This healthy, gluten free, dairy free, refined sugar free, and paleo cinnamon swirl zucchini bread is the perfect way to use up all that summer zucchini from your garden, but with a fall twist because the end of summer is the unofficial start to fall.
Heat oven to 350F and place can of coconut milk in the freezer.
For the bread, grate zucchini and squeeze out liquid with a dish towel. Measure 1 cup of squeezed zucchini and add to bowl. Add in banana, eggs, almond butter, maple syrup. Combine and set aside.
In your other bowl combine almond flour, baking powder, and salt. Combine with zucchini mixture. Set aside.
For the cinnamon swirl, grab your small mixing bowl and combine all cinnamon swirl ingredients. Set aside.
Grease loaf pan with ghee or coconut oil. Pour in half of zucchini batter. Then add half the cinnamon swirl. Top with remaining batter, then the remaining cinnamon swirl.
Place in oven for 35 minutes or until it passes the toothpick test.
While bread is baking, whisk together all glaze ingredients. Allow the bread to cool for 30minutes before drizzling the top with your glaze.