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Mmmmm…zucchini bread! Warm zucchini bread with melting butter just makes my mouth water. Even better, this zucchini bread recipe with coconut flour is easy to make and doesn’t take a crazy amount of ingredients. You definitely want to make this one at home!

I decided to make this zucchini bread because, recently, I have found that I end up with too much zucchini and sometimes it goes bad. Clearly, my meal planning is off, I need to work on it.

Another more important reason is that I wanted to make a healthy treat for my husband. If you’ve read my 3 Ingredient Peanut Butter Cookies post, you’ll know that he LOVES peanut butter. And not the healthy kind. He’s a huge fan of Creamy JIF. He actually looks down upon my organic crunchy peanut butter preference, lol.

A few days ago, he decided he was going to cut down on the sugar in his diet. He wants to be healthier (yay!). This meant that he would have to eliminate his daily after-dinner peanut butter and jelly sandwich. This is huge!

I know his daily PB&J makes him really happy. So, I decided to try a few healthy recipes to replace his daily obsession. This zucchini bread with coconut flour is the first recipe. And I’m happy to say he loved it! He kept going back for more. He kept saying, “this is so moist” and “I love that it only has a hint of sweetness.” Needless to say, I’ll be repeating this recipe again.

I hope you like this zucchini bread with coconut flour recipe as much as he did!

A FEW IMPORTANT NOTES ON COCONUT FLOUR

Coconut flour is grain-free, gluten-free, low-carb, and perfect to use in paleo and keto recipes.

It’s very important to know that not all flours are created equal. As a result, the proportions of certain ingredients in a recipe will vary, depending on the flour you use.

Coconut flour is an excellent example of this. When substituting one cup of all-purpose flour with coconut flour, you must add 1/4 cup of coconut flour and increase the number of eggs by one. Depending on the recipe, if I only add one egg, I’ll add 3 Tbsp of coconut flour, instead of 4 Tbsp (1/4 cup). Otherwise, I may increase the eggs by two. This is because coconut flour is very absorbent.

When you add too much coconut flour to a recipe, it sucks up all the moisture of your eggs, oil, and other liquid ingredients. Then you’re left with what I call gunk. It just won’t bake.

Ultimately, if you’re substituting with coconut flour in a recipe, you might just need to play around with it. Just make sure that you’re adjusting by a Tbsp or an egg at a time.

ZUCCHINI BREAD WITH COCONUT FLOUR RECIPE

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.

INGREDIENTS

zucchini bread with coconut flour - ingredients

INSTRUCTIONS

Preheat oven to 325° and line bread pan with parchment paper. Set aside.

STEP 1

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

zucchini bread with coconut flour - mix wet ingredients

STEP 2

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

zucchini bread with coconut flour - mix until no clumps remain

STEP 3

Shred zucchini and add shredded zucchini to the mixture.

zucchini bread with coconut flour - shredded zucchini

STEP 4

Fold zucchini in with a spatula until evenly combined.

zucchini bread with coconut flour - mix in shredded zucchini

STEP 5

Pour into bread pan and bake for 45 to 55 minutes, or until an inserted toothpick comes out clean.

zucchini bread with coconut flour - pour into bread pan

STEP 6

Cool for 15 minutes, serve with butter (optional), and ENJOY!

zucchini bread with coconut flour - just baked

Comment below to let me know how your zucchini bread with coconut flour comes out. And don’t forget to download the Fit and Healthy Conversions Cheat Sheets, where you’ll get additional healthy flour substitutes.

5 from 12 votes
zucchini bread with coconut flour
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!

Healthy delicious zucchini bread with coconut flour

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