Sunflower Zucchini Bread (Gluten-Free with Coconut Flour)
This loaf has a mere quarter cup of honey. While I find it to be plenty sweet, you could add an extra tablespoon or two–or even sprinkle some coarse sugar on the top of the loaf before baking–if you prefer a sweeter bread. I have also cut the recipe in half and baked in two 5 1/2 x 3-inch mini loaf pans for 28-32 minutes.
Ingredients
- 1 cup shredded zucchini (I use the coarse side of a box grater)
- 8 eggs, lightly beaten
- 1/4 cup melted butter or coconut oil or canola oil
- 1/4 cup unsweetened applesauce
- 1/4 cup honey (could use maple syrup)
- 1 teaspoon vanilla extract
- 2 teaspoons cinnamon
- 1/2 teaspoon freshly-ground nutmeg
- 1/2 teaspoon kosher or sea salt
- 1 teaspoon baking powder
- 3/4 cup (85 grams) coconut flour (see notes)
- 1/4 cup steel cut oats
- 1/4 cup (slightly rounded) sunflower seeds
Instructions
- Preheat the oven to 350 degrees.
- Prepare a 9 x 5-inch loaf pan by buttering and placing a piece of parchment paper on the bottom of the pan for easier removal.
- In a large mixing bowl, combine all the wet ingredients.
- In a medium bowl, combine the spices, salt, baking powder, and coconut flour. Stir in the oats and the seeds.
- Make a well in the center of the dry ingredients, and then pour in the wet ingredients. Mix well. If you have lumps use the back of a spoon to break them up.
- Pour the batter into the prepared pan and bake for 55 to 60 minutes or until a toothpick inserted in the middle of the loaf comes out clean.
- Cool for 10-15 minutes, and then remove from the pan and cool completely.
- Yields 8-10 slices. Store leftovers in the refrigerator.
Notes
- Because coconut flour is so absorbent, it is important to measure precisely. I really like my kitchen scale for this reason. If you do not have a scale, I suggest sifting the flour then gently spooning into the measuring cup and leveling with a knife.
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