Zucchini Apple Spice Loaf with Cinnamon Sugar Topping
Recipe type: Gluten free, Dairy free, Refined sugar free, Yeast free, Corn free
Prep time: 
Cook time: 
Total time: 
Serves: 1 – 7.5? x 3.5? zucchini loaf
Perfectly baked loaf with soft spice tones, topped with cinnamon sugar. Inspired by About.com
  • ¾ cup coconut/coconut sugar
  • ½ cup sunflower oil
  • 2 lightly beaten large eggs
  • ¼ 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)
  • ⅓ cup walnuts
  • ⅓ cup raisins
Cinnamon sugar topping
  • 2 teaspoon soy free earth balance
  • 1 tablespoon coconut sugar
  • 1 tablespoon almond flour
  • ½ teaspoon ground cinnamon
  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.
Recipe by Healthful Pursuit at https://www.healthfulpursuit.com/2011/07/zucchini-apple-spice-loaf-with-cinnamon-sugar-topping/