5 from 12 votes
zucchini bread with coconut flour
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ZUCCHINI BREAD WITH COCONUT FLOUR RECIPE
PREP TIME
15 mins
COOK TIME
50 mins
TOTAL TIME
1 hr 5 mins
 
This moist and delicious zucchini bread with coconut flour is a healthy breakfast or snack option. It has a very slightly sweet flavor and tastes like heaven when warm and with butter.
COURSE: Breakfast
CUISINE: American
Keyword: zucchini bread with coconut flour
SERVINGS: 12 servings
AUTHOR: Catherine Baez Sholl
INGREDIENTS
  • 6 free-range eggs room temperature
  • 1/4 cup organic coconut oil melted
  • 1/4 cup raw honey
  • 2 Tbsp alcohol-free organic vanilla extract
  • 3/4 cup organic coconut flour
  • 3/4 tsp baking soda
  • 1 tsp  ground cinnamon
  • 1 1/2 cups shredded organic zucchini
INSTRUCTIONS
  1. Preheat oven to 325° and line bread pan with parchment paper. Set aside.

  2. Combine wet ingredients with a whisk in a large bowl until mixed well and honey is dissolved.

  3. Add coconut flour, baking soda, and cinnamon until well combined with a whisk no clumps left.

  4. Add shredded zucchini to the mixture and fold in with a spatula until evenly combined.
  5. Bake for 45 to 55 minutes, or until an inserted toothpick comes out clean. Cool for 15 minutes, serve with butter (optional), and ENJOY!