I adapted this recipe from the Minimalist Baker (she’s badass!) to make it a little more Paleo-ish by reducing the sugar and subbing that reduced sugar with coconut sugar.  Coconut sugar acts a lot like refined sugar or cane sugar in baking, but it is a healthier option with its lowered glycemic index, and higher mineral content than refined cane sugar.  It also contains some inulin, a starchy prebiotic fiber.   I love it and have been baking with it quite a bit.


It took me a few tries to perfect this bread, but I think I found the PERFECT blend.  The added applesauce and hint of cloves makes this bread moist and comforting, with the perfect amount of sweetness.  The original recipe calls for a dairy-free frosting, which I’m sure is amazing.  Everything she makes is amazing.  But I wanted this to be more bread than cake, so I didn’t try the frosting. Besides, I’m lazy.  Just keeping it real.

My kids have eaten like six batches of this over the last two days.  They can’t get enough!  It is the perfect, healthy on-the-go breakfast for those school day mornings.

Even the javelina wanted some.  They came right to the fence while I was trying to take photos of the bread. Not that that’s saying much.  I mean, they eat garbage.  I’m super pleased with this recipe.  Healthy, gluten-free, and even has some veggies…kids and javelina approved.




  1. Preheat oven to 300 degrees F and butter and flour an 8×8 pan with dairy-free butter or cooking spray and gluten free flour.
  2. In a large mixing bowl, whisk together coconut sugar, oil, applesauce, eggs, and zucchini. Add vanilla, baking soda, baking powder, cinnamon, and clove. Then add almond flour, gluten free flour blend, and gluten free oats and whisk until combined. The batter should be slightly thick but very easy to pour.
  3. Pour batter into your pan and bake for 40-50 minutes, or when a toothpick inserted comes out clean and the edges are golden brown.
I couldn’t decide what to eat–those piggy toes or the bread.