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!
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!
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!
- 1 cup zucchini shredded finely and squeezed out
- 4 pasture-raised eggs
- 2-3 Tbsp. raw honey or Grade B maple syrup
- 1 ripe banana mashed
- 1 Tbsp. virgin coconut oil plus extra if greasing the pan
- 1/2 cup coconut flour
- 3/4 tsp. baking soda
- 1/2 tsp. sea salt
- 1 Tbsp. ground cinnamon
- ½ tsp. nutmeg
- 1 tsp. raw apple cider vinegar
- 1/2 cup walnuts (optional)
- 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.)