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Three slices of Paleo Zucchini Banana Bread cut off from the loaf falling over with the loaf and a banana behind it
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3.5 from 4 votes

Paleo Zucchini Banana Bread

A combo of 2 favorite breads, this Paleo Zucchini Banana Bread is grain and gluten free, packed with zucchini and banana, and has no added sweetener. Perfect for a healthy treat, snack, breakfast, or even meal prep!
Course Breakfast, Dessert, Snack
Keyword Paleo Zucchini Banana Bread
Prep Time 5 minutes
Cook Time 1 hour
Total Time 1 hour 5 minutes
Servings 8 pieces
Calories 158kcal
Author Kelly


  • 2 medium ripe bananas (should have some brown spots) (165 grams)
  • 2 large eggs
  • 1/4 cup almond milk
  • 2 cups shredded zucchini (about 1 medium/225 grams)
  • 1 1/2 cup tigernut flour
  • 1/2 tablespoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • pinch of sea salt


  • Preheat oven to 350 degrees and line a bread pan with parchment paper.
  • In a medium sized mixing bowl, add banana and mash with a fork/whisk until smooth. Add eggs and almond milk and whisk until combined. Add tigernut flour, cinnamon, nutmeg, baking powder, baking soda, and salt and whisk to combine. Add zucchini and mix well.
  • Bake for 55-60 minutes until a toothpick comes out clean. Remove from pan and let cool. Store in an airtight container in the fridge for up to a week. Enjoy!


Serving: 1piece | Calories: 158kcal | Carbohydrates: 20g | Protein: 4g | Fat: 7g | Fiber: 9g | Sugar: 8g