’t omit them, or your bread will be much more dense and heavy.
Can I substitute flours?
This is one thing I cannot endorse yet, as I have not tried it personally for this recipe. It could work, but I do not know from experience. Plus, it could impact the texture of the bread, so the result may not be as desirable. If you want me to try experimenting with a particular type of flour, please let me know in the comments below!
You may also enjoy these other bread recipes:
Easy and Delicious Zucchini Bread (Keto, Paleo)
- 4 large eggs
- 1/2 teaspoon vanilla extract
- 1 cup shredded zucchini (150 g)
- 3 tablespoons melted coconut oil or butter
- 2 teaspoons apple cider vinegar
- 2 tablespoons water if needed to thin out batter
- Preheat oven to 400F.
- Add all dry ingredients to a bowl and mix. Add all wet ingredients (except water) to a second bowl, and mix until eggs are well-incorporated.
- Add half of wet ingredients into the dry ingredients and mix thoroughly. Add second half and mix again. If the batter is still rather thick, you can add 2 tablespoons of water to thin out the batter a bit. Do not add more water though, or the bread will not be as sturdy.
- Grease a bread pan, and then pour batter into pan. Cook uncovered for 30-35 minutes, or until a toothpick comes out clean in the center. Allow to cool fully before slicing. Store in the fridge in an air-tight container for up to a week, or in the freezer in an air-tight container for up to a month.