It's that time of year when the grocery stores, roadside stands, farmers markets, and backyard gardens are overrun with zucchini, and everyone is growing it is sharing their bounty with anyone who will take it off their hands. Everyone is eating zucchini muffins, zucchini casserole, sauteed zucchini this-and-that. If you've run out of ideas before you've run out of zucchini, don't resort to dropping a box on your neighbor's doorstep in the middle of the night; just add this GF zucchini coconut bread recipe to the list of what you can make when the green squash is plentiful.
Best Ever Coconut Flour Zucchini Bread (with Crumble Topping)
Topping Ingredients:
1/3 cup walnuts, chopped ( I didn’t have walnuts so I used a mic of cashews, pecans and pistachios)
3 Tbsp. sifted coconut flour ( Got mine from the local health food store)
1 Tbsp. coconut oil
1 Tbsp. honey
1/2 tsp. cinnamon ( plus ½ tsp ground cloves plus ½ tsp ground cardamon)
1/8 tsp. salt
1/3 cup walnuts, chopped ( I didn’t have walnuts so I used a mic of cashews, pecans and pistachios)
3 Tbsp. sifted coconut flour ( Got mine from the local health food store)
1 Tbsp. coconut oil
1 Tbsp. honey
1/2 tsp. cinnamon ( plus ½ tsp ground cloves plus ½ tsp ground cardamon)
1/8 tsp. salt
Bread
Ingredients:
8 eggs ( My eggs were jumbo size so I used 7 eggs one of which was double yolked)
3/4 cup unsweetened applesauce
1/3 cup honey
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 ( plus 1 tsp ground cloves plus 1 tsp ground cardamon)
8 eggs ( My eggs were jumbo size so I used 7 eggs one of which was double yolked)
3/4 cup unsweetened applesauce
1/3 cup honey
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 ( plus 1 tsp ground cloves plus 1 tsp ground cardamon)
3/4
cup grated zucchini ( I used about 1 cup and did not squeeze out the moisture.. next time I
will)
1/2
cup chopped dried cranberries
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 , honey and vanilla with electric mixer (or whisk well)..
4. In a separate bowl, mix coconut flour, salt, baking powder, baking soda and spices together.
5. Combine dry ingredients with wet ingredients and mix until there are no lumps.
6. Mix in zucchini and cranberries.
7. Pour into greased loaf pan and sprinkle crumble mixture evenly on top.( I used a glass loaf pan)
8. Bake at 325 for 55-60 minutes or until toothpick inserted comes out clean.
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 , honey and vanilla with electric mixer (or whisk well)..
4. In a separate bowl, mix coconut flour, salt, baking powder, baking soda and spices together.
5. Combine dry ingredients with wet ingredients and mix until there are no lumps.
6. Mix in zucchini and cranberries.
7. Pour into greased loaf pan and sprinkle crumble mixture evenly on top.( I used a glass loaf pan)
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
*You can make this bread without the topping as well
Recipe adapted from one found on http://www.unrefinedkitchen.com/!
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