Thank you so much for stopping by—I’m thrilled to share this moist, lightly sweet, perfectly spiced loaf that’s become a cherished favorite! Packed with zucchini and just a hint of coconut, this gluten‑free delight is perfect for breakfast, a snack, or even a cozy dessert. Don’t forget to subscribe below for more amazing recipes sent straight to your inbox!
Overview of Recipe Content
This Coconut Flour Zucchini Bread is tender and nutritious, ideal for brunch, afternoon pick‑me‑ups, or a simple dessert.
- Why you’ll love it: Naturally gluten‑free, lightly sweet, and easy to make with wholesome ingredients.
- Taste & Texture: Delightfully moist crumb, warm spices, gentle sweetness, and a lovely sliver of zucchini in every bite.
- Health & Seasonal Benefits: Great way to use summer zucchini; coconut flour adds fiber and protein.
Ingredients
- ½ cup (60g) coconut flour
- 4 large eggs
- ⅓ cup (80ml) maple syrup or honey
- ¼ cup (60ml) melted coconut oil or butter
- 1 cup (120g) grated zucchini (squeezed dry)
- 1 tsp vanilla extract
- 1 tsp cinnamon
- ½ tsp baking soda
- ¼ tsp salt
- Optional Add‑ins: ¼ cup chopped nuts, chocolate chips, or raisins
Tools Needed
- 9×5″ loaf pan
- Mixing bowls
- Grater & towel (for zucchini)
- Whisk and spatula
- Cooling rack
Substitutions & Add‑ins
– Swap eggs with flax or chia eggs (1 Tbsp seed + 3 Tbsp water each).
– Use butter for coconut oil.
– Stir in walnuts, pecans, or dark chocolate chips for crunch or indulgence.
How to Make Coconut Flour Zucchini Bread
- Prep & Preheat
Preheat oven to 350 °F (175 °C). Grease your loaf pan generously or line with parchment paper—it helps the loaf slide out beautifully! - Dry Zucchini
After grating, squeeze zucchini in a clean towel to remove excess water—this ensures a moist crumb, not a soggy one. - Mix Wet Ingredients
In a bowl, whisk together eggs, maple syrup (or honey), melted coconut oil, and vanilla until smooth and lightly frothy. - Add Zucchini
Fold the grated zucchini into the wet mixture—almost like a warm hug of green goodness. - Combine Dry Ingredients
In another bowl, whisk coconut flour, cinnamon, baking soda, and salt until well blended. - Incorporate Dry into Wet
Add dry mix to wet stirring until fully combined. If using add‑ins, fold them in now. The batter will be thick—perfect! - Bake
Spoon batter into prepared pan and smooth the top. Bake for 45–55 minutes, or until a toothpick in the center comes out clean. - Cool & Slice
Let cool in pan for 10 minutes before transferring to a cooling rack. Slice once fully cooled—warm slices might crumble!
What to Serve with Coconut Flour Zucchini Bread
- A spread of almond butter or cream cheese
- Pair it with your morning coffee or herbal tea
- Add fresh berries or Greek yogurt for a balanced snack plate
- Serve warm with a drizzle of honey or a dollop of coconut whipped cream
Tips for Making It Perfect
- Dry the zucchini well—waterlogged batter = dense bread.
- Let it cool completely before slicing to hold its shape.
- Make ahead: Store in an airtight container; it stays moist for 3 days at room temp.
- Freeze slices by flash‑freezing on a baking sheet then bagging; toast straight from freezer!
Storage Instructions
- Room temperature: Airtight container, up to 3 days.
- Refrigerator: Up to 1 week.
- Freezer: Wrap slices individually; freeze up to 3 months. Thaw at room temp or toast directly.
General Information
Zucchini bread is a beloved classic, originally popular in North American kitchens for using summer squash in a sweet loaf. Using coconut flour brings in a tender texture and mild coconut hint while keeping it gluten‑free. Perfect for spring and summer zucchini harvests—or late winter store-bought veggies!
Frequently Asked Questions
Can I use oat flour or almond flour instead of coconut flour?
Not directly—coconut flour absorbs much more liquid. Swap with almond or oat flour only if adjusting liquid and eggs accordingly.
Is this bread vegan?
You can make it vegan by using flax eggs and coconut oil. Try an egg‑free egg replacer, though texture will shift slightly.
Why is coconut flour so thick?
Coconut flour is high in fiber and absorbs liquid heavily, resulting in thick batter—don’t be alarmed; that’s normal!
Can I reduce sweetness?
Yes, lower maple syrup to ¼ cup or substitute with stevia or monk fruit, though sweetness will be more subtle.
How do I know it’s done?
Insert a toothpick into the center. If it comes out clean or with a few moist crumbs, it’s ready!
Interactive Elements
I’d love for you to leave a review or comment—your feedback means the world!
Feeling creative? Snap a pic, post to Pinterest, and tag me at PoulefRecipe ❤️ https://www.pinterest.com/poulefrecipe/
Nutritional Information (per slice, 12 slices per loaf)
| Nutrient | Amount |
|---|---|
| Calories | Approximately 140–160 kcal |
| Carbohydrates | ~12 g |
| Fiber | ~4 g |
| Sugars | ~7 g |
| Protein | ~6 g |
| Fat | ~9 g (mostly healthy fats) |
Delightfully Moist Coconut Flour Zucchini Bread (Naturally Gluten-Free!)
- Total Time: 65 mins
- Yield: 12 servings 1x
Description
Moist, lightly spiced, and naturally gluten‑free—this Coconut Flour Zucchini Bread is perfect for breakfast, snacks, or dessert!
Ingredients
½ cup coconut flour
4 large eggs
⅓ cup maple syrup or honey
¼ cup melted coconut oil or butter
1 cup grated zucchini (squeezed dry)
1 tsp vanilla extract
1 tsp cinnamon
½ tsp baking soda
¼ tsp salt
Instructions
1. Preheat oven to 350°F and prepare loaf pan.
2. Squeeze dry grated zucchini.
3. Whisk eggs, maple syrup, coconut oil, and vanilla.
4. Fold in zucchini.
5. Whisk coconut flour, cinnamon, baking soda, and salt; combine with wet.
6. Fold in optional nuts or chips.
7. Bake 45–55 minutes until toothpick is clean.
8. Cool 10 minutes in pan, then fully before slicing.
Notes
Make sure zucchini is well dried to avoid soggy bread.
Cool completely before slicing to prevent crumbling.
Store in airtight container or freeze slices for later.
- Prep Time: 10 mins
- Cook Time: 55 mins
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 150
- Sugar: 7g
- Sodium: 200mg
- Fat: 9g
- Saturated Fat: 7g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 70mg
