Strawberry Poppy Seed Paleo Bread
Prep time
Cook time
Total time
This Strawberry Poppy Seed Paleo Bread is a sweet treat for morning, afternoon or night.​
Recipe type: Breakfast
Cuisine: American
Serves: 12 servings
For the bread:
  • 1 ½ cups cashew flour
  • ¼ cup coconut flour
  • ¼ cup arrowroot flour
  • ½ tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp sea salt
  • 1 zucchini, peeled and grated
  • ½ cup diced strawberries
  • 3 eggs
  • ⅓ cup melted coconut oil
  • 2 tbsp honey
  • 1 tsp vanilla extract
  • 1 tbsp poppy seeds
  • Coconut oil spray
For the strawberry sauce:
  • 1 cup diced strawberries
  • 2 tbsp honey
  • 2 tbsp fresh lemon juice
  1. Preheat oven to 350 F.
  2. Grease three 3 ¼“ mini ​bread pans​ and set aside.
  3. Place grated zucchini on a paper towel to let zucchini moisture be absorbed by the towel.
  4. Combine cashew flour, coconut flour, arrowroot flour, baking powder, baking soda, and salt in a large bowl, set aside.
  5. Whisk eggs, coconut oil, honey, vanilla extract and poppy seeds in a separate bowl and pour over dry ingredients; combine until no lumps remain. Fold in zucchini and strawberries.
  6. Divide the batter between the three bread pans and bake for 40 minutes or until a toothpick comes out clean when inserted.​​
  7. Let cool completely and refrigerate for 2+ hours, as this yields for better slicing.​
  8. Place strawberry sauce ingredients in a high-speed blender and blend on high until smooth. Transfer to a small mason jar and refrigerate for 1+ hours. Use to top bread after slicing.
Tools You’ll Need:
• High speed blender
• Two medium bowls
• Measuring cups
• Measuring spoons
• Cutting board
• Sharp knife
• 3 mini bread loaves (5½" x 3" x 2¼" high)
Nutrition Information
Serving size: 1 slice -- Calories: 213 kcal. Fat: 14 g. Carbohydrates: 17 g. Protein: 5 g.
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