Breakfast Snacks Treats

Coconut Flour Zucchini Bread

Coconut Flour Zucchini Bread

At the end of the summer, it seems there is no end to the amount of zucchini to use up. Here’s a delicious, gluten-free, GAPS and Paleo-friendly way to enjoy the zucchini bounty. And this coconut flour zucchini bread recipe also freezes well so you can enjoy it during the winter too!

Preserving Zucchini

Zucchini is easy to save by drying it, pickling it, or freezing it. You can make delightful zucchini chips in your dehydrator that make great snacks. Just slice nice and thin with a mandolin, season and dehydrate till crisp!

You can also freeze thickly-sliced zucchini and use it in sautées and stir-fries later in the year. One thing I like to do with a bumper crop of zucchini is to grate it, squeeze out the excess moisture and then freeze it by the cup for use later during the winter. The shredded zucchini goes great in soups, stews, muffins and breads like this one.

Make Ahead Zucchini Muffins

This coconut flour zucchini bread recipe makes great muffins too, but you’ll have to shorten the baking time a bit. Just keep an eye on them and take them out when a toothpick inserted into the center comes out clean.

One great way to make sure you have hot zucchini muffins on the table for breakfast without a lot of effort is to pour your batter into silicone muffin cups (or even right into a well-oiled muffin pan) and then freeze the batter right into the cups.

Once frozen, remove the batter “pucks” from the pan and store in the freezer however you’d like. Later, when you want a hot muffin in a hurry, you can take several of the “pucks” out of the freezer, pop them into a muffin pan, and bake them right up!

Easy peasy!

If you like this recipe, you can easily add it to your weekly meal plan with my favorite totally customizable, allergy-friendly meal planning app, called Real Plans!

Coconut Flour Zucchini Bread
Write a review
Prep Time
15 min
Cook Time
45 min
Total Time
1 hr
Prep Time
15 min
Cook Time
45 min
Total Time
1 hr
  1. 1 cup (1 small to medium) zucchini, shredded finely and squeezed out
  2. 4 pasture-raised eggs
  3. 2-3 Tbsp. raw honey or Grade B maple syrup
  4. 1 ripe banana, mashed
  5. 1 Tbsp. coconut oil, plus extra if greasing the pan
  6. 1/2 cup coconut flour (where to find)
  7. 3/4 tsp. baking soda
  8. 1/2 tsp. salt
  9. 1 Tbsp. cinnamon
  10. ½ tsp. nutmeg
  11. 1 tsp. apple cider vinegar
  12. 1/2 cup walnuts (Optional)
  1. Preheat oven to 350 degrees.
  2. Grease a loaf pan with coconut oil or line with parchment paper; set aside.
  3. Shred your zucchini finely, and then use a nut milk bag or cheesecloth to squeeze all the moisture out of it.
  4. Mix the egg, honey or syrup, oil, and banana together in a large bowl.
  5. Mix in the dry ingredients and zucchini, then add the apple cider vinegar, and stir until the batter is smooth.
  6. Stir in the nuts, if using.
  7. Pour batter into a greased loaf pan and bake for 45-50 minutes or until a toothpick inserted into the center comes out clean. (Larger pans will take less time.)
  8. Enjoy!
  1. Loaf pan (where to find online)
  2. Nut milk bag (where to find online)
Small Footprint Family
Recommended for This Recipe

Shared with Paleo Living Magazine’s Fast and Easy Paleo Recipes Link Party

About the author

Dawn Gifford

Dawn is the creator of Small Footprint Family, and the author of the critically acclaimed Sustainability Starts at Home - How to Save Money While Saving the Planet. After a 20-year career in green building and environmental sustainability, chronic illness forced her to shift her expertise and passion from the public sphere to home and hearth. Get the whole story behind SFF here.


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  • This recipe is definitely a keeper! I subbed 1/2 cup of unsweetened applesauce for the banana, cut back slightly on the cinnamon and nutmeg, and added some chocolate chips. I made this as muffins as I think I will be able to control myself better with a smaller portion. My coconut flour clumps so I sift it with the baking soda and salt. Many thanks for a great low-carb and gluten-free recipe.

  • They came out pretty good. I liked them, but the family was a little put off. I want to try adding the carrot, and extra banana, maybe if its more of a carrot cake/banana bread it will be more appealing to the “children”. Do you drain the carrots also? I didn’t have nutmeg, so I used extra cinnamon, and added a 1/2 tsp of almond extract. It smelled amazing! Once made what is the shelf life? I made muffins and they are in sealed bags. Should I refrigerate?

    • I’ve never made such a substitution before, so I can’t really say with certainty what the shelf life would be with the extra sweet fruits/veggies added, but refrigeration is always a good idea. I don’t think they will last but a day or two without it. I would squeeze/drain anything you add that is wet enough to squeeze liquid from.

  • Wow, sooo good! I made this 2 days ago as it looks like a good healthy recipe for a breakfast bread/snack. (A little less healthy when you eat 3/4 of it in one sitting!) Even though I coated the pan in coconut oil, it still stuck to the pan at the bottom, so it came out in clumps. It was yummy enough to make try again tonight, though! I *just* took the pan out of the oven, waiting for it to cool, I’ve tried using the parchment paper this time, so we’ll see if that’s more successful. Side note – my husband prefers a little extra sweetness, so I made it with 3.5 TBSPs of maple syrup and a tiny dash of pure vanilla extract – It was awesome, thank you!

  • I just made a loaf of this bread Vera , but also added about 1/2 cup of shredded carrorts, and it turned out PERFECT! What a great alternative to the original zucchini bread!! This bread is delicious; I think it’s actually better that the original recipe because of the lightness of the coconut flour and the flavor of the oil & spices. Thank you so much for such a great, and easy recipe.

  • Unfortunately I’m another one who had no luck with this recipe, not once, but twice, so this is why I’ve decided to write in. I’m a seasoned baker and a contributor to a baking magazine so I know my way around the kitchen. Obviously I followed the recipe to the letter the first time and ended up with a revolting, slimy, eggy log which went straight into the bin. I dislike being defeated so I’ve just made this again adding 4 tablespoons extra of coconut flour, as quite clearly this mixture as it’s listed is just too liquidy. I baked it for about 50 minutes until it was firm to the touch and springed back when pressed lightly, indicating that it was cooked. After letting it cool and turning it out onto a wire rack to cool further, I crossed my fingers and sliced into it. Once again it had a rubbery but wet and squdgey omelette texture, definitely a million miles away from the images above. I feel too bad throwing another batch away as I only use organic top quality ingredients, so I will keep it for the sake of less food waste, but will need slicce it up and toast it for a few minutes in the toaster. Please understand that I’m not a novice baker or someone who is unaccustomed to baking with coconut flour or alternative ingredients, but this recipe definitely doesn’t work…. Perhaps it may do with a full cup of coconut flour, but there won’t be a third time lucky for me with this recipe. Good luck.

  • Dang, made this today and there’s 1 piece left. Made it by the recipe and it turned out moist, soft and smack your mama good. I’m making a double batch tomorrow. This is our kind of snack… Kind of reminds me of a cake recipe by Dana Carpender that we really like. Thanks for sharing ?

  • I just started eating healthier, and I was CRAVING some zucchini bread but didn’t want all ofor that extra refined sugar. Found your recipe and decided to give it a try! I’ve never baked with coconut flour before so this was new for me. I made it today and it turned out delicious! It needs a little more honey for my liking but still loved it. Thank you so much!

  • Okay, so I was skeptical at first that this would turn out , but wow this recipe does not dissapoint!! It was so good! Honestly, it tastes like regular zucchini bread with flour! Wow! I did squeeze out the liquid from the zucchini thoroughly. Also, I made a few adjustments to meet our needs. Replaced banana with 1/2 cup greek yogurt and added 1/2 cup Trim Healthy Mama gentle sweet instead of honey and maybe an extra tablespoon or two of coconut flour. Turned out amazing!!

  • Thank You for the wonderful recipe. It came out really good, my kids enjoyed the bread. I mixed carrot with zucchini. Glad that I read all the comments , I was able to squeeze as much water as possible using a cheese cloth, it baked perfectly in 48 mins. I wish I could share the picture 🙂

  • Fabulous!! I am tired of dense and heavy muffins. I made a double batch (way too much zucchini – I dried it out really well) and they are fabulous. So light & fluffy! More of a banana flavor than I expected but that is ok.

  • Love this recipe. Like, really, really love it. I make about 4-5 loaves a week, and sometimes more if I’m making muffins. I’ve made some personal taste changes, but I thought I’d pass along the success I’ve experienced with these minor changes. First, I always double the recipe, and add an extra banana. I’ve recently started doing half zucchini and half shredded carrot, and it’s DELICIOUS! I’ve stopped using honey (or any sweetener) and it still tastes great. Also, I started using pumpkin pie spice mix (just 1 tsp for the double batch), and it’s just enough warm fall flavor. Lastly, many times I’ve separated the egg whites and whipped them up separately, then incorporated them at the end, resulting in much more batter, and a more fluffy bread. This recipe has given us such freedom from gluten and grains, we’re soo thankful! Just one request! Please re-write the order of the ingredients in the recipe to match the steps. I’ve made this enough that I have it (mostly) memorized, but there are times that I still refer back, and the ingredients don’t match the flow of the steps, and I get all jumbled. No biggie, just wanted to pass along the feedback 🙂 Thank you, thank you, thank you!!

  • Hi! I love your raw buckwheat granola recipe! I would love to make this for a friend of mine but she is allergic to bananas. Is there any substitute you could recommend?

    • Sorry it didn’t work out for you. The majority of people who have made this have not had this issue. Perhaps you needed more baking time? It’s hard to say without being in your kitchen. Best to you.

  • This looks awesome! Can’t wait to try it. Would it be okay to make enough for like a week and then freeze the loaf AFTER baking and defrost each portion for each day? Or is it better to do what you suggested with the “pucks”

    • I think you will enjoy it more if baked fresh each day, and it will probably take less time than defrosting. The loaf will keep for a week in the fridge though, so you might not want to freeze at all.

  • Hi. Nice site! Just wanted to pass on that grated zucchini that is frozen without blanching will continue to experience enzyme changes and will become tough according to Penn State Extension, Unfortunately this occurs with some other vegetables and produce as well. Rather than the hassle of blanching… I just make a lot of breads/muffins and freeze those in portions sized for school lunch bags!

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