Bread - Coconut Flour Zucchini

Prep Time

15 min

Cooking Time

45 min




1/2 cup coconut flour

3/4 tsp. baking soda

1/2 tsp. salt

1 Tbsp. cinnamon

½ tsp. nutmeg

4 pasture-raised eggs

2-3 Tbsp. raw honey or Grade B maple syrup

1 cup (1 small to medium) zucchini, shredded finely

1 ripe banana, mashed

1 Tbsp. coconut oil

1/2 cup walnuts (Optional)


  • Preheat oven to 350 degrees.
  • Grease a loaf pan with coconut oil or line with parchment paper; set aside.
  • Shred your zucchini finely, and then use a nut milk bag or cheesecloth to squeeze all the moisture out of it.
  • Mix the egg, honey or syrup, and banana together in a large bowl.
  • Add the dry ingredients and zucchini, and stir until the batter is smooth.
  • Stir in the nuts, if using.
  • Pour batter into your greased loaf pan and bake for 45-50 minutes or until a toothpick inserted into the center comes out clean.
  • Enjoy!


Make Ahead Muffins

This coconut flour zucchini bread recipe makes great muffins too, but you’ll have to shorten the baking time a bit. Just keep an eye on them and take them out when a toothpick inserted into the center comes out clean.

One great way to make sure you have hot zucchini muffins on the table for breakfast without a lot of effort is to pour your batter into silicone muffin cups (or even right into a well-oiled muffin pan) and then freeze the batter right into the cups.

Once frozen, remove the batter “pucks” from the pan and store in the freezer however you’d like. Later, when you want a hot muffin in a hurry, you can take several of the “pucks” out of the freezer, pop them into a muffin pan, and bake them right up! 

Easy peasy!