Name: Paleo Coconut Flour Zucchini Bread
Prep time: 10 min
Cook time: 50 min
Total time: 60 min
Ingredients: 3/4 cup coconut flour; 6 eggs at room temperature; 1/2 cup maple syrup; 1/4 cup melted coconut oil; 1 teaspoon vanilla extract; 1 teaspoon ground cinnamon; 1/4 teaspoon ground nutmeg; 3/4 teaspoon baking soda; 1 1/2 cups shredded zucchini (, tightly packed)

This post may contain affiliate links. Please read my disclosure and privacy policy.

Zucchini bread is one of my very favorite varieties of “quick bread.”

Lightly sweetened, with a hint of cinnamon and nutmeg, it’s a tasty way to use up any extra zucchini you may have on hand and will appeal to even your pickiest eaters! In fact, my husband (who tends to be a picky eater when it comes to “healthy” stuff) has been enjoying this bread all week, and has already requested that I make it again. It’s perfectly moist and delicious!

What I love about coconut flour is that just a little bit goes a long way, making it more economical using than blanched almond flour. Treats made with coconut flour also tend to be higher in protein, as you need quite a few eggs to provide structure! While we’re on the subject of eggs, I don’t recommend using flax or chia “eggs” in this recipe, as the result tends to be gooey and under-baked. They just don’t rise and fluff-up the way that real eggs do. However, I do have a vegan recipe in the works, so stay tuned.

In the meantime, you may want to try my Vegan Pumpkin Bread as an alternative gluten-free and egg-free option.

I made this Zucchini Bread several times to get it just right, both as muffins and as a loaf. I actually prefer the muffin version, since they bake faster and are automatically portioned, but both ways taste delicious. (I’ve included instructions for both below.) Enjoy!

—

Paleo Coconut Flour Zucchini Bread
Makes 1 standard loaf (or 12 muffins)

Ingredients:

3/4 cup coconut flour
6 eggs, at room temperature
1/2 cup pure maple syrup
1/4 cup melted coconut oil
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
3/4 teaspoon baking soda
1 1/2 cups shredded zucchini, tightly packed

Directions:

Preheat the oven to 350F and line a standard (9-inch by 5-inch) loaf pan with parchment paper. (If you’re making muffins, line a standard muffin tin with 12 baking cups.)

In a large bowl, combine the coconut flour, eggs, maple syrup, oil, vanilla, cinnamon, nutmeg, and baking soda and use a whisk to stir well, breaking up any lumps as you go. The batter will most likely be thicker than the cake-like-batter you’ve come to expect when making quick breads. Stir in the shredded zucchini then scoop the batter into the loaf pan, smoothing the top with a spatula. (Or divide the batter into the 12 lined muffin cups.)

Bake the loaf at 350F for 45 to 50 minutes, until the top is golden and firm. If baking muffins, bake them at 350F for 25 to 30 minutes. Cool in the pan for 15 minutes, then transfer to a wire rack to cool completely. Because this bread is very moist, I recommend storing it in the fridge for best shelf life. It should keep in an airtight container for up to a week– if you don’t eat it all before then!

Paleo Coconut Flour Zucchini Bread

4.43 from 54 votes

A moist and delicious zucchini bread using coconut flour, for a gluten-free and paleo treat.

prep10 mins cook50 mins total1 hr

Servings:12 slices

Print Save Rate

Ingredients

3/4 cup coconut flour
6 eggs at room temperature
1/2 cup maple syrup
1/4 cup melted coconut oil
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
3/4 teaspoon baking soda
1 1/2 cups shredded zucchini , tightly packed

Instructions

Preheat the oven to 350F and line a standard (9-inch by 5-inch) loaf pan with parchment paper. (If you're making muffins, line a standard muffin tin with 12 baking cups.)
In a large bowl, combine the coconut flour, eggs, maple syrup, oil, vanilla, cinnamon, nutmeg, and baking soda and use a whisk to stir well, breaking up any lumps as you go. The batter will most likely be thicker than the cake-like-batter you've come to expect when making quick breads. Stir in the shredded zucchini then scoop the batter into the loaf pan, smoothing the top with a spatula. (Or divide the batter into the 12 lined muffin cups.)
Bake the loaf at 350F for 45 to 50 minutes, until the top is golden and firm. If baking muffins, bake them at 350F for 25 to 30 minutes. Cool in the pan for 15 minutes, then transfer to a wire rack to cool completely. Because this bread is very moist, I recommend storing it in the fridge for best shelf life. It should keep in an airtight container for up to a week-- if you don't eat it all before then!

Nutrition

Author: Megan Gilmore

Course: Breakfast, Snack

Cuisine: American

Keyword: coconut flour, gluten free, paleo, zucchin bread

Nutrition Info (per 1 slice out of 12): Calories: 142, Fat: 7g, Carbohydrates: 14g, Fiber: 2g, Protein: 4g

*Note: I tried baking this loaf with simply a greased baking pan and it stuck like crazy– I couldn’t remove the loaf without destroying the bottom of the bread. This is why I recommend using parchment paper or silicone baking cups. These silicone muffin cups work like magic!

As I mentioned above, I don’t think flax or chia “eggs” would work well as a substitute in this recipe, but please let me know if you have any success with other substitutions in the comments below!

—

Reader Feedback: What’s your favorite quick bread?