a healthy amount of zucchini is subtly packed into this cinnamon-heavy coconut flour loaf, with bursts of tart-yet-sweet rhubarb.
Zucchini is my new BFF. I don’t know why I was missing out on the zucchini train for so long!!! The thing is, I’ve definitely been on the zucchini train before– but every time I get off the train I seem to forget just how lit that zuc’d up train ride can be until I randomly purchase another zucchini and I’m like OH YEAH.
This is a weird, unnecessary metaphor about loving zucchini when you have it and thus bake with it, but somehow forgetting about its existence and yumminess when its not sitting visibly in your fridge. I have more where this came from if you need any unnecessary metaphors that barely make sense holla @ me!
So yeah, I am in a bit of a zucchini craze right now, and you will certainly see another zucchini-related recipe from me, possibly by the week’s end. Sorry not sorry.
Nonetheless, first up in my zucchini recipe series (which may only consist of two-three recipes, lolol), is my zucchini rhubarb cinnamon loaf. It’s a grown-up, adult-friendly loaf, but kids may also enjoy the flavours here.
Basically, you have this coconut flour loaf that’s filled with the subtle sweetness of zucchini, backed with cinnamon, ginger and nutmeg for a bit of a chai-esque flavour profile, and finally, filled with pieces of rhubarb for a bit of a tartness factor. Beautiful pieces of rhubarb are laid on top of the loaf, which I happened to do in a sort of ombre-esque fashion (I’m clearly super excited about it!), as the “icing on the cake” that is ultimately neither icing/cake.
Ouh, I did leave out one of the most important details concerning the creation of this loaf: a bit of cinnamon-honey goodness. You really cannot go wrong when you add cinnamon and/or honey to any of your baked goods. Everything benefits from a little cinnamon-honey swirl you know what I mean? Case-in-point. The cinnamon-honey swirl in this cake adds a bit more of a spice-kick to it while also giving the loaf a beautiful brown swirl beneath the red-and-green rhubarb. I’m an artist!
I’ll leave my rambling to a minimum today (kinda), and find the full recipe for this grain free zucchini rhubarb cinnamon loaf below. If you do try this recipe, please consider leaving a comment or rating below! For more daily food stuffs, follow me on Instagram @grainfreee.
A few related recipes if you’re looking for some more loaf-y recipes:
- MINI RAISIN BANANA BREAD LOAVES (coconut flour)
- LEMON CURD LOAF (coconut flour)
- HOMEMADE GRAIN FREE MEAT LOAF
- CINNAMON SWIRL COFFEE CAKE LOAF (coconut flour)
- MINI LEMON CLOUD LOAVES (coconut flour)
zucchini rhubarb cinnamon loaf: ingredients
zucchini rhubarb loaf
- 1/2 cup + 3 tbsp coconut flour
- 1/2 cup of shredded zucchini, drained of excess moisture
- 1/2 cup grape seed oil (sub coconut oil)
- 1/2 cup honey
- 1 tsp baking soda
- 1 tbsp pure vanilla extract
- 1 tbsp apple cider vinegar
- 1/2 tsp cinnamon
- 1/4 tsp ginger
- 1 cup of chopped rhubarb, divided
- 4 eggs
cinnamon honey swirl
- 1 tbsp cinnamon
- 1 tbsp honey
- 1 tsp grape seed oil or coconut oil
zucchini rhubarb cinnamon loaf: ingredients
zucchini rhubarb loaf
- start by making your loaf batter. in a large bowl, mix together your dry ingredients: coconut flour, baking soda, and spices.
- in another medium-sized bowl, mix together all your wet ingredients, including your drained zucchini (make sure to wring out the shredded zucchini through a clean towel to remove any water), ending with the eggs. whisk until well combined.
- now, pour the wet ingredients into your dry ingredients, and combine everything until it’s well mixed, without any clumps.
- fold in 1/2 cup of chopped rhubarb to the batter and set aside.
cinnamon honey swirl
- combine the cinnamon, honey and oil in a small bowl, whisking together well, it will be thick.
- now, begin to prepare your loaf pan. spoon approximately 1/3 of the batter (it will be a bit thick) into a prepared standard size loaf pan, lined with parchment paper to make it easy to remove afterwards.
- on the base layer of batter, place dollops of the cinnamon-honey mixture and swirl it into the rest of the batter with a knife– it will be thick!
- repeat until batter is finished.
- finally, top the loaf with the remaining 1/2 cup of rhubarb (or as much as personally desired– i just thought it looked really pretty to do the full loaf covered in rhubarb, and incidentally, i decided to do it a bit ombre-style — photos below!).
- bake the loaf in a preheated oven at 350 for 55 minutes or so. check after the 50 minute-mark.
