Coconut Flour Zucchini Bread Recipes

COCONUT FLOUR LOW-CARB ZUCCHINI BREAD RECIPE

Coconut Flour Low-Carb Zucchini Bread Recipe image

A super easy recipe for coconut flour low-carb zucchini bread. A sweet low-carb baking recipe that can easily be made as a loaf, muffins or mini cupcakes. Serve with cream cheese frosting for a real special treat.

Provided by Libby Jenkinson

Categories Baking

Time 50m

Number Of Ingredients 10

Ingredients

50 g coconut flour
1 tsp baking powder
4 tbsp granulated sweetener, of choice (or more to your taste)
1/2 tsp salt (or to taste)
1 tsp ground cinnamon
1/4 tsp ground nutmeg
1 tsp vanilla extract
5 eggs - medium
130 g grated/shredded zucchini ((measure after squeezing out the water))
30 g walnut halves/pieces ((optional))

Steps:

Place all the dry ingredients in a large mixing bowl. Stir gently.
Add the vanilla, eggs, grated/shredded zucchini and walnuts (optional). Stir gently.
Place into a lined loaf tin or silicon loaf tin, and bake at 180C/350F. Cooking times seems to vary considerably with this recipe. Depending on your oven, the feedback I am getting from reader's is that it may take anywhere between for 20-40 minutes. Always test the bread. You will know when it is cooked when a knife comes out clean when pushed into the centre.

Nutrition Facts : Calories 41 kcal, Carbohydrate 2.7 g, Protein 2.5 g, Fat 2.1 g, Fiber 1.4 g, Sugar 0.7 g, ServingSize 1 serving

ZUCCHINI BREAD WITH COCONUT

Zucchini Bread with Coconut image

My favorite recipe for a zucchini bread with a hint of coconut. Make sure to squeeze out as much liquid from the zucchini as possible after grating, otherwise the cake can get too mushy.

Provided by Lena

Categories Bread Quick Bread Recipes Zucchini Bread Recipes

Time 1h40m

Yield 8

Number Of Ingredients 11

Ingredients

2 ½ cups all-purpose flour
1 ¼ cups unsweetened coconut flakes
4 teaspoons baking powder
1 teaspoon baking soda
1 pinch salt
1 ¼ cups white sugar
¾ cup vegetable oil
2 teaspoons vanilla sugar
1 teaspoon ground cinnamon
2 cups grated zucchini
3 eggs, lightly beaten

Steps:

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a loaf pan.
Combine flour, coconut, baking powder, baking soda, and salt in a bowl.
Beat sugar, oil, vanilla sugar, and cinnamon in a separate bowl with an electric mixer until foamy.
Place grated zucchini in a colander in the sink. Squeeze out as much liquid with your hands as possible. Add zucchini and eggs to the sugar mixture and mix well. Stir into flour mixture until well combined.
Pour zucchini batter into the prepared loaf pan.
Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, about 1 hour. Cool in the pan for 10 minutes before inverting onto a wire rack to cool completely.

Nutrition Facts : Calories 574.2 calories, Carbohydrate 67.6 g, Cholesterol 61.4 mg, Fat 31.9 g, Fiber 3.9 g, Protein 7.5 g, SaturatedFat 12.1 g, Sodium 452.9 mg, Sugar 33.1 g

COCONUT FLOUR ZUCCHINI BREAD

Coconut Flour Zucchini Bread image

Use up your garden zucchini in this Coconut Flour Zucchini Bread! This healthy quick bread loaf is gluten free, paleo, and can be low carb.

Provided by Regina | Leelalicious

Categories Dessert

Number Of Ingredients 12

Ingredients

3 eggs
1/3 cup honey
1/3 cup nut or seed butter
1/4 cup coconut oil (melted)
1 teaspoon vanilla extract
3/4 cup coconut flour
1/4 cup flax meal
2 teaspoons baking powder
1 teaspoon cinnamon (or pumpkin pie spice)
1/2 teaspoon sea salt
1.5 cups packed grated zucchini (squeezed or not)
2/3 cup nuts/seeds/chocolate chips (optional)

Steps:

Preheat your oven to 350°F. Line a 8x4-inch (or 9x5) loaf pan with parchment paper.
In a large bowl whisk together eggs, sweetener, nut/seed butter, melted coconut oil, and vanilla extract.
To the wet ingredients add coconut flour, flax meal, baking powder, cinnamon, and salt. Whisk together until everything is well combined.
Now add the grated zucchini and any optional add-in and fold them in with a spatula until evenly distributed.
Fill the zucchini bread batter into the prepared loaf pan. Bake at 350°F for 50-60 minutes. When the loaf is done a toothpick inserted into the center will come out clean. And the top will look cooked and spring back when lightly pressed.
Let the loaf cool inside the pan for at least 30 minutes. Then turn it over onto a cooling rack and remove the pan and parchment.
The coconut flour zucchini bread slices taste amazing when toasted. I also like to spread a little nut butter on top.
The zucchini loaf will keep at room temperature for 2-3 days. About a week in the fridge if stored airtight. The zucchini bread can also be frozen for several months.

Nutrition Facts : ServingSize 1 slice (of 12), Calories 162.7 kcal, Carbohydrate 10.52 g, Protein 4.7 g, Fat 11.96 g, SaturatedFat 5.76 g, Cholesterol 40.92 mg, Sodium 143.58 mg, Fiber 4.51 g, Sugar 3.54 g

ZUCCHINI COCONUT LOAF

Zucchini Coconut Loaf image

This loaf is good, spicy and lovely to serve your guests. It cuts better the second day.

Provided by Carol

Categories Bread Quick Bread Recipes Zucchini Bread Recipes

Time 1h25m

Yield 12

Number Of Ingredients 14

Ingredients

1 egg
½ cup vegetable oil
1 cup white sugar
1 cup grated zucchini
½ teaspoon vanilla extract
1 ½ cups all-purpose flour
½ teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
¾ teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ cup flaked coconut
½ cup chopped walnuts
½ cup currants

Steps:

Preheat oven to 350 degrees F (175 degrees C). Grease one 9x5x3 inch loaf pan.
In small pan boil one cup water. Add currants or raisins, and boil for two minutes. Drain.
In mixing bowl beat egg, oil, and sugar. Stir in zucchini and vanilla.
In another bowl, measure flour, baking powder, soda, salt, cinnamon, nutmeg, coconut, walnuts, and currants or raisins. Stir to combine thoroughly. Pour all at once over batter in mixing bowl. Stir to moisten. Turn into greased 9x5x3 inch loaf pan.
Bake at 350 degrees F (175 degrees C) for 1 hour until an inserted toothpick comes out clean. Cool in pan 10 minutes. Turn out on rack. Cool and wrap.

Nutrition Facts : Calories 274.4 calories, Carbohydrate 35.9 g, Cholesterol 15.5 mg, Fat 13.9 g, Fiber 1.7 g, Protein 3.3 g, SaturatedFat 2.5 g, Sodium 238.6 mg, Sugar 22.2 g

ZUCCHINI COCONUT BREAD

Zucchini Coconut Bread image

Make and share this Zucchini Coconut Bread recipe from Food.com.

Provided by HopeK

Categories Quick Breads

Time 1h40m

Yield 2 loaves, 24 serving(s)

Number Of Ingredients 12

Ingredients

3 cups all-purpose flour
2 cups white sugar
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
2 teaspoons vanilla
1 teaspoon cinnamon
1 cup vegetable oil
3 eggs, beaten
1 cup shredded coconut or 1 cup shredded flaked coconut
2 cups raw unpeeled grated zucchini
1/2 cup walnuts (optional)

Steps:

Preheat oven to 325 degree F.
Grease 2 loaf pans.
Combine all ingredients in mixing bowl.
Mixture will be very thick.
Pour equal amounts of batter into 2 loaf pans.
Bake 1 hour and 15 minutes or until done.

Nutrition Facts : Calories 233.2, Fat 11.2, SaturatedFat 2.6, Cholesterol 23.2, Sodium 184.8, Carbohydrate 31, Fiber 0.8, Sugar 18.7, Protein 2.6

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