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FeistyRedhead

Coconut Flour Zucchini Bread

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I made this bread over the weekend and it is absolutely positively the best zucchini bread I've had to eat in my entire life. So much so I contacted Jennifer at The Unrefined Kitchen to see if it would be ok to post here. The only change I made was that I did not use honey, instead I used 1/3 cup Truvia. Trust me, this is absolutely delicious! I shared it with some non-diabetics and they were shocked at how delicious it was.

 

Recipe shared with permission from Jennifer at The Unrefined Kitchen.

Coconut Flour Zucchini Bread (with Crumble Topping) | The Unrefined Kitchen | Paleo & Primal Recipes

 

Coconut Flour Zucchini Bread (with Crumble Topping)

 

Topping Ingredients:

1/3 cup walnuts, chopped

3 Tbsp. sifted coconut flour

1 Tbsp. coconut oil

1 Tbsp. honey

1/2 tsp. cinnamon

1/8 tsp. salt

 

Bread Ingredients:

8 eggs

3/4 cup unsweetened applesauce

1/3 cup honey

3/4 cup grated zucchini

1 tsp. vanilla

3/4 cup sifted coconut flour

1 tsp. salt

1 tsp. baking soda

1/4 tsp. baking powder

1 1/2 Tbsp. cinnamon

 

Directions:

1. Preheat oven to 325 degrees.

2. Mix topping ingredients together in a bowl with a fork until crumbly. Set aside.

3. In a large mixing bowl, beat eggs, applesauce and honey with electric mixer (or whisk well).

4. Mix in zucchini and vanilla.

5. In a separate bowl, mix coconut flour, salt, baking powder, baking soda and cinnamon together.

6. Combine dry ingredients with wet ingredients and mix until there are no lumps.

7. Pour into greased loaf pan and sprinkle crumble mixture evenly on top.

8. Bake at 325 for 55-60 minutes or until toothpick inserted comes out clean.

 

*Store in fridge.

*You can make this bread without the topping as well!

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Do you think I can substitute coconut flour with almond flour as that's all I have right now and I won't make the topping, just the bread?

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You probably can, but not sure how it would turn out. You'd have to use more almond flour though. Coconut and almond flour aren't a 1:1 ratio exchange. I've used both and I have to admit I prefer the flavor of the coconut. It's a bit pricey, but you use far less.

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Coconut flour and almond flour behave very differently. I would wait until you get coconut flour.

 

Thanks for the recipe, Feisty. I may try this.

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I made two loaves of this Friday to take to a potluck on Saturday. I must have had 15 people ask me for the recipe. :) It was definitely a huge hit!

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This is the one I tried that was such a dismal failure. I wonder what we do differently.

 

I didn't use honey as I don't eat it. I subbed out Truvia instead. I wonder if that is what made the difference?

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how much of a spike do you get from eating this? def gonna haffta make this!

 

Very minor spike. Just a couple of points, but that was it. Went from 99 to 103 with two slices.

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I didn't use honey as I don't eat it. I subbed out Truvia instead. I wonder if that is what made the difference?

 

No, I don't think so. I used Truvia as well. Do you do anything to the zucchini before you add it? I know some recipes say to press it or let it sit a while to release some of the water. I didn't do that.

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No, I don't think so. I used Truvia as well. Do you do anything to the zucchini before you add it? I know some recipes say to press it or let it sit a while to release some of the water. I didn't do that.

 

I just peeled it and shredded it. I didn't even bother to press it. I did use very small zucchinis though. I've made three loaves. The first loaf I used ex-large eggs and it took about an hour to bake. The second loaf I used large eggs and the third loaf I used medium. If I remember correctly I used 9 eggs for those loaves. The loaves with the medium and large eggs only took 45 minutes to bake.

 

This has me totally perplexed as to why mine turned out wonderfully and your loaf turned out soupy. I had that happen one time with pumpkin cake made with almond flour. It never did set up correctly.

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