Maple Zucchini Bread

Maple Zucchini Bread


Yields: 10 slices

  • 4 eggs
  • 1/4 cup maple syrup
  • 1 banana, mashed
  • 2 tbsp grass-fed butter, melted
  • 1 tsp vanilla extract
  • 1 cup zucchini, finely shredded
  • 1/2 cup coconut flour
  • 2 tbsp arrowroot flour
  • 2 tbsp coconut sugar
  • 1 tsp baking soda
  • 1/2 tbsp cinnamon
  • 1/8 tsp sea salt

Preheat oven to 350 and line a bread pan with parchment paper.

Make sure the water is out of the zucchini by pressing it between two paper towels to absorb the moisture (I'm sure there is a better way to do this, but this is what I did and it worked just fine).

In a large bowl, mix together eggs, maple syrup, banana, butter, vanilla, and zucchini until well combined.

Next, add coconut flour, arrowroot flour, coconut sugar, baking soda, cinnamon, and salt to the wet mixture and mix until all ingredients are well incorporated.

Pour mixture evenly into bread pan.

Bake for 35-40 minutes, or until a toothpick comes out clean in the center.

Remove from oven, allow to cool, slice, and enjoy!

  • Preparation time: 10 minutes
  • Cook time: 35-40 minutes
  • Total time: 45-50 minutes


  1. says

    How exciting that you start your internship this week! I’m sure that you will be great! And I haven’t had white potatoes in ages either but now I just might have to! This bread looks fantastic too, I can’t wait to try it! I made your Chocolate “Peanut Butter” cookies this weekend and they were a huge hit! Love your recipes!

  2. Lisa | Mummy Made.It says

    Good luck with your internship! It’s such a great feeling being able to put into practice what you’ve been learning.
    Great use of the excess zucchini!

  3. Stacy says

    This bread is delicious! It is so moist and doesn’t have that coconut flour dryness that can happen when using coconut flour! I’m baking another loaf to take with me to disneyworld next week! Thank you for a yummy, low calorie bread!

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