Print

Cozy Gluten-Free Zucchini Bread Recipe with Walnuts and Cinnamon Swirl

gluten-free zucchini bread - featured image
Print Recipe

A moist and tender gluten-free zucchini bread with a nutty crunch of walnuts and a warm cinnamon swirl, perfect for cozy fall mornings.

Ingredients

Scale
  • 2 cups (250g) gluten-free flour blend (e.g., Bob’s Red Mill 1-to-1 Baking Flour)
  • 2 teaspoons ground cinnamon (for dry mix)
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ¾ cup (150g) granulated sugar
  • ⅓ cup (65g) brown sugar (for cinnamon swirl)
  • ½ cup (115g) unsalted butter, melted and slightly cooled (can substitute with coconut oil for dairy-free)
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 2 medium zucchinis, grated (about 1½ cups or 150g), excess moisture squeezed out
  • ¾ cup (90g) chopped walnuts, toasted
  • Cinnamon swirl mixture: ⅓ cup (65g) brown sugar, 2 teaspoons ground cinnamon, optional pinch of nutmeg

Instructions

  1. Preheat oven to 350°F (175°C) and grease a 9×5 inch loaf pan or line with parchment paper.
  2. Grate the zucchinis and squeeze out excess moisture using a clean kitchen towel. Set aside.
  3. In a large bowl, whisk together gluten-free flour blend, baking soda, salt, and 2 teaspoons ground cinnamon.
  4. In a small bowl, combine brown sugar, 2 teaspoons cinnamon, and a pinch of nutmeg for the cinnamon swirl mixture. Set aside.
  5. In another bowl, whisk granulated sugar and melted butter until smooth. Add eggs one at a time, beating well after each. Stir in vanilla extract.
  6. Gradually fold the dry ingredients into the wet ingredients until just combined, avoiding overmixing.
  7. Fold in grated zucchini and toasted walnuts gently into the batter.
  8. Spoon half the batter into the prepared loaf pan and smooth the top. Sprinkle half of the cinnamon swirl mixture evenly over it.
  9. Add the remaining batter on top, then sprinkle the rest of the cinnamon mixture. Use a knife or skewer to gently swirl the cinnamon sugar through the batter to create a marbled effect.
  10. Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean. If the top browns too quickly, tent loosely with foil after 40 minutes.
  11. Cool the bread in the pan for 10-15 minutes, then transfer to a cooling rack to cool completely.

Notes

Squeeze out excess moisture from zucchini to avoid soggy bread. Use room temperature eggs and butter for better mixing and rise. Fold ingredients gently to keep bread tender. Toast walnuts to enhance flavor. If batter is too thick, add 2 tablespoons almond milk to loosen slightly. Bread freezes well when sliced and wrapped tightly.

Nutrition

Keywords: gluten-free, zucchini bread, walnuts, cinnamon swirl, fall recipe, dairy-free option, vegan adaptation, quick bread

Find it online: https://twinkletaste.com/cozy-gluten-free-zucchini-bread-recipe-with-walnuts-and-cinnamon-swirl-easy-and-perfect-for-fall/