Hi, friends! I want to start off by thanking you all for taking the time to check out my post on Kaili’s blog! It is such an honor to share one of my creations on here and I hope you all enjoy it!
If you couldn’t already tell by the title, today I am sharing my gluten free Cinnamon Sugar Swirl Zucchini Bread! 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 my blog (devonjade.com) and check out the other zucchini bread I made! I also have tons of other healthy recipes on there, plus a bunch of other wellness and lifestyle goodies! And if you make this bread, or any other of my recipes, make sure to snap a pic and tag me on Instagram, @iamdevonjade!
Cinnamon Sugar Swirl gluten free Zucchini Bread
1 cup fresh zucchini, finely shredded (a cheese grater works perfect for this!)
½ cup plain, unsweetened applesauce
½ cup plain, non-dairy yogurt
1 teaspoon vanilla extract
1 ½ cup 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
Preheat oven to 350 degrees F. Spray and line a 9×5 loaf pan with parchment paper. Set aside.
In large mixing bowl, add in all wet ingredients (zucchini, eggs, applesauce, yogurt, and vanilla). Mix until thoroughly combined.
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).