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