Moist and slightly sweet classic zucchini bread, made with coconut flour and packed with good-for-you, flavorful ingredients!
Are you ready for the weekend?
Nate and I have got some major garage-cleaning on the to-do list for this weekend! We’re starting to put up some shelving in the garage, and moving quite a bit of stuff into storage containers to keep in the garage instead of our currently unoccupied bedrooms (where everything is stored now). We need to start clearing out the spare bedrooms, so that we can start getting them ready for kids to live in!! Before we know it, it’ll be time to fly to Uganda to finally bring our little guys home and we want their bedrooms to be ready before we leave. There’s still a whole lot of rearranging work to do, so we’ve got to start now, even though we won’t travel for a few months. Holy cow—I so wish it were time to go NOW!!!
Ok enough about me, and a little more about this Zucchini Bread, right?
I do have another Zucchini Bread recipe on Sunny Side Ups, one that uses wheat-based all-purpose flour (which is SO YUMMY, by the way!), but I really wanted to come up with a coconut flour version! One of my very favorite recipes is my Paleo Pumpkin Bread, and I took inspiration from that recipe to come up with this new recipe for you today!
Zucchini is in season from now until the end of summer, so they are at the peak of their deliciousness! If you’ve got them growing in your backyard garden, you’re probably starting to look for more ways to use them; I have the perfect solution: this uber delicious zucchini bread!!
Just like my other Paleo baked goods, this recipe uses coconut flour as its base (it’s available at most grocery stores, or here at Vitacost or Amazon). I LOVE coconut flour, because just a little bit of it goes such a long way (there’s only a half cup of flour in this entire loaf!), plus it’s packed with quite a bit more healthy protein and fiber than wheat flour contains. It’s an awesome choice for everyone (unless you’re allergic to coconut), not just for those looking to reduce the amount of grains or gluten in their everyday eating.
On top of being full of good-for-you ingredients, this bread is extremely simple to make! About 10 minutes is all you need to shred the zucchini, measure the ingredients, and whisk everything together before it goes into the oven! I used a food processor to quickly shred my zucchini, so if you’re doing it with a box grater it make take a little more time.
This delicious bread is so moist and light, sweetened only with little maple syrup and the natural sweeteners found in the zucchini. It’s a fantastic way to sneak in a few more greens, and it would be perfect to serve at a springtime brunch or even for Mother’s Day!
Ps—Double the batch, and store the extra loaf in the freezer to pull out for an easy, lazy Saturday morning breakfast alongside a giant mug of coffee!
- ½ cup Coconut Flour
- 2 teaspoons Cinnamon
- ½ teaspoon Baking Soda
- ½ teaspoon Baking Powder
- ¼ teaspoon Nutmeg
- ¼ teaspoon Ground Cloves
- ¼ teaspoon Salt
- 4 Large Eggs
- ⅓ cup Maple Syrup
- 3 Tablespoons Melted Coconut Oil
- 1 teaspoon Vanilla Extract
- 1 cup Shredded Zucchini (about 1 medium-sized zucchini)
- Preheat oven to 350 degrees F.
- Prepare a loaf pan (mine was 8.5” x 4.5” in size) by spraying with nonstick cooking spray (or greasing with coconut oil). Line the bottom of the pan with wax paper.
- In a medium mixing bowl, whisk to combine Coconut Flour, Cinnamon, Baking Soda, Baking Powder, Nutmeg, Cloves, and Salt. Set aside.
- In a large mixing bowl, whisk Eggs well. Add in Maple Syrup, melted Coconut Oil, and Vanilla; whisk well to combine. Whisk in shredded Zucchini.
- Pour dry ingredients into the bowl of wet ingredients, and whisk well until all everything is well combined and no dry flour pockets remain.
- Pour batter into prepared loaf pan and evenly spread it out to the edges with a knife, if needed.
- Bake for 37-39 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs attached.
- Cool in the pan for about 20 minutes, before transferring the loaf to a wire rack to cool completely (about 1 hour).
- Remove wax paper prior to cutting.
- Makes 1 loaf (about 12 slices)
For more yummy Paleo ideas, try: