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Moist Cinnamon Swirl Zucchini Bread That's Guilt-Free Goodness

Guilt-free moist zucchini bread infused with cinnamon delivers delightful flavors for breakfast or dessert.
Prep Time 15 minutes
Cook Time 1 hour
Cooling Time 10 minutes
Total Time 1 hour 25 minutes
Servings: 10 slices
Course: Bread
Cuisine: American
Calories: 180

Ingredients
  

Batter Ingredients
  • 2 cups All-Purpose Flour substitute with gluten-free flour blend
  • 1/2 cup Vegetable Oil can substitute with melted coconut oil
  • 2 cups Fresh Zucchini grated
  • 1/2 cup Walnuts or Pecans omit for nut-free
  • 1 tsp Ground Cinnamon optional nutmeg or cardamom can be added
  • 1 cup Granulated Sugar
  • 1/2 cup Brown Sugar
  • 2 large Eggs room temperature
  • 1 tsp Vanilla Extract

Equipment

  • Loaf pan
  • mixing bowls
  • whisk
  • spatula
  • Hand mixer

Method
 

Instructions
  1. Preheat your oven to 350°F (175°C) and grease a 9×5 inch loaf pan.
  2. In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon.
  3. In a large mixing bowl, beat together the vegetable oil, granulated sugar, and brown sugar until smooth.
  4. Crack in the eggs one at a time, mixing well after each addition, and stir in the vanilla extract.
  5. Gently fold the grated zucchini into the wet mixture until combined.
  6. Gradually add the dry ingredients to the wet mixture, stirring gently until just combined.
  7. In a small bowl, combine remaining sugar and cinnamon for the cinnamon sugar mixture.
  8. Scoop half of the batter into the prepared loaf pan, sprinkle half of the cinnamon sugar on top.
  9. Layer the remaining batter and top with the rest of the cinnamon sugar.
  10. Gently swirl the batter and cinnamon sugar together using a knife or skewer.
  11. Bake for 55-65 minutes, or until a toothpick inserted comes out clean.
  12. Let it cool in the pan for about 10 minutes before transferring to a wire rack.

Notes

Allow bread to cool completely before slicing to prevent gumminess. Adjust sweetness to preference as needed.