These coconut flour zucchini bread muffins are a great portable snack. And, they are a simple gluten free treat that’s also paleo friendly.
Our summer vegetable garden is giving us a bounty of summer squash. I do love squash and zucchini, but I’m not sure what to do with all of it.
We have given some away and I should probably freeze some for later. But, I’ve been so busy this summer.
Our family just got back from a vacation in the Smoky Mountains. Before I left, I baked some coconut flour zucchini bread muffins for the trip.
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I really like the texture of breads made with coconut flour so that is what I chose to use to make the muffins. These were very tasty low carb treats.
Although I made muffins, the batter could be spread into a loaf pan to bake up a coconut flour zucchini bread. You’d just want to bake them a little longer until the bread is fully cooked.
I will definitely make this coconut flour bread again. The shredded zucchini keeps it super moist.
Coconut flour is certainly my low carb flour of choice when it comes to baked goods. One of my favorites is a low carb chocolate cake that I made.
If you’ve gotten dry results using coconut flour in baking, I recommend adding in some shredded zucchini. You can peel it first if you’d rather not get the specks of green.
Low Carb Coconut Flour Zucchini Bread Muffins
Coconut Flour Zucchini Muffins
Combine the first 7 ingredients until well blended.
Stir in zucchini and walnuts.
Spoon batter into greased muffin cups or paper liners.
Bake at 350 F for 20-25 minutes or until toothpick inserted in middle of muffin comes out clean.
Any sweetener can be used and adjusted to taste.