Savory Zucchini Bread

Savory Zucchini Bread (AIP, Paleo, Whole30)

An easy way to use up your summer zucchini! This savory bread is great at any time of the day.
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Prep Time 5 mins
Cook Time 35 mins
Course Breakfast, Dinner, Lunch, Snack
Cuisine American
Servings 10

Ingredients
  

Dry Ingredients

  • 1 1/2 cups almond flour
  • 1/2 cup tapioca flour
  • 1/4 cup coconut flour
  • 1 1/2 tsp baking soda
  • 1/2 tsp salt

Wet Ingredients

  • 1 1/2 cup grated, drained zucchini
  • 3 eggs
  • 1 tbsp apple cider vinegar
  • 1/4 cup coconut oil
  • 2 tbsp pumpkin seeds
  • 1 tbsp chopped chives

Instructions
 

  • Preheat oven to 350F.
  • Add all of the dry ingredients to a mixing bowl and stir until combined.
  • Squeeze out as much of the liquid as you can from the zucchini. Add eggs, apple cider vinegar, coconut oil, pumpkin seeds, and chives.
  • Pour the wet ingredients into the dry ingredients and stir until combined.
  • Spray a loaf pan with avocado oil and pour the batter into it. Cook for about 35-40 minutes or until a toothpick comes out clean.
Keyword AIP, dairy free, Gluten Free, nightshade free, Paleo, Whole30