Paleo Zucchini Bread With Roast Walnuts
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4.34 from 3 votes

Paleo Zucchini Bread with Roasted Walnut

Zucchini can be served in multiple ways. In Bulgaria, it can be fried and served with a dip made of yogurt, garlic, and dill. It can also be grilled and served as a side dish. Zucchini can also be baked into bread or combined into a cake mix. One particular favorite recipe of mine is the Paleo Zucchini Bread. I like to add roasted walnuts in this recipe as it adds with the texture and flavor.
Total Time1 hr 30 mins
Course: Dessert, Side Dish, Snack
Cuisine: American
Keyword: bread, paleo, walnut, zucchini
Servings: 4
Calories: 395kcal


  • 1/2 cup Coconut Flour
  • 1/2 tsp Baking Soda
  • 1/2 tsp Baking Powder
  • 1 tsp Cinnamon
  • 1/4 tsp Salt
  • 4 Eggs
  • 1/3 cup Maple Syrup
  • 3 tbsp Coconut Oil melted
  • 1 tsp Vanilla Extract
  • 1 cup Zucchini shredded
  • 1/2 cup Walnuts chopped and roasted


  • Preheat oven to 350 degrees F.
  • Spray a loaf pan (7.5” x 5.5”) with cooking spray. Line the loaf pan with parchment paper.
  • In a medium mixing bowl, combine all the dry ingredients together. Stir and set aside.
  • In another bowl, whisk the eggs well. Add maple syrup, melted coconut oil, and vanilla extract; whisk well to combine.
  • Pour wet ingredients into the bowl of dry ingredients, and whisk well until all everything is well combined. Add in shredded zucchini and mix.
  • Pour batter into loaf pan and top with roasted chopped walnut.
  • Bake for 40-42 minutes, or until a toothpick inserted in the center comes out clean.
  • Let it cool at room temperature for 30 minutes before removing it from the loaf pan.