Coconut Flour Zucchini Bread

What I have learned though is coconut flour is not your typical flour. Because of its high fiber content, coconut flour absorbs a lot of liquid, so you must increase the liquid in recipe. Usually zucchini bread recipes call for 3-4 eggs, but this recipe calls for 6 in order to prevent the bread from being too dry.

This Coconut Flour Zucchini Bread turned out way better than I expected. Since it was my first time experimenting with gluten free baking, I was a bit nervous, but I absolutely loved it. The coconut flour is not overpowering and it just adds a slight sweet flavor. This is absolutely amazing right out of the oven or microwaved and topped with nut butter. This has been my afternoon snack for the past week and I have loved it.

Coconut Flour Zucchini Bread

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Keyword: Bread, Coconut, Flour, Zucchini
Prep Time: 5 minutes
Cook Time: 50 minutes
Total Time: 55 minutes


  • 1+1/2 cups Zucchini, Shredded
  • ¾ cup Coconut Flour
  • ⅓ cup Coconut Oil
  • ⅓ cup Honey
  • 6 Large Eggs
  • 1 tsp Vanilla Extract
  • 1 tsp Ground Cinnamon
  • ¾ tsp Baking Soda


  • Preheat oven to 350 degrees
  • Spray a 9×5 baking loaf pan with nonstick cooking spray or line with parchment paper
  • Squeeze moisture out of zucchini
  • Combine all ingredients, minus zucchini, and mix together
  • Stir in zucchini
  • Place in a loaf pan and bake for 45 to 50 minutes, or until a toothpick inserted comes out clean.

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