Baked goods · Recipe

Cinnamon Pecan Zucchini Bread (Low carb and Paleo)

Gardens here in Michigan are pumping out produce at a rapid pace.  Which tend to bring along giant zucchini!  I have some awesome friends whom keep gifting me with some of the fruits of their labor. 😘  Since the first thing that comes to most people’s minds with those huge green clubs is zucchini bread, I figured I’d make some.  After scouring Pinterest for a Paleo (lower carb) zucchini bread and not being thrilled with what I found, I decided to risk making my own.  Sometimes recipes work perfectly and you do a little happy dance!   (Then text some friends and send them the recipe to try!!)  Below is a pic one of them sent me after she made it into muffins!  Yum!

This bread is everything a quick bread should be.  It’s perfectly dense with a nice crumb, not too dry and not too wet (shudder at the “M” word),  with a slight crunch from the pecans, a hint of sweet, and lots of flavor!

After I cut into it, I ran some outside for my neighbor and a group of kids to taste it. None of whom are Paleo eaters. They all wolfed down every bite with big doe eyes proclaiming how good it was.  #winning!

Per usual I am giving you a few options to change it up. Because I know all too well what it’s like to find a recipe and think “shoot I don’t have that ingredient” or “that looks awesome but my family won’t eat…”  As far as the base of the recipe goes (flours, etc.) I haven’t tried changing that up yet so I can’t say if something else would work.

On a side note: I still have a massive amount of zucchini to use so I decided to freeze some.  Knowing zucchini is best baked after freezing, I shredded it, and packaged it in freezer bags in 2 cup portions.  This way when I want to make more of this bread I have perfectly measured out portions and can simply take a bag out of the freezer and let it defrost.  A food processor makes quick work of shredding all that zucchini and saves your arms from the ache.

Cinnamon Pecan Zucchini Bread (Low Carb and Paleo)

  • Servings: 10-12
  • Difficulty: easy
  • Print

As I’ve mentioned in previous posts, it’s best to weigh your flours because different brands vary so much.  For instance 2 cups of my almond flour may be 2 1/2 cups of yours. So to get the best results, try weighing your ingredients.



  • 2 cups (212 grams) almond flour (not almond meal)
  • 1/2 cup (55 grams) coconut flour
  • 1/4 cup hemp seeds (can omit, but they add nutrients!)(double for Keto!)
  • 1 tsp baking powder (aluminum free)
  • 3/4 tsp baking soda
  • 4 tsp cinnamon (could swap for pumpkin pie spice)
  • 1/2 tsp sea salt
  • 1/2 cup pecans, chopped


  • 4 large, pastured eggs
  • 2 cups finely shredded zucchini
  • 1/2 cup extra virgin olive oil (can sub for melted coconut oil, melted palm shortening, or melted butter or ghee)
  • 1/2 Tb stevia (to keep it low carb) (could omit and increase maple syrup to 1/3 cup total, but it will increase the carb count)
  • 2 1/2 Tb maple syrup (can omit and increase stevia to 1 Tb, but it adds a nice flavor)
  • 2 tsp vanilla extract
  • (If doing Keto, you can use Monk Fruit as your sweetener.  Swap all sweeteners for this.  Using a total of 3Tb Monk Fruit in the batter and 1Tb for crumb topping)


  • 1/2 cup almond flour
  • 1/4 cup spectrum palm shortening (can use cold butter)
  • 2 Tb pecans
  • 1 Tb coconut sugar (if not counting carbs increase to 2-3 Tb)
  • 1/2 tsp cinnamon


  1. Preheat oven to 350•. Line a loaf pan with parchment paper so that it hangs over the sides.  Alternatively you can make them into muffins and line a muffin pan with paper liners.
  2. In a large bowl, whisk all the dry ingredients together.  Set aside.
  3. In a medium bowl, whisk the eggs until frothy.
  4. Then whisk in the oil, vanilla, stevia, and maple syrup with the eggs.
  5. Stir zucchini into egg mixture.
  6. Pour the wet ingredients into the dry and gently stir together being careful not to over-mix.
  7. Scrape the batter into the loaf pan and lightly spread out.
  8. Using a food processor, pulse your crumb topping ingredients just into they come together and get crumbly.  You can also use a pastry cutter and do this without the pecans then sprinkle the pecans on the top with the crumb topping.
  9. Sprinkle the crumb topping onto the batter.
  10. Bake for 55-65 minutes for a loaf pan or 25 minutes for muffins.  Remove when a toothpick comes out clean and topping is getting toasty.  If the inside is baked through and the crumb coat isn’t done, stick under the broiler and watch closely to be sure it doesn’t burn.
  11. Cool in pan for 5 minutes then gently lift out with the parchment paper as handles, placing on a cooling rack.  Allow to cool completely before cutting.  It will help it hold together.  If you can’t wait then just dig in. After all, it’s your bread do your thang!

3 thoughts on “Cinnamon Pecan Zucchini Bread (Low carb and Paleo)

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