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Coconut Flour Zucchini Bread
This easy Gluten-Free Zucchini Bread recipe is perfectly moist, fluffy and flavorful! This delicious and healthy bread made with coconut flour is gluten-free, dairy-free, soy-free, nut-free, refined sugar-free and slices like a dream!
Prep Time
10
minutes
mins
Cook Time
45
minutes
mins
Total Time
55
minutes
mins
Course:
Breakfast, Sweets
Cuisine:
American, Gluten-Free
Diet:
Gluten Free, Halal, Low Calorie, Low Fat, Low Lactose, Low Salt, Vegetarian
Servings:
10
slices
Calories:
103
kcal
Author:
Kristen Wood
Ingredients
1/2
cup
coconut flour
1
tablespoon
tapioca flour
1
tablespoon
ground cinnamon
1
teaspoon
baking soda
1/2
teaspoon
sea salt
1/4
teaspoon
nutmeg
1/8
teaspoon
ground cloves
1
cup
zucchini
shredded (+ excess liquid squeezed out)
4
eggs
1/4
cup
maple syrup
2
tablespoons
coconut oil
melted
1
teaspoon
apple cider vinegar
US Customary
-
Metric
Instructions
Preheat oven to 350°F. Grease or line a
loaf pan
with
parchment paper
. Set aside.
In a large mixing bowl combine all dry ingredients, coconut flour through cloves. Stir to combine.
In another mixing bowl, combine remaining/wet ingredients. Whisk until smooth.
Pour wet ingredients into dry ingredients and stir until just combined.
Baked for 45 minutes, or until firm, golden and a toothpick inserted in the center pulls out clean.
Let cool completely before slicing and serving.
Enjoy!
Video
Notes
Please refer to the
TIPS
section above in the post for valuable information!
More ZUCCHINI goodness:
Chocolate Zucchini Muffins (GF/V)
Gluten-Free Zucchini Bread Web Story.
Nutrition
Serving:
1
slice
|
Calories:
103
kcal
|
Carbohydrates:
11
g
|
Protein:
3
g
|
Fat:
5
g
|
Saturated Fat:
4
g
|
Polyunsaturated Fat:
0.4
g
|
Monounsaturated Fat:
1
g
|
Trans Fat:
0.01
g
|
Cholesterol:
65
mg
|
Sodium:
265
mg
|
Potassium:
79
mg
|
Fiber:
3
g
|
Sugar:
6
g
|
Vitamin A:
122
IU
|
Vitamin C:
2
mg
|
Calcium:
29
mg
|
Iron:
1
mg