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Reader Interactions


  1. This looks delicious! I’m missing grain-free baked goods on the GAPS Intro. I’m not quite there yet. I don’t know when I get to add coconut flour, but I look forward to making this when I can.

  2. Great recipe! Savory versions of Paleo zucchini bread were hard to find, so I came across this gem and used it as my base inspiration. Although I worked with ingredients on hand and made a few alterations; (almond meal instead coconut flour, added flax meal, used 4 eggs only, added extra herbs etc.) the end product was just as great as the pictured loaf and was the perfect compliment to eggplant parmigiana.
    For a fluffier loaf, I would also suggest beating the whites separately first, and making sure to gently fold to combine wet & dry ingredients.
    Kudos, Karen & thank you Loren for this great resource.

  3. there is just a problem with baking soda (as a substitute for baker’s yeast); baking soda makes the stomach alcaline when we need it to be acid; as doc Campbell states in her book Gut and Psychology Syndrome is better to avoid it because gut disbiosis causes ipocloridria and ipocloridria damage the digestive functions of our bodies.

    Maybe a person with digestive disorders may cope with small amounts of baking soda but a tablespoon seems to be too much.

    In effect this is one of the true differences between the Specific Carbohydrate Diet and the GAPS diet

    I must say finally that the coconut flour linked here is very, very expensive. Maybe is better to eat more ripe and fresh fruit than eating bread. I almost healed from a disbiosis based pollen allergy eating almost fruit nuts coocked and fresh vegetable and eggs (row yolks, coccked white). I know, you can tolerate nuts at the moment

  4. This bread tastes great, but is pretty soggy and overly fluffy and crumbles too easily. I had to actually eat it with a spoon.

    This is my third attempt at coconut bread with similar amounts of eggs and butter. Why so much butter? Is that perhaps my problem? None of my coconut bread attempts have stuck together very well, even the one with xanthan. Any suggestions?

      • Okay, I have not made this recipe, yet, but as a long time baker of zucchini bread…maybe try draining the zucchini in a strainer and pushing the moisture out. I have wrapped the zucchini in paper towels to get all the moisture out…that is if you are finding it soggy. My experience with coconut flour has been that baked goods come out a bit dry.

  5. My son is in a very bad colitis flare and I can’t thank you enough for the butternut pancake recipe, he is eating them every day, but without the coconut flour, he can’t tolerate that. He’s scd, no dairy no nuts, mostly living on various squash recipies. I was wondering if u had ant thoughts on what I could use instead of coconut flour in recipies that require it. I wonder if puréed cooked cauliflower or coconut yogurt would “hold thing together” any ideas? I can’t thank you enough for the pancake idea, I just do eggs, oil and squash on parchment paper, drizzle with honey and he loves them.

  6. Joy and Lucie, because coconut flour is not the best flour for baked goods, I tried also a few times and do not like it. I prefer gluten free grain flour instead if coconut flour, sure not on,y coconut flour in recipe.

  7. So, I made some changes in this recipe (the first one came so wet, oilly & egg-tasty) and I think I may have succeed – for my taste 🙂

    1/2 cup coconut flour
    1/4 white bean flour
    1/4 chickpea flour
    1 tbsp psyllium powder
    5 egg whites (beaten separetly)
    1 egg yolk
    2 tbsp olive oil
    2 tbsp shredded zucchini
    1 tbsp apple vinegar
    1 tsp dry herbs (I used herbs de provence)
    1/2 tsp salt (I reduced since the baking soda is already very salty)

    Just mix the wet (not the whites) in a bowl, the dry ones in another, mix all together and, then, incorporate the beaten whites. That’s it. Ok, I kind of completely change your recipe, but now we have two very healthy breads and I hope this helps someone 🙂

  8. Just tried this and it was delicious… my question since you have a ton of coconut flour recipes is, are there any tricks to make it less eggy/dense? I noticed the other recipe someone posted here which looks nice, but I already have too many types of flour, not sure if I need to buy more now lol. I have been wondering if beating egg whites separately to get some air into the mix will help the texture, but haven’t tried it yet. Thanks! Here is my blog post 🙂

  9. Hi Lauren,

    Thank you for this post.

    I made it last night and with a few tweaks here and there and many photographs later it came out beautifully.

    I would like to post the recipe that I made with a link to this recipe, would that be ok with you?

    I look forward to your response.


  10. I”m glad to see that other people experienced what I did where the “bread” was more like a quiche, in that it was more dense and eggy than bready. I followed it to a T as well since it was my first time making it. I think I may do less eggs and use butter instead of the coconut oil to see if that changes anything. Other than that, it was tasty so I’m excited to getting it just right for the holidays!

  11. Lauren

    Just had this fantastic bread made by bakery in Penticton, BC called Cocolithic. They only use coconut flour,whole coconuts ,salt and water. It looked and tasted absolutely perfect. I read somewhere that they mast have used some long fermentation to get the dough to stick together. I bought a beg of organic coconut flour at Cosco about a year ago. Did not relay know how to use it but I would like to try to bake that bread.
    I wounder if You have some ideas how one can bake coconut bread with just basic ingredients.
    regards, Jarek

  12. I tried this bread and unfortunately I did not care for it. It was way too “eggy”, with the consistency and taste of a very thick omelette. With six eggs and only a half cup of flour I am not surprised. I ended up throwing the whole thing in the garbage, 🙁

  13. i made this last night to use for a bread for lunch today. I tried it and the only way I can explain the texture was grainy. Now I did omit the thyme because I didn’t have fresh and didn’t wanna use flakes but that’s the only thing that was changed to the recipe. It that the texture it to have? My flour is pretty fresh I bought it almost two weeks ago…

  14. Just made double batch and both me and my boyfriend loved it. not crumbly at all and easy to cut. Yes it is a little eggy but i don’t really mind, i will try next time with 4eggs and 2 flax seed “egg” and see if it’ll change something.
    Thanks for the recipe again. Really good for people like me that don’t really digest gluten very well.

  15. I was wondering if you have actually weighed the coconut flour – maybe in ounces or grams? Coconut flour is so finicky and 1 tablespoon too much can make a huge difference in the outcome. If you haven’t weighed, maybe next batch try it and show it as an option for the measuring??? Pretty please??? Thank you so much! I can’t wait to try this!!

  16. I don’t know why some people had problems with this recipe, mine turned out awesome. I dont even have much experience with grain free baking. To put it in perspective, my picky toddler ate a whole slice of this bread. That’s saying something because she doesn’t like a lot of things that have vegetables in them. I give it a thumbs up! Oh, and my grandma tried a slice and said that it stinks but it tastes good lol.

  17. Just made it and it has a great texture. I used coconut oil instead of butter and I should have known better because the coconut oil flavor was too strong for me and overtook the “savory” flavors. Plus the melted coconut oil started clumping up as soon as it hit the egg and didn’t really mix in well. Next time, butter all the way. Great recipe.

  18. Although edible, this was very wet and eggy! I even squeezed the moisture out of the zucchini, but maybe not enough. Would recommend finding another recipe that uses a combo of coconut + almond flour… and fewer eggs. I made the muffins and they were so brown I didn’t want to overcook the eggs… but they were still wet on the inside. Maybe the loaf comes out better.

  19. I also do not like having tubs of unusual flours around if I am not certaiin they will be used often. So, I purchase bulk flavors from a health food or natural grocery. That way I only have to pay for the measurement I need. Prior to finding this ‘shortcut” I used to blender/grind various vegetables or brown rice into a coarse “flour.” The end result is a more coarse – european/continental loaf, but tasty and worth the trouble. I have done this with dried chickpea, brown rice, organic oats and pulverized ground flax into a powder. Powdered egg whites are retail-available at bakery supplies, with a shelf life of 2 years. Using the powdered is easier for me than keeping yolks. I seem to have more recipes asking for whites only. If you have a dehydrator – use it for the zucchini. I oven “toast” thinly sliced squash on parchment as I cool down the kitchan after dinner. It works.on thin onion, thin tomato, thin banana. I am limited to the basic 30 foods my family is certain to eat. There may be more options for you. I will come back to see your suggestions.

  20. Marvelous recioe. Will be sure to make it again. Have you considered omitting one egg and adding grated cheddar cheese or parmesan cheese? Thanks for all the great recipes you share!

  21. Hi, I read through lots of these responses but I still have a question as I am just about to try this recipe – I am going to use coconut oil but shall I melt it first or doesn’t it matter? Thanks so much in advance.

  22. I had very good success with this recipe. I did use butter and Celtic salt with garlic, fresh zucchini,fresh time, and fresh eggs. Not soggy but a little eggy.
    I think when it sets, and cools the herbs will blend.

  23. Awesome, I added onion powder to the recipes then cubed some of it and toasted in on parchment paper in the oven to make a stuffing to put in pork chops with a slice of swiss cheese on top… YUM

  24. Good day, I made the “Coconut Zucchini” loaf last Sunday and I want to thank “Empowered Sustenance” for sharing this recipe. I do not think that I will need another Low Carb bread
    recipe, other than this one. It was/is delicious. I will be baking myself a loaf every Sunday.
    Thank you.
    Val Meyer from Cape Town South Africa.

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Lauren Geertsen, NTP

I’m an author, entrepreneur, and nutritional therapy practitioner (NTP). I began this website at 19, to share the steps that freed my life of chronic disease and medication. Now, Empowered Sustenance has reached 30 million readers with healthy recipes and holistic resources.

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