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Lemon Zucchini Bread

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.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 10 slices
Course: Baked Good, Quick Bread
Cuisine: American, Paleo
Calories: 180
Ingredients Method Notes

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

Method
 

  1. Preheat oven to 350°F (175°C). Line and grease a 9×5‑inch loaf pan with parchment.
  2. Whisk coconut flour, baking powder, cinnamon, nutmeg, and salt in a bowl.
  3. In another bowl, beat eggs, coconut oil, yogurt, coconut sugar, and vanilla until smooth.
  4. Fold in grated zucchini.
  5. Stir dry ingredients into wet until just combined; let rest 5 minutes.
  6. Pour batter into pan, smooth top, and bake 45–50 minutes until a toothpick shows moist crumbs.
  7. 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.