Gluten-Free Zucchini Bread

Gluten-Free Zucchini Bread


My mother asked me if I could adapt her zucchini bread recipe to be gluten-free so she could make some for my niece, who recently found out she has a gluten intolerance. (Zucchini bread is a big thing in Minnesota, where my mother lives.) I kind of came up with a hybrid of her recipe and my recipe for gluten-free banana bread (which I have not posted yet, stay tuned!). I used coconut flour, which I absolutely LOVE in gluten-free sweet breads and cakes and muffins, etc. Coconut flour is expensive but it is so dense that it doesn’t require much for recipes – 1/2 cup at most – so I can make the little bag of flour last for months and multiple batches of baked goods. It is high in fiber and low in carbohydrates so it is a healthy flour alternative. And adding zucchini to a sweet bread recipe is a great way to get your little ones to eat their vegetables!



1/3 cup coconut oil

6 eggs

1/4 cup honey

1 T vanilla

3 cups grated zucchini

1/2 cup coconut flour

1 tsp baking soda

1 tsp baking powder

1/2 tsp salt

1 1/2 tsp cinnamon

1 1/2 tsp nutmeg


Soften the coconut oil by gently warming over a double boiler, stirring in the honey and vanilla. Beat the eggs and add to the honey, vanilla, and softened coconut oil; blend together with a wire whisk. Press the grated zucchini with a dry paper towel to soak up excess moisture, then combine with the liquid ingredients and mix.

In a separate bowl, sift together the coconut flour, baking soda, baking powder, salt, cinnamon and nutmeg. Add to the other ingredients and stir.

Grease 3 small or 2 large bread pans with coconut or olive oil. Pour the batter evenly into the bread pans. Bake in preheated oven at 350 degrees F for 45 minutes. Bread is ready when lightly browned and a fork comes out clean when inserted into the center.

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