Move over banana bread, because gluten-free cinnamon swirl zucchini bread is here! You only need a couple of medium sized zucchinis and everything else should be a kitchen staple for the most part.

Now how would you eat your freshly baked zucchini bread? With a dollop of dairy-free butter or a drizzle of honey? I went the butter route!

Gluten-Free Cinnamon Swirl Zucchini Bread

You won’t be able to resist a warm slice of this gluten-free zucchini bread filled with cinnamon swirls.

Print Recipe Pin Recipe

Course Breakfast, Snack

Ingredients

  

• 1 ½ cups grated zucchini 1 – 2 medium zucchinis
• ¾ cup sugar
• ⅓ cup vegetable for coconut oil
• 1 tsp vanilla extract
• 2 eggs
• 1 ½ cups gluten-free flour
• 1 tsp baking soda
• ½ tsp cinnamon
• ¼ tsp salt
• ¼ tsp baking powder

Cinnamon Swirl

• ¼ cup sugar
• 1 Tbsp cinnamon

Instructions

 

• Preheat oven to 350 degrees. Line a bread pan with foil and coat with cooking spray.
• In a large bowl combine the zucchini, sugar, vanilla, eggs and stir together until well combined.
• Add flour, baking soda, cinnamon, salt and baking powder to a bowl and which to combine. Add the dry ingredients to the wet ingredients and mix until well combined.
• In a small bowl combine the cinnamon and sugar for the cinnamon swirl.
• Pour a 1/3 of your batter into the prepared bread pan. Sprinkle a 1/3 of the cinnamon mixture over the batter. Add another 1/3 of the batter and the remaining cinnamon mixture. Top with the remaining batter. (Feel free to swirl the cinnamon-sugar mixture around with a knife to incorporate into the batter more)
• Bake for 35-45 minutes until a toothpick inserted comes out clean.

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