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At the end of the summer, it seems there is no end to the amount of zucchini to use up. Here’s a delicious, gluten-free, GAPS and Paleo-friendly way to enjoy the zucchini bounty. And this coconut flour zucchini bread recipe also freezes well so you can enjoy it during the winter too!

Coconut Flour Zucchini Bread


  • 1/2 cup coconut flour (where to find)
  • 3/4 tsp. baking soda
  • 1 tsp. apple cider vinegar
  • 1/2 tsp. salt
  • 1 Tbsp. cinnamon
  • ½ tsp. nutmeg
  • 4 pasture-raised eggs
  • 2-3 Tbsp. raw honey or Grade B maple syrup
  • 1 cup (1 small to medium) zucchini, shredded finely and squeezed out
  • 1 ripe banana, mashed
  • 1 Tbsp. coconut oil, plus extra if greasing the pan
  • 1/2 cup walnuts (Optional)

Get the recipe directions at Small Footprint Family!

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