Coconut Flour Lemon Zucchini Bread. {Gluten-Free, Dairy-Free}

Coconut Flour Lemon Zucchini Bread. {Gluten-Free, Dairy-Free}

I have a confession… I’m not a big fan of coconut flour. Don’t get me wrong, I love how affordable and healthy it is, but it can be hard to work with. This coconut lemon zucchini bread though is moist, delicious, and packed with flavor.

Zucchini Bread That Isn’t Dry

Zucchini is everywhere this time of year and so is zucchini bread. This healthy version uses coconut flour and coconut oil for a dairy-free, gluten-free, and grain-free version. A lot of coconut flour baked goods can be too dry but there’s a simple fix.

Instead of using a dry, granulated sweetener, this bread uses Wildly Organic Agave Nectar. Plenty of liquid is a must when using coconut flour. The shredded zucchini also adds a layer of moistness to this lemon zucchini bread.

Extra Lemony Zucchini Bread

I absolutely love lemon-flavored desserts. Lemon cheesecake fat bombs, lemon bars… I’m not too picky when it comes to lemon, and this bread recipe is bursting with lemon flavor. I’ve used lemon zest, lemon juice, and lemon essential oil.

The lemon juice adds a tart and tangy flavor, while the zest and essential oil add that iconic lemon flavor. If you don’t have organic lemon essential oil then lemon extract will also work. The extract is simply lemon oil diluted in alcohol so I opt for the more concentrated version and just use the oil. Many lemon extracts also have yellow food dye in them, which I’m not a fan of.

Not Just for Dessert

I have a lot going on in life so I’ll frequently make breakfast the night before. That way I have something that’s fast, easy, and healthy. This lemon zucchini bread is one of those things. Because it’s naturally sweetened and high in fiber from the coconut flour, I don’t feel bad about having it for breakfast. My kids are also big fans.

The zucchini bread also stores well for a dessert or a snack. For a more portable version, you can pour the batter into muffin cups. Grab and go muffins are one of my favorite go-to breakfasts when we’re rushing out the door.

Looking for more Gluten-Free Bread? Check these out:


Coconut Flour Lemon Zucchini Bread
This moist, Coconut Lemon Zucchini Bread is perfect for a snack, dessert, or breakfast on the go. Naturally gluten-free and dairy-free for a healthier and lighter take on traditional zucchini bread.
    Servings1 loaf
    Prep Time10 minutes
    Cook Time55 minutes
    1. In a large mixing bowl, combine all of the ingredients except for the coconut flour. Stir until thoroughly combined.
    2. Add the coconut flour and stir until just combined. The batter will thicken after it sits for a few minutes.
    3. Bake the lemon zucchini bread at 350F for about 55-60 minutes. Reduce the heat to 325F if you're using a dark metal pan.
    4. The bread is ready when a toothpick or knife inserted in the center comes out clean and the edges are golden brown. Be sure not to overcook or it will be too dry!
    Recipe Notes

    If you want a more portable, single-sized version, then use muffin cups instead of a loaf pan.

    If you don't have refined coconut oil, virgin will work. The bread will just have a little more of a coconut flavor to it.

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