Cinnamon Swirl Zucchini Bread
A cozy, gluten-free zucchini bread featuring a delicious cinnamon swirl, perfect for using up zucchinis while providing a sweet treat.
Ingredients
Bread Ingredients
- 1.5 cups grated zucchini, lightly packed Squeeze out excess moisture.
- 2 large eggs Provide structure, can be substituted with flax eggs for egg-free version.
- 1 cup gluten-free flour blend Use a 1 to 1 blend that includes xanthan gum.
- 1 teaspoon xanthan gum Add if your flour blend does not contain it.
- 0.5 cup sugar Can use regular, coconut sugar, or a mix.
- 0.25 cup avocado oil or light olive oil
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 1 teaspoon cinnamon Adds flavor.
- 1 pinch salt
- 1 teaspoon vanilla (optional)
Cinnamon Swirl Mixture
- 1 tablespoon cinnamon
- 2 tablespoons sugar
- 1 pinch salt Enhances flavor.
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Grease a loaf pan and optionally line with parchment paper.
- In a dry bowl, whisk together gluten-free flour blend, baking powder, baking soda, cinnamon, and salt.
- In another bowl, whisk eggs, sugar, oil, and vanilla until smooth and light in color.
- Stir in grated zucchini into the wet mixture.
- Pour wet ingredients into dry ingredients and mix until just combined.
- For the swirl, pour half the batter into the loaf pan, sprinkle cinnamon sugar mixture, add remaining batter, and gently swirl with a knife.
- Bake for 45 to 60 minutes until the top is golden and a toothpick comes out with a few moist crumbs.
- Let the bread cool in the pan for 10 to 15 minutes before transferring it to a rack to cool completely.
Notes
Squeeze zucchini gently to avoid excessive moisture, and let the bread cool completely before slicing to avoid a gummy center.
Nutrition
Serving: 1gCalories: 180kcalCarbohydrates: 26gProtein: 3gFat: 7gSaturated Fat: 1gSodium: 200mgFiber: 2gSugar: 8g
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