Coconut flour is an excellent example of this. So glad you all love it! This is probably our favorite recipe for keto bread so far. One of the most successful coconut flour recipes I’ve tried. Decrease the amount of almond flour to 1 3/4 cups and add 1/4 cup coconut flour, oat flour, or gluten free flour. We often bake with coconut flour (Elana’s Pantry chocolate coconut cupcakes are a fave), so I know my way around a paleo recipe. The bread does not taste very banana-y at all, but give adding more eggs and a little more honey or maybe applesauce a try and let us know what works! And I love that I can answer that last question with a YES because it’s nut-free. As a result, the proportions of certain ingredients in a recipe will vary, depending on the flour you use. You might try looking for a recipe on a sugar-free or candida-oriented site. I suggest plugging the ingredients into your favorite online nutrition calculator. Sounds delicious! The pictures here have big slices. And this coconut flour zucchini bread recipe also freezes well so you can enjoy it during the winter too! I’m going to keep experimenting with this recipe to add some variety to our menu. So so so good. Feel free to input the ingredients into your favorite online nutrition calculator! Obviously I followed the recipe to the letter the first time and ended up with a revolting, slimy, eggy log which went straight into the bin. No. I used 1tsp of baking powder and pecans and 1/2 a banana instead and it came out great. Rather than the hassle of blanching… I just make a lot of breads/muffins and freeze those in portions sized for school lunch bags! Not sure if it’s because I grated my zucchini too small (I used the fine side of a cheese grater) and/or if I didn’t get enough liquid out of it, or if it was something else I did. Getting the zucchini as dry as possible is key to a less soggy loaf. Comment below to let me know how your zucchini bread with coconut flour comes out. Coconut flour may also be used to make keto-friendly zucchini bread, but it will not swap out evenly with almond flour. Coconut flour baked goods are a bit of an acquired taste, but if you cannot eat grains, it’s one you quickly adapt to! Thanks, Pam. It is high in fiber and protein. Preheat oven to 325 degree F. Grease 2 loaf pans. Thanks for your comment!! These sound amazing! I added a splash of acv and they rose nicely and were delicious. Do you squish out the zucchini first before adding it? Should be good for five days. Could maple syrup be substituted for the honey? Because of its high fiber content, coconut flour absorbs a lot of liquid, so you must increase the liquid in recipe. Ovens vary greatly. Cooking with kids is awesome. Perhaps you needed more baking time? What are the nutrition facts calories etc…. Or does some go in the batter as well? Thanks so much for the recipe! Usually zucchini bread recipes call for 3-4 eggs, but this recipe calls for 6 in order to prevent the bread from being too dry. Wow! Also should I measure zucchini before or after I squeeze out the moisture. I made this today! I did a quick press with a paper towel because I didn’t want to clean the nut bag afterwards. 4. Then you’re left with what I call gunk. I made this and used it as bread for sandwiches. I will definitely make this again, but will use parchment paper next time and cut my baking time way down. Clearly, my meal planning is off, I need to work on it. I’m a seasoned baker and a contributor to a baking magazine so I know my way around the kitchen. Like, really, really love it. I have not tried this recipe yet, but in step 4 it says to add the bananas but there were no bananas listed in the recipe. Ha! I hope you like this zucchini bread with coconut flour recipe as much as he did! This coconut flour zucchini bread recipe also freezes well! As stated, it rises little, if at all. Add the wet ingredients to the dry ingredients and stir until moistened. I made it in 12 muffin cups and they came out perfectly. To start, simply combine eggs, coconut oil, coconut flour, sweetener, baking soda, salt, and cinnamon in a large bowl (photos 1-4). Good luck! Pour batter into a greased loaf pan and bake for 45-50 minutes or until a toothpick inserted into the center comes out clean. No biggie, just wanted to pass along the feedback Thank you, thank you, thank you!! We LOVED it. I tried this recipe with my homemade coconut flour, and it was delicious! My only concern is that mine came out kind of flat. So, I decided to try a few healthy recipes to replace his daily obsession. This recipe has given us such freedom from gluten and grains, we’re soo thankful! cream of tartar 1 tsp. He kept going back for more. Thank you! Thank you for a great resource. That zucchini must be totally wrung out for this recipe or it will be too moist and dense. I want to have these for my birthday dinner. They came out pretty good. I do not know since I am not in your kitchen. The coconut flour low-carb zucchini bread muffins/cupcakes will bake so much faster. It made 12 servings. I used a glass loaf pan and cut the temperature to 325. You definitely want to make this one at home! I just made this banana bread and it is absolutely delicious! thank you for your valuable contribution to the paleo community! Set aside. Would this have had anything to do with my rather flat result? It reacts with the other ingredients to improve the texture and taste of the muffin. It is a dense bread though, so it might be a bit soggy upon thawing. I just made this bread and I am thoroughly impressed! This zucchini bread is AWESOME!! The majority of people who have made this have not had this issue. Step 4 In another bowl, measure flour, baking powder, soda, salt, cinnamon, nutmeg, coconut, walnuts, and currants or raisins. I loved it and will be saving this recipe to make muffins next time. So glad you enjoyed it!! It’s hard to say without being in your kitchen. Preheat oven to 350 degrees and line a loaf pan with an If You Care Baking Sheet (helps prevent bread from sticking!!) Wrap the shredded zucchini in cheesecloth and squeeze as much liquid out as you can. I would just do a pinch instead of 1/2t. The solids are ground into a very fine, flour-like powder. If so, how much puree? If so, how should I do this without warm milk? It was hard to stick to just one serving. The comments also prompted me to add about 2 extra tbsp of coconut flour just in case and let it rest so that it would absorb liquid. This Paleo Zucchini Bread is flecked with fresh zucchini, warm cinnamon, and delicately sweet coconut sugar for a gluten-free, grain-free, low-carb recipe. 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