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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!
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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!
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
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!
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Reader Feedback: What’s your favorite quick bread?
Did you ever end up publishing a vegan recipe? I haven’t found one.
I added coco and swapped the coconut oil for vegetable oil because it stuck to the muffin paper. It didn’t stick as bad.
I needed a recipe using coconut flour and zucchini, so I tried this one. It is very moist and baked nicely in 30 minutes at 350F in a stone muffin pan (no oil/flour/muffin liners needed). My only dissapointments are that I can smell the baking soda and the overall flavor is a little bland. I wonder if 1/2 tsp salt and more (doubled?) spice would improve the flavor.
I was hesitant at first due the 6 eggs this recipe calls for and I was right that many eggs is far too many. I even tried to bake longer than the suggested time frame and the zucchini ‘bread’ still came out wet to touch, like a wet cake of sorts, Tres Leches if you will. I ended up throwing away this batch. What a complete waste of energy a food sources. I would suggest modifying yourself or finding another recipe altogether.
zucchini muffins ….the best I have eaten….wow…
These are sooo good with walnuts added! I made muffins and added about 1/3 of a cup of roughly chopped walnuts and that extra bit of crunch is so tasty!
I just made this bread exactly as the receipe stated adding 1/2 chopped pecans at the end of the mixing stage. It is super super yummy!!! Thank you so much for sharing. I was concerned, with my new healthier lifestyle, I wouldn’t be able to enjoy zucchini bread again.
Thank you for this tasty zucchini coconut flour bread recipe. Kudos to you and all the young people pushing for healthier foods. I have made this recipe twice this month. I am 75 but my hurrah are fir young people and the brave doctors pushing for better health.
Thank you for this tasty zucchini coconut flour bread recipe. Kudos to you and all the young people pushing for healthier foods.
Can you post the nutrition facts for these?? Or at least the calories? 🙂
I added in some pumpkin purée and it was delish!
It’s already there for you! Look directly below the recipe card for nutrition info for any recipe on my website.