Cinnamon Swirl Zucchini Bread

This zucchini bread tastes like sugar & spice and everything nice! I replaced the sugar in the batter with maple syrup, but used brown sugar for the cinnamon swirl. Sometimes you have to enjoy a bit of sugar, especially with cinnamon ! This loaf is a smaller zucchini bread but very moist and full of flavour. It is both gluten-free and dairy-free. 

Ingredients 

Batter:

-1 cup gluten-free flour (Bob’s Red Mill 1 to 1 Baking Flour)

-1 tsp baking powder 

-1/2 tsp baking soda

-2 eggs

-1/3 cup melted coconut oil

-1/4 cup maple syrup 

-1/4 cup unsweetened almond milk

-1 1/2 cup shredded zucchini 

Cinnamon swirl:

-1/3 cup brown sugar 

-1/2 tbsp cinnamon 

Mix the ingredients for the batter as listed in a medium bowl with large spoon or with an electric mixer, folding in the zucchini last. In a separate small bowl, mix the brown sugar and cinnamon.

Pour 1/2 of the batter into a greased 9x5 glass baking dish or loaf pan lined with parchment paper. Sprinkle half of the cinnamon mixture on top. Pour the second half of the batter, followed by the rest of the cinnamon mixture. Using a knife, swirl together the layers.

Bake at 350 for 50-60 minutes. Let cool and remove from baking dish. Slice into pieces and enjoy !