Coconut Flour Zucchini Bread (Gluten Free, Paleo, Vegetarian)

coconut flour zucchini bread on a plate

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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 on a plate

Coconut Flour Zucchini Bread

Here’s a delicious, gluten-free, GAPS and Paleo-friendly way to enjoy the zucchini bounty. This coconut flour zucchini bread recipe also freezes well!
Prep Time: 20 mins
Cook Time: 50 mins
Total Time: 1 hr 10 mins
Course: Breakfast, Dessert, Snack
Cuisine: GAPS, Gluten Free, Paleo, Vegetarian
Approx. Cost: $5
Servings: 8 slices
Calories: 160kcal



  • Preheat oven to 350 degrees.
  • Grease a small loaf pan (8"x4" or smaller) with coconut oil or line with parchment paper; set aside.
  • Shred your zucchini finely, and then use a nut milk bag or cheesecloth to thoroughly squeeze all the moisture out of it.
  • Mix the egg, honey or syrup, oil, and banana together in a large bowl.
  • Mix in the dry ingredients and zucchini, then add the apple cider vinegar, and stir until the batter is smooth.
  • Stir in the nuts, if using.
  • 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.)


Calories: 160kcalCarbohydrates: 14gProtein: 5gFat: 10gSaturated Fat: 4gCholesterol: 82mgSodium: 295mgPotassium: 164mgFiber: 5gSugar: 6gVitamin A: 160IUVitamin C: 4mgCalcium: 40mgIron: 1mg

203 thoughts on “Coconut Flour Zucchini Bread (Gluten Free, Paleo, Vegetarian)”

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  1. I have not tried this recipe yet, but in step 4 it says to add the bananas but there were no bananas listed in the recipe. I’m confused. I will try this recipe soon and let you know how it is!

  2. 3 stars
    I made a histamine low – vegan version, replacing the egg with chia “eggs”, and the banana with apple sauce. It came out quite nice and I enjoyed the first slice but after that it got too much coconut for me and the consistency is a little weird due to only having coconut flour in it. so next time i will replace half the flour with spelt flour.
    What´s really nice though is, you can eat a lot of it without feeling too full bec it is very light 🙂

  3. 5 stars
    Thank you for sharing this! My husband and I LOVED it! Love that it is not too sweet, and that its a gluten free bread that doesn’t come out dry. And it was a great way to use up fresh zucchini this time of year.

    1. The banana is a sweetener and moistener in this recipe, so you would have a significantly less sweet, drier bread with avocado. But give it a try and let us know how it works out for you.

  4. 5 stars
    SOOOO delicious!! It is almost IMPOSSIBLE to find decent gluten and dairy free zucchini bread recipes. This one is the last one I’ll ever need! The only problem I have is needed restraint not to eat the whole dang loaf! Thanks so much for this recipe!

  5. What would happen if I eliminated the apple cider vinegar? I’m not allowed anything acidic. What is the purpose of the vinegar? Thanks, Pam

    1. It reacts with the other ingredients to improve the texture and taste of the muffin. You may find the texture less enjoyable without it.

  6. 5 stars
    I made this today! Totally new for me I am not a baker. I don’t think I got enough moisture out of the zucchini because it came out a little moist on bottom, but I flipped it upside down on a rack and baked for another 5 minutes and it’s perfect!

      1. I do not know since I am not in your kitchen. However, this bread doesn’t really rise much, as it has no yeast. I suggest making it in a small loaf pan, as recommended, or doubling the recipe for a regular size loaf pan.

  7. 5 stars
    Just made this for my family today. We LOVED it. Thanks so much for the recipe!

    I put them in a cupcake tin. It made 12 servings. By my calculation it was 130 cals per muffin – made with the walnuts. It was hard to stick to just one serving.

  8. 5 stars
    I made this recipe twice. The first time it was gone instantly and the second time within a day:). This is probably our favorite recipe for keto bread so far.

  9. 5 stars
    This zucchini bread is AWESOME!! I also wondered whether to measure the zucchini before or after draining and the reply was after – very important to know. I thought some of the failures may have been due to that misunderstanding and/or not using a fine enough grater. The finer the grater the more liquid will come out when squeezed. The comments also prompted me to add about 2 extra tbsp of coconut flour just in case and let it rest so that it would absorb liquid. I loved it and will be saving this recipe to make muffins next time. Thanks!

  10. 5 stars
    I’ve been meaning to try this recipe forever and just did — and it was SO good! I made it in 12 muffin cups and they came out perfectly. Love that they’re grain free and have a good bit of protein from the eggs. Will be making again very soon!

    One question: the coconut oil is supposed to be melted or not?

    Thanks for a great recipe!

    1. I’m so glad you enjoyed them! Melted or well-softened coconut oil makes it easier to incorporate. Just don’t put the oil in too warm, so as not to cook the eggs any.

  11. This was my first time using coconut flour and it worked perfectly and tasted amazing! Thank you for the recipe 🙂

    I squeezed out all the moisture from the zucchini as recommended. I don’t have a cheese cloth or nut milk bag so I just squeezed out the moisture a few times using my hands and then placed it on paper towelling.
    I used 1tsp of baking powder and pecans and 1/2 a banana instead and it came out great.

  12. 5 stars
    Turned put great. I did add a little flower, but we all loved it. Also i baked in a glass cake pan instead of bread pan.

  13. 1 star
    This was a bust for us. We often bake with coconut flour (Elana’s Pantry chocolate coconut cupcakes are a fave), so I know my way around a paleo recipe. This recipe yielded a yucky concoction that had too strong a taste of cinnamon. Ours turned out too dense and too moist, like an old wet sponge.

    1. That zucchini must be totally wrung out for this recipe or it will be too moist and dense. Hope you find a recipe that works for your taste.

  14. Your zucchini bread receipe looks really great, and I would love to try it. But do you have a nutritional chart for it. Calories and all. Thank you

    1. I suggest plugging the ingredients into your favorite online nutrition calculator. There are many good ones out there!

  15. Lynn Hamilton

    2 stars
    I have had NO success making coconut flour bread. It cooks too fast, never rises at all, and has no bread quality to it. The pictures here have big slices. Mine never got over an inch high using 1 egg yolk and 6 egg whites from eggs layer by my chickens that morning.
    I’m discouraged.

    1. Coconut flour requires whole eggs to work right, in my experience. I personally also use a smaller loaf pan to get a taller loaf. Also, like banana bread and other zucchini breads, it’s not supposed to rise much or have a wheat bread texture; it will be more dense and cake-like. Good luck!

  16. 5 stars
    Very good! I doubled the recipe and used 2 large loaf pans and the moisture and texture was just right! I may have added more maple syrup than recipe but that’s ok. I can’t even tell that it’s gluten free. So good!

  17. 5 stars
    Just made the bread. My first time using coconut flour. Followed recipe except i used only one tablespoon of maple syrup. Also, I made muffins. They turned out great. Thanks!!!!!!!!!!!

  18. 5 stars
    This is a really good, solid recipe. I can start out with this recipe and add or change some things around, and it still taste good.

  19. 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.

  20. 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?

    1. 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.

    2. Love this recipe! I added a handful of chocolate chips instead of walnuts and my three year olds ate them all up!

  21. 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!

  22. 5 stars
    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.

  23. 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.

    1. Coconut flour baked goods are a bit of an acquired taste, but if you cannot eat grains, it’s one you quickly adapt to! I hope you find a recipe you enjoy.

    1. 5 minutes longer, and then watch them carefully the first time till “clean-toothpick” done. Ovens vary greatly.

    1. I don’t know of any low-carb substitutes for this particular zucchini bread. There are lots of low-carb recipe sites out there though! <3

  24. 5 stars
    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 ?

  25. 5 stars
    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!

  26. 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!!

  27. 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 🙂

  28. 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.

  29. 5 stars
    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!!

    1. I am so glad you are enjoying it! I’ve rearranged the ingredients, because you’re right, putting them in order of use makes baking easier!

  30. 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?

    1. You could try applesauce, but I have never done that myself, so I have no idea how it will come out. Good luck, and let us know how it goes!

  31. This recipe is awful. I wasted a lot of expensive ingredients. I drained my zucchini extensively and still got soggy bread.

    1. 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.

  32. 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”

    1. 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.

  33. Biome Onboard Awareness

    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!

    1. You can use just about any size loaf pan you prefer. The smaller the pan, the taller the loaf will be. A shorter loaf/larger pan will take slightly less time to bake.

  34. 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!!

  35. 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! 🙂

    1. 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!

  36. 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!

      1. No. That would make the recipe pumpkin muffins, which is altogether different. But if you want zucchini bread, I know that there’s another recipe out there that would work with your food sensitivities. Best to you.

  37. 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. ????

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

    1. No need to substitute and try to figure out the adjustments. I have a whole separate recipe for coconut flour pumpkin muffins here!

  39. 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!

  40. 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 😀

    1. 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!

  41. 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!

  42. 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.

    1. 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!

  43. 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.

  44. Bridget Booth

    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.

  45. 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!

  46. 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.

    1. 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!

      1. 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.

        1. Dawn Gifford

          The bread rises only a little tiny bit, but omitting an egg would surely affect the result. I’m glad you enjoyed it anyway!!

  47. 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!

  48. 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!

  49. 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!

      1. I have not had good experience with coconut flour and flax eggs, but give it a try and let us know how it works for you!

  50. 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.

  51. 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.

  52. I love this bread! Do you think I could substitute pumpkin puree for the zucchini? If so, how much puree? 1 cup?

    1. Interesting variation. Pumpkin puree is a little wetter, so you might need extra baking time. Just keep an eye on it. Let us know how it works!!.

  53. 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.

  54. Just pulled out of the oven. It didn’t rise very much….maybe the soda was old? Taste is good though. Thanks for the recipe.

  55. Danyel Soulier

    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 :).

  56. 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!

  57. 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:-).

  58. 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?

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

  59. 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! 🙂

  60. 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.

  61. 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!

    1. 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!

    2. 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?

      1. 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.

    3. 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…

  62. 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?

  63. Tampa Grandma

    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.

  64. 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.

  65. 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.

    1. 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.

  66. 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!

  67. 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

    1. 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!!

  68. 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!

    1. 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:)

    1. 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. 🙂

    1. No, but you can enter the ingredients into any of the diabetic nutrition calculators available online. 🙂

  69. 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!

  70. 5 stars
    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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