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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.
Course Breakfast, Snack


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


  • 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.