Grain-Free Zucchini Bread

by lydia on September 7, 2010

What on earth are you gonna do with all that zucchini you’ve got right now? Why, make zucchini bread of course!! This isn’t just any old zucchini bread though, this is grain free made with coconut flour, and lots of eggs and butter, even walnuts. Packed with protein and good for you fats. I really like being able to have these classic breads around this time of year, so I had to come up with a version we could eat and this grain free zucchini bread is what I created.

I’ve played around with this recipe quite a bit. It can also be made dairy free if need be. In my opinion, the crystallized ginger is like the secret ingredient that makes this recipe extra special. I buy my candied ginger from Trader Joe’s because it is uncrystallized and has far less sugar than most other brands.  I’ve also made this bread without the nuts and it is still wonderful! Another cool idea to use up your zucchini would be to freeze shredded zucchini in 2 cup quantities so you can make this bread in the winter too. Be sure to slice the loaf in very thick slices so it holds together well. This recipe is best eaten within 2 days, or you could freeze individual slices to have later.



Grain-Free Zucchini Bread
Recipe type: Bread
Prep time: 
Cook time: 
Total time: 
  • ½ cup butter, softened or melted coconut oil
  • ½ cup honey
  • ¼ cup + 1 Tbsp. buttermilk, yogurt, sour cream or coconut cream
  • 2 teaspoons vanilla extract
  • 1 cup coconut flour
  • 8 pastured eggs, room temperature (or 6 large duck eggs)
  • ½ teaspoon of sea salt
  • 2 cups shredded zucchini
  • 1 cup crispy pecans or walnuts
  • Pinch of nutmeg
  • ¼ teaspoon allspice ½ cup crystallized ginger, or organic golden raisins (the ginger actually makes this bread!!)
  1. Preheat the oven to 350 degrees.
  2. Butter your loaf pan.
  3. Place butter and honey in a mixer and beat on high until whipped and super creamy.
  4. Add in one egg at a time, mixing until well incorporated.
  5. Once all the eggs are added, beat on high for 8 minutes. This will help to get your batter very fluffy and your bread will have more rise to it.
  6. Add the sifted coconut flour and mix well until blended.
  7. Add the salt, allspice and nutmeg.
  8. Stir in the buttermilk and vanilla.
  9. Finally stir in the zucchini, walnuts and ginger.
  10. Pour into the buttered loaf pan and bake for 55 minutes.
  11. Test for doneness by inserting a toothpick into the center of the loaf, if it comes out clean the bread is done. If it's still moist, put the bread back in for 5-10 minutes.
  12. This recipe could take up to 1 hour and 10 minutes depending on your oven.

This post has been contributed to Two For Tuesdays.



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girlichef September 7, 2010 at 8:18 am

Oh, I love ginger in anything…I bet it does totally make the bread. Sounds delicious, I’d love to try it! Thank you for sharing it w/ t4t this week =)

Lisa @ Real Food DIgest September 7, 2010 at 10:19 am

This looks so good! I love the addition of crystalized ginger. I will have to try that next time.

alex@amoderatelife September 7, 2010 at 4:02 pm

Hi Lydie! I am reading more and more about coconut flour and I think I am going to have to give it a try! Very much looking forward to the giveaway you have so gratiously offered to run with me on my blog starting next monday to win your September E-Book! I will be sharing this great recipe on my thoughts on friday link love to give everyone a taste of one of your great recipes. Please check the link back Lydie, as it just returns to this page and not the two for tuesday recipe blog hop! I have done that before! 😉 Hugs! Alex@amoderatelife

lydia September 7, 2010 at 7:01 pm

Well sure enough I did link it back to me, whoopsie 😉 All fixed now! I was hestitant about coconut flour for some time,but now I kinda know how to work it 😉 Can’t wait for your giveaway, should be fun!!! Hugs back atcha!

Butterpoweredbike September 7, 2010 at 6:51 pm

Gotta admit, I go through phases with coconut flour. One minute, I want to make everything from it, the next, I’ve forgotten about it completely. How’s the texture of this bread. I’m glad you shared with Two for Tuesday. I always love to see gluten-free recipes because I’m a celiac.

lydia September 7, 2010 at 7:03 pm

The texture is good, so long as you beat the egg mixture well and sift the coconut flour. I made the first batch with 3 cups of zucchini, and the texture was amazing, but the bread did not stay together – this one is just right!! I don’t like to eat a lot of baked goods but wanted a loaf of something I could feed my kids and have an option to take places that everyone could enjoy!!! Let me know if you ever try it!!

Christy September 7, 2010 at 11:37 pm

I would love a piece of this STAT please. The ginger sounds so yummy in the bread – what a great addition! Thanks for linking this to Two for Tues!

Meagan November 28, 2010 at 4:01 pm

I’d love to see a slice of this out of the pan!

Jen October 25, 2012 at 12:58 pm

Your recipes are very creative, can\’t wait to try them!!

Sondy August 23, 2013 at 3:43 pm

I just made this and had to sub some items because I didn’t have them on hand. I used 1/2 tsp of ground ginger instead of crystalized. I used 1/2 c erythritol and 20 to 30 drops of ezweetz in place of the honey. I used walnuts instead of pecans and OMG! It is so good. I made sure to beat the egg, sweetener and butter for 8 min and it looks even better than the one in the picture. It doesn’t grow at all in the pan and that’s a good thing because my loaf pan was full to the top with batter.

lydia August 23, 2013 at 3:59 pm

Awesome Sondy! So glad you liked it!

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