Gluten-Free Zucchini Coconut Bread

Satisfy your craving for bread with this delicious zucchini coconut bread which is made from nutritious wholesome ingredients and is gluten free.

If you think living a healthier lifestyle means that you have to forgo all of your favorite sweet breads recipes – think again! You can have your cake (or zucchini coconut bread) and eat it too when you choose recipes that contain wholesome ingredients and real foods.

Gluten-free recipes cater to those who cannot eat gluten due to Celiac disease, gluten intolerance, following an elimination diet or simply feel better eating less gluten-containing or high-carbohydrate foods. Zucchini is a delightfully nutritious vegetable that not only gives you some greens in your day but also a dose of vitamins A, C and the mineral Manganese.

Are you ready to spread some coconut love? Coconut oil and milk, flour, and shredded coconut add healthy fats; fiber and the added touch of spectacular sweetness, respectively.

Try the recipe below for a quick on-the-go breakfast with green tea, as an afternoon snack with almond butter or a post-workout pick-me-up paired with cottage cheese. This isn’t your average loaf recipe – it’s not laden with sugar, however the coconut adds just the right amount of sweetness to a healthy recipe that your insides (and outsides) will thank you for. Enjoy!



1 cup of coconut flour
1-½ cups of almond flour/meal
1 tsp. baking soda
1 tsp. baking powder (GF)
1 tsp. cinnamon
2 large eggs
1/3 cup of coconut oil
½ cup of coconut milk
½ cup of cold water
1 tsp. vanilla extract
1 cup of grated zucchini
¼ cup of shredded coconut (half for recipe, half for garnish)
1 tsp. of stevia (optional, for added sweetness)


Preheat the oven to 350 degrees F. Lightly grease a loaf pan (8×4” or 9×5”) with coconut oil .

Place all dry ingredients in one large mixing bowl and mix thoroughly. Place all wet ingredients in a large mixing bowl and mix thoroughly.

Combine both wet and dry ingredients and mix thoroughly until smooth.
**Alternatively, you can blend the ingredients if you have a strong, sturdy blender.
*Be sure to add extra water if the mixture is too thick! Fold in grated zucchini and shredded coconut. Use sweetened coconut if you prefer a sweeter taste but beware of any added sugars (if that’s your vice).

Pour the blended mixture into loaf pan and bake in the oven for ~30-45 minutes or until golden brown. Let cool when finished before slicing open for a bite…or 10


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