It’s zucchini season and I love using the zucchinis from my own garden in this Paleo AIP Lemon Zucchini Bread.
I thought this recipe would be perfect for this time of year, just as Summer is winding down and Autumn is about to begin.
I also wanted to use lemons in this recipe because on my recent trip to France they had Sicilian Lemons from Italy and they are seriously the BEST tasting lemons you have ever tasted. Hence, the reason I am now craving everything lemon flavored.
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This Paleo AIP Lemon Zucchini Bread is really moist so you have to make sure to let it fully cool before you cut it into slices or it will just fall apart.
Another option that makes cutting even easier is letting it cool to room temperature and then putting the loaf into the refrigerator for about 30 minutes to help it firm up a bit more.
I used both the Great Lakes Red Can gelatin and the Green Can collagen in this recipe to get the perfect texture.
This Paleo AIP Lemon Zucchini Bread will literally melt in your mouth and is reminiscent of a citrus-y summer afternoon tea party.
Love Paleo AIP breads with a hint of sweetness? Check out my Pumpkin Spice Banana Bread, and serve it alongside a dandelion coffee with some homemade Gingerbread Creamer stirred in…yum!
Happy baking!
XO Meagen Ashley
*This recipe has been shared on the Paleo AIP Recipe Roundtable
Lemon Zucchini Bread (AIP, Paleo)
Ingredients
- 1/2 cup coconut flour
- 3/4 tsp baking soda
- 1/4 tsp salt
- 3 Tbsp Great Lakes Collagen Green Can
- 2 tsp alcohol free vanilla
- 3 Tbsp honey or maple syrup
- 3 Tbsp coconut milk
- 1 Tbsp coconut oil, melted
- 1 medium Ripe banana, mashed
- 2 Tbsp fresh lemon juice
- 1 Tbsp Shredded lemon peel
- 1 medium Zucchini, shredded About 1 cup
- 1/4 cup water for the gelatin egg
- 1 Tbsp Great Lakes Gelatin Red can
Instructions
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Preheat the oven to 350 degrees. Lightly grease a loaf pan with coconut oil and then line the pan with parchment paper.
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In a medium bowl, mix all of the dry ingredients together (coconut flour, baking soda, salt, and collagen).
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In a small bowl, mix the maple syrup or honey, vanilla, coconut milk, coconut oil, lemon juice, and mashed banana together.
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Add the wet ingredients into the dry ingredients and then add in the shredded zucchini and lemon peel. Stir until the zucchini and lemon peel is fully incorporated.
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Prepare the gelatin egg- In a small pan add the 1/4 cup of water and sprinkle the gelatin over the water and let sit for 2 minutes. Then turn the heat on to medium to melt the gelatin fully (about 1 minute) and then remove from the heat and whisk until frothy.
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Stir the gelatin egg into the batter. Do this part quickly. Do not over mix.
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Spoon the batter into the lined loaf pan and smooth the top evenly. Bake for 45-50 minutes or until a toothpick comes out clean from the center of the loaf.
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Remove from the oven and let cool in pan for 5-10 minutes. Then carefully move to a cooling rack by lifting up the parchment paper. Allow to cool completely before slicing.
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Store in the fridge for up 4 days in a glass dish or in the freezer for up to 3 months. You may slice into individual portions before freezing.
Can you sub anything for the banana? I am allergic. Maybe applesauce?
yes you could try apple sauce. I haven’t tried it but it might work!
Susan did you ever try this with applesauce? We also cannot have bananas
Are the collagen and gelatin necessary or optional?
The collagen isn’t necessary but the gelatin is as it acts as a binder. You can sub an egg instead of the gelatin if you have successfully reintroduced eggs.
What size loaf pan works for this recipe?
Just a standard loaf pan, I believe mine is 8.5 by 4.5.
[…] Lemon Zucchini Bread […]
Can I substitute Bob’s red mill gluten free rice flour instead of coconut to make it low FODMAP?
I haven’t tried it with any of these substitutions so I am not sure how it would work!
I followed exactly… came out like mush? Any reason why this would happen?
Sometimes if your zucchinis hold a lot of water, it will cause it to be too wet. The other thing I recommend in this post is to put the loaf in the fridge first to firm up before slicing.
The only sub I did was avocado oil for the coconut oil. I think the amount of water for the gelatin egg was way to much moisture for the amount of flour. Had to take it out, was getting dark around the edges. Not solid at all, completely mush. Good flavor though!
I haven’t tried that sub so I can’t speak to it but I will say that different brands of flours and oils yield different results. This is a softer bread though and is best eaten after cooled completely and then refrigerated.
Such a delicious recipe! Moist, touch of sweetness, and crumbly texture I missed from non-AIP baked goods. Would definitely make this again. Thank you!!
Thanks so much Ana! So glad you enjoyed it!
Looks delish. Have you done these as muffins? I want to try it that way, as that’ how I prefer regular banana bread and zucchini bread. (By the way, I love your lemon blueberry muffin recipe!!)
I haven’t but I am sure it would work! Thank you, I hope you enjoy!!
Made this this week and LOVED IT. I’m not a fan of lemon usually, but the amount of times I found myself sneaking to the fridge for more 😂 SO GOOD. Thank you for this recipe!! ❤️
You are so welcome!!! Xo
Loved this so much! Going out and getting coconut milk and zucchini, so I can make it a second time! SOO GOOD!! Thank you for this recipe! <3
I didn’t realize I had already commented when I made it last month lol. I normally don’t comment, but this was just so good, I had to.
You’re welcome!!
Yay! You are welcome, enjoy!
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