Dr. Beth's Zucchini Coconut Bread
Dr. Beth's Zucchini Coconut Bread
Yield: 1 loaf of bread
  • 1 cup gluten-free flour or any all-purpose flour
  • 1/3 cup freshly ground flax seeds
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon sea salt
  • 3/4 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 3/4 teaspoon cardamon
  • 2 cups shredded zucchini (squeezed and drained in a paper towel)
  • 1/3 cup turbinado sugar
  • 1/4 cup raw honey
  • 1/4 cup coconut oil, melted
  • 1/2 cup plain Greek yogurt, at room temperature
  • 1 extra large egg, at room temperature (or 2 medium)
  • 1 teaspoon vanilla extract
  • 3/4 cup shredded sweetened coconut

  1. Preheat the oven to 350° F. Grease a 9x5 inch loaf pan with butter and set aside.
  2. In a large bowl, whisk together flour, ground flax, baking soda, baking powder, sea salt, and spices. Set aside.
  3. In a separate large bowl, combine shredded zucchini, sugar, honey, coconut oil, coconut, yogurt, egg and vanilla.
  4. Add the wet ingredients to the dry ingredients and stir until moistened.
  5. Pour the batter into prepared pan. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Let zucchini bread cool in pan for 10 minutes. Carefully remove the bread from the pan and cool completely before slicing.

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