Paleo Zucchini Bread

Coconut Flour Zucchini Bread
Okay, this is probably hands down my favorite bread recipe! Uh yummmmmmm!
Serves: 1 loaf
  • 1+1/2 cups Zucchini, Shredded (Make sure you use a cloth and drain the juice out)
  • ¾ cup Coconut Flour
  • ⅓ cup Coconut Oil
  • ⅓ cup Honey
  • 6 Large Eggs
  • 2 tbsps Flax Seed
  • 2 tsp Ground Cinnamon
  • ¾ tsp Baking Soda
  • 1 Drop Onguard Essential Oil (Click the link if you are curious. Yes, you can totally cook/bake with essential oils!)
  1. Preheat oven to 350 degrees
  2. Spray a 9×5 baking loaf pan rub some olive oil (or coconut oil) inside the pan to prevent sticking
  3. Squeeze moisture out of zucchini (I find it easiest to use a dish rag!)
  4. Combine all ingredients, minus zucchini, and stir together
  5. Stir in the zucchini
  6. Place the mixture of goodness into the baking loaf pan and bake for 45-50 minutes, or until a toothpick inserted comes out clean!



Simple, easy, clean, and a family FAVORITE around here! That calls for wins all the way around, right?




From my kitchen to yours,



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