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coconut-flour-zucchini-bread-recipe

Coconut Flour Zucchini Bread Recipe

This recipe is gluten free.
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Preparation Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Course: Dessert
Cuisine: American
Servings: 8 servings
Calories: 150 kcal

Ingredients 

Main Ingredients

  • 1 cup shredded zucchini
  • ½ cup coconut flour
  • ¼ cup coconut oil, melted
  • ¼ cup honey
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ teaspoon cinnamon

Instructions 

  1. Preheat oven to 350°F (175°C). Grease a loaf pan.
  2. In a bowl, mix coconut flour, baking soda, salt, and cinnamon.
  3. In another bowl, whisk eggs, melted coconut oil, honey, and vanilla extract.
  4. Combine wet and dry ingredients, then fold in shredded zucchini.
  5. Pour batter into the loaf pan and bake for 45 minutes or until a toothpick comes out clean.
  6. Let it cool before slicing.

Nutritional Value

Calories: 150kcal | Carbohydrates: 12g | Protein: 4g | Fat: 10g | Saturated Fat: 7g | Cholesterol: 70mg | Sodium: 150mg | Potassium: 150mg | Fiber: 3g | Sugar: 8g | Vitamin A: 100IU | Vitamin C: 4mg | Calcium: 20mg | Iron: 1mg

Keywords

Gluten-Free
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