When luscious coconut pairs with zucchini and almonds, well, let’s just say that your whole house will smell incredible.

You’ll wish you could bottle the scent!

Also, this bread comes together in a snap, which makes it the perfect thing to whip up when you’re feeling the urge for a satisfying bite of zucchini bread goodness!

To make this delicious recipe, you’ll need:

3 large eggs
½ cup honey
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon vanilla extract
½ teaspoon ground cinnamon
½ teaspoon freshly grated nutmeg
¼ teaspoon kosher salt
3 cups almond flour
1 cup shredded zucchini, drained well
½ cup unsweetened coconut flakes

If you don’t have fresh nutmeg…you can use nutmeg from a jar. It just won’t be quite as fragrant. It will still be amazing though!

This bread freezes like a dream. Simply slice it, flash freeze it, and then store it in a resealable plastic bag for up to 3 months.

Diet compatibility and allergens

This delicious bread is paleo and gluten-free!

Diet	Recipe compatible as written?	Recommended substitutions
Keto	No.	Substitute 1/8 teaspoon Stevia + 1 additional egg for leavening.
Paleo	Yes.
Whole30	No.	Omit honey and sweeteners, and add 1 additional egg for leavening.
Gluten-free	Yes.
Vegetarian	Yes.
Vegan	No.	Mix together 1 tablespoon ground flaxseeds with 3 tablespoons water, and let sit for 10 minutes as a substitution for each egg.
Low sodium	No.	Omit salt.
Dairy-free	Yes.
Mediterranean	Yes.
Low FODMAP	No.	Omit sugar, and add 1 egg for leavening.
Atkins	No.	Substitute 1/8 teaspoon Stevia + 1 additional egg for leavening.

Allergen	Present in recipe?	Recommended substitutions
Milk	No.
Eggs	Yes.	Mix together 1 tablespoon ground flaxseeds with 3 tablespoons water, and let sit for 10 minutes as a substitution for each egg.
Fish	No.
Shellfish	No.
Tree nuts	Yes, with a caveat	Technically coconuts aren’t considered “tree nuts,” however they are considered to be by the FDA.
Peanuts	No.
Wheat (Gluten)	No.
Soy	No.
Sesame	No.

Zucchini Coconut Almond Bread (step-by-step instructions):

Preheat oven to 350 degrees. Line a 9×5 loaf pan with parchment. Spray with cooking spray.
In a large mixing bowl, combine eggs, honey, baking powder, baking soda, vanilla, cinnamon, nutmeg, and kosher salt together.
Add in almond flour, zucchini, and coconut flakes.
Stir well.
Spoon mixture into prepared pan, and level with an offset spatula.
Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
Let cool in pan for 10 minutes on a cooling rack.
Remove bread and parchment from pan, and remove parchment.
Let bread cool completely on a wire cooling rack.
Store in the refrigerator for up to 5 days, or freeze for up to 3 months.

Recipes and Tips:

How to make desiccated coconut

Best coconut flakes to buy

Coconut Oil Fudge