Happy St. Patrick’s Day.
Just in time for a little green shamrock fun, here’s an easy gluten-free zucchini bread that you can serve for breakfast or dessert today. I used creamy coconut oil and Himalayan sea salt for this recipe to make it extra flavorful and rich in nutrients.
This recipe is perfect for anytime of the year but I love making it for St. Patty’s day because what’s more fun that eating green food on a green day?
I’ve never tossed in cinnamon to a zucchini bread recipe, but I thought I’d add a bit of natural sweetness for some extra flavor- just in case your zucchini’s aren’t in season or full of mega flavor.
Prime time for zucchini is the summer but it’s such an easy veggie to find that it’s simply such a fun treat to make all year round.
It’s hard to believe spring is coming this week- I’m SO ready for flip flops and sundresses, how about you?
Until then, I’ll just daydream about the warm weather and bake this little loaf of green fun for a mini celebration.
Enjoy!
Try to buy everything organic. Here’s why: The Benefits of Eating Organic.
If you have an egg allergy or if you are vegan, you can substitute the eggs in this recipe here on my Egg Substitute Page.
Ingredients
- 3 large eggs
- 3 large ripe zucchini shredded (approximately 2 cups)
- 1 1/2 Tbsp. almond extract
- 1 cup coconut sugar
- ½ cup organic coconut oil melted
- ¼ tsp. Himalayan sea salt
- ½ tsp. baking soda
- 1 tsp. gluten-free aluminum-free baking powder
- 2 ½ cups almond flour
- ½ cup coconut flour
- 1 1/2 Tbsp. ground cinnamon
- 1/4 tsp. all spice
- 1/4 tsp. fresh lemon zest
- 1/2 cup sunflower seeds
Instructions
- Preheat oven to 350 degrees F.
- In a large bowl; beat eggs until they are fluffy. Add zucchini, almond extract and coconut sugar; mix well. Slowly add coconut oil and continue to mix.
- Sift coconut flour; set aside. In a separate bowl, combine sea salt, baking soda, baking powder, almond flour, coconut flour, cinnamon, all spice, lemon zest and sunflower seeds; mix well to combine, then add the dry ingredients to the wet egg mixture. Stir well until wet and dry mixtures are combined and there are no lumps in the batter.
- Transfer mixture to the prepared baking pan; bake in the oven for 50-60 minutes or until bread is set. Check the doneness by inserting a toothpick after 50 minutes to see if the inside is cooked completely.
- Set aside to cool for 15-20 minutes before serving.
- Serve warm.
Love zucchini bread and the touch of sweet spices and lemon zest in your recipe make this extra special!
Thank you Jeanette!!!
Om nom nom…this looks so good!! 🙂
Thank you for this wonderful recipe, it sounds delicious and I want to try this. What temperature do you suggest I use? Thank you so much!
What size pan did you use?
Regular loaf pan. Thanks!
When you post the calories, are they for the whole cake for each individual slice? 🙂
Individual slice.
Rats 😉
Love it! I’m making a commitment to make new recipes to overcome things…this is tops on the list 🙂 Thanks Amie.
Fantastic loaf!
Thank you!!!
Thank you!
This zucchini bread is so good! I can’t stop eating it!
Wahoooooooooooo! SO happy to hear you love it Julie!!
I love zucchini bread. Usually I add a handful of chocolate chips and some walnuts, but have not used cinnamon. Can not wait to give it a try 😀
I didn’t know there was gluten free wheat grass! Would love to try it.
This bread looks amazing. I have been looking for breads to make for our son who has celiac. I think he may like this. Looks like lots of flavor and the texture looks good too. The texture of gf is what he is having a hard time dealing with. Thanks for the recipe!! And I have never tried wheat grass, but it sure looks interesting.
Hey Amie! I’m a huge fan of your sweet potato loaf – its been a godsend of a treat as i have so many food restrictions. So excited about this new recipe, but can you advise as to how much stevia to use in place of sugar? And will it greatly affect the outcome/ should i adjust by adding flour? Thanks so much! Lots of love to you! 😉
You can use 1 tsp. stevia to start with. See how that works! xooxox
I love zucchini bread! So awesome how many things I can make gluten free 🙂
This sounds good!
This sounds great! Great to have a gf alternative for a classic. Pinned for when zucchini is in season.
Why to Vermonters only lock their cars in August? Zucchini season.
BTW I never lock my car in August 🙂
Amie, this looks good. Would love to win the free bobs almond flour. thanks
YUM!
I’m looking forward to growing my own zucchini this summer!
I need to print this and try it out
I would really love to win the bobs redmill flour Amy
Would love to try this.
Would love to win the Almond Flour .thanks for your amazing recipes
Would love to try some almond flour! Thank you for posting your wonderful recipes and great information about how to live a healthy life!
Would love to receive the Paleo cookbook!
Would be great to know what size bread pan… there are a number of different sizes. thanks!
I used a regular bread loaf pan Kate!
Yum!!! What a great and delicious way to get my sometimes picky toddler to eat his veggies 🙂 Thanks for all the awesome recipes Amie! 🙂
This recipe looks great and really quite easy. I’m usually not one to bake but this inspires me! Thank you for all the wonderful recipes and info. Love your blog/website!
Is it possibly to substitute Bob’s GF All Purpose Flour for the Almond/Coconut flour?
I haven’t tried using that but you could try!
The flavor of this is really good and it’s very moist, but it crumbles apart so badly it’s hard to actually slice it and especially hard to give it to a child to eat, since it just becomes a handful of moist crumbs. I have had this happen before when using coconut flour, so I’m wondering if it might do better with a little less? Have you had this same consistency with yours?
Thanks Stephanie; I didn’t have this issue. Everyone that has made it loves it. Maybe it’s the brand of flour you are using. Is it old or fresh?
It’s new (Nutiva), so not sure why it would be the problem. I made a substitution for the sugar and used THM Sweet Blend instead of coconut sugar (erythritol/stevia blend). Maybe that’s the problem? Does yours break apart like banana bread?
Hmmm; I’ve never used the erythritol/stevia blend. That could be the issue there. I’ve heard different stevias work in different ways for baking! Mine didn’t break apart. How was the flavor? My flavor was amazing. Did you let it sit to cool in the loaf pan before slicing?
Love the sound of this, I love the normal version but it does bloat me.
Going to try this.
Oh and it’s St. Paddy’s Day definitely not St. Patty’s Day!
This reminds me of childhood when my mom would make zucchini bread using the zucchini from our garden. Excited to find a gluten-free, more nutritious alternative!
i have made thus bread and it is very good.
dont like zucchini but love the bread
Hi! I was just wondering if this bread is “allowed” on your “10 day clean eating cleans” cleans?
Yes it is Lene! xxoo
Hi Amie! I’m on a very strict diet (no sugar, gluten, grains, nuts, soy, dairy etc.) and was wondering if coconut flour could be substituted for the almond flour amount. Just started this whole thing and not sure how the consistencies compare. Thanks!
Hi Kelsi, no you can’t sub coconut flour for almond flour. I wish you could! oxxxxx
I noticed in a previous response that the coconut flour cannot replace the almond flour. Since I am allergic to almonds and peanuts, would it be possible to use pecans or another nut and grind it into flour and substitute?
Hi Theresa,
I haven’t tried another nut flour but it would probably work since it’s a nut. The coconut wouldn’t work because it’s a totally different food/consistency.
Thank you! xoox Enjoy.
This looks very good. I see on your egg substitutions page that you list pumpkin for use in muffins. Do you think it would work here? If not, I will use the flax.
Thanks Randi; I haven’t tried using pumpkin here so maybe flax would be better!
i made the recipe using flax eggs. It came out very good. I would definitely make it again.
can you make this without eggs, what would be a decent substitute?
Hi Crystal! Great to hear from you. Check out my “egg substitutes” page— you can try it with the chia/water or the flax/water mixture. xoox HUGS!!!!
Hi! This looks so yummy! Any suggestions on how to make without eggs for those of us who can’t have them? Thanks!
Hi Fleur, check out my egg substitute page and that will help you. Try the chia/water or ground flaxseeds/water egg replacement. xx