Tart lemon makes this coconut flour zucchini extra special. This zucchini bread is thick, soft, and wonderful for a summer breakfast or snack.
Yesterday, I submitted my final assignments for the semester! Technically, things aren’t due until Friday so I don’t have all my grades in yet, but basically I’ll just keep checking my syllabi over the next couple of days to make sure I didn’t miss anything (which I’m pretty sure I didn’t!)
Because I have some unexpected time this week I think I am going to use it to do some things away from the computer. There are a few books (like 3!) that I would like to read this month before the fall semester begins, I want to hang out with some friends, organize a few things around the apartment…you know that kind of stuff 🙂 All that stuff that I push to the side when I’m in school mode.
What things do you find yourself pushing to the side when things get busy?
I’m really try to work on incorporating more of those things that do get pushed to the side at all points of my life, even when things are busy…but it’s all a work in progress.
Now about this bread.
There are a few mornings when Brian and I are able to squeeze a little coffee date in before he heads to school and I get working for the day. When those mornings come around, we almost ALWAYS go to Thump.
I’ve mentioned how great there coffee is, but they also have pretty delicious pastries too. I usually skip the pastry (despite their fantastic paleo muffins that they make in-house), but Brian pretty much always says yes. Last time we went on a little pre-work coffee date, Brian snagged a piece of their lemon zucchini bread and the wheels in my brains started turning.
Thump’s breakfast bread inspired my coconut flour version!
The lemon really takes this summery treat to the next level.
Another perk? This bread can be made in muffin form too!
Here’s my pro-tip for making any zucchini bread: put the zucchini along with the wet ingredients (typically eggs, some type of milk, sugar, and maybe oil) into the BLENDER.
Trust me. This will save you the time of grating the zucchini by hand with a grater (because nobody wants to do that).
Let’s look at some of the key ingredients making this recipe special:
Almond milk: I used unsweetened original, but I would imagine that unsweetened vanilla would work well here too. Make sure to stick to unsweetened! And if you prefer dairy milk, that would probably work as well but I haven’t tested it.
Coconut sugar: There is a small amount of sugar added (just a 1/2 cup!) per loaf. The traditional recipe I grew up with called for a full cup for one loaf, so while this bread is a sweet quick bread, it’s definitely on the less sweet side of things.
Eggs: I know some of you prefer to keep things free of eggs, so if you want to try this with flax eggs feel free but please know that I have not tried this myself. Please comment below and let me know how it turns out if you try this!
Coconut flour and tapioca flour mixture: I have not tested this recipe with any other flour combination. Using a combination of tapioca and coconut flour helps to lighten the crumb and give the bread the super soft texture.
The end result will be a lemony, summer breakfast or snack bread that you will thoroughly enjoy (I hope!)
If you make this bread or make them into muffins, please share a pic on Instagram and use the hashtag #trebleinthekitchen so I can what you’ve made!
Now, I’m off to enjoy dinner, a bit of relaxation (and another slice of that lemon zucchini bread!)