clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Lemon Zucchini Bread with Coconut Flour

  • Author: Tara | Treble in the Kitchen
  • Total Time: 55 mins
  • Yield: 1 loaf 1x


Tart lemon makes this coconut flour zucchini extra special. This zucchini bread is thick, soft, and wonderful for a summer breakfast or snack.


  • 3 large eggs
  • 2 cups zucchini, chopped into large pieces
  • 1/2 cup unsweetened original almond milk
  • 1/2 cup coconut sugar
  • 1 Tbsp vanilla extract
  • 1 Tbsp lemon zest
  • Juice of 1/2 a lemon
  • 1 Tbsp coconut oil
  • 1 1/4 cup coconut flour (I prefer NOW Foods)
  • 1/3 cup tapioca flour or starch
  • 1 1/4 tsp baking soda
  • 1/4 tsp sea salt


  1. Preheat the oven to 350 degrees fahrenheit.
  2. If making muffins, prep your muffin tins by spritzing with cooking oil spray or using muffin tin liners. If making bread, spritz your bread pan with cooking oil spray.
  3. In a blender, combine the wet ingredients (eggs, zucchini, almond milk, coconut sugar, vanilla, lemon zest, lemon, and coconut oil).
  4. In a large bowl, combine the coconut flour, tapioca starch, baking soda, and salt.
  5. Combine the wet and the dry ingredients and mix until completely combined. This may take a bit of time, but make sure there are no bits of flour peaking through.
  6. Pour the batter into 12 lined muffin tins, or 1 loaf pan.
  7. For the loaf: bake at 350 degrees for 45-50 minutes or until a toothpick inserted in the center comes out clean.
  8. For the muffins: bake at 350 degrees for 20-23 minutes or until a toothpick inserted in the center comes out clean.


*If making muffins, this recipe yields 12 muffins.

  • Prep Time: 10 mins
  • Cook Time: 45 mins
  • Category: bread, quick bread, breakfast, snack, gluten free, grain free, paleo
  • Cuisine: American