Coconut Flour Zucchini Bread

Every summer, I’d clamber onto a chair in my grandmother’s sunny kitchen, mesmerized as she grated zucchini straight from her garden. That gentle hum of her stand mixer, the warm rays slanting through the window, and the promise of a fresh loaf coming out of the oven remain some of my fondest memories. Years later, determined to marry nostalgia with my gluten‑free lifestyle, I replaced traditional wheat flour with coconut flour—and voilà: my Coconut Flour Zucchini Bread was born. It still carries that homey aroma and tender crumb, but now it’s lighter, protein‑rich, and perfect for everyone at the table.

Why You’ll Fall in Love with This Loaf

Gluten‑Free & Grain‑Free

Coconut flour makes this bread accessible for those avoiding wheat or seeking a paleo‑friendly treat.

Moist & Tender Crumb

Thanks to the zucchini’s natural moisture (and a touch of Greek yogurt), every slice stays soft for days.

Fiber‑Rich & Lower in Carbs

Coconut flour is high in fiber and absorbs more liquid, so you use less, cutting down net carbs.

Simple, Wholesome Ingredients

No strange additives—just eggs, zucchini, coconut flour, a hint of sweetness, and warm spices.

The Science Behind Coconut Flour

Coconut flour behaves very differently than wheat or nut flours. It’s extremely absorbent, so recipes call for more liquid and eggs to achieve the right texture. But when balanced properly, it yields a tender, cake‑like crumb that beautifully showcases the zucchini’s moisture.

Key Ingredients

Step‑by‑Step Baking Instructions

1. Prep & Preheat

Preheat your oven to 350°F (175°C). Line a 9×5‑inch loaf pan with parchment paper, leaving a 1‑inch overhang, and lightly grease.

2. Dry Ingredients

In a medium bowl, whisk together:

¾ cup coconut flour

1 teaspoon baking powder

1 teaspoon ground cinnamon

½ teaspoon ground nutmeg

½ teaspoon salt

Set aside.

3. Wet Ingredients

In a large bowl, beat together:

5 large eggs, room temperature

⅓ cup melted coconut oil

¼ cup plain Greek yogurt

½ cup coconut sugar

1 teaspoon vanilla extract

Whisk until smooth and slightly frothy.

4. Incorporate Zucchini

Gently fold in 1½ cups grated zucchini (pat dry if very watery) until evenly distributed.

5. Combine & Rest

Stir the dry ingredients into the wet mixture until just combined. Let the batter rest for 5 minutes—this gives the coconut flour time to absorb moisture and thicken.

6. Bake to Perfection

Pour batter into the prepared pan and smooth the top. Bake 45–50 minutes, or until the top is golden and a toothpick inserted in the center comes out clean or with moist crumbs. If the top browns too quickly, tent loosely with foil after 30 minutes.

7. Cool & Slice

Allow the loaf to cool in the pan for 10 minutes. Use the parchment overhang to lift it out, then transfer to a wire rack. Cool at least 20 minutes before slicing to prevent crumbling.

Pro Tips & Variations

Zucchini Prep: Pat well with paper towels or a clean tea towel—too much liquid can make the loaf dense.

Sweetness Level: Swap coconut sugar for maple syrup (⅓ cup) for a different flavor profile; reduce eggs to 4 when using more liquid sweeteners.

Add‑Ins: Fold in ⅓ cup chopped walnuts, pecans, or dairy‑free chocolate chips for extra texture.

Spice It Up: Add ¼ teaspoon ground ginger or cardamom alongside the cinnamon for a spirited twist.

Mini Loaves: Divide batter into three 4×4‑inch pans; reduce baking time to 30–35 minutes.

Storage & Serving

At Room Temperature: Wrap in plastic wrap or store in an airtight container for up to 3 days.

Refrigerator: Keeps well for 5–7 days; slice as needed.

Freezer: Slice and freeze between parchment squares in a sealed bag for up to 2 months—thaw at room temperature.

Serving Ideas: Enjoy a slice toasted with a smear of almond butter, accompany with a dollop of coconut whipped cream, or pair with your morning coffee for a nutrient‑packed start to the day.