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+ servings
sliced loaf of coconut flour zucchini bread
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4.3 from 17 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 mins
Cook Time45 mins
Total Time55 mins
Course: Breakfast, Sweets
Cuisine: American, Gluten-Free
Diet: Gluten Free, Halal, Low Calorie, Low Fat, Low Lactose, Low Salt, Vegetarian
Servings: 1 loaf
Calories: 112kcal
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

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: 1g | Calories: 112kcal | Carbohydrates: 11g | Protein: 4g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Cholesterol: 74mg | Sodium: 265mg | Fiber: 1g | Sugar: 6g