We have almost made it to the weekend you guys. If you follow me on IG, maybe you saw that I was in Florida with Coco at Walt Disney World for 6 days while she filmed something fun (can’t wait to share it with you!) and now I am back and trying to settle into fall, which seems to have definitely arrived in just the time I was gone. Dark mornings, cooler weather and lots of gray clouds in Seattle.

Sooo, that pretty much means baking in our house.

Zucchini Walnut Coconut Bread (gluten-free and vegan) from HeatherChristo.com

I am not quite to the pumpkin season (give me a few more weeks!) and am still trying to use up the last of my zucchini. So here is the most delicious version of Zucchini bread- it’s a little chunkier and rustic and I love the addition of coconut and walnuts. Of course, if you have a nut allergy, omit the walnuts- it’s still awesome.

Zucchini Walnut Coconut Bread (gluten-free and vegan) from HeatherChristo.com

This makes a great breakfast bread (take a slice for the ride to school!) or snacks after school or in lunches- all popular! Enjoy!

Zucchini Walnut Coconut Bread (gluten-free and vegan) from HeatherChristo.com

 

Zucchini Coconut Walnut Bread (gluten-free and vegan)
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
Ingredients
  • ½ cup unsweetened coconut milk
  • ½ cup coconut oil, melted
  • 2 teaspoons vanilla
  • 2¼ cups all-purpose gluten-free baking flour
  • 1 cup sugar
  • 1 cup shredded unsweetened coconut
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1½ teaspoons xanthan gum (if you use 1:1 GF flour omit this!)
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1½ teaspoons kosher salt
  • 1⅓ cups packed grated zucchini
  • 1 cup walnut chunks
  • Coconut oil spray or melted coconut oil, for the pan
Instructions
  1. To make the zucchini bread: Preheat the oven to 350°F. Spray an 8 × 4-inch loaf pan with coconut oil spray or brush with melted coconut oil.
  2. In the bowl of a stand mixer fitted with the whisk attachment, combine the flour, sugar, coconut, baking powder, baking soda, xanthan gum, cinnamon, nutmeg and salt. Add the zucchini, coconut oil, and the coconut milk and mix on medium speed until you have an even batter. Gently mix in the walnuts.
  3. Transfer the batter to the prepared pan. Bake for 55 minutes, until a toothpick inserted into the center comes out clean.
  4. Let the bread cool in the pan for 20 to 30 minutes before turning it out onto a wire rack set over a rimmed baking sheet.

Print Recipe  

We have almost made it to the weekend you guys. If you follow me on IG, maybe you saw that I was in Florida with Coco at Walt Disney World for 6 days while she filmed something fun (can’t wait to share it with you!) and now I am back and trying to settle into fall, which seems to have definitely arrived in just the time I was gone. Dark mornings, cooler weather and lots of gray clouds in Seattle.

Sooo, that pretty much means baking in our house.

Zucchini Walnut Coconut Bread (gluten-free and vegan) from HeatherChristo.com

I am not quite to the pumpkin season (give me a few more weeks!) and am still trying to use up the last of my zucchini. So here is the most delicious version of Zucchini bread- it’s a little chunkier and rustic and I love the addition of coconut and walnuts. Of course, if you have a nut allergy, omit the walnuts- it’s still awesome.

Zucchini Walnut Coconut Bread (gluten-free and vegan) from HeatherChristo.com

This makes a great breakfast bread (take a slice for the ride to school!) or snacks after school or in lunches- all popular! Enjoy!

Zucchini Walnut Coconut Bread (gluten-free and vegan) from HeatherChristo.com

 

Zucchini Coconut Walnut Bread (gluten-free and vegan)
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
Ingredients
  • ½ cup unsweetened coconut milk
  • ½ cup coconut oil, melted
  • 2 teaspoons vanilla
  • 2¼ cups all-purpose gluten-free baking flour
  • 1 cup sugar
  • 1 cup shredded unsweetened coconut
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1½ teaspoons xanthan gum (if you use 1:1 GF flour omit this!)
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1½ teaspoons kosher salt
  • 1⅓ cups packed grated zucchini
  • 1 cup walnut chunks
  • Coconut oil spray or melted coconut oil, for the pan
Instructions
  1. To make the zucchini bread: Preheat the oven to 350°F. Spray an 8 × 4-inch loaf pan with coconut oil spray or brush with melted coconut oil.
  2. In the bowl of a stand mixer fitted with the whisk attachment, combine the flour, sugar, coconut, baking powder, baking soda, xanthan gum, cinnamon, nutmeg and salt. Add the zucchini, coconut oil, and the coconut milk and mix on medium speed until you have an even batter. Gently mix in the walnuts.
  3. Transfer the batter to the prepared pan. Bake for 55 minutes, until a toothpick inserted into the center comes out clean.
  4. Let the bread cool in the pan for 20 to 30 minutes before turning it out onto a wire rack set over a rimmed baking sheet.