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