This cassava flour zucchini bread is completely paleo friendly and gluten free. It's made with cassava flour, freshly shredded zucchini and sweetened with ripe bananas (no sugar added). Add a handful of chocolate chips, or enjoy without!
Our garden is overflowing with zucchini this year, and we only planted one zucchini plant!
This means that I've been baking as many zucchini recipes as possible to use up our excess. My kids have especially been enjoying my chocolate zucchini donuts and applesauce zucchini bread.
This cassava flour zucchini bread is another favorite of theirs - mine too! It's so soft, tender and moist. But even better, it's actually healthy!
It's made with cassava flour, which is naturally gluten free, grain free and nut free. Plus this recipe is oil free (but still moist) and only sweetened with bananas (no sugar added).
Why You'll Love this Cassava Flour Zucchini Bread
- Paleo Friendly - made with real, whole food ingredients
- Gluten Free and Grain Free - made with cassava flour
- Dairy Free - no milk or butter
- Nut Free - great for those with nut allergens
- No Sugar Added - only sweetened with bananas
- Contains Hidden Veggies - you can't taste the zucchini
Ingredients
Here's a list of what you need to make this paleo zucchini cassava bread:
- ripe bananas, mashed
- shredded zucchini (water removed)
- eggs
- vanilla extract
- cassava flour
- tapioca starch (or arrowroot)
- baking powder
- salt
- miniature dark chocolate chips (optional)
How to Make Zucchini Bread with Cassava Flour
This is an easy, one-bowl zucchini bread recipe. All you need to make it is a large mixing bowl, whisk, spatula, loaf pan lined with parchment paper and the listed ingredients.
First, preheat your oven to 350 degrees F. Line an 8x4" loaf pan with parchment paper and set aside.
Squeeze out any excess water from your shredded zucchini using a nut milk bag, cheesecloth or paper towels.
Add the shredded zucchini to a large mixing bowl, along with the mashed banana, eggs and vanilla. Whisk until smooth.
Add in the cassava flour, tapioca starch, baking powder and salt. Whisk until well combined.
Fold the chocolate chips into the batter using a spatula or wooden spoon.
Pour the batter into your lined loaf pan.
Place the pan in the oven and bake at 350 degrees F for 45 minutes.
After baking, let the loaf cool for 10 minutes in the baking pan, then transfer it to a wire cooling rack. Cool to room temperature before cutting.
Storage
This cassava flour bread is best kept in the fridge. Slice the bread and place it in a sealed container. Keep in the fridge for up to two weeks.
You can enjoy the bread straight out of the fridge or warm it in the microwave or toaster oven to soften.
FAQ
Cassava flour comes from from the cassava (or yuca) root. The cassava root is peeled, dried and ground to make cassava flour.
Cassava flour is naturally gluten free and grain free - perfect for paleo baking. It can be substituted at 1:1 ratio (by weight) for all purpose flour and some gluten free flour blends.
Yes, cassava flour is paleo friendly. It is naturally gluten and grain free, perfect for paleo baking!
Pumpkin puree, applesauce or pureed squash should work in place of the mashed banana. You can also take a look at my recipe for applesauce zucchini bread, which uses applesauce and almond flour.
No, the chocolate chips are completely optional! Feel free to add in chopped nuts or dried fruit instead.
More Cassava Flour Recipes
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Cassava Flour Zucchini Bread (Paleo)
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 8" x 4" loaf 1x
Description
This cassava flour zucchini bread is gluten free and paleo friendly. It's made with cassava flour, shredded zucchini and ripe bananas.
Ingredients
- 1 cup shredded zucchini (118g)*
- 1 cup mashed banana (225g)
- 3 large eggs
- 1 tsp vanilla extract
- ⅔ cup cassava flour (90g)
- ⅓ cup tapioca starch (40g)
- 2 tsp paleo baking powder
- ¼ tsp salt
- ⅓ cup miniature dark chocolate chips (optional)
Instructions
- Preheat your oven to 350 degrees F. Line an 8" x 4" loaf pan with parchment paper and set aside.
-
Squeeze out any excess water from your shredded zucchini using a nut milk bag, cheesecloth or paper towels.
-
Add the shredded zucchini to a large mixing bowl, along with the mashed banana, eggs and vanilla. Whisk until smooth.
-
Add in the cassava flour, tapioca starch, baking powder and salt. Whisk until well combined.
-
Fold the chocolate chips into the batter using a spatula or wooden spoon.
-
Pour the batter into your lined loaf pan.
-
Place the pan in the oven and bake at 350 degrees F for 45 minutes.
-
After baking, let the loaf cool for 10 minutes in the baking pan, then transfer it to a wire cooling rack. Cool to room temperature before cutting.
- Loaf best stored in a sealed container in the fridge, up to two weeks.
Notes
*118 grams with water. Be sure to squeeze out excess water before making the batter.
Katie
My family and I love this recipe and we hope you all do too! Enjoy!
Adriana
Hi, can I use potato starch instead of tapioca?
Many thanks,
Adriana
Katie
Hi! Potato starch is much denser than tapioca starch, so you may not need as much. I would maybe try just 1/4 cup for this recipe.
Pamela
This is delightful. Toasting the load slices produces crisp edges with soft interior. I love the texture, and it tastes like the zucchini bread I remember from my youth, minus the sugar and gluten! I omitted the chocolate chips. Thank you for this recipe.
Pamela
*loaf slices
Katie
I'm so glad you like it! Toasting the slices sounds wonderful! I'll have to do that next time I make it 🙂