Paleo Coconut Flour Zucchini Bread
User Reviews
4.4
Paleo Coconut Flour Zucchini Bread
Description
The bread is made by mixing coconut flour, eggs, maple syrup, coconut oil, vanilla extract, and spices, producing a thick batter that’s softened with shredded zucchini. The use of coconut flour creates a dense texture and a mild coconut flavor, while the eggs provide structure and moisture. The addition of cinnamon and nutmeg adds warmth and depth. Baking at 350°F for about 45–50 minutes develops a golden, firm crust on the loaf or a tender crumb in muffin form.
The shredded zucchini contributes moisture and slight vegetal notes, helping keep the bread moist despite the grain-free flour. Cooling the loaf in the pan before transferring helps it set for clean slicing. Because the bread is moist, refrigeration is recommended to maintain freshness for up to a week.
Ingredients
- 3/4 cup coconut flour
- 6 egg at room temperature
- 1/2 cup maple syrup
- 1/4 cup coconut oil melted
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 3/4 teaspoon baking soda
- 1 1/2 cups zucchini tightly packed, shredded
Instructions
- Preheat the oven to 350F and line a standard (9-inch by 5-inch) loaf pan with parchment paper. (If you're making muffins, line a standard muffin tin with 12 baking cups.)
- In a large bowl, combine the coconut flour, eggs, maple syrup, oil, vanilla, cinnamon, nutmeg, and baking soda and use a whisk to stir well, breaking up any lumps as you go. The batter will most likely be thicker than the cake-like-batter you've come to expect when making quick breads. Stir in the shredded zucchini then scoop the batter into the loaf pan, smoothing the top with a spatula. (Or divide the batter into the 12 lined muffin cups.)
- Bake the loaf at 350F for 45 to 50 minutes, until the top is golden and firm. If baking muffins, bake them at 350F for 25 to 30 minutes. Cool in the pan for 15 minutes, then transfer to a wire rack to cool completely. Because this bread is very moist, I recommend storing it in the fridge for best shelf life. It should keep in an airtight container for up to a week-- if you don't eat it all before then!
Nutrition Information
Show DetailsNutrition Facts
Serving: 12slices
Amount Per Serving
Calories 142 kcal
% Daily Value*
| Calories | 142kcal | 7% |
| Carbohydrates | 14g | 5% |
| Protein | 4g | 8% |
| Fat | 7g | 11% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 81mg | 27% |
| Sodium | 117mg | 5% |
| Potassium | 101mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 9g | 18% |
| Vitamin A | 150IU | 3% |
| Vitamin C | 2.8mg | 3% |
| Calcium | 31mg | 3% |
| Iron | 0.6mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.4
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