Sugar-Free Paleo Coconut Flour Zucchini Bread. This summertime favorite recipe has been made over using only whole foods, making it a healthy option for breakfast, lunch, snack or even dessert! Fresh summer zucchini combined with naturally sweet applesauce and cinnamon make this bread recipe one to always have on hand!
Happy September! WOW! The summer really flew by! It has been quite awhile since I have shared any recipes, but as you can see, lots of changes have happened! I thank you all for your patience! But, I am officially back and have lots of delicious recipes to catch you up on!
I think it is safe to say that August is (was) the time of year when almost everyone plays around with zucchini recipes! Especially zucchini bread! I remember as a kid, eating my grandmother’s homemade zucchini bread (usually with walnuts) covered in lots of butter or cream cheese! Just typing that is making my mouth water right now! Before my Whole30 began I had a major craving for zucchini bread. It was sudden, but that craving came on strong! In my opinion, when you are craving something, you should always find a way to satisfy it! Insert: this amazing sugar-free paleo zucchini bread! It was so good I ended up making a second batch when my Whole30 was done — and slathering it in peanut butter this time! It was too perfect!
This recipe was a spin off of a recipe for Zucchini Walnut Muffin from way, way back in the day. Since my knowledge on baking with coconut flour has greatly expanded over the years, I wanted to play around with the recipe and make it #Paleo friendly. Well, the ‘playing’ was a very, very delicious success! The best part, it took me only a few minutes to toss it together and pop it in the oven! Within 1o minutes my house was filled with a delicious, sweet cinnamon scent!
And can we just talk about the ingredients used here! Every single item is a ‘whole food’! Coconut flour, coconut oil, eggs, egg whites, cinnamon, zucchini, my favorite Vietnamese cinnamon (much sweeter than regular cinnamon), apple cider vinegar and sea salt (not shown). You won’t even miss the sugar in this recipe! But, if you do want to give it a sweeter kick I have an alternative for you below! Probably, my most favorite part of this recipe is how versatile it is! Look at all of the different mix-ins you can use to give it a different twist every time!
- chocolate chips
- dried pineapple
- lemon zest
- fresh blueberries
- or even swap the applesauce for banana or pumpkin
The possibilities with this recipe are endless! So, who’s ready to start baking this Sugar-Free Paleo Coconut Flour Zucchini Bread recipe?
5.0 from 1 reviews Sugar-Free Paleo Coconut Flour Zucchini Bread With only a few simple, whole ingredients, you can pull together this easy recipe in a matter of minutes! Recipe type: Snack, Breakfast, Dessert Serves: 8-10 slices Ingredients
- 1 cup zucchini, shredded and squeezed dry
- 4 large eggs
- ½ cup unsweetened applesauce
- 3 tbsp liquid egg whites (or egg white from 1 large egg)
- 1 tbsp coconut oil, melted
- ½ cup coconut flour (56g), sifted
- 1 tbs ground cinnamon
- ¾ tsp baking soda
- 1/ tsp sea salt
- ½ tsp apple cider vinegar
- Preheat oven to 350 degrees Fahrenheit
- Line a 9 in loaf pan with parchment paper
- Mix together zucchini, eggs, egg whites and coconut oil
- Add in dry ingredients followed by apple cider vinegar
- Mix until batter is smooth
- Pour into loaf pan and bake for around 35-40 minutes or until toothpick comes out clean
Notes Nutrition facts are based on 8 slices
You can sweeten the recipe by adding in ⅛ tsp uncut (or liquid) stevia OR swap the 3 tbsp liquid egg whites for 3 tbsp maple syrup Nutrition Information Serving size: 1 slice Calories: 94 Fat: 5g Saturated fat: 3g Carbohydrates: 7g Sugar: 2g Sodium: 171mg Fiber: 3g Protein: 5g Cholesterol: 93mg 3.2.2925
P.S . – This also makes an amazing meal prep recipe! I divide it into 4 bags of 2 slices and pop it in the freezer. The night before I put in the refrigerator so it thaws and then I can just grab and go! Or, stop by the jar of ghee, slather and go! ?