Coconut Flour Zucchini Bread
A grain‑free, gluten‑free quick bread using coconut flour and grated zucchini for a moist, fiber‑rich loaf with warm cinnamon spice.
Ingredients
- ¾ cup coconut flour
- 5 large eggs room temperature
- 1½ cups grated zucchini excess moisture squeezed out
- ¼ cup plain Greek yogurt or dairy‑free yogurt
- ⅓ cup melted coconut oil
- ½ cup coconut sugar
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon salt
Instructions
- Preheat oven to 350°F (175°C). Line and grease a 9×5‑inch loaf pan with parchment.
- Whisk coconut flour, baking powder, cinnamon, nutmeg, and salt in a bowl.
- In another bowl, beat eggs, coconut oil, yogurt, coconut sugar, and vanilla until smooth.
- Fold in grated zucchini.
- Stir dry ingredients into wet until just combined; let rest 5 minutes.
- Pour batter into pan, smooth top, and bake 45–50 minutes until a toothpick shows moist crumbs.
- Cool in pan 10 minutes; lift out and cool fully on a rack before slicing.
Notes
Rest Time: Allowing the batter to rest helps the coconut flour hydrate fully.
Moisture Control: Always drain zucchini well to prevent a gummy loaf.
Make‑Ahead: Freeze slices individually for quick breakfasts.
Flavor Boost: Mix in nuts or seeds for added crunch and nutrition.