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.
Servings: 10
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.
Notes
*Use a good baking apple like Braeburn, Pink Lady, or Honeycrisp.