This applesauce zucchini bread recipe is paleo friendly, gluten free, dairy free and oil free. In addition, this healthy zucchini bread is only sweetened with applesauce (no sugar added). It has a moist, tender texture and can be enjoyed any time of day - from breakfast to dessert!
There really is no better way to use zucchini than in baked goods such as this applesauce zucchini bread.
While my family isn't fond of zucchini, they absolutely loved this paleo zucchini bread recipe. I mean, it's hard to go wrong with a sweet bread that's littered with chocolate chips, even if specks of green zucchini are involved 😉
This loaf is soft, tender and moist. It's made with almond flour, applesauce and eggs, but does not have an eggy texture or flavor. And as for the zucchini, you can't taste it at all!
What really brings this oil free zucchini bread to the top of my list is that it's only sweetened with applesauce. No added sugar or sweeteners involved!
Why You'll Love this Applesauce Zucchini Bread
- paleo friendly - this is a paleo applesauce bread
- gluten free and grain free - made with almond flour and tapioca starch
- dairy free - no butter or milk
- sugar free - only sweetened with applesauce
- oil free - this bread is moist, but is not made with any oil
- kid friendly - my whole family loved this loaf
Ingredients
This paleo zucchini bread contains less than 10 ingredients. The full recipe is given in the recipe card at the end of the post, but here's a quick list of what you'll need:
- shredded zucchini
- large eggs
- unsweetened applesauce
- vanilla extract
- blanched almond flour
- tapioca starch
- baking powder
- salt
- dark chocolate chips (optional)
How to Make Applesauce Zucchini Bread
I like my recipes to be quick and easy with simple steps and this applesauce zucchini bread is no different. It has a one-bowl batter that's baked in a lined 8x4 inch loaf pan, then cooled and ready to eat.
- First, preheat your oven to 350 degrees F. Line an 8" x 4" loaf pan with parchment paper and set aside.
- In a large mixing bowl, whisk together all of the wet ingredients.
- Add in the dry ingredients and whisk until batter is well combined.
- Use a spatula or wooden spoon to fold the chocolate chips into the batter.
- Pour the batter into the lined loaf pan. Top with extra chocolate chips if desired.
- Place the loaf in your preheated oven and bake at 350 degrees for 55-60 minutes.
- Remove the loaf from the oven. Cool for 10 minutes in the pan, then transfer to a wire cooling rack.
- Once cooled to room temperature, cut and enjoy!
Storage
Keep any leftover bread in a sealed container in the fridge. It it best eaten within one week. You can slice and freeze the bread as well, but it loses some of its texture.
More Recipes Using Applesauce
Print
Applesauce Zucchini Bread (Paleo)
- Prep Time: 10 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 10 minutes
- Yield: 8" x 4" loaf 1x
Description
This healthy zucchini bread is made with applesauce, almond flour and zucchini. It's gluten free, dairy free, oil free and paleo friendly. Great for breakfast, snacking or a healthy dessert.
Ingredients
- 1 cup shredded zucchini (118g)*
- 3 large eggs
- ¾ cup unsweetened applesauce (190g)
- 1 tsp vanilla extract
- 1 ½ cups almond flour (145g)
- ½ cup tapioca starch (62g)
- 2 tsp baking powder
- ¼ tsp salt
- ⅓ cup dark chocolate chips, chopped (optional)
Instructions
- Preheat your oven to 350 degrees F. Line an 8" x 4" loaf pan with parchment paper and set aside.
- Squeeze out the excess water from the zucchini. You can do this by patting it dry with paper towels or using a nut milk bag or cheesecloth to wring out the water.
- In a large mixing bowl, whisk together the zucchini, eggs, applesauce and vanilla.
- Add in the almond flour, tapioca starch, baking powder and salt. Whisk until batter is well combined.
- Use a spatula or wooden spoon to fold the chocolate chips into the batter.
- Pour the batter into the lined loaf pan. Top with extra chocolate chips if desired.
- Place the loaf in your preheated oven and bake at 350 degrees for 55-60 minutes.
- Remove the loaf from the oven. Cool for 10 minutes in the pan, then transfer to a wire cooling rack.
- Once cooled to room temperature, cut and enjoy!
Notes
*The shredded zucchini weighs 118 grams with water. Be sure to wring out the excess water prior to mixing the zucchini with the other ingredients.
Katie
Hope you all love this recipe as much as we do! Enjoy!
Nat
Hi! I can’t use almond flour due to a nut allergy. What flour would you suggest I swap with?!
Katie
Hi! The best substitute would be tigernut flour.
Elsa Wong
Do I have to use tapioca flour?
Katie
Yes, it is important for texture purposes. You can swap it with arrowroot starch.
Hilda Slager
Can you use Bob’s red milk, gluten-free flour, in replacement? And how much would you recommend?
Katie
Hi, this recipe has only been tested with almond flour and tapioca starch. It's possible that swapping with Bob's gluten free flour could work, but I can't give you the measurements without testing it myself.