This recipe is adapted from a Paleo Zucchini Bread recipe from Detoxinista. I reduced the sugar and it's still plenty sweet enough! It's a great way to use up the loads of zucchini on hand in late Summer months.
Coconut flour makes this zucchini bread grain-free, lower in carbs, and higher in protein and fiber. Don't attempt to substitute another flour here or you'll have a bit of a mess on your hands! Coconut flour is a unique flour and cannot be replaced with other flours without reworking the entire recipe.
3/4 c. coconut flour
6 eggs, at room temperature
1/3 c. maple syrup
1/4 c. melted coconut oil
1 tsp. vanilla extract
1 tsp. ground cinnamon
1/4 tsp. ground nutmeg
3/4 tsp. baking soda
1 lemon, zested
1 1/2 c. shredded zucchini, packed
1. Preheat the oven to 350 and grease a 9"x5" loaf pan with coconut oil.
2. In a large bowl, combine the coconut flour, cinnamon, nutmeg, baking soda, and lemon zest and use a whisk to stir. To the same bowl, add eggs, maple syrup, coconut oil, and vanilla. (NOTE: The batter will be very thick.) Add in the shredded zucchini and fold it in with a spatula until combined.
3. Pour the batter into the loaf pan and bake at 350 for 45 to 50 minutes, until the top is golden and firm. Let cool slightly and transfer to wire rack to cool completely. Slice and serve, keeping leftovers in a sealed container in the fridge.
BAKERS' NOTE: You can also make these into muffins! If baking muffins, bake at 350 for 25 to 30 minutes.