Do you have zucchini coming out your ears right now in your garden? Great because I have a yummy Zucchini Apple bread your gonna love! It has coconut oil and coconut sugar in it and I know you’ll appreciate those healthier ingredients because after all, we are all trying to eat healthier !

This is my favorite Zucchini Bread.

Now when you add zucchini to bread it makes it extra moist, next it’s a great way to use up the abundant crop from you garden and last zuc. is quite BLAND so you don’t even taste it! Zucchini bread is great with a smoothie for breakfast in the summer, or a snack with peanut butter spread on it, its a bread the whole family will enjoy! It also freezes really well for later days if its tooo hot to bake, or when you need quick after school snacks. Often times I double the cinnamon in this recipe so its like a cinnamon coffee cake type bread, and with the addition of apple pcs in there its excellent!

Zucchini Apple Bread Recipe:
3 eggs
1/4 cup coconut oil-melted or avocado oil
3/4 cup butter (real, not margarine)
1 1/3 cups Sweetener – I use coconut sugar, but sucanat or evap cane juice works well.
1 1/2 cups shredded zucchini
1/2 cup shredded carrot (or more apple instead of the carrot)
1/4 cup shredded red apple with the skin
3 cups flour (I usually use part oat flour and part all-purpose unbleached white flour)
1 tsp. baking soda
1 tsp. Celtic sea salt
1 tsp. cinnamon (I use real cinnamon called Ceylon cinnamon)
1 tablespoon real vanilla extract

Instructions:
In a mixing bowl beat together: eggs, oil, and sugar. Next Stir in shredded zucchini, carrots, and apples. Set this bowl aside.

(I shred it quickly and easily with my lil hand held cheese shredder.)

Now in a separate large mixing bowl stir together flour, soda, salt, and cinnamon. Now pour the above wet mixture into this dry ingredient bowl, add in the vanilla extract and Stir gently until well mixed.

Pour into greased loaf pans and bake as given below or put on crumb topping and then bake.

This recipe makes 3 mini loaves or 2 regular loaf pans. Make a double batch and freeze loaves for an easy breakfast when school starts next month. This Moist Zuc-Apple bread spread with peanut butter or almond butter is great.

I put a crumb topping on ours before I baked them and if you want to add it to yours, here’s the recipe for the topping.

The crumb topping:

1/4 cup very soft butter
1/2 cup brown sugar + 2tablespoons
1/2 cup finely chopped nuts (optional)
3/4 cup coconut (unsweetened)
Mix all together well. It should be nice & sticky and crumbly.
Sprinkle crumbs on top of bread and lightly press them in a little. Then bake.

Bake at 350 for 35-40 min. You can also make this recipe into muffins. It makes 24 muffins. Bake muffins for only 20-25 min. so still moist, don’t overbake 🙂

Extra note here: you can put just the dry ingredients into Ziplocs while you’ve got everything out and make up some baggies of just the dry mix, so the next time you want to whip up a batch of Zuc bread all you need to do is shred the zuc and apple and that makes this quicker to toss this recipe together, as seen in the picture above of my Ziplocs filled with dry ingredients!

Serve a slice of Zucchini apple bread warm, with melty butter
and a glass of milk, its Yum!

Zucchini Bread

Ingredients

3 eggs
1/4 cup coconut oil-melted or avocado oil
3/4 cup butter (real not margarine)
1 1/3 cup Sweetener – I use coconut sugar ,sucanat or evap cane juice. But brown sugar was what the original recipe called for.
1 1/2 cups shredded zucchini
1/2 cup shredded carrot
1/4 cup shredded apple with the skin
3 cups flour (I usually use part oat flour)
1 teaspoon baking soda
1 teaspoon celtic salt
1 teaspoon cinnamon
1 tablespoon real vanilla extract

The crumb topping

1/4 cup very soft butter
1/2 cup brown sugar + 2 tablespoons
1/2 cup finely chopped nuts (optional)
3/4 cup coconut (unsweetened)

Instructions

In a mixing bowl beat together: eggs, oil, and sugar. Stir in shredded zucchini, carrots, and apples. Set aside.

Now in a separate large mixing bowl stir together flour, soda, salt, and cinnamon. Now pour the above wet mixture into this dry ingredient bowl, add in the vanilla extract and Stir until well mixed.

Pour into greased loaf pans and bake as given below or put on crumb topping and then bake. This recipe makes 3 mini loaves or 2 regular loaf pans. Make a double batch and freeze loaves for an easy breakfast when school starts next month. This Moist Zuc-Apple bread spread with peanut butter or almond butter is great.

I put a crumb topping on ours before I baked them and if you want to add it to yours, here’s the recipe for the topping.

Mix all of the ingredients for the crumb topping together well. It should be nice & sticky and crumbly. Sprinkle crumbs on top of bread and lightly press them in a little. Then bake.

Bake at 350 for 35-40 min. You can also make this recipe into muffins. It makes 24 muffins. Bake muffins for only 20-25 min. so still moist, don’t overbake 🙂

Served warm with melty butter and a glass of milk, its Yum!

Notes

You can put just the dry ingredients into ziplocs while you’ve got everything out and make up some baggys of the dry mix, so the next time you want to whip up a batch of bread all you need to do is shred the zuc and apple and it makes this recipe quicker 🙂

Need a great smoothie recipe click here…

Zucchini Bread