Organic Coconut Flour Zucchini Bread
Posted by Dr. Della Parker on June 20, 2016
Zucchini’s peak season is June through late August so you’ll want to have your freezer-friendly zucchini recipes ready to go. Click to find more Real Food Recipes.
Ingredients
- 1 medium-sized zucchini shredded
- 6 eggs pastured
- 1/2 cup extra virgin coconut oil
- 1/3 cup raw honey
- 1 tsp Vanilla Extract
- 1 tbsp Ground Cinnamon
- 1/2 tbsp pumpkin pie spice
- 1/2 tsp unrefined salt
- 1 tsp Baking Soda
- 1/2 cup organic coconut flour sifted
- 1/3 cup sprouted pecans or walnuts chopped optional
Servings: loaf
Instructions
- Preheat oven to 350° F.
- Shred zucchini coarsely with a cheese grater.
- Combine zucchini, eggs, oil, honey and vanilla extract, whisking thoroughly until well blended.
- In a separate bowl sift together dry ingredients including spices, salt, baking soda and coconut flour.
- Add dry ingredients to wet ingredients gradually, stirring thoroughly. You will notice that batter is a bit spongy and dense- this is typical of coconut flour. Fold in nuts if desired.
- Scoop batter into a greased loaf pan, smoothing out the surface with a knife or spatula.
- Bake for about 40 minutes or until a toothpick can be inserted in the middle and come out clean. Remove from pan and cool on rack.
Recipe Notes
Click to see The Radiant Life's step-by-step photo instructions for this Organic Coconut Flour Zucchini Bread recipe.
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