Zucchini Bread | Gluten-free

Prep Time


Cooking Time





1 cup zucchini, grated {use a hand grater or food processor}
1/4 raw coconut oil
2 organic free-range eggs
4-5 dates, pits removed and chopped
1-2 tablespoons pure maple syrup {grade b}
1/2- 1 teaspoon cinnamon, ground
1 teaspoon pure vanilla extract
1/4 cup coconut flour
3/4 cup almond flour {I have also subbed buckwheat flour}
1 teaspoon baking powder
1/4 teaspoon sea salt
1/3 cup mini- chocolate chip {I like enjoy-life brand}


Heat the oven to 350 degrees F.

Grate zucchini with a hand grater or food processor. 

In a mixing bowl, combine the zucchini, coconut oil and eggs. Mix and thoroughly combine. Next add the remaining ingredients except the chocolate chips, and mix until everything is combined well. Add in chocolate chip and gently combine.

Prepare a loaf pan - cut unbleached parchment paper to fit into loaf pan. Press mixture into loaf pan. Be sure that the mixture is not too 'wet', add a little more coconut/almond flour. {Mixture could be quite moist depending on the zucchini's}

Bake for about 35-40 minutes. Cool on a wire rack.


KP original