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5.0 from 15 votes

Apple Zucchini Cake

This moist and delicious apple bread is packed with autumn flavor and good for you ingredients. It's healthy and refined sugar free, but you'd never know it when eating it!

Prep Time
10 mins
Cook Time
10 mins
Servings: 12 people
Calories: 193 kcal
Course: Breakfast
Cuisine: American

Ingredients

  • 1 1/2 cups all purpose flour 188g
  • 1/2 cup whole wheat flour 62g
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 teaspoon cinnamon powder
  • 1/4 teaspoon ginger powder
  • pinch nutmeg, optional
  • 1/4 cup butter, melted or coconut oil in a liquid state 56g
  • 1/4 cup yogurt 60g
  • 2 eggs, room temperature
  • 1 teaspoon vanilla extract
  • 3/4 cup coconut sugar 125g
  • 1 cup shredded red apples (no need to peel)
  • 1 cup shredded zucchini (no need to peel)
  • 1/3 cup chopped walnuts or pecans

Instructions

    Cup of Yum
  1. Preheat the oven to 350F (180C), and lightly grease and line a 9x5 inch loaf pan with parchment paper.
  2. Whisk together the flour, whole wheat flour, baking soda, baking powder, salt, cinnamon, ginger and nutmeg. Set aside.
  3. In another large bowl, mix together the melted butter or coconut oil, yogurt, eggs, vanilla, coconut sugar, shredded apples and zucchini. Mix until smooth, then add the chopped nuts and fold to combine.
  4. Bake for 50-55 minutes or until toothpick inserted in the center comes out clean.
  5. Enjoy warm or at room temperature - I love having this with a little honey drizzled on top!

Notes

  • I use red apples because I like the sweetness they give in this bread, especially since there isn't too much sugar in the recipe at all. You're free to substitute with green apples or any other apples you prefer!
  • Use either melted butter or coconut oil, they'll both give you a great result. You can also use dark brown sugar instead of coconut sugar.
  • Use either walnuts or pecans, or omit the nuts all together!
  • Don't over mix when adding the dry and wet ingredients together, otherwise your bread might become too tough.
  • Storing leftovers: Store leftovers tightly covered at room temperature for one day, then transfer to a fridge for up to 4 more days. It'll stay moist! You can briefly warm in the microwave before enjoying.
  • Freezing leftovers: This freezes wonderfully. You can wrap tightly in plastic wrap and store in a large freezer safe bag for up to 3 months. You can freeze the entire cake or cut into slices and freeze them individually so you can take out just whatever slices you need at the time. Thaw at room temperature for a couple of hours, or microwave gently.

Nutrition Information

Calories 193kcal (10%) Carbohydrates 32g (11%) Protein 3g (6%) Fat 6g (9%) Saturated Fat 3g (15%) Polyunsaturated Fat 2g Monounsaturated Fat 1g Trans Fat 1g Cholesterol 11mg (4%) Sodium 150mg (6%) Potassium 116mg (3%) Fiber 2g (8%) Sugar 15g (30%) Vitamin A 151IU (3%) Vitamin C 2mg (2%) Calcium 40mg (4%) Iron 1mg (6%)

Nutrition Facts

Serving: 12people

Amount Per Serving

Calories 193

% Daily Value*

Calories 193kcal 10%
Carbohydrates 32g 11%
Protein 3g 6%
Fat 6g 9%
Saturated Fat 3g 15%
Polyunsaturated Fat 2g 12%
Monounsaturated Fat 1g 5%
Trans Fat 1g 50%
Cholesterol 11mg 4%
Sodium 150mg 6%
Potassium 116mg 2%
Fiber 2g 8%
Sugar 15g 30%
Vitamin A 151IU 3%
Vitamin C 2mg 2%
Calcium 40mg 4%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.