Paleo Spiced Zucchini Bread

Paleo Spiced Zucchini Bread

Paleo Spiced Zucchini Bread

Paleo Spiced Zucchini Bread

Paleo Spiced Zucchini Bread

Prep Time 10 mins
Cook Time 45 mins
Course Breakfast
Servings 8


  • 1 Two 6 x 3-inch mini loaf pans
  • 1 Coconut oil spray


Dry Ingredients

  • cups almond flour
  • 2 tablespoons coconut flour
  • 1 tablespoons cinnamon
  • ¼ tablespoons allspice
  • tablespoons ground cloves
  • 1 tablespoons baking powder
  • ½ tablespoons baking soda
  • ¼ tablespoons salt
  • 1 1 cup chopped walnuts

Wet Ingredients

  • cup coconut sugar
  • 1 teaspoon vanilla extract
  • 3 large eggs
  • 5 teaspoon olive oil
  • 2 teaspoon applesauce
  • 1 1 cup shredded zucchini, squeezed toremove excess moisture


  • Stir together all the dry ingredients in a large bowl.
  • Whisk all the wet ingredients in a separate bowl.
  • Add the dry ingredients to the wet ingredients and stir tocombine. Allow the batter to rest for 5 minutes. This allowsthe coconut flour to absorb the batter.
  • Select the Preheat function on the Cosori Smart Air FryerToaster Oven, adjust temperature to 350°F, and pressStart/Pause.
  • Grease the mini loaf pans with coconut oil spray. Dividethe batter evenly between the pans.
  • Place the mini loaf pans on the wire rack, then insert therack at mid position in the preheated oven.
  • Select the Bake function, adjust time to 45 minutes, andpress Start/Pause.
  • Remove when a toothpick or cake tester inserted into themiddle comes out clean.
  • Remove zucchini bread from the pans and place on acooling rack for 15 minutes before slicing
Keyword Paleo Spiced Zucchini Bread
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