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+ servings
sliced loaf of coconut flour zucchini bread
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4.35 from 23 votes

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 Time10 minutes
Cook Time45 minutes
Total Time55 minutes
Course: Breakfast, Sweets
Cuisine: American, Gluten-Free
Diet: Gluten Free, Halal, Low Calorie, Low Fat, Low Lactose, Low Salt, Vegetarian
Servings: 10 slices
Calories: 103kcal
Author: Kristen Wood


  • 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


  • 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!



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.


Serving: 1slice | Calories: 103kcal | Carbohydrates: 11g | Protein: 3g | Fat: 5g | Saturated Fat: 4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 65mg | Sodium: 265mg | Potassium: 79mg | Fiber: 3g | Sugar: 6g | Vitamin A: 122IU | Vitamin C: 2mg | Calcium: 29mg | Iron: 1mg