Zucchini Bread Recipe Coconut Flour

Zucchini Bread Recipe Coconut Flour

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Coconut Flour Zucchini Bread (with Crumble Topping) | The Unrefined

Zucchini Bread Recipe Coconut Flour image source: www.unrefinedkitchen.com

Zucchini Bread Recipe with Coconut Flour

Looking for a delicious and healthy treat that’s perfect for breakfast or snack time? Look no further than this scrumptious zucchini bread recipe with coconut flour. Packed with wholesome ingredients and bursting with flavor, this recipe is sure to become a family favorite. Whether you’re a seasoned baker or a beginner in the kitchen, this easy-to-follow recipe will guide you through the steps to create a moist and tender loaf of zucchini bread that’s impossible to resist.


This zucchini bread recipe with coconut flour is a delightful twist on a classic favorite. It combines the natural sweetness of zucchini with the subtle nuttiness of coconut flour, resulting in a moist and flavorful bread. The key ingredients for this recipe include zucchini, coconut flour, eggs, coconut oil, honey, vanilla extract, baking soda, cinnamon, and salt. These ingredients work together to create a heavenly combination of flavors that will have you coming back for more.

One of the great things about this recipe is that it can be easily adapted to suit various dietary preferences. If you’re following a gluten-free diet, coconut flour is an excellent alternative to regular flour. The coconut flour adds a unique flavor and texture to the bread, making it even more delicious. Additionally, this recipe can be made dairy-free by using coconut oil instead of butter. It’s also naturally sweetened with honey, making it a healthier option compared to traditional zucchini bread recipes that use refined sugar.


  • 2 cups shredded zucchini
  • 1 cup coconut flour
  • 4 eggs
  • 1/2 cup coconut oil, melted
  • 1/2 cup honey
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/2 teaspoon salt


  1. Preheat your oven to 350°F (175°C). Grease a loaf pan.
  2. In a large bowl, combine the shredded zucchini, coconut flour, eggs, melted coconut oil, honey, vanilla extract, baking soda, cinnamon, and salt. Mix well until all the ingredients are fully incorporated.
  3. Pour the batter into the prepared loaf pan, spreading it evenly.
  4. Bake for 45-50 minutes, or until a toothpick inserted into the center of the bread comes out clean.
  5. Remove the bread from the oven and let it cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely.
  6. Slice and serve the zucchini bread, and enjoy!
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Nutritional Information:

  • Serving Size: 1 slice
  • Calories: 180
  • Total Fat: 9g
  • Saturated Fat: 6g
  • Cholesterol: 46mg
  • Sodium: 190mg
  • Total Carbohydrate: 22g
  • Dietary Fiber: 4g
  • Total Sugars: 13g
  • Protein: 5g

Cooking Time & Servings:

This zucchini bread recipe with coconut flour takes approximately 1 hour to prepare, which includes 10 minutes of active preparation time and 50 minutes of baking time. The recipe yields one loaf of zucchini bread, which can be sliced into approximately 12 servings.


To make this zucchini bread recipe with coconut flour, you will need the following equipment:

  • Loaf pan
  • Grater
  • Bowl
  • Whisk or spoon for mixing
  • Wire rack for cooling

Serving Suggestions:

This zucchini bread is delicious on its own, but you can take it to the next level by serving it with a dollop of whipped cream or a sprinkle of powdered sugar. It pairs well with a cup of hot tea or coffee in the morning, or as an afternoon treat. For a complete breakfast, serve it with fresh fruit or yogurt on the side. You can also get creative with plating by adding a drizzle of chocolate sauce and a sprinkle of toasted coconut flakes.

Variation Ideas:

This zucchini bread recipe with coconut flour is versatile and can be customized to suit your tastes. Here are some variation ideas:

  • Add chopped walnuts or pecans for some extra crunch and flavor.
  • Experiment with different spices like nutmeg or ginger to add a touch of warmth.
  • Mix in some shredded carrots or apples for added sweetness and moisture.
  • For a chocolate twist, stir in some cocoa powder and chocolate chips.


If you have dietary restrictions or preferences, here are some ingredient substitutions you can make:

  • To make it vegan, replace the eggs with flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg).
  • If you’re not a fan of coconut oil, you can use melted butter or another type of oil like avocado oil.
  • For a lower-carb version, you can use almond flour instead of coconut flour. Keep in mind that the texture and taste will be slightly different.
  • Instead of honey, you can use maple syrup or another natural liquid sweetener of your choice.


To keep your zucchini bread fresh and flavorful, store it in an airtight container at room temperature for up to 3 days. If you want to extend its shelf life, you can refrigerate it for up to a week or freeze it for up to 3 months. When freezing, wrap the bread tightly in plastic wrap or aluminum foil before placing it in a freezer bag to prevent freezer burn.

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  • When grating the zucchini, make sure to squeeze out any excess moisture with a clean kitchen towel or paper towels. This will prevent the bread from becoming too wet.
  • For a more pronounced coconut flavor, you can add a teaspoon of coconut extract to the batter.
  • If you prefer a sweeter bread, you can increase the amount of honey or add a handful of chocolate chips.
  • To prevent the bread from sticking to the pan, make sure to grease it with coconut oil or use parchment paper.


  • This zucchini bread is a great way to use up excess zucchini from your garden or farmer’s market haul.
  • If you’re planning to serve this bread at a special event or gathering, you can dust the top with powdered sugar or garnish it with fresh mint leaves for an elegant presentation.
  • If you prefer muffins over a loaf, you can divide the batter into a greased muffin tin and bake for approximately 20-25 minutes, or until a toothpick comes out clean.
  • For an extra burst of flavor, you can add some lemon zest to the batter.

Frequently Asked Questions:

Q: Can I use regular all-purpose flour instead of coconut flour?

A: Although you can substitute all-purpose flour, keep in mind that the texture and taste will be different. Coconut flour is denser and more absorbent, so you may need to adjust the amount of liquid in the recipe.

Q: Can I freeze the zucchini bread?

A: Absolutely! This zucchini bread freezes well. Just make sure to wrap it tightly in plastic wrap or aluminum foil before placing it in a freezer bag or container. When you’re ready to enjoy it, let it thaw at room temperature or warm it in the oven.

Q: Can I make this recipe without eggs?

A: Yes, you can make this recipe without eggs by using flax eggs as a substitute. Simply mix 1 tablespoon of ground flaxseed with 3 tablespoons of water for each egg called for in the recipe.

Q: Can I use olive oil instead of coconut oil?

A: While coconut oil adds a rich flavor to the bread, you can use olive oil as a substitute if you prefer. Keep in mind that it may alter the flavor slightly.


This zucchini bread recipe falls under the following categories:

  • Breakfast
  • Brunch
  • Healthy Baking
  • Low Carb
  • Gluten-Free
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This zucchini bread recipe is suitable for any season, but it’s especially delicious in the summer when zucchinis are plentiful and at their peak freshness.

Personal Thought

In conclusion, this zucchini bread recipe with coconut flour is a must-try for all baking enthusiasts. It combines the goodness of zucchini with the unique flavor and texture of coconut flour, resulting in a delectable treat that’s both nutritious and satisfying. With its easy preparation and versatile nature, this recipe is perfect for beginners and seasoned bakers alike. So don’t wait any longer – grab a zucchini and get baking!

When you take a bite of this zucchini bread, you’ll be greeted with a burst of flavors that are perfectly balanced. The sweetness of the zucchini and honey pairs beautifully with the nuttiness of the coconut flour. The texture of the bread is moist and tender, thanks to the grated zucchini. Each slice is a delightful combination of softness and crunch, making it an absolute delight to enjoy with a cup of tea or coffee.

Encourage Creativity

I encourage you to make this zucchini bread recipe with coconut flour and let your creative juices flow. Feel free to experiment with different variations and mix-ins to create your own unique version of this delectable bread. You can add your favorite nuts, dried fruits, or even chocolate chips to elevate the flavors. Don’t be afraid to make it your own and add a personal touch to the recipe. After all, it’s the perfect canvas for your culinary creativity.

I hope you give this zucchini bread recipe a try and enjoy every delicious bite. If you have any feedback, suggestions, or your own twist on the recipe, I’d love to hear from you. Share your experiences in the comments below, and let’s celebrate the joy of baking together!

Thank you for taking the time to read this blog post. I hope you found it informative and inspiring. Now go get your apron on and start baking some mouthwatering zucchini bread!

“Cooking is like painting or writing a song. Just as there are only so many notes or colors, there are only so many flavors—it’s how you combine them that sets you apart.”

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