Zucchini Bread (AIP/Paleo)

This zucchini bread is moist and delicious. It’s also gluten free, dairy free, grain free, paleo, and completely AIP compliant.

I’m on a roll with the zucchini recipes this week. I loved my baked “parmesan” zucchini so much I decided to make another zucchini recipe.

This one is adapted from my raisin cake recipe. I’ve adapted it several times: pumpkin spice bread, fruit cake, and now this zucchini bread.

One main difference I made in the zucchini bread was using tigernut flour in place of cassava flour! But if you prefer to use cassava flour instead of tigernut flour, it should work.

Ingredient notes

Tigernut flour

I’ve used several tigernut flours. Lately I’ve been using and preferring Ecoideas tigernut flour, which is a Canadian brand. But I’ve also used and recommend Organic Gemini. Both work well! But like I mentioned above, if you prefer to use cassava flour in place of tigernut flour, it should work fine!

Coconut flour

Nutiva and Bob’s red mills are both brands that I use and like!


Make sure you are using unsweetened applesauce!


No need to make a gelatin egg with water. In this recipe, you just need to add the gelatin with the dry ingredients! My go-to gelatin is Great Lakes Gelatin.


Use fresh zucchini and simply grate on a typical cheese grater!

You can also add some optional ingredients – if you tolerate nuts, walnuts would be a great addition. Ok with chocolate? Enjoy life chocolate chips would taste great. Or keep it strict AIP, and add some raisins – totally up to you!

Is it freezer friendly?

Yes! You can freeze it whole, wrapped in plastic wrap or freezer paper. Then thaw on the counter when you’re ready to eat!

OR slice it up and wrap the slices in plastic wrap or freezer paper and place in a large ziplock bag before placing it in the freezer. Then when you’re ready to enjoy a slice, either thaw on the counter or warm it in the microwave!

More recipes like this one

Zucchini Bread (AIP/Paleo)

Yield: 12 servings

Zucchini Bread (AIP/Paleo)

Prep Time:
10 minutes
Cook Time:
1 hour
Additional Time:
10 minutes
Total Time:
1 hour 20 minutes



    1. Preheat oven the 325 degrees F
    2. Line a 9x5x3 loaf pan with parchment paper, set aside.
    3. Whisk together the tigernut flour, coconut flour, arrowroot starch, gelatin, cinnamon, baking soda, and salt. Set aside.
    4. In a large bowl or mixer, mix together the coconut oil, maple syrup, and applesauce.
    5. Add in the flour mixture and mix until combined, set aside.
    6. Mix in the grated zucchini.
    7. Add batter to parchment-lined loaf pan. Spread the batter so it fills the loaf pan and the top is even.
    8. Bake in centre of preheated oven for 1 hour.
    9. Allow to cool.
    10. Slice and enjoy!


  1. Kristen Richardson

    Delish! The texture of this is great! Not gummy like some AIP baked goods.
    I did mine as muffins and they turned out great. I also added extra cinnamon bc I like to really taste it. Well done!

  2. Hi Rebecca. Thank you for this recipe. Question – what other fat can I use besides coconut oil? I have problems with too much coconut oil in things.
    Hope you are keeping well!
    Blessings, Louise

    • Aw so nice to hear from you Louise! So the best substitute would be palm shortening (make sure it’s coconut free, some have a mix of palm and coconut). Avocado oil may work but I haven’t tried it. My first choice would be palm shortening.

      • Thank you Rebecca, the palm shortening was my first thought, but wanted to be sure. Will be making this tonight.
        Thanks again.
        Blessings, Louise

  3. Wow! This recipe was great! I used palm shortening, 1/4 cup cassava & 1/2 tigernut. (only because I was running low on tigernut flour) Thank you! You would never guess this was an AIP recipe!

  4. Can I omit the gelatin

  5. Hi Rebecca,
    Can we replace 1 cup apple sauce with 1 mashed ripe banana?

    • I haven’t tried it but I’m willing to bet it would work. Maybe add 1/2 tsp acv or lemon juice to activate the baking soda!

  6. this tastes sooo good!! I can’t figure out what i did wrong though! The inside of the bread never cooked. It’s stayed mush. I cooked it for an extra 30 minutes and it didn’t change anything. Do you have any suggestions?

    • hmm well it definitely should not be mushy! I would suggest cooking it even longer or even at a higher temp. You could also try using a bit more coconut flour, to absorb extra moisture. Hope this helps!

  7. Hi Rebecca, great recipe! What I love most about your recipes is they are not complicated, don’t use a lot of ingredients, and are easily adaptable to my diet needs and taste preferences. I made this in a 8×8 greased pan, used one chopped green apple reduced the maple syrup to 1/8 cup 1 tbsp of cinnamon and baked for 30 minutes at 325. This is absolutely delicious! Thank you! Even my family who is not AIP loved this. Your recipes are my go-to recipes when I am looking for inspiration! All The Best, Andrea

  8. Hi Rebecca, A reply to Nicki regarding not cooking in the middle. I have never had good luck with loaf pans whether regular flour and egg recipes or any other. I find using an 8×8 instead of loaf pan works well without the uncooked center. May have to adjust cooking time for example, this recipe calls for 60 minutes in a loaf pan however, I baked at 325 for 30 minutes in an 8×8, hope this helps Nicki!

  9. I just started AIP last week and as I’m living in Ireland, some of the ingredients are hard to get except online but I’m impatient and don’t want to wait for more than a week for something. I made this last night using cassava flour instead of tigernut and it was OMG amazing!! I had it with avocado mashed with lemon, lime and garlic. Thank you so much as finding the right staples is what will keep me on track with this AIP I hope.

    • YAY! So happy it was enjoyed! It definitely works with Cassava flour, this recipe is based off my original Raisin Cake, which uses cassava flour! I was just watching a show last night that was based in Ireland – such a beautiful place!

  10. This recipe is great, it tastes delicious! I too had an issue with it not cooking fully in the middle though! I cooked it for an additional 30 minutes, but the inside of the bread remained underdone. I let it cool and then put it in the refrigerator. I sliced it the next morning, thinking I may pop the slices back in the oven if needed, but it held together without difficulty and it does not taste undercooked.

  11. This sounds wonderful, but every time I use coconut flour, I find the coconut taste overpowering. Can I use less or substitute something else grain free?

    • Hi Kim,

      I haven’t tried making this recipe without coconut flour, but if you’re able to eat almonds, almond flour may work. But you may not find the coconut taste overpowering in this recipe as there are several other flours used as well! Hope this helps 🙂

  12. Loveee this recipe! Thank you thank you! I’ve made it twice recently and I’m obsessed. I just came to your site hoping to find a carrot bread. Do you think I could sub zucchini for carrot and add some spices? I could find another recipe but I love the way you don’t need to make a geletin egg in your recipe! lol.

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