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.
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
- Preheat the oven to 350 degrees Fahrenheit.
- While it’s heating up, combine everything but the last 3 ingredients in a bowl.
- Mix together the coconut flour and baking powder, then stir into the wet ingredients until there are no lumps.
- Fold in the walnuts.
- Pour into an oiled/buttered loaf pan (9x5x3 ish) and bake for 60 minutes. Then cool.
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.