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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