Zucchini Bread (AIP / Egg / Nut Free)

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Did you know that April 25th is Zucchini Bread day?! Me neither. At least, not until I started food blogging! But in seriousness, it is, and do we really need a reason? Of course not! Zucchini bread is as American as apple pie, practically. When I switched to the Autoimmune Paleo Diet about a year ago, I thought zucchini bread was out, for use. But as I’ve successfully created a raspberry tart, donuts and ice cream, I knew it was possible. And so I made it my goal to develop an AIP version of this classic. As it turns out, no easy feat. There were numerous fails, almost too many to count.

See, I am a self-taught cook and baker. Even though both my parents owned restaurants, they taught me very little of cooking. Which is not necessarily a bad thing. Cooking and baking are journeys of discovery, and the process of failure and experimentation are very much needed. Being self-taught has many wonderful benefits, including learning through failures and finding self-confidence as your recipes succeed. I highly recommend it for anyone.

Failures in the kitchen can be disheartening, but something about not giving up can be equally thrilling. That knowledge, coupled with a stubbornness (“this WILL succeed) and I stand before you with a deliciously moist AIP Zucchini Bread. It will satisfy your craving for the original, all without eggs, grains or refined sweeteners.

AIP Zucchini Bread

My daughter, bless her, ate every single one of my failed attempts and declared them a success. That certainly takes the sting out a bit.

AIP Zuccini Bread

This AIP Zucchini Bread is moist without being gummy, sweet without being cloying. It’s also coconut free. That is one of the more exciting parts for me. I find that I don’t do well with too much coconut, so being able to make an AIP-style quick bread that doesn’t use it is huge!

AIP Zucchini Bread

Zucchini bread to me is one of those comfort foods that instantly brings a sense of home to mind. When you are living with chronic illness, and so much changes involving food, quick breads like these seem a thing of the distant past. But it is not true. In the endlessly inventive world of baking, where there is a will, there is a way.

What You Need to Make this Recipe:

Enjoy friends!! Let us know if you try this, either here on the blog or on Instagram. And don’t forget to snap a pic and #letscreatethesweetlife. Nothing makes us happier than seeing you enjoy our food!

AIP Zucchini Bread

This recipe is part of Phoenix Helix’s Recipe Roundtable #214!! Check us out, along with MANY other delicious and #totesaip recipes.

AIP Zucchini Bread

Following the AIP diet? Think zucchini bread is a thing of the past?! Not so. Here is a bread without grains, eggs or refined sweeteners that will satisfy your craving for this classic and comforting treat.

15 mins prep + 1 hour 15 minutes
Servings 8 slices
Author Alyssa Reaves


  • 1 1/2 cups shredded zucchini
  • 1 cup + 2 Tbsp tigernut flour
  • 1/4 cup + 2 Tbsp cassava flour
  • 1/4 cup + 2 Tbsp coconut sugar
  • 1 tsp baking soda
  • 1 tsp cinnnamon
  • 1/2 tsp ginger
  • 1/2 tsp sea salt
  • 1/8 tsp mace
  • 1/2 cup mashed yellow soft plantain
  • 1/4 cup palm shortening
  • 2 Tbsp maple syrup
  • 1/2 cup filtered water
  • 2 Tbsp gelatin


  1. Preheat oven to 375 degrees. Use parchment paper to line an loaf pan or grease with extra shortening.

  2. Take your shredded zucchini and squeeze out all the excess moisture. Set aside.

  3. In a large bowl, whisk together dry ingredients - tigernut and cassava flours, coconut sugar, baking soda, cinnamon, ginger, sea salt and mace. 

  4. In a separate smaller bowl, add the mashed plantain, shortening and maple syrup and use a hand blender to thoroughly combine.

  5. Make gelatin eggs: in a small saucepan, put filtered water and sprinkle the 2 Tbsp gelatin on top. Leave for several minutes as is to allow to "bloom". Then, place on stovetop over low heat until gelatin dissolves (will take 2-3 more minutes). Once dissolved, remove from heat and whisk vigorously until frothy. Pour immediately into wet ingredients, stir once or twice just to quickly combine, then pour into dry ingredients and stir to combine. (All the "Immediately" and "quickly" is because in order to work properly, gelatin eggs need to be used fast!) 

  6. Add zucchini last, stirring until well-combined.

  7. Pour into loaf pan and use spatula or hands to smooth out. At 30 minutes, cover with parchment paper. Continue to bake a total of 1 hour and 10-15 minutes, until knife inserted in center comes out clean. To avoid cutting into a slightly gummy center, allow to cool completely before slicing. Enjoy!!


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