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!
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!
3/4 cup coconut flour
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