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Coconut Flour Zucchini Bread (Gluten Free, Paleo, Vegetarian)By
Dawn Gifford
/ 3 minutes of reading /
205 Comments
This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases.
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At the end of the summer, it seems there is no end to the amount of zucchini to use up from the garden. Here’s a delicious, gluten-free and Paleo-friendly way to enjoy the zucchini bounty. This coconut flour zucchini bread recipe also freezes well so you can enjoy it during the winter too!
Preserving Zucchini
Zucchini is easy to save by drying it, pickling it, or freezing it. You can make delightful zucchini chips in your dehydrator that make great snacks. Just slice nice and thin with a mandolin, season and dehydrate till crisp!
You can also freeze thickly-sliced zucchini and use it in sautées and stir-fries later in the year. One thing I like to do with a bumper crop of zucchini is to grate it, squeeze out the excess moisture and then freeze it by the cup for use later during the winter. The shredded zucchini goes great in soups, stews, muffins and breads like this one.
Make Ahead Zucchini 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!
If you like this recipe, you can easily add it to your weekly meal plan with my favorite totally customizable, allergy-friendly meal planning app, called Real Plans!
4.13 from 127 votes
Coconut Flour Zucchini Bread
Here’s a delicious, gluten-free, GAPS and Paleo-friendly way to enjoy the zucchini bounty. This coconut flour zucchini bread recipe also freezes well!
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CourseCourse Breakfast, Dessert, SnackCuisineCuisine GAPS, Gluten Free, Paleo, VegetarianMakesMakes 8 slicesCaloriesCalories 160
Prep Time 20 minutes minsCook Time 50 minutes minsTotal Time 1 hour hr 10 minutes mins
Equipment▢ Small loaf pan▢ Nut milk bag▢ Silicone muffin cups
Ingredients US StandardMetric 1x2x3x▢ 1 cup zucchini, shredded finely and squeezed out▢ 4 pasture-raised eggs▢ 2-3 Tbsp. raw honey , or Grade B maple syrup▢ 1 ripe banana, mashed▢ 1 Tbsp. refined coconut oil, plus extra if greasing the pan▢ 1/2 cup coconut flour▢ 3/4 tsp. baking soda▢ 1/2 tsp. sea salt▢ 1 Tbsp. ground cinnamon▢ ½ tsp. nutmeg▢ 1 tsp. apple cider vinegar▢ 1/2 cup walnuts, (optional)
Instructions Preheat oven to 350 degrees.Grease a small loaf pan (8″x4″ or smaller) with coconut oil or line with parchment paper; set aside.Shred your zucchini finely, and then use a nut milk bag or cheesecloth to thoroughly squeeze all the moisture out of it.Mix the egg, honey or syrup, oil, and banana together in a large bowl.Mix in the dry ingredients and zucchini, then add the apple cider vinegar, and stir until the batter is smooth.Stir in the nuts, if using.Pour batter into a greased loaf pan and bake for 45-50 minutes or until a toothpick inserted into the center comes out clean. (Larger pans will take less time.)
NutritionCalories: 160kcalCarbohydrates: 14gProtein: 5gFat: 10gSaturated Fat: 4gCholesterol: 82mgSodium: 295mgPotassium: 164mgFiber: 5gSugar: 6gVitamin A: 160IUVitamin C: 4mgCalcium: 40mgIron: 1mg
Recommended for This Recipe
Anthony's Organic Coconut Flour, 4lbs, Batch Tested Gluten Free, Non GMO, Vegan, Keto Friendly
Nutiva Organic, Steam Refined Coconut Oil from non-GMO, Sustainably Farmed Coconuts, 15 Fl Oz (Pack of 1)
Nut Milk Bags, 12″x12″, 2 Pack, Reusable Nylon Food Strainer, Multi-use Food Grade Filter
GreenLife Healthy Ceramic Nonstick, 8.5″ x 4.4″ Loaf Pan, PFAS-Free
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ABOUT THE AUTHOR
Dawn GiffordDawn is the creator of Small Footprint Family, and the author of the critically acclaimed Sustainability Starts at Home – How to Save Money While Saving the Planet. After a 20-year career in green building and environmental sustainability, chronic illness forced her to shift her expertise and passion from the public sphere to home and hearth. Get the story behind SFF here.
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