Gluten Free Zucchini Bread
with Hazelnut Spread
I know, another zucchini recipe. Don’t roll your eyes.
This one is gluten free (you can’t even tell) and has the most amazing ribbon of almond and hazelnut spread within it. Yes, it has chocolate in it and less sugar than you would believe BUT won’t miss.
Use a medium sized zucchini (2 cups worth), fresh eggs, coconut oil, gluten free flour blend and coconut milk. Gosh, it’s good.
I slice a piece, toast it up and serve with salted butter. Ok, off to snack.
I used 4 local to Colorado ingredients
I am pretty excited that I used 4 Colorado made products in this bread. Zucchini from a client and eggs from a local farm.
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Almond Hazelnut Spread Gluten Free Zucchini Bread
- Total Time: 1 hour 20 minutes
- Yield: 8 1x
- Diet: Gluten Free
Ingredients
Scale
- 1 1/2 cups gluten free flour blend
- 1/2 cup packed brown sugar
- 3 teaspoons baking powder
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/3 cup coconut oil, melted
- 3 large eggs
- 2 cups shredded zucchini
- 1/4 cup unsweetened coconut milk (or milk alternative of your choice)
- 1/3 cup almond + hazelnut spread with chocolate
Instructions
- Preheat your oven to 350F. Grease a glass baking bread loaf pan and set aside.
- In a large bowl, mix together the flour, sugar, baking powder, cinnamon and salt with a whisk.
- In a medium bowl, whisk together the melted coconut oil, eggs, zucchini and coconut milk. Pour this wet mixture into the dry ingredients bowl.
- Using a rubber spatula or wooden spoon, fold the ingredients together until all the flour is incorporated and the batter is well blended but not overly beaten.
- Pour 1/3 of the batter in to the bottom of the prepared pan. Spoon about 2 tablespoons of the almond and hazelnut spread on top and swirl slightly. Pour in 1/2 of the remaining batter and repeat with about 2 tablespoons of the almond and hazelnut spread. Repeat one more time and swirl to spread out slightly.
- Bake for 70 minutes or until the center is set and a sharp knife or cake tester comes out clean. Let cool for about 15 minutes before removing from the pan. Let cool completely before slicing.
- Prep Time: 10
- Cook Time: 70
- Category: baking
- Method: oven
- Cuisine: bread
Did you make this recipe? Take a picture and tag me @whitesparrowfoodco or #whitesparrowfoodco I’d love to hear what you thought of the recipe!
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Hi, I'm Kat. Thanks for being here.
I’m thrilled to share all my gluten free Personal Chef recipes with you.
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