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Maple Cinnamon Zucchini Bread {Paleo, GF, DF}

Updated: Jun 17

This bread is so delicious that I debated whether to call it a cake or bread. But I was imagining a big cake with loads of frosting so I decided to call bread. The maple syrup perfectly sweetens this delicious bread a dash of cinnamon! It’s really hard to believe this bread is gluten-free, dairy-free + refined-sugar free! I know I’ve said this about other recipes but this Maple Cinnamon Zucchini Bread is delicious any time of the day!

This post contains affiliate links and I receive small commissions for purchases made through them. However, the opinions here are all my own and I would never recommend a product to you that I didn’t believe in.

The zucchini popping out of garden continues to amaze me! They just get so huge! It has been so fun having a garden this year + enjoying the bounty. There truly is nothing like cooking with food you grew from just a little seed.

This recipe is based on Katherine Taylor’s Lemony Almond-Blueberry Cake from her cookbook, Love Real Food. It’s a great cookbook and you should definitely check it out! I have made the blueberry cake recipe several times now and everyone loves it…gluten-goers + gluten-free’ers alike…so good!

I decided to change it up by adding a bit more cinnamon + adding vanilla instead of lemon + a couple of other changes to make it a Maple Cinnamon Zucchini Bread. It turned out so good! My husband has been eating it every day since I made it + I think it’s even better the next day in the fridge! I just heated it up with some coconut oil in a cast-iron skillet…so stinkin’ good! And of course, he smothered it with butter…but you definitely do not need it!

This bread is pretty easy to whip up. The hardest part is grating the zucchini but I just used my food processor attachment on the fine setting. It does take an hour + 10 min. to 1 hour + 20 min. to bake but it is so worth it! Don’t be alarmed, this cake does get a deep golden brown and you do need to make sure it stays in there until a toothpick comes out clean and it is firm to the touch. Don’t be tempted to take it out early otherwise you will end up with a sinking-center! Also, be sure to take the time to cool at least 30 minutes.

Other than those tidbits this cake is a cinch to whip up and would make the perfect gift to sweeten someone’s day! Plus, this Maple Cinnamon Zucchini Bread is pretty darn healthy….gotta-love guilt-less;) treats!

Did you know that zucchini contains antioxidants and anti-inflammatory properties (including vitamins C + A), fiber, B-vitamins, + it’s a good source of potassium! All that helps to slow down aging, improve digestion, lower blood sugar levels, improve blood circulation, maintain healthy blood pressure, lower cholesterol, improve eye health, reduce fatigue, increase mood, aid in weight loss, boost your immunity + more!! How amazing is that!

There may not be enough zucchini in this recipe to do any miracles but it sure is a great reminder to eat more zucchini!

I HIGHLY recommend you give this Maple Cinnamon Zucchini bread a try, especially if your garden is loaded with zucchini + you are looking for ways to use it up (also check out my Squash Blossom Frittata w/ dill + Zucchini). This bread really is delicious…even delicious enough for dessert;)!

It is the sweet, simple things of life which are the real ones after all. -Laura Ingles Wilder

This post contains affiliate links and I receive small commissions for purchases made through them. However, the opinions here are all my own and I would never recommend a product to you that I didn’t believe in.

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5 from 1 vote

Maple Cinnamon Zuccini Bread {Paleo, GF, DF}

This bread is so good I debated whether to call it a bread or a cake…you could even debate on calling it "healthy"! Great for breakfast, a snack, or dessert! This bread is pretty easy to whip up, the hardest part is grating the zucchini but I just used my food processor attachment on the fine setting. It does take an hour + 10 min. to 1 hour + 20 min to bake but it is so worth it! Don't be alarmed, this cake does get a deep golden brown and you do need to make sure it stays in there until a toothpick comes out clean and it is firm to the touch in the center. Don't be tempted to take it out early otherwise you will end up with a sinking-center! Also, be sure to take the time to cool at least 30 minutes. See notes for where I purchase/brands of some of the ingredients in this recipe (affiliate links).

Cook Time1 hour hr 10 minutes mins

Course: Breakfast, Dessert, Snack

Cuisine: dairy-free, gluten-free, paleo, refinted sugar-free

Keyword: paleo zucchini bread, Zucchini, zucchini bread

Servings: 1 loaf

Author: Alicia Raymond

Ingredients

  1. 2 cups packed almond flour

  2. 1 tsp baking powder

  3. 1/2 tsp baking soda

  4. 1/2 tsp sea salt

  5. 3/4 tsp ground cinnamon

  6. 1/4 tsp freshly grated nutmeg, divided (1/8 in bread, 1/8 sprinkled on top)

  7. 4 eggs

  8. 1/4 cup extra virgin olive oil

  9. 2/3 cup pure maple syrup

  10. 1/2 tsp vanilla extract

  11. 1 cup finely grated zucchini (I used my food processor finely grating attachment). Set on a towel to get rid of excess water.

Maple Cinnamon Glaze

  1. 2 tbsp pure maple syrup

  2. 1/8 tsp ground cinnamon

Instructions


Preheat oven to 325 degrees. Line a 9 x 5 pan (I prefer glass as I think it doesn't burn as easily as the glass) with parchment paper (have enough hanging over the edge of pan that you can grab ahold of when bread is finished.


In a large bowl whisk together almond flour, baking powder, baking soda, sea salt, cinnamon + 1/8 tsp of nutmeg.


In a small bowl whisk together eggs, olive oil, maple syrup + vanilla. Then add in zucchini + whisk again.


Pour wet ingredients into dry ingredients and stir with a wooden spoon until no dry flour remains.


Pour mixture into parchment-lined 9 x 5 pan. Sprinkle remaining 1/8 tsp nutmeg on top of bread.


Bake for 1 hour 10 min to 1 hour 20 minutes until toothpick comes out clean and center is firm to touch (see note in recipe summary) + bread is a deep golden brown.


Remove from pan and set whole bread + pan and all on a cooling rack. Drizzle with Maple Cinnamon glaze and spread with the back of a spoon while cake is still warm. Remove cake from pan by gently lifting pieces of parchment paper and set on cooling rack to cool for at least 30 minutes before slicing into.


Store leftovers covered in the fridge.


Enjoy!

Notes

Recipe adapted from Katherine Taylor, Love Real Food.Ingredients I use (affiliate links):

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