Cinnamon Zucchini Bread {Gluten-Free, Grain-Free, Dairy-Free, Soy-Free}


Happy St. Patrick’s Day.

Just in time for a little green shamrock fun, here’s an easy gluten-free zucchini bread that you can serve for breakfast or dessert today. I used creamy coconut oil and Himalayan sea salt for this recipe to make it extra flavorful and rich in nutrients.


This recipe is perfect for anytime of the year but I love making it for St. Patty’s day because what’s more fun that eating green food on a green day?


I’ve never tossed in cinnamon to a zucchini bread recipe, but I thought I’d add a bit of natural sweetness for some extra flavor- just in case your zucchini’s aren’t in season or full of mega flavor.

Prime time for zucchini is the summer but it’s such an easy veggie to find that it’s simply such a fun treat to make all year round.


It’s hard to believe spring is coming this week- I’m SO ready for flip flops and sundresses, how about you?


Until then, I’ll just daydream about the warm weather and bake this little loaf of green fun for a mini celebration.



Try to buy everything organic. Here’s why: The Benefits of Eating Organic.


 If you have an egg allergy or if you are vegan, you can substitute the eggs in this recipe here on my Egg Substitute Page.

4.5 from 6 reviews
Cinnamon Paleo Zucchini Bread {Gluten-Free, Grain-Free, Dairy-Free, Soy-Free}
Prep time
Cook time
Total time
Gluten-Free, Dairy-Free, Grain-Free, Soy-Free, Nut-Free, Vegetarian
Recipe type: Dessert
Serves: 6-8
  • 3 large eggs
  • 3 large ripe zucchini, shredded (approximately 2 cups)
  • 1½ Tbsp. almond extract
  • 1 cup coconut sugar
  • ½ cup organic coconut oil, melted
  • ¼ tsp. Himalayan sea salt
  • ½ tsp. baking soda
  • 1 tsp. gluten-free (aluminum-free) baking powder
  • 2 ½ cups almond flour
  • ½ cup coconut flour
  • 1½ Tbsp. ground cinnamon
  • ¼ tsp. all spice
  • ¼ tsp. fresh lemon zest
  • ½ cup sunflower seeds
  1. Preheat oven to 350 degrees F.
  2. In a large bowl; beat eggs until they are fluffy. Add zucchini, almond extract and coconut sugar; mix well. Slowly add coconut oil and continue to mix.
  3. Sift coconut flour; set aside. In a separate bowl, combine sea salt, baking soda, baking powder, almond flour, coconut flour, cinnamon, all spice, lemon zest and sunflower seeds; mix well to combine, then add the dry ingredients to the wet egg mixture. Stir well until wet and dry mixtures are combined and there are no lumps in the batter.
  4. Transfer mixture to the prepared baking pan; bake in the oven for 50-60 minutes or until bread is set. Check the doneness by inserting a toothpick after 50 minutes to see if the inside is cooked completely.
  5. Set aside to cool for 15-20 minutes before serving.
  6. Serve warm.
Calories: 298 Fat: 22.7g Protein: 8.3g Carbs: 30g Fiber: 6.2g Sugar: 20.2g Sodium: 273mg


Amie | 
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55 replies
  1. Robin
    Robin says:

    Thank you for this wonderful recipe, it sounds delicious and I want to try this. What temperature do you suggest I use? Thank you so much!

  2. Dana M
    Dana M says:

    I love zucchini bread. Usually I add a handful of chocolate chips and some walnuts, but have not used cinnamon. Can not wait to give it a try 😀

  3. Lori Williams
    Lori Williams says:

    This bread looks amazing. I have been looking for breads to make for our son who has celiac. I think he may like this. Looks like lots of flavor and the texture looks good too. The texture of gf is what he is having a hard time dealing with. Thanks for the recipe!! And I have never tried wheat grass, but it sure looks interesting.

  4. Linda
    Linda says:

    Hey Amie! I’m a huge fan of your sweet potato loaf – its been a godsend of a treat as i have so many food restrictions. So excited about this new recipe, but can you advise as to how much stevia to use in place of sugar? And will it greatly affect the outcome/ should i adjust by adding flour? Thanks so much! Lots of love to you! 😉

  5. Karen D
    Karen D says:

    This sounds great! Great to have a gf alternative for a classic. Pinned for when zucchini is in season.

    Why to Vermonters only lock their cars in August? Zucchini season.

    BTW I never lock my car in August 🙂

  6. Deborah Hulce
    Deborah Hulce says:

    Would love to try some almond flour! Thank you for posting your wonderful recipes and great information about how to live a healthy life!

  7. Lori Leal
    Lori Leal says:

    Yum!!! What a great and delicious way to get my sometimes picky toddler to eat his veggies 🙂 Thanks for all the awesome recipes Amie! 🙂

  8. Sam Sexton
    Sam Sexton says:

    This recipe looks great and really quite easy. I’m usually not one to bake but this inspires me! Thank you for all the wonderful recipes and info. Love your blog/website!

  9. Stephanie
    Stephanie says:

    The flavor of this is really good and it’s very moist, but it crumbles apart so badly it’s hard to actually slice it and especially hard to give it to a child to eat, since it just becomes a handful of moist crumbs. I have had this happen before when using coconut flour, so I’m wondering if it might do better with a little less? Have you had this same consistency with yours?

    • Amie
      Amie says:

      Thanks Stephanie; I didn’t have this issue. Everyone that has made it loves it. Maybe it’s the brand of flour you are using. Is it old or fresh?

      • Stephanie
        Stephanie says:

        It’s new (Nutiva), so not sure why it would be the problem. I made a substitution for the sugar and used THM Sweet Blend instead of coconut sugar (erythritol/stevia blend). Maybe that’s the problem? Does yours break apart like banana bread?

        • The Healthy Apple
          The Healthy Apple says:

          Hmmm; I’ve never used the erythritol/stevia blend. That could be the issue there. I’ve heard different stevias work in different ways for baking! Mine didn’t break apart. How was the flavor? My flavor was amazing. Did you let it sit to cool in the loaf pan before slicing?

  10. Clare
    Clare says:

    Love the sound of this, I love the normal version but it does bloat me.
    Going to try this.
    Oh and it’s St. Paddy’s Day definitely not St. Patty’s Day!

  11. april
    april says:

    This reminds me of childhood when my mom would make zucchini bread using the zucchini from our garden. Excited to find a gluten-free, more nutritious alternative!

  12. Kelsi
    Kelsi says:

    Hi Amie! I’m on a very strict diet (no sugar, gluten, grains, nuts, soy, dairy etc.) and was wondering if coconut flour could be substituted for the almond flour amount. Just started this whole thing and not sure how the consistencies compare. Thanks!

  13. Theresa
    Theresa says:

    I noticed in a previous response that the coconut flour cannot replace the almond flour. Since I am allergic to almonds and peanuts, would it be possible to use pecans or another nut and grind it into flour and substitute?

    • Amie
      Amie says:

      Hi Theresa,
      I haven’t tried another nut flour but it would probably work since it’s a nut. The coconut wouldn’t work because it’s a totally different food/consistency.
      Thank you! xoox Enjoy.

  14. Randi
    Randi says:

    This looks very good. I see on your egg substitutions page that you list pumpkin for use in muffins. Do you think it would work here? If not, I will use the flax.

    • Amie
      Amie says:

      Hi Crystal! Great to hear from you. Check out my “egg substitutes” page— you can try it with the chia/water or the flax/water mixture. xoox HUGS!!!!



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