Zucchini bread is a perfect way to use up that extra zucchini from the garden, and together with the apple, it makes this cake so moist!
Course
Dessert
Keyword
Apple, Bread, Fall, Loaf, Zucchini
Servings2small loaves
AuthorFraîche Nutrition
Ingredients
Wet Ingredients:
1cuptightly packed grated zucchini(skin on)
1 ¼cuptightly packed grated peeled apple(I used Granny Smith)
2eggs(beaten)
½cupoil(ie. avocado, canola or olive oil)
3tablespoonhoney
1teaspoonvanilla
Dry Ingredients:
1cupwhole wheat flour
1cupall-purpose flour
1cuptoasted pecans(chopped)
3/4cupsugar(or coconut sugar)
2teaspoonbaking powder
1teaspoonbaking soda
1teaspooncinnamon
½teaspoonallspice
dash nutmeg
½teaspoonsalt
Instructions
Preheat the oven to 350F and grease and flour the Paderno Professional loaf pan (or 2 smaller loaf pans: you can also line muffin tins with papers and make this into muffins).
Mix the wet ingredients together well in a medium bowl.
Mix together the dry ingredients in a large bowl until combined.
Stir the wet ingredients into the dry ingredients, folding with a rubber spatula until it is completely incorporated together.
Pour the mixture into the prepared loaf pan(s) or tins and bake until it is golden brown and a toothpick inserted into the centre comes out clean, approximately 40 minutes (the bake time will be less if you are dividing the batter between 2 pans or muffin tins: closer to 20 minutes for muffins).
Remove from the oven, let it cool in the pan for 5 minutes, and invert it onto a baking rack, removing the loaf pan, to cool slightly before serving.