Coconut Flour Zucchini Bread

by Heidi on September 1, 2013

I was beginning to fear the summer was going to slip by without the chance to make my coconut flour zucchini bread. Then a neighbor dropped by a whole bag full. Score! Enough to enjoy plenty of yummy bread now and to freeze some for winter.

zucchiniThis bread is just a modification of my coconut flour banana bread with plenty of veggie goodness. I love seeing the flecks of green from the peel!  Of course, it’s the yellow crookneck squash that I always have in abundance in my garden. I use them a lot in this coconut flour zucchini bread and sometimes add some to my banana bread to fake my sons into eating more veggies. They never see it coming with those yellow peels!

Coconut Flour Zucchini Bread

4 eggs
1/4 cup coconut oil, melted
1 tsp pure vanilla extract
1/4 cup  low oxalate coconut milk (I use Natural Value coconut milk)
1/2 cup coconut flour
1/2 tsp gluten-free baking soda
1/4 tsp. salt
1/2 tsp cardamom (optional)
1/2 – 1 teaspoon Now Organic Stevia Powder
1 cup shredded zucchini (or yellow summer squash), water squeezed out

Preheat oven to 350 degrees and line an 8 x 4-inch loaf pan with parchment paper across both sides for easy lifting OR  grease pan well (I use coconut oil spray or ghee). Set aside. Combine eggs, oil, coconut milk and vanilla extract in a large bowl with an electric mixer (using a mixer or blender gives this bread an airier texture than mixing by hand). Whisk coconut flour, baking soda, salt, cardamom and Stevia powder in a small bowl. Once mixed, slowly add the dry ingredients to the wet mixture and mix until smooth (Warning: if you add it all at once you might get “coconut flour cement!”) Add the shredded zucchini and mix well (use your hand to squeeze it out over the sink before you throw it in). Pour batter into prepared loaf pan and bake in preheated oven for 40-45 minutes or until toothpick inserted comes out clean. Remove from the oven and allow to cool for 5 minutes. Remove from pan and allow to cool on a cooling rack for 20 -4o minutes before slicing and serving. I personally prefer this bread plain and cold out of the fridge, but you may enjoy yours topped with butter, coconut oil, cream cheese or sunflower seed butter.

Makes 10 – 12 slices.coconut flour zucchini bread


You may substitute cow or goat milk, cream or half and half for the coconut milk. You may also substitute honey or maple syrup for some or all of the coconut milk — up to a forth cup–and leave out the Stevia.

I enjoy this bread with cardamom (up to 1 teaspoon is yummy), but I also like the simple, plain taste of zucchini bread without spices. I find the plain bread quite comforting. You may leave the cardamom out, or you may substitute 1/2 teaspoon nutmeg or 1 tsp Doctor’s Best cinnamon extract (1.5 mg. oxalate per 13 capsules). I also sometimes add a little cinnamon oil, but please note: I presume cinnamon oil is low oxalate since all oils we have tested so far are, but it may not be! Please, use cinnamon oil with caution. If you like a spicier bread, try using 1 tsp cinnamon extract, 1/2 tsp. cardamom, and 1/4 tsp nutmeg. My family really likes this combo and it’s still low oxalate!

Combine my banana bread and zucchini bread recipes, by adding a mashed banana to the zucchini bread recipe and leaving out the coconut milk. This is a great way to get your banana-loving kids to eat more zucchini! Use the yellow squash or peel the zucchini if “yucky green stuff” if a problem with your kids.

Low Oxalate Info: All ingredients in Coconut Flour Zucchini Bread are low oxalate or very low oxalate, except cardamom which has 6.14 mg. oxalate per teaspoon. Yes, powdered Stevia was retested last year and Now Brand Powdered Stevia has zero oxalate! Yeah! I have a half-written post about cooking with powdered Stevia, especially the Now Organic Stevia Powder (which is quite different than the other brand I used many years ago) but I didn’t want to wait on this recipe in case your neighbors were sharing their zucchini harvest, too. Anyway, Coconut Flour Zucchini Bread has about 1.2 mg. oxalate per slice based on 12 slices per loaf.

Picky Eater Pleaser: Use yellow squash or peel the zucchini if “yucky green stuff” if a problem with your kids.

Other Diets: Coconut Flour Zucchini Bread may also be suitable for Paleo, gluten-free, dairy-free, vegetarian, low carbohydrate and GFCF diets. It may also be appropriate for GAPS with a few modifications.

Photo Credit goes to Christina Nociveglia for the nice shot of the zucchini in the basket at the top of the page.

{ 13 comments… read them below or add one }

daisy September 2, 2013 at 7:42 pm

can you use sugar or honey in place of stevia, and I thought the powder stevia was high ox and liquid was low–thanks


Heidi September 2, 2013 at 8:26 pm

Up in the section under modifications, you’ll see instructions for using honey or maple syrup in place of the stevia. I’ve never tried it with regular sugar so please check back and let us know how it works out. My guess is you could put in 1/4 – 1/2 cup without changing the recipe otherwise and it would work okay.

Powdered Stevia was retested this past year and the Now Brand Stevia Powder has 0 mg. per serving. I personally would only use this brand and not consider all stevia powder low oxalate. The previous high oxalate test result was for an unspecified brand of Stevia Powder. It wasn’t that long ago and used a relatively modern and accurate testing procedure, so I personally believe the first test was accurate. My guess is that the huge difference in oxalate between these tests was more related to the different processing procedures of the two brands than it was to a previously faulty test. I will always specify the Now Brand of Stevia Poweder in my recipes and try not to give the impression that all Stevia powder is safe.


Amy September 6, 2013 at 11:43 pm

I just made this for my dad (he’s diabetic) and the flavor was very good. I’m always trying to find recipes for “treats” we can all eat. I had a couple of questions though. First, my batter was very thick, almost more of a dough. I used your tip and added the dry mixture slowly, probably only a couple of tbsp at a time. Anything else I might have done wrong? Also, it didn’t rise at all. Is that normal? Thanks for the recipe and your time!


Heidi September 9, 2013 at 2:01 am

Hi, Amy. Thanks for your comment.
Coconut flour batters are always very thick and typically don’t rise very much. Much thicker than wheat flour batters. One of the reasons is that coconut flour has a lot of fiber and soaks up a lot of moisture. Different brands “soak up” moisture more or less than others, so you sometimes have to “tweek” coconut flour recipes a little. The batter should be thick, but not stiff. If it seems stiff, you can add a tablespoon more coconut milk, coconut oil, applesauce or another egg. Another option is to not squeeze your zucchini out as well. I occasionally have trouble with my batter being a little too thick also. Just don’t put too much in or it won’t cook all the way through!


Amy September 9, 2013 at 11:31 pm

Thanks for the response! I planning on trying this recipe again since we really liked the flavor!


sharyce September 16, 2013 at 4:10 am

I just made this! I used coconut sugar in place of stevia and left out the cardamom. It is Fantastic! Thanks Heidi!


sharyce September 16, 2013 at 4:11 am

Oh and I didn’t squeeze out the zucchini, and I added some coconut flakes…its really really good.


Heidi September 16, 2013 at 7:06 am

That does sound great, Sharyce. I sometimes add coconut flakes or pumpkin seeds myself, although I’ve never tried coconut sugar.


syd October 26, 2013 at 6:49 am

I made this bread and left out the cardamom and added cinnamon extract and snuck in just a bit of nutmeg! Yummy! I also made it savory (rosemary, thyme and – something else, I forgot) and it was delicious, as well.

I added a TBSP of flaxseed, as well. Oh my, I realize I don’t know the ox content of flax seeds! Doh!


Heidi October 26, 2013 at 7:04 am

Thanks for letting us know about your modifications, Syd.
I make a savory coconut flour flax seed bread with olive oil, rosemary and thyme that is really fabulous. Sounds a little like your variation! BTW, a tablespoon of ground flax is low. In fact, a half cup is only about 6.6 mg. oxalate, so go ahead and enjoy your flax seed.


jo August 16, 2014 at 8:47 pm

Dear Heidi,
I have hesitated in making your zucchini bread because I recently made another recipe for zucchini bread which turned out nicely. All its ingredients were very similar to yours, except it called for 3 cups of GF flour and 3 cups of shredded zucchini. How can the 1/2 cup of coconut flour and 1 cup of zucchini in yours possibly work? (I’m very new to all these LO ingredients, by the way)
Thanks so much.


Heidi August 16, 2014 at 11:48 pm

Hi, Jo.
Coconut flour is so different than other types of gluten-free flours that you can’t compare them and definitely can’t substitute them in recipes. Coconut flour is full of fiber so it soaks up lots of liquid (in the eggs, milk and zucchini) and expands a lot. But every once in awhile you get too much liquid and it turns into a gloppy mess. It’s a touchy flour. But the up side is, it’s very high fiber, low carb, low glycemic and low oxalate, so many of us who can’t tolerate eating a lot of grains really love coconut flour. If you like banana bread, try my banana bread recipe first and see how nice the consistency is with such a small amount of flour.


jo August 18, 2014 at 3:40 am

Thank you, Heidi! I will bake tomorrow!


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