Gluten Free Cinnamon Swirl Zucchini Bread

Gluten Free Cinnamon Swirl Zucchini Bread
type 2 diabetes can it be reversed

This healthy, gluten free, dairy free, refined sugar free, and paleo cinnamon swirl zucchini bread is the perfect way to use up all that summer zucchini from your garden, but with a fall twist because the end of summer is the unofficial start to fall.

sliced Cinnamon Swirl Zucchini bread on wooden cutting board

Gluten Free Cinnamon Swirl Zucchini Bread

In our house, baking takes a back seat in the summer months. Not only does it make the kitchen hot, but who wants a starchy baked bread on a hot summer day when you could have cold & juicy cubes of watermelon?!

But as soon as September hits and grocery stores start carrying pumpkin beer and coffee shops start selling pumpkin spiced everything… it’s FALL in my books.

And since my garden and veggie CSA are drowning me in zucchini I decided to put a fall twist on a classic. And thus Gluten Free Cinnamon Swirl Zucchini Bread was born.

 

Tips for making Gluten Free Cinnamon Swirl Zucchini Bread

  • Don’t peel the zucchini or de-seed it. The skin gets super soft when baked and adds great color to the bread! 
  • Grate the zucchini, don’t chop. Chopping makes the chunks too big.
  • Squeeze excess liquid from zucchini so that your bread isn’t too wet.
  • Wait for bread to cool for at least 30 minutes before cutting into it, to prevent it from crumbling.
  • To prevent zucchini bread from collapsing don’t over mix the batter. Mix the wet ingredients and dry ingredients separately then hand mix just until they’re combined – then stop! You don’t want large clumps of flour, but small ones are okay. 
  • Instead of throwing away the ends of the zucchini, I like to chop it up and add it to the dogs food dish or feed it to the chickens.

kitchen tools and ingredients needed for cinnamon swirl zucchini bread arranged on kitchen counter

tools you’ll need

  • Grater
  • Dish Towel
  • Two Medium to Large Mixing Bowls
  • One Smaller Mixing Bowl
  • Spoon
  • Loaf Pan
  • Measuring Cups
  • Measuring Spoons

 

ingredients you’ll need

  • Zucchini: Local is always best, but if you can’t buy locally organic is second best.
  • Banana: Frozen or fresh, just make sure it’s ripe
  • Eggs: Local, free-range if you can.
  • Almond butter: Any nut butter will do, but I personally love the flavor that almond butter adds. Just make sure the only ingredient is almonds (and/or salt). Put it back when you see oils, sugars, or anything else listed.
  • Maple syrup: Use the real stuff! It tastes amazing, is natural, contains minerals and antioxidants, and only adds 8g carbs per slice.
  • Almond Flour
  • Baking Powder
  • Salt: Unrefined salt is best because it contains trace minerals. Redmond Real Salt is my favorite brand to use.
  • Ghee: If you can tolerate dairy then real butter can be used. Otherwise, look for ghee from grass-fed, pasture-raised cows.
  • Cinnamon
  • Pecans
  • Full Fat Canned Coconut Milk: We’ll be using just the thick part for this recipe, so you can strain & save the liquid for later use. I like to use the liquid in smoothies, add it to my iced water for an electrolyte boost, mix it in with Jett’s dog food, make ice cubes out of them, add to rice to make coconut rice…the uses are endless!

batter of cinnamon swirl zucchini bread in glass loaf pan so you can see layering

How to Make Gluten Free Cinnamon Swirl Zucchini Bread

  1. Heat oven to 350F and place can of coconut milk in the freezer.
  2. Grate zucchini and squeeze out liquid with a dish towel. Measure 1 cup of squeezed zucchini and add to bowl.
  3. In the same bowl, mix in 1 ripe mashed banana (frozen or fresh), 3 eggs, 1/4C almond butter, and 3 TBSP of maple syrup. Combine and set aside.
  4. In your other bowl combine 2 Cups almond flour, 3 tsp baking powder, and 1/2 tsp of salt.
  5. Combine wet zucchini mix with dry almond flour mix JUST until combined. Do not over mix or else your bread may be dense & flat.  Set aside.
  6. For the cinnamon swirl, grab your small mixing bowl and combine 1/4 melted ghee, 1/4 c maple syrup, 1/4 chopped pecans,  2 tsp cinnamon. Set aside.
  7. Grease loaf pan with ghee and pour in half your zucchini batter. Then add half the cinnamon swirl. Top with remaining batter, then the remaining cinnamon swirl.
  8. Place in oven for 35 minutes or until it passes the toothpick test. 
  9. While bread is baking, whisk together 2 tbsp of the thick cream from the coconut milk can, 1 tsp cinnamon, and 2 TBSP maple syrup.
  10. Allow the bread to cool for 30minutes before drizzling the top with your glaze.

 

Nutriton Information 

Serving size per slice (loaf makes 12 slices): Calories: 134, Fat: 8.5g, Carbohydrate: 12.7g, Fiber: 1g, Net Carbs: 11.7g, Protein: 2.8g

cinnamon swirl zucchini bread being held in hand with bite taken out of it

sliced Cinnamon Swirl Zucchini bread on wooden cutting board

Print

Gluten Free Cinnamon Swirl Zucchini Bread

This healthy, gluten free, dairy free, refined sugar free, and paleo cinnamon swirl zucchini bread is the perfect way to use up all that summer zucchini from your garden, but with a fall twist because the end of summer is the unofficial start to fall.
Course Appetizer, Breakfast, Dessert, Snack
Cuisine American
Keyword bread, cinnamon swirl, cinnamon swirl zucchini bread, dairy free, dessert, gluten free, gluten free zucchini bread, healthy zucchini bread, loaf bread, refined sugar free, zucchini, zucchini bread
Prep Time 15 minutes
Cook Time 35 minutes
Servings 12 slices

Ingredients

Bread

  • 1 cup shredded zucchini, squeezed out
  • 1 ripe banana, mashed (fresh or frozen)
  • 3 eggs
  • 1/4 cup almond butter
  • 3 TBSP maple syrup
  • 2 cups almond flour
  • 3 tsp baking powder
  • 1/2 tsp sea salt

Cinnamon Swirl

  • 1/4 cup ghee
  • 1/4 cup maple syrup
  • 2 tsp cinnamon
  • 1/4 tsp salt
  • 1/4 cup chopped pecans

Glaze

  • 2 TBSP thick cream from can of coconut milk
  • 1 tsp cinnamon
  • 2 TBSP maple syrup

Instructions

  • Heat oven to 350F and place can of coconut milk in the freezer.
  • For the bread, grate zucchini and squeeze out liquid with a dish towel. Measure 1 cup of squeezed zucchini and add to bowl. Add in banana, eggs, almond butter, maple syrup. Combine and set aside.
  • In your other bowl combine almond flour, baking powder, and salt. Combine with zucchini mixture. Set aside.
  • For the cinnamon swirl, grab your small mixing bowl and combine all cinnamon swirl ingredients. Set aside.
  • Grease loaf pan with ghee or coconut oil. Pour in half of zucchini batter. Then add half the cinnamon swirl. Top with remaining batter, then the remaining cinnamon swirl.
  • Place in oven for 35 minutes or until it passes the toothpick test. 
  • While bread is baking, whisk together all glaze ingredients. Allow the bread to cool for 30minutes before drizzling the top with your glaze.

Find More of my Favorite Fall Recipes

Gluten Free Low Carb Pumpkin Waffles

Low Carb Zucchini Pancakes

Switchel

Low carb pumpkin donuts

Low Carb Paleo Cinnamon Buns

Keto Friendly Football Food Roundup

Sweet Potato Balls

 

Shop This Post

Grater

Almond Flour

Almond Butter

Grass Fed, Pasture Raised Ghee

Redmod Real Salt

 

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