Paleo Coconut Flour Bread Zucchini

zucchini-muffins I love zucchini fresh garden in the summer. The addition of vegetable muffins is a great way to increase your intake of vegetables from your family. I love this bread moist and delicious zucchini with coconut flour for gluten free treatment and paleo. INGREDIENTS

  • flour ¾ cup coconut
  • 6 eggs at room temperature
  • syrup maple ½ cup
  • ¼ cup oil, melted coconut
  • 1 teaspoon vanilla extract
  • 1 teaspoon cinnamon powder
  • nutmeg ground ¼ teaspoon
  • ¾ teaspoon baking soda
  • 1½ cups shredded zucchini, tight


  1. Preheat oven to 350F and line a standard (9 inches by 5 inches) bread with parchment paper. (If you’re making muffins, line a muffin tin series with 12 baking pans.)
  2. In a large bowl, combine coconut flour, eggs, maple syrup, oil, vanilla, cinnamon, nutmeg and baking soda and use a whisk to mix well, breaking the lumps as you go. The most likely batter is thicker than cake-like-hitter who has come to expect when making quick breads. Stir in the grated zucchini and then remove the mixture into the loaf pan, smoothing the top with a spatula. (Or divide the mixture into molds lined 12.)
  3. Bake the bread at 350 ° F for 45 to 50 minutes, until the top is golden brown and firm. If baking muffins, bake them at 350 ° F for 25 to 30 minutes. Cool in pan for 15 minutes, then transfer to a wire rack to cool completely. Because this bread is very moist, I recommend storing in the refrigerator for best shelf life. Should be kept in an airtight container for up to a week-if you do not eat everything before then!

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