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+ servings

Carob zucchini bread (Coconut free, AIP, paleo)

A super easy coconut free and gelatin free AIP dessert.
4.8 from 10 votes
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Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Course Dessert
Cuisine American
Servings 6 personnes
Calories 257 kcal



  • Preheat oven to 360° F (180° C)
  • In a large bowl, combine all the dry ingredients (tigernut flour, arrow root, baking soda and carob powder).
  • In a separate bowl, combine all the wet ingredients (maple syrup, olive oil, vanilla extract, apple cider vinegar and grated zucchini). Stir.
  • Add the wet ingredients to the dry ingredients and mix with a spoon until well combined. As you keep mixing with your spoon, the humidity of the grated zucchini will allow you to form a dough.
  • Line or lightly oil a rectangular 4 x 8 inches (10 x 20 cm) baking tin and transfer the batter into the tin. Or choose a muffin pan if you want to make muffins instead of a loaf.
  • Bake for about 30 minutes for the loaf (or for about 20 minutes for the muffins). To make sure that it is cooked, insert a thin bladed knife into the centre of the zucchini bread, the knife should come out clean (see notes for further tips). And voilà! Wait for it to cool down before removing from the tin. Serve at room temperature.
    Bon appétit !


  1. Although I spend quite a lot of time converting all my recipes to cups (yes, manually, in my kitchen!) I highly recommend using a scale and measuring for weight rather than using cups. The reason for this is, apart from the whole debate on accuracy, the density of certain gluten free flours and starches differ a lot from one brand to another. Also keep in mind that all cups are not the same size all around the world which makes another good reason to use a scale so you won’t get this issue.
  2. If you are not cassava intolerant, you can use tapioca flour instead of arrowroot. Both are AIP compliant. If you are not on the AIP diet you can use potato or corn starch instead of arrowroot.
  3. If you want to reduce the maple syrup quantity, I suggest replacing it by same quantity of oil, water or coconut milk.
  4. Tigernut flour has the tendancy to dry out when overcooked. Just a few more minutes in the oven can change your carob zucchini bread texture.  So I recommend being careful not to overcook it. Personnaly, I like it when it is just a tiny bit undercooked. But as usual, it's a question of personal preferences. 
  5. Please keep in mind that the nutritional information is calculated using a nutrition facts calculator. It is a rough estimate and can vary greatly based on products used.

Nutrition facts per serving

Calories: 257kcalCarbohydrates: 24gProtein: 6gFat: 17gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 190mgPotassium: 147mgFiber: 5gSugar: 10gVitamin A: 67IUVitamin C: 6mgCalcium: 86mgIron: 1mg
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