Fall is starting to appear in Colorado and my garden has once again produced more zucchini than we could ever eat. So it seemed time to try this gluten free zucchini apple spice bread, and it was fantastic!
The raisins, apples and spice were a great combination, and the sugary crunchy topping added an extra touch of sweetness.
I have been baking a lot of sweet breads lately and I find that I always have to bake them longer than the recipe calls for. Either it’s because we are at high altitude (mile high city :)), or my oven temperature is off. Regardless make sure that a knife comes out clean before you remove it from the oven.
Cinnamon Sugar Topping:
- 4 tbsp organic butter
- 2 tbsp Wholesome Sweeteners Organic Sugar
- 2 tbsp almond flour
- 1 tsp ground cinnamon
- 1/2 cup + 1 tbsp white rice flour
- 1/2 cup + 1 tbsp brown rice flour
- 1/4 cup potato starch
- 1/3 cup + 1 tbsp arrowroot starch
- 2 tbsp freshly ground flax seed
- 1 1/2 tsp ground cinnamon
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/4 tsp sea salt
- 3/4 cup Wholesome Sweeteners Organic Sugar
- 1/2 cup organic butter
- 2 organic eggs
- 1/4 cup almond milk
- 1 tsp Simply Organic Vanilla Extract
- 1 cup shredded organic apple
- 1 cup shredded organic zucchini (do not peel)
- 1/3 cup organic raisins
Preheat oven to 350 degrees and grease (or cover with parchment paper) a loaf pan.
Prepare cinnamon sugar topping and set aside.
Shred the apple and set aside. Shred the zucchini and squeeze out juices.
Whisk together all dry ingredients.
In a separate bowl, mix together sugar, butter, eggs, milk, and vanilla.
Add wet to dry and stir until combined. The batter should be creamy and thick.
Stir in zucchini, apples, and raisins.
Scoop batter into prepared loaf pan and sprinkle cinnamon sugar on top.
Bake for 60 – 70 minutes, or until toothpick inserted comes out clean.
Allow to cool in the pan. Let cool for a couple of hours before slicing.