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
Coconut Flour Zucchini Bread
Use up your garden zucchini in this Coconut Flour Zucchini Bread! This healthy quick bread loaf is gluten free, paleo, and can be low carb.
- 3 eggs
- 1/3 cup honey or maple syrup or liquid sugar free sweetener
- 1/3 cup nut or seed butter
- 1/4 cup coconut oil melted
- 1 teaspoon vanilla extract
- 3/4 cup coconut flour
- 1/4 cup flax meal
- 2 teaspoons baking powder
- 1 teaspoon cinnamon or pumpkin pie spice
- 1/2 teaspoon sea salt
- 1.5 cups packed grated zucchini squeezed or not
- 2/3 cup nuts/seeds/chocolate chips optional
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.
Nutritional data calculated with sugar-free maple syrup as sweetener