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Gluten-Free Coconut Flour Zucchini Bread

Our coconut flour zucchini bread is a moist and delicious gluten-free treat lightly sweetened with maple syrup and made with Honey MELT®. Adapted from Detoxinista.com.



6 eggs at room temperature

½ cup maple syrup

¼ cup Honey MELT®, softened

1 teaspoon vanilla extract

¾ cup coconut flour

1 teaspoon ground cinnamon

½ teaspoon ground cardamom

¾ teaspoon baking soda

1½ cups grated zucchini, tightly packed


  • Preheat the oven to 350 degrees F and line a standard loaf pan (9 in by 5 in) with parchment paper.
  • In a medium sized mixing bowl, thoroughly whisk together the eggs, maple syrup, Honey MELT®, and vanilla extract.
  • Resting a sifter on a small plate, add the coconut flour, cinnamon, cardamom, and baking soda to the sifter.
  • Sift the dry ingredients into the wet ingredients, breaking up the lumps out of the coconut flour along the way. Mix well with a wooden spoon. The batter will be thicker than a cake batter.
  • Stir in the grated zucchini with either a wooden spoon or with your hands until it is evenly distributed throughout the batter.
  • Scoop the batter into the lined loaf pan and smooth the top with a spatula (or your hands).
  • Bake the loaf at 350 degrees F for 45 to 50 minutes, or until the top is golden brown and firm. Cool loaf in the pan for 15 minutes, then transfer to a wire rack to cool completely.
  • Since this is a moist bread, we recommended storing it in the refrigerator for up to one week.

Posted in: Blog, Recipes

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