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Wholesome Paleo Zucchini Bread with Coconut Flour

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A moist and flavorful paleo zucchini bread made with coconut flour, natural sweeteners, and warming spices. Perfect for a wholesome breakfast or snack, this bread is easy to make and naturally gluten-free.

Ingredients

Scale
  • 2 cups shredded zucchini (about 2 medium zucchinis, squeezed dry)
  • 4 large eggs, room temperature
  • ½ cup coconut oil, melted
  • ½ cup raw honey or maple syrup
  • 1 cup coconut flour
  • 1 teaspoon baking soda
  • ½ teaspoon sea salt
  • 2 teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg (optional)
  • 1 teaspoon pure vanilla extract

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with coconut oil or line it with parchment paper.
  2. Shred 2 medium zucchinis using a box grater or food processor. Place shredded zucchini in a clean kitchen towel or cheesecloth and squeeze out as much moisture as possible to yield about 2 cups.
  3. In a large bowl, whisk together 4 large eggs, ½ cup melted coconut oil, ½ cup raw honey or maple syrup, and 1 teaspoon vanilla extract until smooth and combined.
  4. In a separate bowl, sift together 1 cup coconut flour, 1 teaspoon baking soda, ½ teaspoon sea salt, 2 teaspoons ground cinnamon, and ½ teaspoon ground nutmeg.
  5. Slowly add the dry mixture to the wet ingredients, stirring gently with a spatula until combined. Fold in the shredded zucchini evenly, avoiding overmixing.
  6. Spoon the thick batter into the prepared loaf pan and smooth the top with a spatula.
  7. Bake for 45-50 minutes, starting to check at 40 minutes by inserting a toothpick into the center. The toothpick should come out clean or with a few moist crumbs.
  8. Let the bread cool in the pan for 15 minutes, then transfer to a wire rack to cool completely before slicing.

Notes

Squeeze excess moisture from shredded zucchini to prevent soggy bread. Use gentle folding motions to avoid toughening the bread. Cover with foil if edges brown too quickly. Cool completely before slicing to prevent crumbling. Variations include adding nuts, chocolate chips, or orange zest. For almond flour substitution, use 1 ¾ cups almond flour and reduce eggs to 3.

Nutrition

Keywords: paleo zucchini bread, coconut flour bread, gluten-free zucchini bread, paleo baking, healthy zucchini bread, grain-free bread, paleo snack

Find it online: https://milaspoon.com/wholesome-paleo-zucchini-bread-recipe-easy-coconut-flour-bread/