Grain-Free Zucchini Bread

by Susan on March 17, 2017

I’m not Irish. I don’t eat corned beef and cabbage or drink green beer on St. Patrick’s Day. Nationality aside, I’m not a huge fan of the former and the latter has food dyes 😉

So I decided to get a little creative with my St. Patrick’s Day recipe post and offer up a healthy “green” treat. I love zucchini bread, and this recipe I adapted from Detoxinista is delicious and easy to make. It’s nut, gluten, grain and dairy-free. While the original recipe doesn’t include the chocolate, my daughter begged for me to throw in some Enjoy Life dark chocolate chips. This one would certainly be tasty without them, but the chocolate does make the bread even more appealing to hesitant kids (or in my case, husbands…)

It’s key to leave the eggs out at room temperature before incorporating them, and allow the batter to sit about 5 minutes before pouring it into the pan and baking. Coconut flour absorbs a lot of moisture and yields the best results when it has a few minutes to sit first. To make sure you get the excess water out of your zucchini, you can wring it out in a clean dish towel or let it sit over the sink in a colander sprinkled with a little salt for about 15 minutes.

Grain-Free Zucchini Bread
adapted from Detoxinista

3/4 cup coconut flour
6 eggs, at room temperature
1/2 cup pure maple syrup
1/4 cup melted coconut oil
1 tsp. vanilla extract
1 tsp. ground cinnamon
1/4 tsp. ground nutmeg
3/4 teaspoon baking soda
1 1/2 cups shredded zucchini, tightly packed

Preheat the oven to 350F and line a standard (9-inch by 5-inch) loaf pan with parchment paper.

In a large bowl, combine the coconut flour, eggs, maple syrup, oil, vanilla, cinnamon, nutmeg, and baking soda and use a whisk to stir well, breaking up any lumps as you go. Allow to sit for 5 minutes; the batter will be quite thick. Stir in the shredded zucchini then scoop the batter into the loaf pan, smoothing the top with a spatula.

Bake the loaf at 350F for 45 to 50 minutes, until the top is golden and firm. Cool in the pan for 15 minutes, then transfer to a wire rack to cool completely. Store in the refrigerator.

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