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Breakfast 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 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!

Coconut Flour Zucchini Bread
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Prep Time
15 min
Prep Time
15 min
Ingredients
  1. 1/2 cup coconut flour (where to find)
  2. 3/4 tsp. baking soda
  3. 1 tsp. apple cider vinegar
  4. 1/2 tsp. salt
  5. 1 Tbsp. cinnamon
  6. ½ tsp. nutmeg
  7. 4 pasture-raised eggs
  8. 2-3 Tbsp. raw honey or Grade B maple syrup
  9. 1 cup (1 small to medium) zucchini, shredded finely and squeezed out
  10. 1 ripe banana, mashed
  11. 1 Tbsp. coconut oil, plus extra if greasing the pan
  12. 1/2 cup walnuts (Optional)
Instructions
  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. Add 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!
Tools
  1. Nut milk bag (optional)
Small Footprint Family http://www.smallfootprintfamily.com/
Shared with Paleo Living Magazine’s Fast and Easy Paleo Recipes Link Party




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97 Comments

  • This turned out pretty good. A bit on the wet side, so I would have added some more coconut flour, although this may have been sure to the fact that I measured the zucchini after squeezing out the water (is this correct, or were you supposed to measure it before you squeezed out the water?).
    But still delicious! Thanks!!

  • Hi there,

    Great-sounding recipe! I’ve just started a Candida program and can’t eat sweeteners or fruits of any kind for while, but am sooo craving something bread-like. Any suggestions for possible substitutions for the honey/maple syrup and banana?

    Thanks! :)

    • Banana (or possibly apple sauce as a substitute) are crucial ingredients for texture in this recipe. You might try looking for a recipe on a sugar-free or candida-oriented site. Best to you in your health journey!

  • I just made this bread and I am thoroughly impressed! The only change I made was using 1/2 cup grated zucchini and 1/2 cup grated carrot. The flavor is just the right amount of sweetness for me; my husband will likely say it could be sweeter but he can drizzle honey on his. The texture is amazing; it is moist and airy. If I didn’t know any better, I’d think this was a regular gluten bread!

  • These muffins came out amazing! Thank you! I also made them with carrot instead of zucchini and they were delicious. I’m going to keep experimenting with this recipe to add some variety to our menu. ????

  • These sound amazing! Wondering if you have ever tried them with pumpkin instead of zucchini and if any adjustments would need to be made.

  • This was delicious! I only used 2 tablespoons of honey. I think next time I will use 2 1/2 or 3 tablespoons. Mine was done in about 35 minutes. Make sure you keep checking the bread. Also, I added 2 tablespoons of Enjoy Life mini chocolate chips. Perfect!

  • Any calorie info on this bread? Thanks! It’s almost out of the oven. I made it with 7 children. They had a blast! My zucchini is all sorts of sizes/chunks 😀

    • I am so glad you enjoyed making it with your kids. Cooking with kids is awesome. You can plug the ingredients into any online calorie counter to find the info. I hope you enjoy the bread!

  • I just want to say a big THANK YOU as I have been put on a super-restrictive SCD / low FODMAP diet and was at the end of my tether yesterday when I found this recipe (perfectly legal for me!) and SO SCRUMPTIOUS! You have saved me from a very sad detox. Thank you thank you!

  • I made these today. The recipe calls for 1 tsp apple cider vinegar, but no where in the directions does it tell you to add it to the mixture. Since I review all ingredients prior to putting in the pan, I noticed that there was no indication of when to add the ACV, so I added at the end (since I didn’t include with wet ingredients because it was not in the instructions). I put in oven and set timer for 40 minutes, but checked at about 30 min and it was starting to burn! I took out and tried to remove from the pan but the entire bottom stuck, which was ok since it was too well done. The taste was great, the texture perfect. I will definitely make this again, but will use parchment paper next time and cut my baking time way down. I used 2 1/2 Tbsp honey and it was the perfect sweetness.

    • I’ve corrected the recipe; thanks for noticing that. Oven temps and baking vessels vary, so I’m glad you will know how best to make this in your kitchen next time!

  • I made these as muffins this morning. You need to add an acid to activate the baking soda. I added a splash of acv and they rose nicely and were delicious. I got 10 muffins from one batch.

  • Just made. Looks good but stuck to pan a little. Guess I didn’t let it cool enough before removing it. How long will it last in fridge? I live alone so if I’m a good girl and not a piggy it needs to last about 5 days.

  • This was a delightful recipe! It was baked as directed. It was light and moist but not soggy. I knew from reading comments that the zucchini needed to be dried very well. I used only 2 TBSP of honey so it was not a “sweet” bread, but I loved it! As stated, it rises little, if at all. Next time I will double the recipe!

  • Hello Dawn, I have been looking forward to making your zucchini bread for weeks and it flopped! Well to be more precise is didn’t rise. I followed your recipe to the T. Any clues on what I may have done wrong, or suggestions on how I could improve it on the second time around? It’s obvious from the comments here that I am in the minority. With thanks.

    • This bread only rises a little bit, but you’ll want to make sure your zucchini is very dry before adding it as any excess water can make a dense, soggy loaf. If you want a taller loaf, you might try a smaller loaf pan, or multiplying the recipe (add baking time, accordingly). My best to you!

      • Thank you Dawn. I did realise later that I did omit (by mistake) one of the eggs. Would this have had anything to do with my rather flat result? It did taste good though. I was looking for something ‘bulky’ to have on the side with salad, this has filled the spot. Cheers.

  • Very yummy. My first time cooking with coconut flour and it was a success. My daughter said it was delicious and asked me to make her almond butter and jelly sandwich with it for lunch!

  • I tried this recipe with my homemade coconut flour, and it was delicious! Theonly thing I disliked about it was that it was pretty soggy. I didn’t drain the zucchini a lot, so that was probably it. But otherwise, the taste was great!

  • I just made this (in bread form) and LOVE IT. I will definitely make again. I Substituted 2 of the eggs for “flax eggs”. I also added raisins. Mine came out spongy and moist and delicious!! Thank you!

  • Hi,

    I am out of coconut oil and won’t be shopping for a week or so (100km from the nearest supermarket), what could I use?? My kids aren’t sweet tooths so a savoury equivalent is okay.

  • I made these this morning and they were a little dry. Is the 1 TBS of coconut oil only for greasing? Or does some go in the batter as well? As mentioned by a previous commenter, I baked for 22 minutes and made them into muffins. I also substituted 1/3 cup applesauce for the 1 banana. Thanks for offering a non nut-flour based zucchini recipe.

  • Thanks for posting this! Just made it as muffins and it’s delicious. Added an extra egg and about 1/4 cup more flour (almond cause I ran out of coconut) for high altitude. And it’s not Paleo, but I added cinnamon chips to the bottom of the pan. Muffins baked in about 22 minutes and I rotated the pan at the halfway mark. Super easy recipe… yielded a perfect dozen.

  • Thank you for this recipe! I was challenged by a friend to make something Paleo, dairy free, refined sugar free and as organically wholesome as I could. I took the challenge and the results were fantastic! The bread is amazing although I’m not a huge fan of the texture, I find myself craving more of it! My friend is not a huge fan of maple syrup (odd right?) so I substituted Agave syrup! Same great taste and sweetness!

    Thank you again! I will be frequenting your recipe box more :).

  • I just made these and they are delicious! I mixed some of the salt with the shredded zucchini and let it sit 5 or 10 min before squeezing to pull out the moisture. The texture of the muffin is very nice, much lighter than I expected for a recipe using all coconut flour. This will be a go-to recipe to make for our young boys for snacks and breakfast. Thanks for sharing!

  • I made this into mini muffins today (so I could more easily deliver some to a friend AND have some for my family). Delicious- especially drizzled with a little nut butter:-).

  • I made this bread, but it did not look anything like the picture. It was not cooked well, the color and the consistency was still like a dough. Any tips as to what went wrong?
    Thanks

  • I made the bread, but it did not turn out like the picture. It looked like the pre-cooked dough even though it was baked completely, and it would crumble when I tried to cut into it/take it out of the Pyrex container. It tasted great, my family loved it, but I don’t know why it would crumble. Any suggestions on what I did wrong or how I can improve? Thank you! :)

  • I made this and used it as bread for sandwiches. I used organic mustard and sliced turkey. Between the sweetness of the bread and the saltiness of the mustard and meat it was wonderful.

    My only concern is that mine came out kind of flat. Not sure if it’s because I grated my zucchini too small (I used the fine side of a cheese grater) and/or if I didn’t get enough liquid out of it, or if it was something else I did.

  • I made a different coconut flour bread yesterday and it turned out disgusting. I made your recipe today and it was fantastic! I will definitely be making these again!

    • I’m not sure what you would substitute since the banana adds both sweetness and moisture/bulk to the bread. Maybe applesauce? The bread does not taste very banana-y at all, but give adding more eggs and a little more honey or maybe applesauce a try and let us know what works!

    • I made this today substituting the banana with dates soaked in hot water and mashed. It was lovely, perhaps you’d like to try that instead?

      • How many dates did you use? My nutritionist wants me to avoid bananas for now and I love this recipe, would like to make it now that zucchini is everywhere. Thanks.

    • I dont like banana either, but I made it the way the recipe called for it to be made. It does not taste banana-y at all…but I think I would like it more if someone else made it and I didnt know there was banana in it. I saw that someone else sub’d applesauce for the banana, but they also commented that their loaf was a bit dry. My loaves, made with banana are not dry at all…

  • Just getting into Paleo diet and getting to play with new ingredients like coconut flour. At the top you mention being able to make these ahead… do you cook the pucks from frozen or defrost first?

  • Been on the Paleo food plan for 2 weeks was craving a baked treat. I added the nuts and 1/2 cup of raisins. This bread was delicious. I used a glass loaf pan and cut the temperature to 325. The crust was brown but soft.

  • I made this last night, but I used less sweetener. It is dense, as are most things baked with coconut flour. However, the flavor is yummy. Next time I’ll use coconut oil or nut butter to moisten it a bit more.

  • Can I sub applesauce for eggs? I’m grain free ,but my granddaughters are egg and dairy free. I want to have these for my birthday dinner.

    • i am going to try using chia seed as egg replacer (my children are allergic to eggs). diane…use 1 tbls spoon of chia seed ,grind to a powder and add 3 tbls spoons of water for each egg needed. place in the fridge for 1/2 hr to allow it to jell like an egg.

  • I just made this banana bread and it is absolutely delicious! I did a quick press with a paper towel because I didn’t want to clean the nut bag afterwards. I know, lazy! It does look quite brown when it’s done, probably in part due to all the cinnamon, but have no fear, it’s moist and delicious! One of the most successful coconut flour recipes I’ve tried. Thank you!

  • I love the taste of this bread, but mine came out really dense and almost raw, despite me cooking it for 20 mins extra. I think one issue might have been needing to squeeze more liquid from the zucchini, I thought I’d done enough but … Do you need to activate the baking powder? If so, how should I do this without warm milk? I’m not really a natural cooker of cakes so a bit out of my league here. Thanks in anticipation x

  • Sounds delicious! I am trying to get my 9 year old to eat more veggies….ine is helping me make zucchini bread tomorrow but I’m calling it honey bread so he doesn’t know he is eating zucchini. I have to sneak the zucchini into the batter!

    • Another super easy way is to sneak it into smoothies, and to sneak it into spaghetti sauce:) My mom did that to me with blended pumpkin, zucchini, stuff like that:)

  • Oops, I should’ve read the comments first! I added the 1 tbsp of oil to the batter, then used 1/2 tbsp for greasing the pan. I imagine it’ll still turn out fine. It’s in the oven now….can’t wait!

  • So, let me give you a sampling of my family’s thoughts on this:

    “This is really, really, really good.” (6 yo)

    “Mo! Mo!” = “More” (15 mo)

    “I just can’t stop saying how good this is.” (6yo)

    “Awesome.” (5yo)

    “Can we make this a million more times?” (5yo)

    “Mommy, can we have this in our lunch tomorrow?” (5yo)

    And I love that I can answer that last question with a YES because it’s nut-free.

    Clearly, a winner around here. Thanks.

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