Coconut Flour Zucchini Bread: Delicious and Healthy!
Enjoy a moist and flavorful gluten-free and Paleo-friendly zucchini bread made with coconut flour. This recipe is a healthy alternative to traditional quick breads.
Equipment
- loaf pan
- parchment paper
- mixing bowls
- measuring cups
- measuring spoons
- knife
Ingredients
- 6 eggs
- ½ cup melted butter or coconut oil
- 2 tsp apple cider vinegar
- 2 cups shredded zucchini
- ¾ cup coconut flour Scoop and level off with a knife
- ½ tsp sea salt
- 1 tbsp fresh thyme
- ½ tsp garlic powder
- 1 tsp baking soda
Notes
- Coconut flour is high in fiber and low in carbs, suitable for Paleo diets.
- This recipe is gluten-free.
- The bread is dairy-free if coconut oil is used instead of butter.
- Coconut flour requires precise liquid ratios; using established recipes is recommended due to the learning curve.
- This recipe relies on a high egg count (6 eggs) for structure.
Instructions
- Combine eggs, melted butter or coconut oil, apple cider vinegar, and shredded zucchini in a bowl.
- In a separate bowl, mix coconut flour, sea salt, fresh thyme, garlic powder, and baking soda.
- Pour the wet mixture into the dry ingredients and fold until well combined.
- Transfer the batter to a greased, parchment-lined loaf pan.
- Bake at 350°F for 50 to 60 minutes, or until cooked through.
- Allow to cool completely before slicing.
Notes
Coconut flour is high in fiber and low in carbs, making this bread suitable for Paleo diets. It is also gluten-free and can be dairy-free if coconut oil is used. Due to coconut flour's absorbent nature, precise liquid ratios are key, and the high egg count provides essential structure.