Lemon Zucchini Bread (AIP, Paleo)

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.

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

5 from 3 votes

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Lemon Zucchini Bread (AIP, Paleo)

A moist AIP and Paleo friendly Zucchini bread flavored with lemon!

Course Dessert

Prep Time 20 minutes

Cook Time 45 minutes

Total Time 1 hour 5 minutes

Servings 1 loaf

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

1. Preheat the oven to 350 degrees. Lightly grease a loaf pan with coconut oil and then line the pan with parchment paper.
2. In a medium bowl, mix all of the dry ingredients together (coconut flour, baking soda, salt, and collagen).
3. In a small bowl, mix the maple syrup or honey, vanilla, coconut milk, coconut oil, lemon juice, and mashed banana together.
4. 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.
5. 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.
6. Stir the gelatin egg into the batter. Do this part quickly. Do not over mix.
7. 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.
   
8. 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.
9. 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.