Recipes

Gluten Free Cinnamon Sugar Swirl Zucchini Bread

Hi, friends! If you didn’t know, about a few weeks ago I had the pleasure to be featured on my best friend’s blog, Kaili Meyer and I got to share my gluten free Cinnamon Swirl Zucchini Bread with her and all of her readers! (If you haven’t checked out her blog yet I suggest you go do so NOW! She has some really great content and is so talented at what she does!) I know the blogging world can be a bit confusing if you aren’t a regular reader so to make it easy for you I decided to share the recipe on my page as well!

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If you saw my Double Chocolate Gluten Free Zucchini Bread from a few weeks ago then you already know a little while back I received three GIGANTIC, bigger than my torso, zucchinis! What’s a foodie have to do with three larger than life zucchinis?! Bake, obviously! I was a little hesitant at first because I never used zucchini in my baked goods but I must say, this recipe turned out pretty darn good! It is not only gluten free, but also dairy free, refined sugar free, AND free of any oils or butters! Yep, it’s totally healthy! And you can’t even taste the zucchini!

If you are feeling adventurous head over to the post where I share my other zucchini bread recipe!

 

Enjoy!

 

Make sure to check out my other recipes and snap a photo and tag me on Instagram (@iamdevonjade) if you make any!

XOXO,

D.J.

 

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 Cinnamon Sugar Swirl Gluten Free Zucchini Bread

 

Ingredients

1 cup fresh zucchini, finely shredded (a cheese grater works perfect for this!)

2 eggs

½ cup of plain, unsweetened applesauce

½ cup of plain, non-dairy yogurt

1 teaspoon vanilla extract

1 ½ cup of all-purpose gluten free flour (I use Bob Red’s Mill)

¾ cup coconut sugar

1 teaspoon baking powder

½ teaspoon salt

½ teaspoon cinnamon

¼ teaspoon nutmeg

¼ teaspoon cloves

 

For cinnamon swirl-

½ cup coconut sugar

1 tablespoon cinnamon

 

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Instructions

Preheat your oven to 350 degrees F. Spray and line a 9×5 loaf pan with parchment paper. Set aside.

In a large mixing bowl, add in all of the wet ingredients (zucchini, eggs, applesauce, yogurt, and vanilla). Mix to thoroughly combine.

In a separate bowl, combine dry ingredients; for the bread, NOT the cinnamon sugar swirl (flour, sugar, baking powder, salt, cinnamon, nutmeg, and cloves).

Sift the dry ingredients into the wet ingredients. Stir the batter until everything is combined. Do not over mix or there will be air bubbles in the bread.

In a small bowl combine all the ingredients for the cinnamon sugar swirl.

Pour HALF of the batter into the prepared pan. Top it with HALF of the cinnamon sugar swirl. Then add the remaining batter on top, spread evenly on edges.

Sprinkle the remaining half of the cinnamon sugar swirl on top of the batter. Use a knife and run it up and down and side to side through the batter, creating a swirl.

Bake at 350 degrees F for 60-65 minutes (until golden brown).

Let the bread cool for 10-15 minutes. Remove from pan, slice, and serve. (Store leftovers in the refrigerator).

 

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