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Organic Coconut Flour Zucchini Bread

Sometimes I look at the list of ingredients for a gluten-free recipe spilled out onto the glossy page of a cookbook and I think skeptically to myself, “there is just no way this can taste any good.” And in all honesty, it is often true- in yearning for the occasional indulgence of fresh home baked bread, there are few grain-free recipes that even come close in capturing a desirable taste and texture. Yet this unique Organic Coconut Flour Zucchini Bread is a stunning exception. This intriguing treat combines the warm tones of cinnamon and nutmeg with the gentle sweetness of coconut flour, enlivened with shreds of fresh zucchini and the satisfying crunch of soaked walnuts. It is a recipe so incredibly simple, nutrient-dense and rich in flavor- just one bite and this melt-in-your-mouth loaf will have you enchanted.

nutrient dense foods

Scrawled onto an index card and stowed away in my recipe box, this is a bread I especially enjoy in the late spring and summer, when zucchinis grow abundantly in our lush green garden. However, I thought I would share it now and offer a refreshing sliver of the sun-drenched months to come. As per reader request, I have also attached a PDF to this post for easy printing, so that you too can keep it tucked away to enjoy in the future.

radiant life Click Here for a printable version of this recipe.

coconut flour bread

Organic Coconut Flour Zucchini Bread

1 medium zucchini, shredded

6 pastured eggs

1/2 cup extra virgin coconut oil

1/3 cup raw honey

1 tsp vanilla extract

1 tbsp ground cinnamon

1/2 tbsp pumpkin pie spice

1/2 tsp unrefined salt

1 tsp baking soda

1/2 cup organic coconut flour, sifted

1/3 cup sprouted pecans or walnuts, chopped (optional)

*Note: for this recipe it is best to use ingredients at room temperature so that the oils do not solidify during mixing.

Preheat oven to 350° F.

Shred zucchini coarsely with a cheese grater.

nutrient dense foods

Combine zucchini, eggs, oil, honey and vanilla extract, whisking thoroughly until well blended.

organic coconut flour

In a separate bowl sift together dry ingredients including spices, salt, baking soda and coconut flour.

organic coconut flour

Add dry ingredients to wet ingredients gradually, stirring thoroughly. You will notice that batter is a bit spongy and dense- this is typical of coconut flour. Fold in nuts if desired.

cooking with coconut flour

Scoop batter into a greased loaf pan, smoothing out the surface with a knife or spatula.

coconut oil benefits

Bake for about 40 minutes or until a toothpick can be inserted in the middle and come out clean. Remove from pan and cool on rack.

nutrient dense foods



Sounds good but it looks a little burned.
Posted @ Thursday, March 28, 2013 9:15 AM by David
I agree with previous poster...the recipe and your description make it sound great, but the finished product looks pretty dry and overbaked...is that just the photo? I like that it holds together.
Posted @ Thursday, March 28, 2013 10:01 AM by Ginny
Just the photos! This bread is actually very moist and delicious. I changed some of the pictures to give you a better idea of what the texture looks like.
Posted @ Friday, March 29, 2013 8:28 AM by Kayla Grossmann
I made this bread, following the recipe closely, except for organic eggs (not pastured), cooked honey and organic raw (not sprouted) walnuts. Baked in convection oven at 350 and took closer to 45-50 min. to reach perfection. Covered top with some foil for the last 15 min. to prevent overbrowning. Results were quite yummy and moist and enjoyed by all.
Posted @ Friday, March 29, 2013 11:36 PM by Sachi
Just wondering...why coarsely grated. my family would have issues with bigger chunks in there. I usually have to FINELY grate my zucchini in whatever I put it in. Any problem with this?
Posted @ Monday, April 01, 2013 2:48 PM by erin west
Hi Erin, 
Shredding the zucchini more finely should work out well for this recipe as well. I simply enjoy the texture and bit of color the larger pieces bring to the bread- but everyone certainly has different preferences and it shouldn't alter the final product significantly. I hope that your family enjoys it!
Posted @ Monday, April 01, 2013 6:09 PM by Kayla Grossmann
Hi, I made this today and it turned out looking beautiful. It did look a little burned but you are right in that it's very moist. However, my batter was much thinner than yours and it tastes a little too eggy and oily for my tastes. Do you think it would work if I substituted applesauce for the oil and used 1-2 fewer eggs?
Posted @ Tuesday, April 02, 2013 5:00 PM by Monika
How many cups does a medium zucchini equal??
Posted @ Wednesday, April 03, 2013 6:48 PM by Leslie R
would love to hear more recipes from you...I am on the JJ Virgin diet which eliminates a lot of things, it is an anti inflammatory diet and has healed me of IBS and Acid Reflux...not more bloating or body pain....so your site is perfect for me
Posted @ Thursday, August 01, 2013 10:44 AM by
I've been on a low carb diet for several years now - I substituted sugar free maple syrup for the honey and it came out beautiful! Thank you for this recipe! 
Posted @ Monday, August 05, 2013 4:17 PM by MammaJOlsen
I made this last night and despite baking it for an additional 19 minutes, it came out too wet and was not edible, too eggy and broke when I was taking it out of the pan. Not sure what I did wrong but I felt as though I followed the recipe thoroughly.
Posted @ Wednesday, August 07, 2013 11:12 AM by Christina Eckhart
Made this today. Looked good when I took it out of the pan but when we tried to eat a slice----bleck. We fed both of the loaves that I made to our chickens. Was very most but had more of a really spongy sponge cake texture. Not like bread at all.
Posted @ Friday, August 23, 2013 7:46 PM by Brandy Sydow
Made this today. Fantastic! Made mini and regular muffins (15 min. @ 350 for mini and 25 min for regular)
Posted @ Monday, June 09, 2014 9:27 PM by Cathy
Wow! I was skeptical, but this is amazing. It turned out better than the oat version I made for my kids. Thanks for a great recipe, I can hardly wait to try a pumpkin version.
Posted @ Tuesday, July 22, 2014 1:01 PM by Dalene
Thank you for all of the comments! Coconut flour is a really gratifying flour to experiment with. It can be hard to get just the right blend of ingredients- but when you do, it sure is tasty!
Posted @ Thursday, July 24, 2014 2:38 PM by Kayla Grossmann
I followed the directions, and t came out burnt on the outside and eggy and soggy on the inside 😞
Posted @ Sunday, August 03, 2014 7:00 PM by rachblue
It would be helpful to print out how much shredded zucchini one needs in cups or weight, instead of medium. My garden's medium may not be your grocery store's medium. I'm just guessing, like every other recipe user must be. It can differ by CUPS of zucchini, ruining some results. Soggy.... eggy... overmushy == can be from too much zucchini. The zucchini should be pressed to remove some water too, since finer shreds make for more moisture, and I admit to being turned off by the huge looking shreds. 
Posted @ Saturday, September 06, 2014 4:57 PM by KelliSue
This looks amazing and can't wait to try it tonight! Thank you for the recipe! 
Do you have nutritional facts for this recipe by chance?
Posted @ Wednesday, September 10, 2014 1:58 PM by Liz
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