Zucchini Loaf


Oh bread, how I effing love and miss you some days with a passion! The way I can tear you apart and dunk you in a soft boiled egg. Or the way I smear a shit load of peanut butter (oh I miss you too PB!), honey and banana and devour you like a boss. Bread is known as the “staff of life” – the mainstay of the human diet. But what happens when you can’t eat that mainstay any longer because it bloats the shit out of you and makes you feel like you’re losing your mind? You find an alternative and hope to God it’s good. I won’t lie and tell you this recipe is just like real bread because it’s not, it’s very dense and moist and not light and fluffy, but it IS yummy! It definitely does the job for a lovely piece of toast and some eggs for breakfast – so fuck you GLUTEN, we’re through!


  • 1/3 cup coconut oil
  • 5 eggs
  • 1/4 cup honey
  • 1 tablespoon vanilla
  • 2 large zucchini, grated
  • 1 cup rice flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1.5 teaspoons cinnamon
  • 1.5 teaspoons nutmeg


  1. Soften the coconut oil by gently warming over a double boiler, stirring in the honey and vanilla. Beat the eggs and add to the honey, vanilla, and softened coconut oil; blend together with a wire whisk. Wring out the grated zucchini to remove all the excess water and then combine with the liquid ingredients and mix.
  2. In a separate bowl, sift together the coconut flour, baking soda, baking powder, salt, cinnamon and nutmeg. Add to the other ingredients and stir.
  3. Grease a bread pan with coconut or olive oil. Pour the batter evenly in and bake in preheated oven at 350/180° for 45 minutes. Loaf is ready when lightly browned and a fork comes out clean when inserted into the centre.


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