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
  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.


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.

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29 Comments on Grain-Free (Coconut Flour) Zucchini Bread Recipe

  1. Eveline says:


    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.

  2. […] 13. Coconut Flour Zucchini Bread […]

  3. Nike says:

    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

  4. Tracy says:


    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!

  5. […] Yesterday was also an exam day, so I ended up mostly grazing as usual. I did attempt a new recipe – this zucchini bread here, that turned out quite lovely, only it didn't have the distinct green hue you see in the […]

  6. Kirsty says:

    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!

  7. Zucchini Bread | Gluten Free Cooking says:

    […] bread, oh my! I had never heard of it until I came across it on Joyful Abode. I made a few tweaks to Emily’s recipe and the results were delicious. The hardest part is […]

  8. Nikki says:

    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!

  9. Lynn says:

    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 🙂

  10. […] adapted from Joyful Abode from → Dessert ← Brussels Sprouts with Apples and Bacon No […]

  11. Anne says:

    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 says:

      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.

  12. Rachel says:

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

  13. KarenB says:

    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

  14. Alexis says:

    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!

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

  16. Oatleyj316 says:

    this recipe looks yummy!
    what is truvia?

  17. JoyfulAbode says:

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

  18. JoyfulAbode says:

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

  19. JoyfulAbode says:

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

  20. Ruth says:

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

  21. JoyfulAbode says:

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

  22. JoyfulAbode says:

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

  23. JoyfulAbode says:

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

  24. Jessica says:

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

  25. Laura says:

    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.

  26. mallory says:

    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!

  27. Mamatha says:

    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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