October 17, 2017








Yield 1 - 23 x 13 cm 




3/4 cup coconut flour

6 eggs, at room temperature

1/2 cup maple syrup

1/4 cup melted coconut oil

1 teaspoon vanilla extract

1 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

Sea salt, pinch 

3/4 teaspoon baking soda

2 cups grated zucchini , tightly packed

1 cup raw pecan nuts, chopped 




Preheat the oven to 180C and line a standard loaf pan (23x13cm) with parchment paper. If you'd prefer to make muffins, line a standard muffin tin with 12 baking cups.



Toast the pecans in a dry pan and then chop roughly. 



Grate the zucchini. Place the shredded zucchini into a muslin or cotton cloth and squeeze very hard, until mostly all of the excess moisture of the zucchini is out.


In a large bowl, combine the coconut flour, eggs, maple syrup, oil, vanilla, cinnamon, nutmeg, and baking soda and use a whisk to stir well, breaking up any lumps as you go.




The batter will most likely be thicker than the cake-like-batter you've come to expect when making quick breads. Stir in the shredded zucchini then scoop the batter into the loaf pan, smoothing the top with a spatula.



Or divide the batter into the 12 lined muffin cups.


Top with chopped pecan nuts and a sprinkle of flaked sea salt.



Bake the loaf at 180C for 45 to 50 minutes, until the top is golden and firm. Test with a skewer, as soon as the skewer comes out clean - the bread is ready. If baking muffins, bake them at 180C for 25 to 30 minutes.


Cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.




I discovered this recipe, whilst cooking in the Hamptons for a client who was on a Paleo focused diet.  It was a hit, I couldn't not share it's success. I wouldn't suggest substituting the eggs with flax eggs, unfortunately - sorry vegans.  When it comes to the nuts, you could always use walnuts or almonds. Be sure to line the tin with a good quality baking paper - as the bread tends to stick easily.  Don't hold back on using a coconut oil spray too.




As this bread is very moist, I recommend storing it in the fridge for best shelf life.  It should keep in an airtight container for up to a week.  I suggest spreading salted butter and adding some mature cheddar cheese! YUM. Happy Baking.


Find the printable version of the recipe here


Source: Detoxinista









Share on Facebook
Share on Twitter
Please reload

The Chef Who Podcast

February 24, 2019


February 13, 2019

Please reload

© 2017 SWAN. All Rights Reserved