Zucchini Cinnamon Bread

(Update April 2012: I have refashioned this recipe to lower the calorie-count and changed it from a bread to Zucchini Cinnamon Squares.)

This bread is dense, rich, moist, and fragrant with cinnamon and other spices.

It’s healthy for you too, covering all the food groups: grain (rice flour), vegetables/fruit (zucchini and applesauce), protein (quinoa flour), and oils (olive oil).

The quinoa flour has another benefit for dieters: it’s “cheaper” than rice flour in terms of calories and Weight Watcher points than the white rice flour that was called for in the original recipe.

My husband, who has a stomach of iron, can eat anything, and doesn’t need to lose weight, used to stay away from my gluten-free, diet experiments.  Not any more.  Now the sounds and smells of bread coming out of the oven has him wandering down to the kitchen just in time for a sample before I take the photographs. 🙂

Printer-friendly recipe

Makes 8 slices


  • 1 cup brown rice flour
  • ½ cup quinoa flour
  • ¼ cup tapioca flour
  • ½ – ¾ cup artificial sugar
  • ½ tsp. xanthum gum
  • 1 tsp. baking soda
  • ½ tsp. baking powder
  • ½ tsp. salt
  • 1¼ tsp. cinnamon
  • ½ tsp. ginger
  • ¼ tsp. nutmeg
  • 2 eggs
  • ½ cup applesauce
  • 2 tbsp. olive oil
  • ½ tsp. vanilla extract
  • ½ cup soy milk or other alternative milk, if needed
  • 2 cups green zucchini, shredded (about 2 small zucchini)
  • Cooking spray


  1. In a medium bowl, whisk together all dry ingredients: brown rice flour, quinoa flour, tapioca flour, just ½ cup of artificial sugar, xanthan gum, baking soda, baking powder, salt, cinnamon, ginger, and nutmeg.
  2. In a large bowl, beat eggs.
  3. Add applesauce, oil, and vanilla to the eggs.
  4. Gradually add dry ingredients to the liquid ones.  If batter gets too thick, add milk.
  5. Taste batter.  If it needs more sweetening, add the remaining ¼ of artificial sugar. (The original recipe called for 1 cup of sugar, but I was conservative here.  I like this bread at ½ cup of artificial sugar, but you could add more sweetener if you think the bread needs it.)
  6. Spray 9″ x 5″ loaf pan with cooking spray.
  7. Scrape batter into pan and smooth the top with a spatula.
  8. Bake in 350º F oven for 75 – 85 minutes, or until a knife inserted into the center comes out clean.

For Weight Watchers: Each one of 8 slices is worth 4 points on the Points plan and 4.5 points on the PointsPlus plan.  Points include soy milk.

(Adapted from “Zucchini-Spice Bread” in Gluten-Free Every Day Cookbook by Robert M. Landolphi)

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