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slices of aip zucchini bread with lemon and zucchini
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4.55 from 11 votes

AIP Zucchini Bread

This AIP Zucchini Bread is packed with zucchini, which makes for a slightly savory sweet bread. It’s perfect for spring when zucchini’s are abundant. This recipe fits the paleo and autoimmune protocol diets.
Prep Time30 mins
Cook Time1 hr
Cool Time20 mins
Total Time1 hr 50 mins
Course: Bread
Cuisine: American
Servings: 8 slices
Calories: 324kcal
Author: Beth Chen

Equipment

  • Box grater
  • Parchment Paper

Ingredients

  • 2 cups Zucchini shredded (about 1 small)
  • 1 tablespoon Lemon Rind grated
  • 1/2 cup Coconut Oil
  • 1/2 cup Honey
  • 1/4 cup Coconut Milk or Cream (optional)
  • 1 1/2 cup Cassava Flour
  • 1/2 cup Arrowroot Starch
  • 3 tablespoons Coconut Flour
  • 2 teaspoons Baking Soda
  • 1/2 teaspoon Cream of Tarter
  • 1/2 teaspoon Salt
  • 1 teaspoon Ground Cinnamon
  • 1/8 teaspoon Ground Cloves
  • 1/2 teaspoon Vanilla Powder
  • 2 Gelatin Eggs 2 tablespoons gelatin, 1/4 cup water

Instructions

  • Preheat oven to 350 degrees. Line a loaf pan with parchment
    paper then set aside.
  • In the large mixing bowl, combine the zucchini, lemon rind,
    coconut oil, and honey then stir to combine. Next add the cassava flour,
    arrowroot starch, coconut flour, baking soda, cream of tarter, salt, vanilla
    powder, cinnamon and cloves then to combine using a hand mixture to combine.
    Add in the coconut milk if the dough is crumbly. It should look like a thick
    paste. Add a tablespoon at a time to prevent making the dough too wet.
  • Next make the gelatin eggs by adding 1/4 cup water to a
    small saucepan over low heat. Sprinkle the gelatin over the water and whisk
    constantly until completely dissolved. Add the gelatin eggs into the batter and
    stir for about 1-2 minutes.
  • Pour the batter into the loaf pan. Place in oven then bake
    for 45 minutes then cover with parchment or foil and bake for another 15
    minutes. Remove and allow to cool (at least 20 minutes) completely.

Notes

  • Gluten free flours are not all made the same. If you can’t have one of the flours in this recipe, please be aware that you probably won’t be able to make a 1:1 swap without reworking the entire recipe.
  • Don’t skip the step where you cover the bread for the last 15 minutes of baking. If you do, the top will burn.
  • Add in the coconut milk if the dough is crumbly. It should look like a thick paste. Add a tablespoon at a time to prevent making the dough too wet.
  • I used Kiva Vanilla Bean Powder. You can find it online here. 
  • I used Vital Proteins grassfed gelatin. You can find it online here. 

Nutrition

Serving: 1slice | Calories: 324kcal | Carbohydrates: 46g | Protein: 2g | Fat: 16g | Saturated Fat: 14g | Sodium: 430mg | Potassium: 116mg | Fiber: 2g | Sugar: 19g | Vitamin A: 62IU | Vitamin C: 8mg | Calcium: 46mg | Iron: 2mg