This apple-zucchini loaf is the perfect, delicate combination of a healthy sweet loaf. For added texture and crunch add some of your favorite nuts… be sure they’re roasted. I promise your house will permeate with the aroma of an apple – cinnamon heaven.
Don’t forget to share… this loaf is a favorite.
Adapted from NancyCreative
- 2 large eggs
- 1/4 cup grape seed oil
- 1/2 cup unsweetened applesauce
- 1 1/2 cups sucanat or turbinado sugar
- 1/2 tablespoon vanilla
- 1 1/3 cups almond flour
- 2/3 cup brown rice flour
- 1/2 tablespoon baking soda
- 1 teaspoon cinnamon
- 1 cup unpeeled and shredded zucchini
- 1/2 cup peeled and shredded apple (I use Cameo or Fuji – pick your favorite)
- 1/2 cup chopped and roasted pecans or walnuts
Preheat oven to 350’F. Line 8 x 4 loaf pan or 4 small loaf pans with unbleached parchment paper.
In large bowl whisk together flours, baking soda and cinnamon.
In medium bowl whisk eggs until foamy. Blend in oil, applesauce, sugar and vanilla. Pour this mixture over dry ingredients and mix well.
Before adding the nuts, spread nuts into a skillet and roast over medium heat until they start to brown. Stir frequently. It only takes a few minutes. Be careful not to burn them.
Add zucchini, apples and nuts and stir until combined. Batter will be thick.
Pour into loaf or loaf pans. Bake for 55 to 60 minutes if using large pan. If using small loaf pans bake for 25 minutes or until done. Test with toothpick in center of loaf, if it comes out clean it’s done , if not continue to bake at 2 minute intervals. When done remove from oven and place on rack to cool for 10 minutes. Lift parchment out of loaf pan and place on rack. Gently pull parchment from sides of loaf.
Note… toasting improves the texture of nuts, so that they stay crisp whether buried in baked goods or on top of a salad.