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
Nutritional data calculated with sugar-free maple syrup as sweetener
Nutrition
Nutrition Facts
Coconut Flour Zucchini Bread
Serving Size
1 slice (of 12)
Amount per Serving
Calories
162.7
% Daily Value*
Fat
11.96
g
18
%
Saturated Fat
5.76
g
29
%
Cholesterol
40.92
mg
14
%
Sodium
143.58
mg
6
%
Potassium
202.01
mg
6
%
Carbohydrates
10.52
g
4
%
Fiber
4.51
g
18
%
Sugar
3.54
g
4
%
Protein
4.7
g
9
%
Vitamin A
90.4
IU
2
%
Vitamin C
2.77
mg
3
%
Calcium
71.79
mg
7
%
Iron
0.93
mg
5
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword coconut flour zucchini bread
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