I’ve always loved Zucchini Bread. I really enjoy how moist it always stays even a full week after it’s been made. So I missed not being able to warm a couple pieces up in the morning to have with a coffee. But it didn’t take me long to perfect this recipe. I love working with the THM Baking Blend. It’s really superior to all other gluten free baking mixes.
I can say this as I’ve used many different brands throughout the years. We’ve always tried to be a gluten free family so I’ve played around with a variety of brands. But I digress…back to the Swirly Cinnamon Zucchini Bread. It’s so moist and cinnamony, every bite leaves you begging for another…..it keeps brilliantly and tastes superb sliced thinly, and toasted with some butter on top….YUM!!!
Peeled Vs. Unpeeled
Maybe you’re asking why the recipe says to leave the skin on? Well to be honest it’s about getting the most we can out of the food we eat. Did you know that the skin of a zucchini has more concentrated nutrients? Leaving the skin on increases your daily amount of vitamin C. The skin itself is a great source of antioxidant carotenoids, including lutein, zeaxanthin and beta-carotene. Just 1 cup of zucchini with skin on gives your body 37 % of your daily value of vitamin C and 1 gram of fiber. As well as the addition of your daily values of Vitmain B-6 and potassium….and just a wee bit toward your vitamin K and riboflavin.
So as you can see, it’s worth seeing little green bits throughout your bread….it’s building a strong body..and it tastes fantastic. Trust me you’ll start to wonder why on earth you ever peeled your zucchini to bake with after you try it. Think of the time you’ll save just forgetting that step all together. Embrace the green! <3 😉
Even my mom agrees, she tried a couple moist pieces of this bread as I was developing the recipe and she said it was the best THM baked good she’s tried. YAY!!! Thanks Momma. <3
Ingredients:
- 1 1/2 cup Zucchini grated with skin on(around 1 1/2 medium zucchinis)
- 4 Tbsp Gentle Sweet (buy here) -OR- 2 Tbsp Super Sweet Blend (buy here) or sweetener of choice (conversion chart here)
- ⅓ cup Coconut Oil melted -OR- Butter melted (if you can do dairy)
- 2 Large Eggs
- 1 tsp Vanilla Extract
- 1 cup THM Baking Blend (buy here) or use same measurements of Nili’s Baking Mix (see recipe here)
- 1 tsp baking soda
- 3/4 tsp aluminum free baking powder
- ½ tsp cinnamon
- ¼ tsp mineral salt (buy here)
Instructions:
- Preheat oven to 350. Prepare an 8-inch bread pan with parchment paper along the bottom and spray with coconut oil cooking spray.
- In a large mixing bowl add zucchini, sugar, butter (or coconut oil), eggs, and vanilla, and blend really well.
- In a smaller bowl, add flour, baking soda, baking powder, cinnamon, mineral salt, and stir to combine.
- Add in the dry ingredients to the wet ingredients and blend until all ingredients are thoroughly mixed through.
- In a small bowl mix together the cinnamon and sugar for the swirly cinnamon mixture.
- Pour a third of the batter into your prepared pan. Sprinkle with half of the swirly cinnamon mixture.
- Add another ⅓ of the batter, then the remaining cinnamon-sugar.
- Top with remaining third of the batter.
- Bake 35-45 minutes, and test with a toothpick until it comes out clean.
- Let cool and chill before serving for optimal flavor.
Ingredients:
- 1 1/2 cup Zucchini grated with skin on(around 1 1/2 medium zucchinis)
- 4 Tbsp Gentle Sweet -OR- 2 Tbsp Super Sweet Blend or sweetener of choice
- ⅓ cup Coconut Oil melted -OR- Butter melted (if you can do dairy)
- 2 Large Eggs
- 1 tsp Vanilla Extract
- 1 cup THM Baking Blend
- 1 tsp baking soda
- 3/4 tsp aluminum free baking powder
- ½ tsp cinnamon
- ¼ tsp mineral salt
- 1 Tbsp cinnamon
- 1 Tbsp Gentle Sweet Blend -OR- 1 1/2 Tsp Super Sweet Blend
Instructions:
- Preheat oven to 350. Prepare an 8-inch bread pan with parchment paper along the bottom and spray with cooking spray.
- In a large mixing bowl add zucchini, sugar, butter (or coconut oil), eggs, and vanilla, and blend really well.
- In a smaller bowl, add flour, baking soda, baking powder, cinnamon, mineral salt, and stir to combine.
- Add in the dry ingredients to the wet ingredients and blend until all ingredients are thoroughly mixed through.
- In a small bowl mix together the cinnamon and sugar for the swirly cinnamon mixture.
- Pour a third of the batter into your prepared pan. Sprinkle with half of the swirly cinnamon mixture.
- Add another ⅓ of the batter, then the remaining cinnamon-sugar.
- Top with remaining third of the batter.
- Bake 35-45 minutes, and test with a toothpick until it comes out clean.
- Let cool and chill before serving for optimal flavor.
Created by Chrissy Benoit May 2016
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So this is an S…so can I add Lily’s chocolate chips or chocolate to this recipe? Im thinking of coming back to THM…honestly the more I look at your blog the more excited I get! LOL! I usually always put chocolate in my banana bread (When not doing THM) and zucchini bread….think I could? ?? How big is a serving size? THANK YOU! !!! <3
Yes totally!!! Add those chocolate chips!! Yum!
Hi, I just made the bread and it’s baking. Wanted to say that the batter is extremely small, can’t believe you really baked it in 8# and were able to divide it into two parts. It covered the bottom of my pan perhaps 1 or 2 # and I had to make another batter to cover the cinnamon filling. Anyway, I hope it will be really yum
You could always use a mini load plan if it concerns you, but it bakes into a nice modest size loaf in the 8inch last plan. Hope you enjoy it
I just found this recipe – sounds delicious and I can’t wait to try… but I just wonder if perhaps Bistra might have used an 8 inch square pan, instead of the 8 inch bread loaf pan your recipe calls for?
I’m so excited to eat this!!! I put the batter in muffin tins so I could freeze individual portions easier! Can’t wait for them to come out of the oven! Thank you!
Yay I hope you like it a lot!! <3
Had these for dinner last night and made them into muffins. My whole family, including my picky 6 year old daughter, ATE THESE UP! Thank you for the yummy recipe!
Awe that’s so great to hear. So glad you all enjoyed them!!!
How many muffins did this make?? I would like to freeze a portion of them.
I googled THM zucchini bread and came upon your site! Very thankful I did! Everything that I’ve seen so far looks amazing. I did my grocery shopping and can’t wait to get started making some of your yummy recipes!! Thank you!
Awe that’s awesome to hear!! Thank you sweetie! <3
You’re so welcome!!! I hope you like it!! <3
Chrissy, I’ve got a couple of big bags of frozen zucchini. I bleached it before I froze it in slices… Can I use this? Maybe thaw and squeeze out the water?
yes I think that would work, let it drain a bit first. 🙂
Yes that sounds like a great idea.
How many servings?
this make a modest load, so I would have 4-6 servings depending on how big a piece you enjoy. 🙂
This turned out great! I used 1tsp of baking powder only and divided them into standard size muffins. Instead of the swirl (sheer laziness on my part) I sprinkled the tops generously and baked 25 minutes. Thanks for the recipe!
That’s so great to hear!!!
In the instructions it says to “pour” the batter…. well there was no pouring my batter, it was so thick! I followed the instructions and read and reread the ingredients. Is it supposed to be that thick? I even added a couple TBSP of almond milk but it didn’t help. My result wasn’t the best.
As always Chrissy, this recipe didn’t disappoint. I made a double batch so I could bring one to my diabetic dad, but I must’ve used a 9 in load pan because I needed almost all my batter. No biggie though, I just made a MIM out of the little bit I had left. And my daughter scarfed most of it, leaving a bite for me and my son to taste. Keep doing what you’re doing!
The first time I made this it was too moist. I guess I need to squeeze my zucchini kore?
yes you are absolutely right, if your zucchini is too watery that will make any recipe too moist. <3