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Gluten-Free Cinnamon Swirl Zucchini Bread

This Gluten-Free Cinnamon Swirl Zucchini Bread is a delicious twist on a classic favorite. It’s moist, perfectly spiced, and features a sweet cinnamon swirl that makes each slice irresistible. Whether you enjoy it with a dollop of dairy-free butter or a drizzle of honey, this zucchini bread is a wholesome and satisfying treat that’s perfect for any time of day.
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Course: Breakfast, Dessert, Snack
Ingredients Method

Ingredients
  

  • 1 ½ cups grated zucchini 1 - 2 medium zucchinis
  • ¾ cup sugar
  • ⅓ cup vegetable or 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

Method
 

  1. Preheat oven to 350 degrees. Line a bread pan with parchment and coat with cooking spray.
  2. In a large bowl combine the zucchini, sugar, oil, vanilla, eggs and stir together until well combined.
  3. Add flour, baking soda, cinnamon, salt and baking powder to a bowl and whisk to combine. Add the dry ingredients to the wet ingredients and mix until well combined.
  4. In a small bowl combine the cinnamon and sugar for the cinnamon swirl.
  5. Pour ⅓ of your batter into the prepared bread pan. Sprinkle a ⅓ of the cinnamon mixture over the batter. Add half of the remaining batter and all of the remaining cinnamon mixture. Then top with remaining batter. (Feel free to swirl the cinnamon-sugar mixture around with a knife to incorporate into the batter more)
  6. Bake for 35-45 minutes until a toothpick inserted comes out clean.