What on earth are you gonna do with all that zucchini you’ve got? Why, make zucchini bread of course!! This isn’t just any old zucchini bread though, this is gluten/grain free made with coconut flour, and lots of eggs and butter, even walnuts. Packed with protein and good for you fats this bread is. I really wanted to have these classic breads around this time of year, so I had to come up with a version we could eat and this is what I created;
Zucchini Bread
1/2 cup butter, softened
1/2 cup honey
1/4 cup + 1 Tbsp. buttermilk
2 teaspoons vanilla extract
1 cup coconut flour
8 pastured eggs, room temperature
1/2 teaspoon of sea salt
2 cups shredded zucchini
1 cup crispy pecans or walnuts
pinch of nutmeg
1/4 teaspoon allspice
1/2 cup crystallized ginger, or organic golden raisins (the ginger actually
makes this bread!!)
Equipment:
Mixer
Bread loaf pan
Directions:
Preheat the oven to 350 degrees fahrenheit. Butter a loaf pan.
Place butter and honey in a mixer and beat on high until whipped and super creamy. Add in one egg at a time, mixing until well incorporated. 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. Add the sifted coconut flour and mix well until blended. Add the salt, allspice and nutmeg. Stir in the buttermilk and vanilla. Finally stir in the zucchini, walnuts and ginger. Pour into the buttered loaf pan and bake for 55 minutes. 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. This recipe could take up to 1 hour and 10 minutes depending on your oven.
Time:
15-20 minutes prep time
up to 1 hour 10 minutes baking time
This post has been contributed to Two For Tuesdays.
This recipe was created for my September issue of ‘Divine Living’, a monthly ebook filled with nourishing gluten free, mostly grain free and lower carb. recipes all in the vein of a Nourishing Traditions way of eating.
{ 9 comments… read them below or add one }
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 =)
This looks so good! I love the addition of crystalized ginger. I will have to try that next time.
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
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.
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!
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!!
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!
I’d love to see a slice of this out of the pan!
Your recipes are very creative, can\’t wait to try them!!
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