Super moist, dense and delicious!
Next time I will bake this recipe in muffin tins and turn them into fluffy giant muffins. It is a bit soft and dense for a bread recipe.
I would even serve this bread with cheese and fresh grapes for dessert as its more on the sweet side.
Gluten Free, Soy Free, Vegan Friendly
1/2 cup coconut sugar
2 large apples, peeled, cored and steamed
1 tsp lemon juice
1/4 cup melted coconut oil
1 tsp vanilla extract
1 1/2 cup gluten free all purpose flour
1 tsp baking soda
1/2 tsp gluten free baking powder
1 tsp cinnamon
1 tsp nutmeg
1/2 tsp grounded cardamon
1 cup grated zucchini
1/2 cup pecan nuts
Preheat the oven to 175 degrees.
Line a bread tin with baking paper. In a mixing bowl, whisk together the sugar, apples mixed with lemon juice, coconut oil and vanilla.
In a separate bowl combine flour, baking powder, baking soda, salt and spices.
Fold the dry ingredients to the wet ingredients. Fold in the zucchini and pecan nuts as well.
Transfer the batter to the lined bread tin and bake for 45-55 minutes. Let it cool for a few minutes in the bread tin before removing. Transfer to a wire rack and allow to cool completely.
The bread is freezer friendly.