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.
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.
This makes a great breakfast bread (take a slice for the ride to school!) or snacks after school or in lunches- all popular! Enjoy!
- 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
- 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.
- 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.
- Transfer the batter to the prepared pan. Bake for 55 minutes, until a toothpick inserted into the center comes out clean.
- 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.
Hi Heather,
This looks amazingly! Can it be made with regular flour and white sugar?
Thank you,Rose
Absolutely Rose!!!
with reg flour and sugar is it the same amount??? Thanks
also, what is xanthin gum and do you have to use it?
Hi Bruce! Xanthum gum is an ingredient commonly found in gluten-free baked goods that help the texture to be closer to “regular flour” and helps baked goods from being crumbly. Of course, you can try without, but it may not turn out the same texture. This recipe has a lot of moist ingredients so I am sure it will work without!
Hi Betty- Yes it would be!
Heather, is the water squeezed out of the zucchini? I’m not finding too many recipes that are vegan AND grain free. Looks delicious. Thanks.
Hi Ann! nope- I like the extra moisture from the zucchini liquid, so I leave it in! Please browse the recipe index, all of mine are vegan and GF!
very nice tweak to a zucchini bread recipe that I’ve made (more or less) several times, so really like to coconut and walnuts in this version, thank you
Yum, my Mom used to make something very similar that she called Jello Fluff.
I love your coconut walnut bread……..
This looks amazing – I was wondering if I could substitute the GF flour for Almond flour to help make it more keto-friendly? Would it be a 1:1 ratio? (I would also be subbing the sugar). Thank you!
Hi Dana- to be honest, I have no idea what will happen! The GF blends definitely have a different structure than straight almond flour, but no reason not to experiment! please let me know how it turns out!
I made it! It wasn’t the most attractive loaf I’ve ever seen, but it tasted really good. I subbed out the GF flour for Almond flour 1:1 and I used monk fruit sweetener instead of sugar. I baked it for the full 55 mins, but it was still very soft in the middle. I assume this is due to the almond flour being high in fat and not absorbing as much oil. After I cooled it down in the fridge for a few hours, it solidified more and I could cut it into slices. I took the individual slices and toasted them. The center of the slices were still soft but delicious! Maybe I can try using less coconut oil next time.
Dana – thanks so much for sharing your experiment as I would be using almond or coconut flour and monkfruit sugar as well. maybe if your squeezed the liquid out of the zucchini the loaf would solidify.
hi! is the coconut milk in this recipe canned, or is it the kind that comes in a carton? thanks!
In a carton!