dairy-free-gluten-free-zucchini-breadHappy 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.

Cinnamon Paleo Zucchini Bread {Gluten-Free, Grain-Free, Dairy-Free, Soy-Free}
Serves: 8
Gluten-Free, Dairy-Free, Grain-Free, Soy-Free, Nut-Free, Vegetarian
Author: Amie Valpone
Recipe type: Entree


  • 3 large eggs
  • 3 large ripe zucchini shredded (approximately 2 cups)
  • 1 1/2 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
  • 1 1/2 Tbsp. ground cinnamon
  • 1/4 tsp. all spice
  • 1/4 tsp. fresh lemon zest
  • 1/2 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. Serve warm.

Nutrition Facts
Cinnamon Paleo Zucchini Bread {Gluten-Free, Grain-Free, Dairy-Free, Soy-Free}
Amount Per Serving
Calories 514 Calories from Fat 342
% Daily Value*
Fat 38g58%
Saturated Fat 15g94%
Cholesterol 61mg20%
Sodium 230mg10%
Potassium 281mg8%
Carbohydrates 36g12%
Fiber 9g38%
Sugar 17g19%
Protein 13g26%
Vitamin A 244IU5%
Vitamin C 14mg17%
Calcium 129mg13%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.


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  1. Hi! This looks so yummy! Any suggestions on how to make without eggs for those of us who can’t have them? Thanks!

    1. Hi Fleur, check out my egg substitute page and that will help you. Try the chia/water or ground flaxseeds/water egg replacement. xx

    1. 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!!!!

  2. 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.

      1. 5 stars
        i made the recipe using flax eggs. It came out very good. I would definitely make it again.

  3. 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?

    1. 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.

  4. 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!

  5. 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!

  6. 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!

  7. 3 stars
    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?

    1. 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?

      1. 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?

      2. 5 stars
        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?

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

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