Zucchini Apple Spice Loaf with Cinnamon Sugar Topping

July 22, 2011 by Leanne Vogel August 31, 2017

Perfectly baked loaf with soft spice tones, topped with cinnamon sugar.

Ingredients

Dry

• 1/2 cup + 1 tablespoon white rice flour
• 1/2 cup + 1 tablespoon brown rice flour
• 1/4 cup potato starch
• 1/3 cup + 1 tablespoon arrowroot starch
• 2 tablespoon freshly ground flax seed
• 1 1/2 teaspoon ground cinnamon
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon Himalayan rock salt

Wet

• 3/4 cup coconut/coconut sugar
• 1/2 cup sunflower oil
• 2 lightly beaten large eggs
• 1/4 cup non-dairy milk – I used unsweetened hemp milk
• 1 teaspoon pure vanilla extract
• 1 cup shredded apple (do not peel)
• 1 cup shredded zucchini (do not peel)
• 1/3 cup walnuts
• 1/3 cup raisins

Cinnamon Sugar Topping

• 2 teaspoon soy free earth balance
• 1 tablespoon coconut sugar
• 1 tablespoon almond flour
• 1/2 teaspoon ground cinnamon

Instructions

1. Preheat oven to 350F and grease a 7.5? x 3.5? loaf pan. I used a silicon loaf pan so no greasing was needed.
2. Prepare cinnamon sugar topping and set aside.
3. Place the shredded apple and zucchini on top of the dish cloth, pull the sides together and make a ball of shredded contents. Press to release as much of the liquid as possible, as if you’re wringing out the cloth.
4. Whisk together all dry ingredients.
5. In a separate bowl, mix together sugar, oil, eggs, milk, and vanilla.
6. Add wet to dry and stir until combined. The batter should be a similar consistency as muffins – creamy and thick, but not doughy and firm.
7. Stir in zucchini, apples, raisins, and walnuts.
8. Scoop batter into prepared pan and sprinkle cinnamon sugar on top. Bake for 60 – 70 minutes, or until toothpick inserted comes out clean [mine was ready in 70 minutes].
9. Allow to cool for a couple minutes before removing it from the pan [if you’re not using a silicon pan, keep the loaf in the pan for 1 hour before attempting to remove]
10. Allow to cool for a total of 2 hours.

Nutrition Information Per Serving