AIP Zucchini Bread Recipe
The hardest part for me when I started an AIP diet was that I missed so many of my favorite foods! I knew that following an AIP diet was best for my health, but I still missed so many foods that I could no longer enjoy.
That’s why I started creating my own AIP recipes. I didn’t want to feel deprived, and I don’t want you to feel deprived as well.
And one of the foods that I missed the most was zucchini bread! I have a lot of memories of eating zucchini bread as a child because it was the only way my mother could get me to eat my veggies. (Don’t worry – I love veggies now!)
I’ll be honest with you – this recipe took me quite a while to perfect. However, after much trial and error, I finally created a zucchini bread recipe that is just like my mom’s recipe.
How I Made This Recipe AIP
As I mentioned before, it took me a while to create this recipe. And, honestly, I went through a lot of AIP-friendly flours until I found the perfect combination to make this AIP zucchini bread taste just like traditional zucchini bread.
The first thing I did was to use a gelatin egg instead of a traditional egg. Gelatin eggs are an AIP-friendly binder that basically holds the zucchini bread together.
When purchasing gelatin, be sure to purchase the type of gelatin that gels. Collagen peptides, which is a type of gelatin, doesn’t gel. So, be mindful when purchasing gelatin to not purchase collagen peptides or collagen hydrolysate since neither are the type that gels.
The next thing I did was use AIP-friendly flours instead of traditional wheat flour. This was the most challenging part of the process to get the amounts of each flour just right!
I used a mixture of cassava flour, arrowroot flour (which is also called arrowroot starch) and coconut flour to create the perfect texture for the bread.
Cassava flour is an excellent AIP-friendly replacement to traditional wheat flour. When measuring cassava flour, it’s best to use a food scale and measure it by weight.
However, if you don’t have a food scale, you can still use measuring cups. Use a spoon to fluff up the cassava flour in its container and then spoon it into the measuring cup.
Never use the measuring cup to scoop the cassava flour directly from its container. You’ll end up using far too much cassava flour, and your zucchini bread will likely be quite heavy and dense.
Then, I used a combination of arrowroot flour and coconut flour because cassava can make the baked goods have a bit of a gummy texture when used on its own.
Arrowroot flour helps to make baked goods lighter and is especially useful when baking when denser flours, like cassava flour and coconut flour.
Coconut flour helps to give the AIP zucchini bread a texture and slight crust that is similar to traditional zucchini bread.
However, coconut flour is quite high in fiber, which makes it absorb quite a bit of liquid. This is why I used applesauce, melted coconut oil and maple syrup in the recipe. Otherwise, the bread would be quite dry.
I recommend using unsweetened applesauce because the bread would likely be too with the amount of maple syrup used. While the zucchini bread will be sweet, it should not be overly sweet.
I used baking soda in the recipe as a leavening agent to help the bread rise a bit while baking. Typically, eggs are also a leavening agent in baking. However, I simply used a bit more baking soda than you find in traditional recipes to help replace the eggs.
And don’t worry – baking soda is completely AIP-friendly!
I used cinnamon powder to give my AIP zucchini bread a bit of traditional flavor. Cinnamon powder is one of my favorite nightshade-free spices to use in AIP baking.
As for the zucchini, it is definitely an AIP-friendly vegetable. Personally, I like to keep the peel on when I shred it so I can see the bits of green in the zucchini bread. However, feel free to peel the zucchini before you shred it. No one will even know that zucchini is in the bread!
More AIP Bread Recipes To Try
If this recipe has you hungry for more AIP bread recipes to try, then you are in luck.
From banana bread to cinnamon raisin breakfast loaf, I have plenty of AIP loaf recipes to keep you satisfied.
And don’t worry, I have pancake recipes, flatbreads and even dinner rolls to satisfy your bread cravings.
So, be sure to check out all of my AIP Bread Recipes for even more delicious bread treats.
This AIP Zucchini Bread Recipe is packed full of delicious flavor but none of the inflammatory ingredients of traditional zucchini bread.
- Preheat the oven to 325 F (160 C). Grease or line a loaf pan with parchment paper and set aside.
- To make the gelatin egg, place the hot water in a small bowl. Sprinkle the gelatin powder over the entire surface of the water and let sit for 2 to 3 minutes. Then, whisk to combine the gelatin with the hot water until completely incorporated. Set aside until ready to use.
- Combine the applesauce, coconut oil, maple syrup and gelatin egg in a large bowl.
- Add the cassava flour, arrowroot flour, coconut flour, cinnamon powder, baking soda and salt to the bowl and stir to combine.
- Use a rubber spatula to fold in the shredded zucchini until completely incorporated. Spoon the batter into the prepared loaf pan.
- Place the loaf pan in the oven and bake for 55 to 60 minutes until cooked through and a toothpick inserted into the center of the zucchini bread comes out clean.
- Remove from the oven and let cool for 15 minutes before removing the zucchini bread from the pan. Allow the zucchini bread to cool completely before slicing and serving.
All nutritional data are estimated and based on per serving amounts.
- Calories: 235
- Sugar: 13 g
- Fat: 12 g
- Carbohydrates: 31 g
- Fiber: 3 g
- Protein: 2 g