Paleo Lemon Poppy Seed Zucchini Bread {Gluten Free + Dairy Free + Refined Sugar Free}

This moist and fluffy paleo zucchini bread with lemon and poppy seeds is a healthy, gluten-free version of a classic lemon & poppy seed loaf! A mix of almond and coconut flour makes for an excellent texture! 

Mmm, look at this lemon and poppy seed loaf! Can you tell it has the most perfect texture, the perfect amount of sweetness and the most delicious zesty-almondy taste? It does!

What you probably can’t tell though is that there are hidden veggies in these gorgeous slices. Don’t lie, you’d really need a microscope to see them ???? I’m talking about grated zucchini, of course!

Yes, this lemon poppy seed loaf is actually a paleo zucchini bread in disguise!

This Paleo Zucchini Bread looks and tastes like a lemon poppy seed loaf – no one will be able to guess the secret ingredient!

Why add grated zucchini to a loaf cake if you can’t taste it, you wonder? Well, its main purpose is to keep this lemon poppy seed loaf so freaking moist and perfect.

The fact that it makes it more nutritious and that it’s good for your happy little body is just an added bonus really.

Now, I am certainly not the first to bake a Paleo Zucchini Bread, but have you tried a lemon poppy seed version yet?

You totally have to! It’s everything you love about, say, a lemon poppy seed muffin mixed with the perfect moist texture of a quick bread.

And did I mention that this paleo zucchini bread is made without refined sugar (yay!), plus it’s completely gluten-free? Healthy breakfast treats for the win! Enjoy 🙂

If you tried this Paleo Zucchini Bread, don’t forget to rate the recipe below and let me know how it went in the comments – I love hearing from you! You can also follow me on Instagram, Pinterest, and Facebook for more deliciousness and behind-the-scenes!

5 from 1 vote

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Paleo Lemon Poppy Seed Zucchini Bread {Gluten-Free + Dairy-Free + Refined Sugar-Free}

This moist and fluffy paleo zucchini bread with lemon and poppy seeds is a healthy and gluten-free version of a classic lemon & poppy seed loaf cake! The mix of almond flour, arrowroot starch, and coconut flour makes for an excellent texture! 

Course Snack

Cuisine American

Keyword gluten-free, paleo, zucchini bread

Prep Time 20 minutes

Cook Time 1 hour

Resting 20 minutes

Total Time 1 hour 40 minutes

Servings 10 slices

Calories 346 kcal

Author Marie

Ingredients

• 2 1/2 cups almond flour
• 2 tablespoons coconut flour
• 3/4 cup arrowroot starch or tapioca starch
• 3 tablespoons coconut sugar you can also use brown sugar
• 2 tablespoons poppy seeds
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 3/4 teaspoon sea salt
• 4 large eggs
• 1/3 cup maple syrup
• 1/3 cup coconut oil liquified
• 2 tablespoons lemon juice
• 2 teaspoons lemon zest
• 2 cups grated zucchini

Instructions

1. Preheat oven to 350F/176C degrees. Grease a standard loaf pan (approx. 9-inch x 5 inches).

2. In a large mixing bowl, whisk together flours, arrowroot, coconut sugar, poppy seeds, baking powder, baking soda, and sea salt. Set aside.

3. In another large mixing bowl, whisk together eggs, maple syrup, coconut oil, lemon juice, and zest. Fold in grated zucchini. Add zucchini mixture to flour mixture and stir to combine. Once all flour is incorporated, add batter to greased loaf pan.

4. Bake bread for 50-60 minutes or until it’s browned on the edges and a toothpick inserted into the center comes out clean. Cool for 20-25 minutes before cutting into slices (do wait, or it will fall!)

Nutrition Facts

Paleo Lemon Poppy Seed Zucchini Bread {Gluten-Free + Dairy-Free + Refined Sugar-Free}

Amount Per Serving (1 slice)

Calories 346 Calories from Fat 207

% Daily Value*

Fat 23g35%

Saturated Fat 8g50%

Cholesterol 65mg22%

Sodium 270mg12%

Potassium 265mg8%

Carbohydrates 28g9%

Fiber 4g17%

Sugar 11g12%

Protein 9g18%

Vitamin A 190IU4%

Vitamin C 10.1mg12%

Calcium 152mg15%

Iron 1.9mg11%

* Percent Daily Values are based on a 2000 calorie diet.