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! 

a moist paleo zucchini bread with lemon and poppy seeds cut into slices

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!

close-up of a loaf of paleo zucchini bread with one slice cut off

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 🙂

three slices of moist paleo zucchini bread with lemon and poppy seeds with halved lemons on the side

Fancy more snack ideas? I made you a list of 50+ clean eating snack ideas that you can download just below ???????? Print it, keep it on your phone and snack your heart away! Enjoy, friend!

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!

a sliced loaf of Paleo Zucchini Bread with lemon and poppy seeds
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*
Total Fat 23g 35%
Saturated Fat 8g 40%
Cholesterol 65mg 22%
Sodium 270mg 11%
Potassium 265mg 8%
Total Carbohydrates 28g 9%
Dietary Fiber 4g 16%
Sugars 11g
Protein 9g 18%
Vitamin A 3.8%
Vitamin C 12.3%
Calcium 15.2%
Iron 10.3%
* Percent Daily Values are based on a 2000 calorie diet.

Fancy more snack ideas? I made you a list of 50+ clean eating snack ideas that you can download just below ???????? Print it, keep it on your phone and snack your heart away! Enjoy, friend!


 

 

 

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posted in
All Seasons Recipes Clean Eating Dairy Free Desserts Gluten free Paleo Recipes Refined Sugar Free Snacks Spring Recipes Summer Recipes Vegetarian
7 Comments
  1. That seems like a lot of starch! Is it as strong as regular cornstarch? I’ve never used arrow root before so I just wanted to double check.

  2. I have alot of summer squash this year and I see recipes for lemon poppy seed summer squash bread. I was looking for paleo and found yours. Have you ever tried substituting grated summer squash?

  3. You’re right! You would really need a microscope to see any trace of zucchini in this gorgeous loaf cake! The texture looks out of this world! I cannot wait to try!

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