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June 3rd 2010
archived under: Baked Goods, Featured, Grain Free, Recipes

Zucchini is something I look forward to every spring and summer… and I always hope for a bountiful crop of it in my garden. Other people complain about having too many, but I never seem to have enough for everything I want to do with it! Last year, our plant hardly made any at all, so I never got to make Zucchini bread. (Yes, I realize I could’ve bought it at the store. It just didn’t happen that way. We’d buy it for dinner but not for bread.)

This year, we had enough zucchinis “ready” at once that I felt like it was time to jump in to the zucchini bread thing with both feet. But wait. I’ve been grain-free since last June. We don’t even have wheat flour in the house. Not that I miss it!

Enter coconut flour zucchini bread. Just as simple to make, delicious and spiced, and grain-free / gluten-free.

IMG_0750

The recipe is based off of one in Bruce Fife’s Cooking with Coconut Flour, but I used different spices and also changed the sweetener – the original recipe uses brown sugar, which I replaced with truvia and honey.

Coconut Flour Zucchini Bread Recipe

  • 3/4 cup shredded zucchini (this was 2 smallish zucchinis from our garden)
  • 8 eggs
  • 1/2 cup melted butter
  • 3 packets of truvia
  • 2 Tbsp honey
  • 1 tsp vanilla extract
  • 1 1/2 tsp cinnamon
  • 1 tsp pumpkin pie spice mix
  • 1/2 tsp salt
  • 3/4 cup sifted coconut flour
  • 1 tsp baking powder
  • 1/2 cup walnuts, chopped
  1. Preheat the oven to 350 degrees Fahrenheit.
  2. While it’s heating up, combine everything but the last 3 ingredients in a bowl.
  3. Mix together the coconut flour and baking powder, then stir into the wet ingredients until there are no lumps.
  4. Fold in the walnuts.
  5. Pour into an oiled/buttered loaf pan (9x5x3 ish) and bake for 60 minutes. Then cool.

IMG_0753

I made a spread of coconut oil and honey mixed together to top the warm slices with. The oil melted into the bread and made it very moist. Otherwise, I think it would have been a bit dry on its own (butter would be fine to spread on too). It had very good flavor, and it made a great after-dinner treat!

Note: I think it’s best enjoyed the day it’s made. The coconut flour tends to absorb moisture in the air, making the leftovers sort of mealy/soggy after a day or two. If anyone has a good suggestion for keeping this from happening, let me know! Coconut flour can be tricky to work with.





Eveline (1 comments)

Hi,

this looks great! but could I replace the eggs by eggbeaters? I live with a heart patient and eggs are not so great for him.




Nike (1 comments)

in the country that I live , I dont have the fine coconut flour, only one kind that is like integral, it canot be sifted. Does this affect the recipes ? I have tried a muffins recipe and it turna out ok, but like wholegrain….
tell me if you have a comment




Tracy (1 comments)

Hi,

Thanks for the recipe! Very yummy and the kiddos ate ‘em up. I used coconut oil instead of butter and stevia instead of truvia/honey. Will be making again!




Kirsty (1 comments)

Hi Emily

I came across this recipe of yours this week and I knew I had to try it out. After reading all the comments I made a few tweaks and I must say it was delicious.

Thank you for the great idea!




Nikki (2 comments)

Just found your website, I was looking for a coconut flour zucchini bread recipe for my HUGE (I mean huge, I’ve never thought they got this big)zucchinis from my bfs and I garden. Can’t wait to try out this recipe.

Thanks so much!




Lynn (1 comments)

I find that if I wrap my coconut flour creations in saran wrap without regard to trying to get a good seal, my loaves do better than in the past when I’ve put them in gallon ziplock bags. Hope that’s helpful :)




Anne (1 comments)

Would this work with almond flour? Can coconut oil sub for the butter instead? Do you know the nutritional facts? How many slices it makes?




Joyful Abode (1044 comments)

coconut flour and almond flour work very differently, so no.
yes you can sub coconut oil for butter.
no nutrition facts – but there’s a site where you can put in a recipe to figure it out…
depends on how thick you cut the slices. it makes a loaf.




Rachel (2 comments)

Is Truvia powder different from pure Stevia powder? If yes, how would you convert from Truvia to Stevia?
This looks amazing!




Joyful Abode (1044 comments)

Truvia is made with stevia and erithrytol. You could use stevia but you would only need a teensy amount, as it’s much sweeter.




KarenB (61 comments)

I love this recipe, have made it several times and changed it up a bit so it is SCD legal. Thanks for posting it! http://heal-balance-live.blogspot.com/2010/08/f




Alexis (1 comments)

Yay! I tried this recipe with an added 1/4 cup of applesauce and used 1/4 cup agave nectar instead of truvia and honey (didn't have any), and added 15 minutes to the cooking time. It was tasty!




The Celiac Diva (61 comments)

I LOOOOVE that you have grain free recipes! Great website! =)




Oatleyj316 (1 comments)

this recipe looks yummy!
what is truvia?
Peace,
amy




JoyfulAbode (1044 comments)

so glad to hear, Mamatha! Please let me know how you like it!




JoyfulAbode (1044 comments)

ooh thank you for the tip. We'll have to try that next tine. :)




JoyfulAbode (1044 comments)

ooh yum! The cinnamon in the honey butter sounds like a nice touch!




Ruth (2 comments)

This was SOO good! I made it last night and topped with honey butter with cinnamon. Thanks for the recipe!




JoyfulAbode (1044 comments)

so glad to hear, Mamatha! Please let me know how you like it!




JoyfulAbode (1044 comments)

so glad to hear, Mamatha! Please let me know how you like it!




JoyfulAbode (1044 comments)

ooh thank you for the tip. We'll have to try that next tine. :)




Jessica (2 comments)

Laura – I'd love to know what recipes you're using for almond-coconut flour quick breads! Thanks!




Laura (1 comments)

If you wrap primal breads in a thin towel, and store in an airtight container, not only will they not absorb water from the atmosphere, the towel will leach out extra moisture from the bread. I make almond-coconut flour quick breads (cornbread style), and spinach-nut breads, and this helps a lot. The bread is usually better *after* storage, for me, when I store it this way.




mallory (1 comments)

THIS LOOKE SO GOOD!!! i am gonna attempt it this weekend. maybe flax/chia would help with the soogy/mealy from the coconut flour? i am not sure i have never used any of the 'primal flours' so this will be a first attempt!




Mamatha (68 comments)

I'm so making this when I harvest zucchinis. Just the other day I saw a picture of a zucchini bread in a magazine and sighed that I wouldn't be making it, but thanks to your recipe, I will be making it now.






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