MCLV Mange| Apple Zucchini Bread

I’m a big fan of zucchini bread. Actually, I’m a big fan of anything were you can sneak in some extra servings of fruit or vegetables. One part of zucchini bread I’m not overly fond of? The huge amount of sugar that’s added. I wanted to play around with a traditional recipe for zucchini bread and try to make it a bit healthier and heartier. I added some fruit and nuts to bulk it up and add some sweetness, and the result was delicious. Crunchy, spicy, and filling, but not overly sweet.

Apple Zucchini Bread Healthy Treats Fitlife Fitspo San Francisco Bay Area Fashion Food Fitness Lifestyle Blogger

{Apple Zucchini Bread – Vegan & Gluten-Free}

Dry Ingredients:

  • 1.5 cups of flour {I used 1/2 almond meal + 1/2 GF blend}
  • 2 teaspoons baking power
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon ground cloves
  • 1/4 cup coconut sugar

Wet Ingredients:

  • 1 cup of apple chunks or 2/3 cup of apple sauce {you could also use banana or a stone fruit like peaches, I just happened to have apples on hand}
  • 2 flax eggs {2 tablespoons of ground flax seed or flax seed meal combined with 5 tablespoons of water. Stir and set aside for ~5 minutes until it gels}
  • 1/3 cup melted coconut oil
  • 1/4 cup water
  • 2 teaspoons lemon juice
  • 1 cup grated zucchini {1 large or 2 medium zucchinis – grate & squeeze out excess water using a towel or paper towels}
  • 1 cup of chopped nuts and/or seeds {I did walnuts & almonds with some shelled sunflower seeds}
Apple Zucchini Bread Healthy Treats Fitlife Fitspo San Francisco Bay Area Fashion Food Fitness Lifestyle Blogger

Directions:

  1. Preheat oven to 350ºF {this is a wet, dense loaf so you want to give it time to cook all the way through without burning on the top or bottom}
  2. Make flax eggs and set aside
  3. Whisk together the dry ingredients in a medium bowl
  4. Add the flax eggs, water, lemon juice, and coconut oil to the dry ingredients and use a hand mixer to mix on low {you can do this by hand if you don’t have a mixer, don’t worry}
  5. Lastly, add in your fruit, zucchini, and nuts/seeds, just mixing until combined
  6. Line a loaf pan with parchment paper. Cook for 55-60 minutes and check if it’s done by inserting a toothpick or fork into the center. If they come out clean, you’re done. Otherwise leave in the oven for 5-10 more minutes.
  7. Alternative: You could make mini loafs, just bake for 25-30 minutes
  8. Cool for 10-15 minutes after you take it out of the oven, and then remove from the pan to finish cooling on a rack

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