We’re mashing up summer flavors with the beginning of fall in this Zucchini Apple Bread!! This deliciously moist bread has a cinnamon pecan crumb topping that you are going to love. Made with grain-free flours, and naturally sweetened for a Gluten-Free and Paleo version. Bake a loaf to enjoy throughout the week for breakfast or a snack, a dessert, or even bake for a friend!
It’s that time of year where the weather is still warm and we’re wearing shorts, mornings and evenings are beginning to cool down, the kids are back to school, routine is in full effect, and I’m not quite sure if I want summer to stick around a little longer or if I just want to jump feet first into the fall season! All I know is that this time of year puts me in the mood to bake. My Apple Coffee Cake, Pumpkin Banana Bread, and Caramel Apple Bread are just a few favorites.
So today we’re doing a little summer and fall mash-up with ZUCCHINI APPLE BREAD!!! This delicious bread will make your house smell amazing and is a perfect excuse to use up all of the zucchini in your garden.
As a nutritionist, I love to bake using wholesome ingredients that are nutrient-dense yet still taste delicious. Almond flour, tapioca flour, apples, zucchini, and more nuts give this recipe a boost of protein and fiber. This Gluten-Free recipe is loved by all!
How to make Paleo Zucchini Apple Bread
Let’s talk about how easy this bread is to make. It requires simple ingredients like almond flour, tapioca starch, coconut flour, coconut sugar, baking soda, zucchini, eggs, apples, cinnamon, and coconut oil.
- We use grated zucchini and finely chopped apples. I also tossed in some optional chopped pecans (because I love the crunch in my bread!)
- After mixing together the dry ingredients in one bowl, the wet ingredients in another, we fold in the zucchini, apples, and pecans.
- Spread into a loaf pan, top with a crumb mixture, and bake for one hour. You’ll get this beautifully baked and yummy smelling bread!
Serving and Storing
Once it’s cooled, cut into slices. I have been enjoying mine with some butter, but my kids prefer it plain and warmed up for breakfast. Also a great idea!
To store, I place my slices in a freezer friendly container and freeze for up to 3 months. It stays fresh and comes to room temperature quickly in less than 20 minutes. Perfect to enjoy for breakfast when you’re running short on time!
Other Apple Recipes you will love!
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Zucchini Apple Bread (Gluten-Free)
This Zucchini Apple Bread has a delicious cinnamon crumb topping! You'll never guess it's Gluten-Free and Paleo. Kid friendly and a perfect recipe for the start of fall.
For the Zucchini Apple Bread
- 1.5 cups blanched almond flour
- 1/2 cup tapioca starch
- 1/4 cup coconut sugar
- 2 tbsp coconut flour
- 2 tsp cinnamon
- 1 tsp baking soda
- 1/2 tsp kosher salt
- 3 large eggs
- 1/3 cup melted coconut oil
- 2 tbsp maple syrup
- 1 cup shredded zucchini
- 2/3 cup diced apples*
- 1/3 cup diced pecans
For the crumb topping:
- 2 tbsp melted butter or coconut oil
- 2 tbsp chopped pecans
- 1 tbsp almond flour
- 1 tbsp coconut sugar
- 1 tsp cinnamon
- pinch of sea salt
Preheat the oven to 350. Lightly grease a 8.5×4.5 loaf pan and set aside.
In a large mixing bowl, mix together the dry ingredients. In a separate smaller bowl, whisk together the wet ingredients: eggs, coconut oil, and maple syrup. Combine the wet and dry ingredients, continuing to whisk until no dry pockets remain.
Drain any excess water out of the zucchini by squeezing the shredded zucchini with a tea towel or paper towel. Fold in the zucchini, apples, and pecans into the batter. Using a spatula, spread the batter in the prepared loaf pan.
Make the crumb topping: stir together the melted butter or coconut oil, almond flour, sugar, cinnamon and sea salt. Spoon on top of the loaf and evenly distribute.
Transfer the bread to the oven and bake for 60 minutes (may be a little less if your oven tends to be extra hot, check on the bread at the 50 minute mark). Remove from the oven and let cool before slicing.
*Use a good baking apple like Braeburn, Pink Lady, or Honeycrisp.
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