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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. 1/2 tsp. salt
  4. 1 Tbsp. cinnamon
  5. ½ tsp. nutmeg
  6. 4 pasture-raised eggs
  7. 2-3 Tbsp. raw honey or Grade B maple syrup
  8. 1 cup (1 small to medium) zucchini, shredded finely
  9. 1 ripe banana, mashed
  10. 1 Tbsp. coconut oil
  11. 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, and banana together in a large bowl.
  5. Add the dry ingredients and zucchini, and stir until the batter is smooth.
  6. Stir in the nuts, if using.
  7. Pour batter into your greased loaf pan and bake for 45-50 minutes or until a toothpick inserted into the center comes out clean.
  8. Enjoy!
Small Footprint Family http://www.smallfootprintfamily.com/

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40 Comments

  1. 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 :).

  2. 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!

  3. Newbie at eating better and making cultured foods and drinks

  4. 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:-).

  5. 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 have no idea. If undercooked, I would suggest baking it longer; your oven might not be to temperature.

  6. 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! :)

  7. 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.

  8. 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!

  9. Question, if I don’t like banana do I need to add more eggs or what?

    • 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.

  10. 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?

    • From frozen… Super easy! You’ll have to adjust the bake time a little.

  11. 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.

  12. 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.

  13. 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.

  14. Delicious! Very moist texture. I doubled the recipe for two loaves and it worked great. Thank you for the recipe!

    • So glad you enjoyed it!! Thanks for your comment!!

  15. 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!

  16. 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

    • Hi Kerensa! You definitely need your zucchini to very dry in this recipe, and you want to use baking soda not baking powder. Make sure your oven is fully preheated as well.

      Best to you!!

      • Thank you Dawn, trying again today with the baking soda and squeezing the zucchini!

  17. 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:)

  18. This sounds nice and I would like to give it a try. Please could you tell me what size loaf pan to use?

    • A standard loaf pan will do, but if you want a taller loaf, use a smaller one and use a toothpick test to adjust your baking time. :)

  19. My husband is diabetic. Do you know the breakdown is for these muffins?

    • No, but you can enter the ingredients into any of the diabetic nutrition calculators available online. :)

  20. 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!

  21. The coconut oil is that only for greasing the pan?

  22. 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.

    • Ha! You made my day! Thanks! So glad you all love it!

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