Gluten-Free Coconut Zucchini Bread

This is a perfect example of “guilt-free comfort food”.  A crowd favorite at my house.  The greek yogurt makes this quick bread seriously moist while the cinnamon and nutmeg gives it that extra level of comfort.  Yum! 

 

The Method: 

Preheat your oven to 350. 

Line a standard loaf pan (9” X 5”) with parchment paper OR coconut oil. 

In a large mixing bowl bowl, combine the coconut flour, eggs, honey, coconut oil, greek yogurt, vanilla, cinnamon, nutmeg, and baking soda.  Use a whisk to stir while breaking up any lumps. The batter will be quite thick- almost to the level of cookie dough.  Fold in the shredded zucchini and pour the batter into the loaf pan evening out the top with a spoon or spatula.

Bake for 45-50 minutes until the top is golden brown and a toothpick can be inserted into the middle and removed clean.  

Let the loaf cool completely.  Flip it out of the pan, slice, and serve! 

The Goods: 

3/4 cup coconut flour

6 eggs

1/3 cup honey

1/4 cup coconut oil

1/3 cup greek yogurt

1 teaspoon vanilla extract

1 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

3/4 teaspoon baking soda

1 1/2 cups peeled and shredded zucchini, tightly packed

2 Comments