We’re mashing up summer flavors with the beginning of fall in this Paleo Zucchini Apple Bread!! This deliciously moist bread has a cinnamon pecan crumb topping that you are going to love. 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!
So today we’re doing a little summer and fall mash-up with PALEO ZUCCHINI APPLE BREAD!!!
I’ve been wanting to get this recipe for you all for the last 5 days, but a pesky cold (AKA the worst sickness I’ve ever had in my life) has decided to make it’s appearance. So while I’ve been laying up in bed and resting the past few days, the highlight of my day has been a cup of Earl Grey Tea and a slice of this glorious bread with some butter.
It is exactly what has dragged me out of bed, literally!
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!
Once it’s cooled, cut into slices. Or freeze and enjoy later. I have been enjoying mine with some butter, but my kids prefer it plain and warmed up for breakfast. Also a great idea!
Enjoy friends!
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Paleo Zucchini Apple Bread
Ingredients
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
Instructions
Preheat the oven to 350. Lightly grease a 8.5x4.5 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.
Recipe Notes
*Use a good baking apple like Braeburn, Pink Lady, or Honeycrisp.
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