Description
This Low-Calorie Apple Cinnamon Zucchini Bread offers a perfect balance of moisture, spice, and nutrition for the busy professional. With the zucchini providing a tender crumb and the apples adding natural sweetness, this bread is both satisfying and health-friendly.
Ingredients
1.5 cups Oat flour or Whole Wheat Pastry Flour
1 tablespoon Ceylon Cinnamo
1 teaspoon Baking Soda
1 teaspoon Baking Powder
1/2 teaspoon Sea Salt
1.5 cups Grated Zucchini (squeezed dry)
1 cup Grated Granny Smith Apple
1/2 cup Pure Maple Syrup or Monk Fruit Liquid
1/4 cup Avocado Oil or Melted Coconut Oil
2 units Large Eggs (at room temperature)
1 teaspoon Pure Vanilla Extract
Instructions
- Preheat the oven to 350°F (175°C) and line a 9×5-inch loaf pan with parchment paper
- Grate the zucchini and squeeze out excess moisture using a clean kitchen towel
- Grate the apple, mix it with the squeezed zucchini in a bowl
- In a large bowl, whisk together eggs, maple syrup, avocado oil, and vanilla
- In another bowl, whisk together flour, cinnamon, baking soda, baking powder, and salt
- Gently fold the dry ingredients into the wet mixture, then fold in the zucchini and apple mixture
- Pour the batter into the prepared pan and bake for 50 to 60 minutes, until a toothpick comes out clea
- Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely
Notes
Ensure your zucchini is well squeezed to avoid a soggy bread.
Room temperature eggs help create a more uniform texture.
Measure flour using the spoon and level method for best results.
- Prep Time: 20 mins
- Cook Time: 60 mins
- Category: Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 145 kcal
- Sugar: 9 g
- Sodium: 180 mg
- Fat: 5 g
- Saturated Fat: 1 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 31 mg