Hearty Coconut Flour Zucchini Bread

Here’s my tried-and-true coconut flour zucchini bread recipe, made with fresh garden zucchini, warm spices, and a perfectly moist crumb thanks to the unique properties of coconut flour.

This zucchini bread has become my go-to way to use up summer squash when the garden is overflowing. I often bake two loaves at once – one for now and one for the freezer. And let’s be honest, there’s nothing better than a thick slice with your morning coffee, right?

What Kind of Zucchini Should I Use?

When it comes to making zucchini bread, medium-sized zucchini are your best bet since they tend to have the perfect balance of moisture and flesh. Really large zucchini can be a bit too watery and seedy, while tiny ones might not give you enough bang for your buck when grating. If your zucchini feels particularly watery, you can give it a gentle squeeze in a clean kitchen towel before adding it to your batter, though this recipe works fine either way. For the best results, look for firm zucchini with smooth, dark green skin and no soft spots – and don’t bother peeling them, as the skin adds nice flecks of color to your bread.

Options for Substitutions

This gluten-free zucchini bread is pretty adaptable! Here are some swaps you can try:

• Coconut flour: This is the one ingredient you shouldn’t substitute, as coconut flour has unique absorption properties that other flours don’t match. It’s essential for the right texture.
• Honey: You can swap honey with maple syrup or agave nectar in equal amounts. If using stevia, reduce to about 2-3 tablespoons and add 2 tablespoons of milk to maintain moisture.
• Nut butter: Any nut or seed butter works here – try almond, cashew, sunflower seed, or even tahini. Just make sure it’s well-stirred and not too dry.
• Flax meal: Ground chia seeds work as a 1:1 replacement, or you can use additional coconut flour (reduce to 3 tablespoons if doing this).
• Coconut oil: Melted butter or any neutral oil like avocado oil can replace coconut oil in the same amount.
• Zucchini: Yellow summer squash works just as well, or try carrots for a different twist. Just make sure to grate them finely.

Watch Out for These Mistakes While Baking

The biggest challenge when baking with coconut flour is managing its highly absorbent nature – using too much coconut flour or not having enough moisture can result in a dry, crumbly bread that’s hard to enjoy. A common mistake is not measuring the coconut flour precisely – even a small extra amount can throw off the entire recipe, so be sure to level off your measuring cup with a knife rather than eyeballing it. Another crucial step that’s often overlooked is properly draining the zucchini – while this recipe works with both squeezed and unsqueezed zucchini, removing excess moisture gives you more control over the final texture and prevents a soggy middle. For the best results, let the batter rest for 5-10 minutes before baking to allow the coconut flour to fully absorb the liquid ingredients, and don’t be tempted to open the oven door frequently while baking as this can cause the bread to sink in the middle.

What to Serve With Zucchini Bread?

This healthy zucchini bread is perfect for breakfast or as an afternoon snack, and there are lots of tasty ways to serve it! A warm slice spread with butter, cream cheese, or almond butter makes for a filling breakfast alongside your morning coffee or tea. For brunch, try serving it with a side of Greek yogurt and fresh berries to add some protein and natural sweetness to your plate. If you’re enjoying it as an afternoon treat, a cold glass of milk (regular or plant-based) pairs really nicely with the nutty, spiced flavors of the bread.

Storage Instructions

Counter Storage: This zucchini bread stays fresh at room temperature for about 2 days when wrapped well in plastic wrap or stored in an airtight container. If your kitchen is warm, it’s better to pop it in the fridge since it contains fresh zucchini.

Refrigerate: Keep your bread fresh for up to a week by storing it in the fridge in an airtight container. The coconut flour keeps it nice and moist, so you don’t have to worry about it drying out too quickly!

Freeze: This bread freezes really well! Slice it up before freezing, then wrap individual pieces in plastic wrap and store them in a freezer bag. It’ll stay good for up to 3 months. When you’re craving a piece, just grab a slice and let it thaw at room temperature for about an hour.

Preparation Time	10-15 minutes
Cooking Time	50-60 minutes
Total Time	60-75 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 800-900
• Protein: 25-30 g
• Fat: 50-60 g
• Carbohydrates: 70-80 g

Ingredients

• 3 eggs
• 1/3 cup honey
• 1/3 cup nut or seed spread
• 1/4 cup coconut oil, melted
• 1 tsp vanilla extract
• 3/4 cup coconut flour
• 1/4 cup ground flaxseed
• 2 tsp baking powder
• 1 tsp ground cinnamon or pumpkin pie spice
• 1/2 tsp sea salt
• 1 1/2 cups grated zucchini, packed (squeezed optional)
• 2/3 cup mix-ins: seeds, nuts, or chocolate chips (optional)

Step 1: Prepare the Oven and Loaf Pan

Preheat your oven to 350°F (175°C).

Line an 8×4-inch or 9×5-inch loaf pan with parchment paper, ensuring the paper hangs over the sides slightly for easy removal after baking.

Step 2: Mix the Wet Ingredients

• 3 eggs
• 1/3 cup honey
• 1/3 cup nut or seed spread
• 1/4 cup coconut oil, melted
• 1 tsp vanilla extract

In a large mixing bowl, whisk together the eggs, honey, nut or seed spread, melted coconut oil, and vanilla extract.

Mix vigorously until the mixture is smooth and fully combined.

Step 3: Combine Dry Ingredients into Wet Mixture

• 3/4 cup coconut flour
• 1/4 cup ground flaxseed
• 2 tsp baking powder
• 1 tsp ground cinnamon or pumpkin pie spice
• 1/2 tsp sea salt

Add the coconut flour, ground flaxseed, baking powder, ground cinnamon or pumpkin pie spice, and sea salt directly into the bowl containing the wet ingredients.

Whisk until the mixture is well combined with no visible lumps.

The batter will thicken as the coconut flour absorbs the moisture.

Step 4: Fold in Zucchini and Optional Add-ins

• 1 1/2 cups grated zucchini, packed (squeezed optional)
• 2/3 cup mix-ins: seeds, nuts, or chocolate chips (optional)

Gently fold the grated zucchini and any optional mix-ins, such as seeds, nuts, or chocolate chips, into the batter using a spatula.

Stir just until everything is evenly distributed to avoid overmixing, which will keep the bread tender.

Step 5: Bake the Zucchini Bread

• batter from Step 4

Pour the batter into the prepared loaf pan and smooth out the top.

Bake in the preheated oven at 350°F for 50-60 minutes, or until a toothpick inserted into the center comes out clean and the top springs back when lightly pressed.

I like to tent the loaf with foil if it starts browning too quickly, to help it bake evenly.

Step 6: Cool and Enjoy

Allow the zucchini bread to cool in the pan for at least 30 minutes before carefully lifting it out using the parchment paper.

Transfer it to a wire rack to finish cooling completely.

The slices taste amazing toasted, and I also like to spread a little extra nut butter on top.

Store the loaf at room temperature for 2-3 days, in the fridge for up to a week, or freeze for several months.