Comments on: Coconut Flour Zucchini Bread

By: jo

jo — Sun, 17 Aug 2014 21:40:50 +0000

Thank you, Heidi! I will bake tomorrow!
Jo

By: Heidi

Heidi — Sat, 16 Aug 2014 17:48:42 +0000

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.
Heidi

By: jo

jo — Sat, 16 Aug 2014 14:47:53 +0000

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.
Jo

By: Heidi

Heidi — Sat, 26 Oct 2013 01:04:45 +0000

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.

By: syd

syd — Sat, 26 Oct 2013 00:49:30 +0000

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!

By: Heidi

Heidi — Mon, 16 Sep 2013 01:06:19 +0000

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

By: sharyce

sharyce — Sun, 15 Sep 2013 22:11:21 +0000

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

By: sharyce

sharyce — Sun, 15 Sep 2013 22:10:06 +0000

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

By: Amy

Amy — Mon, 09 Sep 2013 17:31:47 +0000

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

By: Heidi

Heidi — Sun, 08 Sep 2013 20:01:16 +0000

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!