Monday, May 04, 2015

Lemon Coconut Zucchini Bread (Dairy, Gluten and Refined Sugar Free)

I am still trying to use up the last of my frozen shredded zucchini from the summer.  Zucchini bread is definitely a great way to enjoy this vegetable.  It adds some nutrients and really helps keep in the moisture.  The lemon is a great accompaniment to the zucchini to give some extra flavour.
  • 1 lemon, juice and zest
  • 1 drop lemon essential oil (optional)
  • 1/2 cup grapeseed oil
  • 1/2 cup honey or maple syrup
  • 2 eggs
  • 2 teaspoons gluten free vanilla extract
  • 1 cup shredded zucchini
  • 1/2 cup tapioca starch
  • 1/2 cup sorghum
  • 1/2 cup chickpea flour
  • 1/2 cup unsweetened shredded coconut
  • 1 1/2 teaspoons gluten-free baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon sea salt
  • 1/2 tablespoon psyllium husk or 1 teaspoon guar gum

  1. Preheat oven to 350 F and grease a loaf pan.
  2. In a medium size bowl combine lemon juice, zest, essential oil, grapeseed oil, honey, vanilla and zucchini.
  3. In a separate bowl combine the flours, starch, baking powder, soda, salt, psyllium husk/guar gum.
  4. Combine and wet and dry ingredients and stir just until combined, don't over mix.
  5. Pour into prepared dish.
  6. Bake for 45-50 minutes or until inserted toothpick comes out clean.


  1. For this recipe, it does not state the exact amounts for these items:
    •1/2 ?? tapioca starch
    •1/2 ?? sorghum
    •1/2 ?? chickpea flour

    1. Wow thanks so much, I am often typing as I am baking and thus I see I am not always such a good multi-tasker ;)

  2. Thank you! Looking forward to making this today!