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!
Servings: 10 slices
Calories: 103kcal
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
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: 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