Zucchini Bread

Posted by on Jun 6, 2010 | Comments Off on Zucchini Bread

3/4 cup loosely packed, shredded zucchini
8 eggs
1/2 cup coconut oil or butter, melted
1/2 cup natural sugar
1 tsp pure vanilla extract
1 & 1/2 tsps cinnamon
1/2 tsp nutmeg
1/2 tsp pure salt
3/4 cup coconut flour, sifted
1 tsp baking powder
1/2 cup walnuts, chopped (optional)

  • Preheat oven to 350 degrees.
  • Blend together eggs, oil, sugar, vanilla, cinnamon, nutmeg & salt.
  • Combine coconut flour with baking powder & whisk throughly into batter until there are no lumps.
  • Fold in shredded zucchini & nuts.
  • Pour into greased 9x5x3-inch loaf pan & bake for 1 hour.
  • Remove from pan & cool on rack.



~ Adapted from “Cooking w/ Coconut Four”. Original recipe calls for mace instead of nutmeg. In general, the 2 can be used interchangeably, so use whichever one you happen to have.

~ I use a cheese grater to shred the zucchini (do not peel). Alternately, can use a food processor w/ shredding blade attachment.

~ The batter will be on the dry side for this one. Just press it firmly into the greased baking dish to avoid air pockets within the loaf (I use a glass baking dish, so can see the spots where I have to press a little firmer).

~ If you’re using coconut oil (like I do), when you melt, use very low heat & remove from burner right away (as the idea is to melt it, but you want to heat it as little as possible). Also, I add the coconut oil towards the end, just before I fold in the zucchini & nuts. If you add the warm oil into the bowl with the cold eggs, the oil will harden. Once the eggs are blended w/ everything else, this is not an issue. An alternative is to let the eggs come to room temp before baking.

~ My loaves don’t always slip out of the pan. If this is the case, don’t force it out. Just put the whole loaf – pan & all – on a wire cooling rack.

For those with various food restrictions, this recipe falls into the following categories:

Dairy Free, Gluten Free, Egg Free, Nut Free, Sugar Free, Grain Free, Vegan, Raw

If eating dairy free, use coconut oil instead of butter.  If eating gluten free, be careful choosing your vanilla.  If avoiding nuts, omit the walnuts.

~ Freezes well (I freeze individual slices which are great to pull out as needed for a school snack).

Print pagePDF pageEmail page