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It’s not summer without moist zucchini bread! This Best Zucchini Bread with Coconut Flour is the perfect recipe for all the abundant zucchini you may have on hand. Paleo, Keto option, Gluten-free, GAPS-friendly and nut-free, you’ll love this fast low carb recipe and the delicious texture of the bread.
Jump to RecipeIf you have neighbors or friends that feel loved by small food gifts, consider baking an extra loaf and sharing! What a great way to use up zucchini and spread love.
Ingredients in Best Zucchini Bread
To me, one of the most important signs of a good quick bread recipe is a nice rise. We want that rounded top — which shows us from the outside that the crumb on the inside is just right. For that reason, I’ve used a little psyllium husk powder in this recipe. I’ve found that, combined with coconut flour, just a little gives this bread a nice light rise.
If you haven’t used psyllium husk powder before, it’s really no different than using flax seed meal or chia seeds in a bread recipe, except I believe it’s gentler. Psyllium husk powder is easy to measure and simply thickens up the batter without drying it out.
The husk powder also aerates a loaf nicely, and provides good fiber for the body. (Find the psyllium husk powder I use and prefer here.)
The base of Best Zucchini Bread with Coconut Flour comes from some of my favorite basic ingredients: eggs, coconut flour, coconut oil or butter, coconut cream and your sweetener of choice, for either Keto or Paleo needs.
The remaining ingredients are apple cider vinegar, which reacts with the baking soda to create the rise, and sea salt.
GAPS diet variation: Omit the psyllium husk powder. You won’t get the rounded top, but the loaf will be moist, delicious and good. You’ll also use honey as your sweetener.
Final ingredient notes
Almost all low carb zucchini breads you find use almond flour. And many use xanthan gum or whey protein powder. You’ll notice this loaf does not use xanthan gum, whey or almond flour. Gums can be hard on some bodies. Whey protein powder is often not naturally sourced or allergy-friendly, and you can read about why I limit almond flour and prefer coconut flour here.
Tips when making Zucchini Bread with Coconut Flour
Zucchini
Add grated zucchini to a glass measuring cup, spread it out lightly, but don’t pack it down.
Have you shredded zucchini before? It’s super fast with a handheld box grater — no food processor needed. Just like grating cheese, you’ll have your zucchini grated in just 2 minutes. Use the coarse shred, or largest size hole when grating.
Which coconut flour to use
You can use any coconut flour you like, but I personally like Let’s Do Organic‘s flour the best. It’s a fine, white coconut flour that’s pre-sifted; there are no big clumps. And it bakes up well.
I’ve also made this recipe with Bob’s, and it turned out great!
Let’s Do Organic and Bob’s both do more environmentally, too: such as preventing the deforestation of mangroves, a growing issue in coconut farming, than most other coconut flour brands. 🙂
When measuring coconut flour, scoop it into your measuring cup, level it off with the backside of a flat knife or spatula; but don’t pack it down.
How to serve Zucchini Bread
We like this best with a bit of butter smeared on it! Actually, we put a lot of butter on all the breads we eat! 😉
Enjoy Best Zucchini Bread alongside breakfast. Put a couple slices in with your lunch. (I often send it off to work with my husband this time of year.) Have it as an afternoon snack with a bit of protein.
Or, enjoy as a healthy dessert.
The chocolate chips in the batter are optional. The loaf is great with or without. You can also stir in walnuts if you like a chunky zucchini bread.
How to store Best Zucchini Bread
Simply wrap your cooled bread in a container that seals, and refrigerate for up to 5 days. You can also leave Zucchini Bread on the counter for up to 2 days, in a well-sealed container.
To freeze, store in a glass container with a rubber lid (or your preferred storage container) for up to 3 months.
To thaw, place container in the fridge overnight, or out on the counter for 4 to 6 hours.
Freeze extra for the holidays and colder months
Freezing Zucchini Bread with Coconut Flour is a great way to prepare for the fall and winter holidays! If you have lots of zucchini, make several loaves, wrap them well and freeze. Defrost them for gatherings in November or December. This helps to create a low stress lifestyle when life gets busy. 🙂
Is this Zucchini Bread recipe with coconut flour good
Yes!! I included this little section because I made this recipe six times before publishing it — to make sure it was perfect. As my husband said upon eating the finalized recipe: “It doesn’t taste like an alternative bread recipe! It just tastes like great zucchini bread.”
That’s the goal. You won’t eat this and think it tastes like a mediocre coconut flour recipe. It’s great; otherwise, to me, it’s not worth sharing with you. 🙂
Enjoy, and let me know in the comments how you like it! 🙂
More zucchini recipes
Zucchini is actually my favorite vegetable! I’ve loved it since I was a kid, and I love it even more now. With a comforting texture that can be made crispy or soft, zucchini is super versatile! Great for low carb recipes, gut-healing recipes, casseroles, soups and breads, I’m glad this is one veggie that grows abundantly each year.
Here are some of my favorite zucchini recipes:
- Zucchini-Chorizo Butter Stew — one of my all-time favorite recipes ever, just 5 ingredients, super simple prep! Keto, Paleo and GAPS-friendly
- Paleo Zucchini Spice Cake — nut and coconut-free, moist and exotic
- Zucchini Galette — a new favorite, great for most diets!
- Keto Crustless Quiche with Zucchini, Kale & Garlic — great for holiday breakfasts, feeds a crowd; cheesy good comfort food
- Morning Glory Muffins — Keto, Paleo, nut-free and high in protein
- Pad Thai — classic zoodle base with Asian sauce; Keto, Paleo and super fresh ingredients
Best Zucchini Bread with coconut flour (Paleo | Keto option | nut-free | Gluten-free)
Equipment
- loaf pan
- oven
Ingredients
- 6 eggs
- 1 cup zucchini grated
- 1 cup coconut flour
- ¾ cup granulated sweetener of choice: for Paleo, use coconut sugar (for GAPS, use honey instead), or low carb sweetener
- ½ cup coconut oil melted and cooled slightly (or butter/ghee if preferred)
- ⅓ cup coconut cream melted if solid, then cooled to room temp. if hot
- 2 Tablespoons psyllium husk powder can be omitted for GAPS/Paleo, but recommended otherwise for best texture and rise
- 2 teaspoons apple cider vinegar
- 1 teaspoon cinnamon optional
- ¾ teaspoon sea salt
- ¾ teaspoon baking soda sifted
- ⅓ to ½ cup chocolate chips optional (stir in all but 2 Tablespoons: sprinkle the top of the loaf with the 2 T. before baking)
Instructions
- Preheat the oven to 325℉. Line loaf pan with a strip of parchment and grease both ends with a little fat of choice.
- Crack eggs into large bowl and beat briefly. Add zucchini, sweetener, fat of choice, coconut cream and apple cider vinegar. Stir to combine.
- In small bowl, combine dry ingredients: coconut flour, psyllium husk powder, cinnamon, sea salt and baking soda. (You may also add optional chocolate chips at this stage.)
- Add dry ingredients to wet ingredients and stir until well combined. The batter will thicken as you stir - and then be thick, not pourable.
- Use a spatula to scoop and roll the loaf into your prepared pan. Smooth the top slightly, so the middle is mounded.
- Bake 50 minutes, or until top is golden brown and toothpick inserted into the middle comes out clean.
Nutrition
If you love great cakes made with coconut flour, you’ll also enjoy these:
- Best Keto Yellow Cake (Primal) — You won’t believe how good this cake is.
- Orange Creamsicle Cake (Keto, Paleo)
- Paleo & AIP Pear Upside Down Cake
jennifer says
this is really amazing and tender! plus the chocolate chips such a yummy special touch! Love it!
Megan says
I’m so glad you’re enjoying the bread, Jennifer! Thanks so much for sharing! 🙂
Raia says
Oh my goodness! I love how soft this is. And such a great way to use up zucchini. 🙂
Megan says
Thank you, Raia, so glad! Thanks for sharing too!
Stacey Crawford says
Wow, such a delicious and moist keto bread that is full of yummy goodies!
Megan says
Thanks, Stacey!
Jean Choi says
I have a ton of zucchini and been thinking of all the ways to use it. This is perfect! Looks so fluffy and moist.
ChihYu says
Every bite is so moist and delicious! The chocolate chips are an extra treat!
Megan says
Great, ChihYu, thank you! So happy you’re enjoying the recipe!
Kelly says
Yum! I love how moist and delicious this bread is! And those chocolate chips!
Megan says
Thank you Kelly! I appreciate your feedback, and so glad you love the bread!
Donny says
You’ve totally cracked keto/paleo zucchini bread! The texture is just perfect.
Megan says
Yay, Donny, so glad; thank you for sharing!
Joanna ammy says
Oh my gosh, this was amazing! Will definitely make again, soon. I added chopped walnuts, only because we enjoy them and I had them in the pantry! Thank you for sharing.
Megan says
Yay!, Joanna, thanks, and you’re welcome! 🙂 I love walnuts, too, and will have to make our next batch with them, yum! Thanks for sharing what you did! I’m so glad you loved the bread.
Rhoda Buker says
Made with a banana and no other sweetener to get a more neutral flavored bread. It turned out perfect for making toast and open faced sandwiches! ❤️ Nice crumb!
Megan says
Great to hear, Rhoda. Thanks for sharing your variation. Sounds lovely!
Josephine Yeargan says
Hi Megan,
Did you squeeze out the liquid from the zucchini first before mixing in with the other ingredients? I only ask because other recipes say to do that first.
Thank you for sharing the recipe. I ordered psyllium husk powder just so I can try your recipe.
Have a nice day!
Jo
Megan says
Hi Jo, no, don’t squeeze out the liquid with this recipe. Great question, thanks for asking. Enjoy, and have a great day too!! 🙂
Valerie says
This sounds wonderful but could you be more special about the sweetener options and measurements as they won’t all comply with the 3/4 cup amount listed here. I always have monk fruit and Swerve on hand but not sure how much to use for this recipe since it isn’t specific. Measurements for difficult non sugar options would be great.
Megan says
Hi Valerie, sure, so it’s as the recipe is written 3/4 cup low carb granulated sweetener. This could be erythritol, allulose, or a blend of monk fruit with one of these, or even xylitol. Do not use any of the sweeteners like pure monk fruit or stevia; you need one that subs for sugar 1:1. The recipe will not work otherwise.
Val says
I meant to say different non sugar options…
Angie says
What can I use as a substitute of cream of coconut (not sure where to find it) and how much? Thanks
Megan says
Hi Angie, canned coconut cream is in the Ethnic section of all grocery stores. It’s just like coconut milk, but it’s solid coconut cream, so very high in fat. Here it is on Amazon, if that’s helpful: https://amzn.to/3vfW0kl Other brands are fine, too. It just needs to read Coconut Cream on the can. Another option that might work is heavy cream (dairy), if you prefer. I haven’t tried it, but it should work, same amount. You’re welcome, and I hope you love the Zucchini Bread; it’s so good! 🙂
Leslie says
The title does.not.lie! This bread is SUPER moist, has great texture, and wonderful flavor. I’ve since used this as the basis for morning glory bread and pumpkin bread adaptations (detailed below) with fantastic results. I double the recipe when I make it and bake two loves for 1 hour to 1 hour 10 mins (depending on the variety). My sweetener of choice is granulated monkfruit, but blonde coconut sugar worked really well with the pumpkin bread. Thank you for this recipe!!!
Morning Glory Bread
A moist, dense bread perfect for breakfast.
– reduce zucchini to 1/2 c
– add 1/2 c shredded carrots
– add 1/2 c raisins
– add 1/2 c chopped walnuts or pecans
– add 1/4 c shredded coconut
– add 1 tbsp minced fresh ginger
– add 1/2 tsp ground allspice
– add 1/4 tsp ground nutmeg
– add 1/8 tsp ground cloves
Pumpkin Bread
A super moist, flavorful fall treat!
– substitute pumpkin puree for the zucchini
– substitute 2 tsp pumpkin pie spice for the cinnamon
– use blonde coconut sugar as the sweetener for a robust sweetness
Megan says
Awesome variations, so neat, Leslie; thanks for sharing. YAY that you love the bread! Thank you!!
Dawn says
I tried this recipe today, have not tasted yet. Do want to point out says 27 minutes bake time, which is correct. However instructions say 50 minutes which would have been really over baked. Looking forward to tasting later today.
Megan says
Thanks, Dawn, for sharing your cook time. Mine is indeed 50 minutes. I saw another reader mentioned 1 hour for hers. I’m not sure why yours cooked so quickly, perhaps a lower loaf? So glad you enjoyed!!
Jenna says
I have never left a review before…ever, which is saying it’s worth all of the 5 stars! I am on a mold-detox program requiring more protein in my diet, so I had to get very creative with ingredients.
I switched out one egg for 20g of grass fed & finished collagen.
I used a mix of coconut flours, including one that has extra pea protein.
I used grass fed butter instead of the coconut oil to try to get a greater variety of nutrients.
For those having a hard time finding coconut cream, you can also refrigerate (overnight) or freeze (4 hours) coconut milk, and without shaking it use just the solid part when you scoop out the “cream” serving size.
The sweetener was birch-tree xylitol.
And I did include 1/4 cup Lilly’s dark chocolate chips (my cheat part of this delectable treat).
My husband used to run coffee shops with baked goods and believes it’s good enough for commercial selling, except the appearance was not as rounded/perfect on the top as paying customers expect. Considering it’s only for our family, and both of my alternative-food-critique-heavy teenagers gave it two thumbs up, I’d say it’s a winner!!!
I am so grateful for your taking the time to master this and sharing it with the world!
Megan says
Hi Jenna, thank you!, and I’m so glad you all loved the bread. Thanks, too, for sharing the tweaks you made. Blessings!
Jenny says
I can’t eat eggs. Mostly cant tolerate the yoke. Can you use just egg whites or something else? Particularly something else.
Megan says
I haven’t trialed the recipe like that so I don’t know. But here is an egg-free Zucchini Bread that’s also very good: https://eatbeautiful.net/best-aip-zucchini-bread-paleo-gluten-free-egg-free/