Saturday, September 3, 2011

Grain Free Zucchini Bread

It's that time of year when we all seem to have way more zucchini than we know what to do with. In the past I've always made use of it in bread. So this year I had to come up with a grain free, paleo/primal zucchini bread. It turned out every bit as good as the wheat based version. Your friends will never know the difference!

Zucchini Bread

1 medium zucchini, shredded
6 eggs
1/2 cup coconut oil
1/3 cup honey
1 teaspoon vanilla extract
1 tablespoon pumpkin pie spice
1 tablespoon ground cinnamon
1 teaspoon baking soda
1/2 cup coconut flour

Shred the zucchini using a cheese grater. No need to peel first. Mix zucchini in bowl with eggs, oils, honey and vanilla. In another bowl mix together the remaining dry ingredients and then slowly pour the dry ingredients into the mixture, stiring as you go. Pour batter into a greased loaf pan and bake at 350 degrees for about 40 minutes or until an inserted toothpick comes out clean. Enjoy!

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  2. Hi, Kara,
    Thanks for the recipe! I tried it out yesterday, and it has fantastic flavor! I was just wondering, though, if it's supposed to have about the same texture as "normal" zucchini bread? Mine turned out pretty soggy (like too-moist eggs), even though the toothpick came out clean. Do you have any ideas for me?

  3. I love this recipe! I made it for several people as gifts this holiday season and baked it for our family for Christmas morning brunch. I made a double batch and added a half cup of chopped walnuts. Delicious! My first batch came out soggy in the middle too, Danielle. For my second batch, I added some flax seed meal and cooked it a few minutes longer and those loaves were not soggy.

  4. Loved it! Came out perfectly, tasted good although I felt that it needed some salt.

  5. This was delicious. Not as dry as I was expecting (from previous coconut flour baking) Thanks so much

  6. Wow! I can't believe how good this was! Best paleo treat that I have tried yet! It was hard to resist :)
    Have you tried any variations that would come out as good as this one? Also, have you used a muffin pan for this recipe?
    What did you use to grease your pan? Have you ever used parchment paper lining, I hate the way my bread pans over brown (yuk!) the outside of the bread..

  7. I used a muffin pan for this recipe and it turned out perfectly; they took about 20 minutes. Also, I hope you don't mind I linked your recipe to my small blog :)

  8. Hi Kara...just visiting your blog for the first time. It's lovely. We are an unschooling family of three (me, my husband and my almost 6 year old son) and we all eat a primal diet. We've been at it for almost a year and have noticed huge improvements in our health. We always ate whole foods, but certainly relied too much on grains. Blech. Anyway, I plan on making this zucchini bread in the morning as my husband bought an extra one at the store tonight. I'm very excited. It's most certainly one of my favourite "sweet" breads. :)

    Looking forward to getting to know you better. I blog over at about our unschooling life. ~Debbie

  9. This bread was delicious. I had to cook it a little longer but everyone loved it. thanks for the recipe. I will be backing another batch today.

  10. I made this today and it was really good. The texture was a little spongy (I guess from the eggs) which was odd but the flavor was good and it satisfied my desire for some bread.

  11. 5 large eggs, 1/4 cup plaintain flour, 1/4 cup coconut flour, galangal clove and cinnamon for spices. Divided into two pans. Baked for at least 40 minutes. Tastes like dreamy bread pudding.

  12. Delicious but WAY too many eggs. I baked it for over an hour and it was all soggy. But I will definitely try it next time just with less eggs.

  13. Extremely excited to have found your website. Thank you for much for sharing. I look forward to trying out a lot of your recipes! As well as the fruit/vegetable wash recipe you posted.

  14. THANK YOU for this amazing recipe!!! I made it yesterday and although I didn't have cinnamon or pumpkin spice on hand (I know, it's crime, but I ran out of them), so I put in two tablespoon of allspice and it turned out soooooo YUMMY!!!! I am making a few batches of this and hope they freeze well, so I can just pull them out! Thanks again for sharing!

  15. Could the baked loaf moistness be from not knowing a cup measurement for a "medium" zuchinni? Has anyone experimented with a known measurement? Perhaps just adding a bit of ground flax until the batter seems the right consistency would work. To me, eggs might serve to firm the loaf rather than making it soggy.

    1. I agree. I added a tablespoon of ground flax and baked it for 55 minutes instead of 40. Still came out a little wet, but it tastes delicious. I think next time I would use less zucchini. My "medium" zucchini may actually have been a large. I also may try baking it using my convection oven setting to help with even cooking. Over all I love it & it tastes GREAT!

  16. I have never used zucchini before and was given a very large one from a family members garden. Does anyone know the cup measurement used for this recipe? I might be able to get a few batches made with the zucchini I have. Thanks so much.

  17. *PLEASE REPLY* This bread sounds delicious! Could you please comment on the sogginess others have experienced? Is it the eggs or zucchini? Thanks!

    1. It's the zucchini. The first time I made this I used the entire medium zucchini. It was about 2 cups of grated zucchini and it made a complete soggy mess! The second time I grated just the outside of a medium zucchini. It was about one cup of grated zucchini. I followed the rest of the recipe and it turned out great. Just make sure you don't cook it too long or it gets that overdone egg texture on the crust.

  18. I'm sorry but this was a total sloppy mess. It came out way too moist and tasted like oil. I threw the whole thing out. I have made traditional z bread with no problem. And I do bake with coconut flour and like it. This recipe was a total disappointment.

  19. Hi! I just found this recipe by googling "coconut flour zucchini bread." thanks so much for sharing it! I had great results using a generous amount of baking soda and draining the zucchini first. Oh, and I added chocolate chips :) well done! Thank you!

  20. I never would have believed that grain free could taste so great. I used one cup of zucchini (after reading several posts) as one medium zucchini seemed too subjective. I also wrung out the zucchini as to not upset the balance of liquid and dry ingredients. thanks for this website.

  21. Omg. I just made this , we are doing Paleo. And my husband loves it. In love. Thanks for the recipe.

  22. Does this bread freeze well? I have more zucchinis than I know what to do with and thought I could bake many loaves and freeze them.

  23. Should have read the comments first. Great flavor but came out way too soggy/eggy. I'd suggest less eggs, drying the zucchini with a paper towel, and maybe more flour or some flax meal..... Oh well.

  24. The recipe directions say "oils" but there's only coconut oil in this recipe. Is there a missing ingredient?

  25. Delicious zucchini bread! Used same recipe, but substituted three shredded carrots for zucchini and it was delicious, too. We eat it for a quick breakfast and my granddaughter loves it, too.

  26. I used one and a half cups of carrot in place of the zucchini (only because we have an overabundance) and the whole family loved it. I only used 5 eggs and it came out great. Still moist, but not overly so.

  27. Hi there-I have made this as bread tons of times and love it. Tonight I made as muffins, which I've done before, but this time all the oil leached to the bottom of each and made them soggy and gross. The only thing I did different was use cupcake liners. Any ideas??? I used a tiny bit less oil and honey to minimize the sogginess.....

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  69. Oh man, this bread is so, so, so good! Make sure to squeeze the water out of the zucchini after you shred it. Mine was not soggy at all.