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Best AIP Zucchini Bread has the greatest flavor and texture. Take a bite, and you won’t know it’s AIP! You’ll love this treat year round — and especially each summer, when zucchini are abundant.
Since many in the AIP community can only eat certain flours, let’s jump right into the list of ingredients, to see if this is the right recipe for you! …
Ingredients in AIP Zucchini Bread
Three flours are used in this bread recipe, to create that good rise, aeration and the right mouthfeel:
- tiger nut flour, green banana flour and coconut flour
I think most of you are familiar with both tiger nut flour and coconut flour, but if not, they both have unique qualities that make them great for egg-free baking.
The lesser known flour is green banana flour. I highly recommend it, as it also helps to create that great “normal” bread texture. 🙂 If you get some, you’ll see: It’s not expensive, and here are some other recipes that use it, so you’ll use it up, no problem:
Additional ingredients are:
- zucchini — To measure, it’s best to weigh your grated zucchini, but I know not all of you have a food scale, so I’ve tried to give a few more tips for getting the right amount:
- You’ll use 2 cups loosely packed freshly grated zucchini, from 1 large zucchini.
- If you let it sit while you measure the rest of the ingredients, and then gently pat it down, it’s a generous 1-1/2 cups.
- You’ll use 2 cups loosely packed freshly grated zucchini, from 1 large zucchini.
- coconut sugar
- coconut oil
- gelatin
- apple cider vinegar
- cinnamon and ground ginger powder
- baking soda and sea salt
How to make Best AIP Zucchini Bread
For this recipe, simply add all of the dry ingredients to a medium size mixing bowl, add the wet ingredients, and mix well, without over-mixing. That’s it!
Bake about 50 minutes, or until puffed and browned and a toothpick inserted in center comes out clean, or with crumbs adhering.
How gelatin is added to the recipe
Occasionally, I get the question from readers about why I add gelatin to the dry ingredients, and if that’s correct.
Yes, that’s correct. (Don’t bother making a “gelatin egg”; it’s not necessary.)
All of the dry ingredients are mixed together first, including the gelatin. This way of making a “gelatin egg” is faster, easier and works just as well (if not better).
How to store leftovers
Feel free to seal leftover Zucchini Bread in a storage container, and: Leave it on the counter for one to two days.
Or, put it in the fridge for a few days. Chilling bread with gelatin in it does make a firmer bread, but it’s still good.
You may also freeze Paleo AIP Zucchini Bread, and then defrost overnight on the counter or in the fridge.
Certainly feel free to gently warm leftovers in a toaster oven or similar, if you like.
Best AIP Zucchini Bread (Paleo, Gluten-free, Egg-free)
Equipment
- loaf pan
- handheld mixer optional
Ingredients
- 2 cups zucchini, loosely measured from freshly grated, from 1 large zucchini, 11 ounces; If you let it sit in the measuring cup while you measure the rest of the ingredients, and then gently pat it down, it's a generous 1-½ cups.
- 1-½ cups tiger nut flour 156 grams / 5.5 ounces
- ½ cup green banana flour 72 grams / 2.5 ounces
- ½ cup coconut sugar
- ⅓ cup coconut oil melted and cooled slightly
- ¼ cup water room temp
- 3 Tablespoons coconut flour 16 grams / .56 ounces
- 2 Tablespoons gelatin
- 1 Tablespoon apple cider vinegar
- 1 teaspoon each: cinnamon and ground ginger powder
- ½ teaspoon baking soda sifted
- ½ teaspoon sea salt or Potassium Salt for more minerals
Instructions
- Preheat oven to 350℉. Lightly grease, then line loaf pan with parchment paper.
- Place all dry ingredients in medium size mixing bowl: tiger nut flour, green banana flour, coconut sugar, coconut flour, gelatin, cinnamon, ginger, baking soda and sea salt. Add the wet ingredients: grated zucchini and any liquid accumulated in the dish it was measured into, coconut oil, water and apple cider vinegar. Mix well, without over-mixing. The batter will be very thick.
- Scoop and spread into prepared loaf pan. Shape the loaf so it's slightly contoured and mounded in the center.
- Bake about 50 minutes, or until puffed and browned and a toothpick inserted in center comes out clean, or with crumbs adhering.
Nutrition
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Brooke G says
Looks great, but I am allergic to bananas and wouldn’t be able to use green banana flour. Any suggestions to substitute for that?
Megan says
I’ve been meaning to try the recipe with all tiger nut flour (but still include the coconut flour, too), so that might work, but I haven’t tried it yet, and now we’re on vacation for a week. Let us know if you try it. 🙂 (So sub extra tiger nut flour for the green banana flour.)
Stephanie Eberle says
I made this tonight and I’m glad I found it. Green Banana flour was new to me, and I bought it just to make this. I’m going to freeze dry some green bananas and make my own! Thanks for the recipe. Hubby didn’t mind it either and it got rid of one zucchini…we’re overrun this year. I used a Pampered Chef bread pan, and could forego the parchment paper. It popped right out! I’ll be making this one again soon!
Stephanie Eberle
Kanosh, Utah
Megan says
Great to hear, Stephanie! Thanks for sharing your results, and so glad you enjoyed the AIP Zucchini Bread as well as using green banana flour! 🙂
Tracy S. says
I made this yesterday and it’s so delicious and it’s just as delicious a day later.
Megan says
Great to hear, Tracy, and lovely for late summer/early fall. Thanks so much for sharing!
Pamela says
Wow, this is so tasty, and indeed, the texture is great. I omitted the sugar since tiger nuts are naturally sweet and added a bit more cinnamon and ginger than called for. I will be making this again.
And I loved learning that you can add gelatin with the dry ingredients and the water with the wet ingredients!
Megan says
Hi Pamela, so glad you are loving the recipe and that you’re enjoying the different gelatin technique! 🙂 Thanks so much for sharing your results!!
Natalia says
Have you tried making this with any substitute for the green plantain flour? I see in an earlier post you were going to try using all tigernut flour and coconut flour. Did you ever test it out? If not, what does the plantain flour do and how absorbent is it?
I don’t eat gelatin and wonder if agar agar would work as an alternate?
I appreciate your recipes and any advice you have for my needed substitutes.
Megan says
Hi Natalia, I don’t know about the agar substitution especially; I’m a little cautious of that, but maybe. I can’t remember if I tried the other subs, but I do think I did, without success. But, you might be able to use all tiger nut flour. The green banana flour does have similar properties to the tiger nut: It can kind of lift and aerate the loaf in the absence of eggs.
Natalia says
So maybe chickpea flour would work as the green banana and gelatin replacements? I’m curious why you are cautious about agar? It’s seaweed based and I don’t have intolerance to it. That is what I use to make coconut water jelly, etc..
Megan says
Only cautious because I haven’t trialed its functionality in this recipe. 🙂 I’m not sure if it will sub perfectly 1:1. Same thing for chickpea flour. There’s no way to know if it will work without trying it, but a lot of these ingredients have their own unique textures that affect the outcome. If I haven’t tried it, I don’t know.