Coconut Flour Zucchini Bread

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Whenever I discuss the Primal diet with those unfamiliar with this style of eating, I inevitably hear “Oh, I could never give up bread, pasta, …(insert grain laden product here)!” Well, yes you can. You just have to want to! And it’s really not that difficult when we have delicious substitutes for all of your favorites, like this Coconut Flour Zucchini Bread.

Coconut flour is a great replacement for wheat flour. It is high fiber and low in digestible carbs. It cannot be used interchangeably with wheat flours, as it requires more liquid in the recipe.

I don’t know anyone who doesn’t like zucchini bread. Lucky for me, I have very generous patients that share the bounty of their gardens with us all summer long! Zucchini was plentiful this year. To make summer last a little longer, I stocked the freezer with shredded zucchini so I can make this recipe whenever the craving hits! For successful freezing, shred the zucchini and drain excess liquid before placing in freezer bags.

Coconut Flour Zucchini Bread

Ingredients

Instructions

  1. Preheat the oven to 350 degrees Fahrenheit.
  2. Prepare a 9 x 5 inch loaf pan. Butter all sides and then place a piece of parchment paper on the bottom and up the 2 long side of the pan. This step is a must to avoid leaving half the loaf in the pan when trying to remove the bread.
  3. In a large mixing bowl, combine everything except the last 3 ingredients.
  4. Sift together the coconut flour and the baking powder. Add it to the other ingredients and stir well. Make sure you don’t have any lumps. This might take a little muscle!
  5. Stir in the walnuts.
  6. Pour the batter into your prepared pan and bake for 55 to 60 minutes. Check for doneness with a toothpick inserted into the middle of the loaf. When it comes out clean, your bread is done.
  7. Remove from the pan and cool.
  8. Serve warm or at room temperature. Store leftovers in the refrigerator.
  9. Enjoy!!
http://thisissogoodhome.com/2010/11/06/coconut-flour-zucchini-bread/

 

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21 Comments:

  1. Wow!! You posted this recipe all the way back in 2010 and I found it only today!! Don’t know how I missed it all this time.

    Will try it asap – thanks for sharing. πŸ™‚

    • Hope you like it. It’s one of my favorites! Not too sweet, but great flavor. Awesome toasted with some raw milk butter or coconut oil!

      Let me know what you think!

  2. Tonight i processed a bunch of giant mutant zucchini in my Vitamix and vacuum-sealed it. I’ve just bookmarked your recipe because we have enough zucchini in the freezer to feed a small army now!

  3. I am on the low fodmaps paleo plan. I started the paleo plan because I just wanted to improve my general health including my stomach and depression. The medications I take have been lessened but I’d like to get rid of them all if possible. FODMAPS may help do this. I switched walnuts for brazil nuts because thats all I got and we dont eat walnuts. I substituted 1:1 maple syrup instead of the honey. Cheers!

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  5. Would I be able to used coconut oil or ghee butter instead of raw milk butter?

  6. I made this today and it turned out great!! Thank you for the recipe, I’ll definitely check out others on your blog!

  7. This turned out great! I used maple syrup instead of honey. I will increase the sweetener a little bit next time as it was just not quite sweet enough for me, but still very good. I squeezed out the zucchini a little bit before adding. And I may have subbed chocolate chips for the walnuts… yum! πŸ™‚ Thanks for the recipe!

  8. This looks really good but I am concerned with the cholesterol in 8 eggs

  9. Just had a warm slice of this short bread! I substituted the raw butter with store-bought, salted organic butter and I added 2T. golden flaxseed meal, 1 T. black chia seeds and a small handful of large, unsweetened coconut flakes. I love texture and the texture was SO good. I’d like to see this recipe a little sweeter, so I just spread some Tupelo honey on-board. Thanks for the recipe; I found it while searching to bake an “alkaline zucchini bread”.

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  12. thank you for this fantastic recipe! I love it! It is easy to prepare and you can substitute coconut oil for the raw milk butter. I also ended up only having half a cup of zucchini but used another half cup of sugar free apple sauce and loved it. Thank you for providing an awesome, low sugar and satisfying recipe πŸ™‚

    • Hi Monica,
      Thank you so much for checking out my zucchini bread recipe! I’m thrilled that you enjoyed it. Thank you for sharing your modifications too! πŸ™‚

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