Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Featured Image of Almond Hazelnut Spread Gluten Free Zucchini Bread with kids hands grabbing a slice

Almond Hazelnut Spread Gluten Free Zucchini Bread


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: White Sparrow
  • 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

  1. Preheat your oven to 350F. Grease a glass baking bread loaf pan and set aside.
  2. In a large bowl, mix together the flour, sugar, baking powder, cinnamon and salt with a whisk.
  3. In a medium bowl, whisk together the melted coconut oil, eggs, zucchini and coconut milk. Pour this wet mixture into the dry ingredients bowl.
  4. 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.
  5. 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.
  6. 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