You can sweeten this bread up even more by increasing the honey a bit in the bread or by adding more honey to the topping. We think it is sweet enough just like it is! Enjoy!
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!
This post contains affiliate links for which I may receive compensation. Thanks you for your support!
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Rubi Kaur
Apr 6, 2020 -
Love this recipe! We use it quite often. I double the carrots and celery and add minced onion flakes to it and use Uncle Ben’s Wild Rice. After a couple hours check it to see if it needs a little bit more water added.
Rose Martine
Feb 15, 2020 -
Great recipe, very yummy! Any suggestions for other ways to use the left over Miso paste? Marinade? Make into another type of sauce? Ideas??? It’s too good to not use up!
Alisha Ross
Feb 3, 2020 -
This recipe looks awesome!!! Since I don’t use grain flour, do you think almond or coconut flour would work well as a substitute? Thanks!
Qudrah
Feb 8, 2017 -
Hi there,
Will carrot be good to substitute for the zucchini, and will flax egg work for this recipe?
Thanks
diana
Aug 27, 2016 -
Hi.
I have a request. I am currently on the SCD diet. I have found out that I am allergic to eggs and dairy, which makes baking SCD loaf bread and flat bread difficult. I was wondering if you can try to make an SCD bread or wrap without eggs. It would mean so much to me and other SCDers who suffer from the same allergies. Please let me know if you have any advice.
Thank you
JerseyTrish
Jun 3, 2015 -
This family also has a nut allergy! If anyone has used a substitute for the nuts in the topping, please share.
Joanne
Apr 30, 2015 -
The bread comes out perfect, i have even put banana and seeds in and it tastes great. It cooked in 55 min. Thanks for a wonderful recipe.
Min
Sep 3, 2014 -
Is it possible to find out the nutritional content per slice?
Audrey
Jul 29, 2014 -
Hi. I am making this bread as I write this 🙂 it’s been in the oven for 60+ min and it’s still quite wet. Any idea why?
I was also wondering why you say to sift the flour. I didn’t, but mixed it a lot, and I’m now wondering if that is why it isn’t baking right. 🙁
Thanks!
Jennifer
Jul 29, 2014 -
I’m not sure! No it wouldn’t be from not sifting the flour. Maybe your zucchini is just a lot more moist than the zucchini I used? My friend just made it the other day and didn’t have problems but she lives in the same climate as me…did the zucchini seem really wet when you shredded it? Maybe you will need to drain it next time…if it’s still wet I guess if it were me I would just keep baking it until it is drier. It might not turn out but you probably have nothing to lose as you probably wouldn’t eat it wet anyway…sorry!
julie hamblin
Apr 20, 2015 -
Mine was very moist at 55 minutes and ended up being closer to 65 by the time it was done. I used extra large eggs so that might have been the problem.
AJ
Jul 14, 2015 -
Another recipe I use recommends placing the grated zucchini on a dish towel, then rolling it within the towel to remove excess moisture. Though it is an extra step, you will be amazed at the moisture that winds up in the towel. I just spread the grated zucchini all over the towel, then roll from the edge. Once you have a cylinder shape, you press / squeeze.
Sinead Lawson
May 2, 2014 -
Hi,
Just wanted to ask if you squeezed out excess moisture from the zucchini or used it as is?
Thanks
Jennifer
May 10, 2014 -
I’m trying to remember…I haven’t made that bread in quite a while. I think I tried to absorb some of it with paper towels, but didn’t let it drain for a long time or anything.
Jo and Sue
Nov 22, 2013 -
Thank you for sharing this lovely recipe. I posted about it on our blog if you would like a peek (with a link back to you, of course!) http://joandsue.blogspot.ca/2013/11/zucchini-streusel-bread-gluten-free.html
Sabrina
Sep 2, 2013 -
Is there something I could use as a sub for the applesauce (too much fructose for me)? Thank you!
Jennifer
Sep 11, 2013 -
Yes you could try substituting coconut oil or butter–might change the texture of the recipe though.
Brittan
Jul 26, 2013 -
Is this bread pretty moist? My family is a huge critic of breads that are dry…
Aubrie
Oct 4, 2012 -
Can I leave out the honey and use stevia as a sweetener instead? Would that then change the ratios of some other ingredients?
Jennifer
Oct 7, 2012 -
Yes, you probably can. I have not used stevia myself, so I wouldn’t have any idea how much to put in, but I don’t think you would need to change the ratios of the other ingredients. Let me know how it turns out!
Vanessa
Aug 27, 2012 -
Add some candied ginger and carrot shreds for ultimate bread 😉
Nanny Of 3
Apr 9, 2012 -
I made this tonight and really likes it. I didn’t have any walnuts so I just left them out…Thanks for posting these recipes and for telling your story… God Bless.:)
stephanie
Mar 6, 2012 -
I just made this bread tonight. It was delicious. My husband said its the best zuchini bread he’s ever had!!
Jennifer
Mar 7, 2012 -
Great!
Stacey
Feb 6, 2012 -
Wow. That looks amazing. I can’t wait to make it.