Use up your garden zucchini in this Coconut Flour Zucchini Bread! This healthy quick bread loaf is so moist and delicious. And it also happens to be gluten free, paleo, and can be low carb.
How to Make Coconut Flour Zucchini Bread
Making zucchini bread is super quick and easy - only the baking part takes a while.
I like to make my quick breads as one-bowl recipes nowadays. And the easiest way to easily and uniformly combine all ingredients is by starting with a large bowl and whisking all wet ingredients in it together first.
In this case the wet ingredients are eggs, liquid sweetener, nut or seed butter, melted coconut oil, and vanilla extract. Whisk them together until well combined.
Now add the dry ingredients to the bowl. Namely coconut flour, flax meal, baking powder, cinnamon, and salt. Use a whisk or spatula to incorporate the dry into the wet mixture.
And finally add all chunky ingredients, which are the grated zucchini and your preferred add-ins. I used pumpkin seeds and cacao nibs in the pictured loaf. Pecans, chocolate chips, raisins are some other delicious options.
Use a spatula to fold those final ingredients into the batter. Fill the paleo zucchini bread batter into a loaf and bake for 50-60 minutes.
I like to line my pan with a couple of parchment paper strips. It really helps with unmolding the loaf.
Ways to grate zucchini
Personally, I prefer using my box grater to shred zucchini. Because zucchini are soft they shred quite easily and there is little cleanup to do afterwards.
I have tried both the large and small hole sides of my box grater. The zucchini bread came out delicious with both fine and coarsely shredded zucchini.
If you have a food processor with shredding disks, that would also works well for grating zucchini. I like using my food processor when I have a lot of veggies to grate, especially hard ones that would require a lot of arm strength if grated by hand (like when I am making Borscht).
But for this zucchini bread recipe I find it not worth it to get out the food processor, especially since there are so many individual parts to clean afterwards.
Squeeze or not?
One of the reasons this gluten free zucchini bread is so easy, is because whether you want to squeeze the liquid from the grated zucchini or not is totally up to you. I find the flavor is stronger with squeezed zucchini, because there is less water diluting it.
But squeezing isn't a necessity for success with this recipe. Coconut flour is a very 'thirsty' flour. It handle all the liquid from the shredded zucchini as is. No need to get out the cheesecloth or clean kitchen towel, if you don't want to.
Low Carb Zucchini Bread
Coconut flour is a great low carb flour alternative. You can turn this recipe into a sugar free zucchini bread by using a low carb sweetener in place of honey or maple syrup. I recommend Lakanto monk fruit syrup.
How long does Zucchini Bread Last
You can store this zucchini loaf at room temperature for 2-3 days. In the fridge it lasts about 1 week.
Be sure to wrap it tightly or to place the loaf in an airtight container to keep it from drying out.
How to freeze Coconut Flour Zucchini Bread
This healthy zucchini bread recipe can also be stored in the freezer for several months. Just be sure to wrap it well to prevent freezer burn and to keep the bread from taking on smells from the freezer.
You'll also love these zucchini recipes:
- Zucchini Oatmeal Cookies
- Gluten Free Zucchini Muffins
- Chocolate Zucchini Brownies
- Zucchini Beef Burgers
Recipe
Coconut Flour Zucchini Bread
Ingredients
- 3 eggs
- ⅓ cup honey or maple syrup or liquid sugar free sweetener
- ⅓ cup nut or seed butter
- ¼ cup coconut oil melted
- 1 teaspoon vanilla extract
- ¾ cup coconut flour
- ¼ cup flax meal
- 2 teaspoons baking powder
- 1 teaspoon cinnamon or pumpkin pie spice
- ½ teaspoon sea salt
- 1.5 cups packed grated zucchini squeezed or not
- ⅔ cup nuts/seeds/chocolate chips optional
Instructions
- Preheat your oven to 350°F. Line a 8x4-inch (or 9x5) loaf pan with parchment paper.
- In a large bowl whisk together eggs, sweetener, nut/seed butter, melted coconut oil, and vanilla extract.
- To the wet ingredients add coconut flour, flax meal, baking powder, cinnamon, and salt. Whisk together until everything is well combined.
- Now add the grated zucchini and any optional add-in and fold them in with a spatula until evenly distributed.
- Fill the zucchini bread batter into the prepared loaf pan. Bake at 350°F for 50-60 minutes. When the loaf is done a toothpick inserted into the center will come out clean. And the top will look cooked and spring back when lightly pressed.
- Let the loaf cool inside the pan for at least 30 minutes. Then turn it over onto a cooling rack and remove the pan and parchment.
- The coconut flour zucchini bread slices taste amazing when toasted. I also like to spread a little nut butter on top.
- The zucchini loaf will keep at room temperature for 2-3 days. About a week in the fridge if stored airtight. The zucchini bread can also be frozen for several months.
Notes
Nutrition
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Random Questions
Both flours have distinct qualities. Coconut flour is highly absorbent and has a unique taste, while almond flour offers a nutty flavor and more moisture. The choice depends on the recipe and personal preferences.
Coconut flour absorbs more liquid than wheat flour, so it's not a direct substitution. You'll need to adjust the liquid and possibly add more eggs. It's advisable to follow a recipe specifically designed for coconut flour.
Zucchini bread can fall apart if the recipe lacks proper binding ingredients, such as eggs or a binding agent like xanthan gum. Overmixing the batter or using too much zucchini can also cause structural issues.
Soggy zucchini bread might result from excess moisture from the zucchini. Squeeze the grated zucchini to remove excess liquid before adding it to the batter. Additionally, ensure the bread is thoroughly cooked.
Judy
Can I use grape oil instead of coconut oil
Jennifer @ Leelalicious
Hi Judy, grape oil should work just fine. It will just have a slightly different flavor as coconut oil is quite fragrant whereas grape oil is more neutral tasting.
Alicia
Wanting to try this with blueberries but worried if I would need adjust due to moisture in them. Any recommendations?
Jennifer @ Leelalicious
Hi Alicia! You should be able to replace the nuts, seeds, or chocolate chips with blueberries without any issue. However, you could dust them with a very small amount of coconut flour before folding them into the loaf if you are concerned about excess moisture and the juices bleeding into the loaf. Let us know how it goes!
Chelsea
I made mine to a T following these and it’s still pretty moist. Should I just pop it back in the oven?
Jennifer @ Leelalicious
Hi Chelsea, they might just need more time to bake depending on your oven. You can check to see if they are done when you insert a skewer or toothpick into the center of the loaf; if it comes out coated in some loose batter or sticky crumbs, it will need more time to bake. However, if it comes out dry or with some dry crumbs, you will know it is done. Happy baking! 🙂
Patti Maurice
I just made this bread. The batter was extremely thick to put in the plan and the loaf seems very dense. It tastes good but I was expecting a slightly less dense, more cakey type loaf. I followed the recipe exactly as stated. Is this how it is supposed to be? Thanks.
Jennifer @ Leelalicious
Loaves made with coconut flour definitely tend to be a little heartier and denser in texture than ones made with traditional wheat flour, and the added zucchini only adds to the density. However, if you think that it might have been too dense, sometimes different brands of coconut flour absorb fluid differently so you could try an alternative brand the next time.
Heather
Can I use non liquid sweetener? The monk fruit sweetener or erythritol? Or would I need to add applesauce or anything to it to add moisture?
Regina | Leelalicious
I believe the zucchini should release enough moisture so that a granulated sweetener can be used. If the batter seems way too dry though, you can alsways adjust with adding a liquid ingredient (even just water) 1 tablespoon at a time
Stephanie
looks tasty. this looks like a great way to use up the zucchini from the garden.
Jennifer @ Leelalicious
I completely agree! The loaves should freeze well too if you want to make several batches with your garden zucchini.
Sandy
What could I use in place of the egg?
Extra flax and make a flax egg?
Thanks!
Jennifer @ Leelalicious
You could definitely try to make flax eggs in place of the eggs if you like although this will result in an earthier tasting loaf. A ratio of 1 tbsp flax to 2 1/2 tbsp water should work per egg. Then, just let the mixture sit until it thickens before using it in the recipe.
Susan
Delicious! It worked really well even though I didn’t have any nuts or seeds but I will definitely put some in next time for the crunch factor.
Thank you for sharing your recipe.
Jennifer @ Leelalicious
Thank you for your feedback, Susan! It is truly a wonderful recipe for the height of zucchini season. 🙂
Pam
Hello. If I replace the honey with liquid sweetener, is the measurement the same? Thanks
Regina | Leelalicious
Yes it should be the same.
Zalina Rahaman
Hi Regina, I just made this bread. It came out really moist and tasted delicious.
I had one slice, then another, and then another. A really great recipe.
lauren
I just made the coconut flour bread. i only had a 9x5 pan so I baked it 20 min and is was fine, just a little less tall. I will now buy an 8x4 pan.
I want to try the zucchini bread now. Can you make this without any sweetener? Do I have to add more liquid?
Regina | Leelalicious
Hi Lauren, if you don't want this to be a sweet bread, I think you could simply omit the sweetener. I don't think the batter would be too dry. But if it seems that way you could always add a few tablespoons of some liquid
Elizabeth
Hi Regina!
What can be replaced with the nut butter? Oh, and I can't do sunflower seed butter either.
Regina | Leelalicious
I am not sure. I have found coconut flour loaves to have the best texture if a nut or seed butter was included. Can you do sesame butter or hemp butter? Or maybe some pureed white beans/chickpeas could work? That would certainly increase the nutritional value.
Otherwise, try to omit the nut butter and maybe add a couple extra tablespoons of coconut flour. And see if you like the texture.
Doreen
yummy recieps so good
Nicole
Hi there can I use oat flour instead ?
Regina | Leelalicious
I have not tried any other flour but coconut flour. If you use oat flour you may need at least double the amount
Melissa
Hello! Is the flax meal used in place of an egg? Do you think I can use an egg instead, and if so how many? I just don't have flax, and I'm not worried about staying paleo. Thank you!
Regina | Leelalicious
I found that it helps with the structure of the bread. Ground chia, psyllium husk, almond meal, or even wheat flour (if you don't need it GF) work as replacement.