Cardamom Coconut Zucchini Bread {Gluten-free!}

by Chrissy

Card Zucchini Bread GF_LYK4

Happy Friday, fine folks!

I bring to you some tasty breakfast bread that will help balance out all that candy you are bound to eat tonight, if you haven’t already been digging into that Trick-or-Treat supply…

Card Zucchini Bread GF_LYK2

This flavorful coconut zucchini bread is gently wrapped in an array of spices, with the standout star being cardamom. Each bite slightly reminiscent of the favored chai tea, you will love a piece or two to start of your day, or even for a little pick-me-up whenever.

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It’s gluten free also, so for all of you 1) gluten intolerant or 2) gluten haters, this one is for you! Usually I am not a fan of the gluten free textures, but this one really turned out well. It is not too “bready” as regular breakfast breads can be, meaning you don’t need to chug a glass of water afterwards to wash it down. You know what I mean? And because of the fine coconut flour, it makes for a really soft texture, which lends well to the pieces of shredded coconut and zucchini baked inside.

Card Zucchini Bread GF_LYK1

You’ll notice that this is lightly sweetened with natural sweeteners – pure maple, a ripe naner and just a touch of coconut sugar – so you won’t bounce off the walls after enjoying a slice. Lauren and I love to throw a smashed banana into baked goods to make them a little sweeter without all the sugar.


Card Zucchini Bread GF_LYK5

Cardamom Coconut Zucchini Bread {Gluten-free}

Makes 1 loaf, serves about 12


1/2 cup coconut flour

3/4 teaspoon baking soda

1/8 teaspoon salt (I used pink Himalayan)

1 Tablespoon cinnamon

1 teaspoon cardamom

1/2 teaspoon nutmeg

4 large eggs

3 Tablespoon Grade B maple syrup

1 teaspoon pure vanilla extract

1 Tablespoon coconut oil, plus extra to grease loaf pan

1 cup (1 small to medium) zucchini, shredded finely

1 ripe banana, mashed

¼ cup shredded coconut, unsweetened, plus more for topping

1 Tablespoon coconut sugar, for topping (optional)



Preheat oven to 350 degrees.

Grease a loaf pan with coconut oil or line with parchment paper; set aside.

Shred your zucchini with a grater press the moisture out in a fine mesh sieve or in a cheesecloth.

Whisk the egg, maple syrup, banana, vanilla, coconut oil together in a large bowl.

Add the dry ingredients and zucchini, and stir until the batter is smooth and well combined. It will be thick.

Pour batter into your greased loaf pan and smooth it out so its even. Top with a sprinkle of shredded coconut and coconut sugar. Bake for 45-50 minutes or until a toothpick inserted into the center comes out clean and top is dark golden brown. Let cool in pan for 10 minutes and then carefully remove and transfer to a wire rack.


From the Little Yellow Kitchen,


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