Moist, lightly spiced, and naturally gluten‑free—this Coconut Flour Zucchini Bread is perfect for breakfast, snacks, or dessert!

Scale

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

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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.

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.