Honey and apples are a traditional food in my culture. Both honey & apples represent bringing sweetness into your life, as we celebrate the start of a new year in the Jewish calendar. This zucchini bread recipe is sweetened with honey and apples, a perfect combo. Enjoy as breakfast or dessert! It’s sugar and fat levels are half that of a traditional recipe, and this recipe is both dairy and gluten free (like all our recipes). It does contain eggs. The amount of eggs in this recipe makes them hard to replace. If you do try this with an egg-replacement, please let me know how it comes out!
Zucchini breads, as all baked goods, last well in the freezer. I make fall my huge baking time in the kitchen. When foods are fresh, that’s when I bake with them. I then vacuum seal my baked goods and freeze them. They make awesome holiday presents and a great last minute take-along for a party. If you still have a bunch of zucchini, you can also freeze it shredded, and save it for recipes throughout the winter. we do this in 2 cup increments, as that’s the most common measurement in recipes.
* When using gluten free flours, it’s best to weigh them out. Having a digital scale that can measure in both grams and pounds is a must-have in my opinion. It will help you with all kinds of recipes. All flours aren’t equal. We use 130 g as our measurement for 1 cup of traditional flour. Adding psyllium to the mix helps to bind the flours together, since gluten is the protein in flour that usually does this. Psyllium has protein as well as fiber, making your baked good hold and not crumble. If you don’t have this, you can replace with ground flaxseed, or omit. If omitting, you may have a little more crumbling in your bread/muffins. They won’t taste any different. If you are using traditional flour, omit the psyllium all together.
Makes 7 cups of batter (for us that equals 3 large loaves and 1 small loaf)
Ingredients:
- 4 eggs
- 1/2 cup honey (we use buckwheat honey for its robust, rich flavor-you’ll never go back!)
- 1/2 cup raw sugar
- 1/2 cup oil; coconut, grapeseed, or vegetable
- 1/2 cup unsweetened applesauce
- 2 cups gluten free flour (260 g)-or 2 cups white bread flour
- 1 1/2 cups sorghum flour (195 g)-or 1 1/2 cups of whole wheat flour
- 1/2 tbsp psyllium *see note above
- 1 1/2 tsp baking soda
- 1 1/2 tsp salt
- 3/4 tsp baking powder
- 1 1/2 tsp cinnamon
- 1 tsp vanilla
- 1 grated apple-we measure it out to be about 1 1/2 cups
- 2 cups zucchini
- 1/2 cup raisins (soak in hot water before adding to plump up and drain before adding)
- 1/2 cup of chopped apple, or 1 cup if you desire to omit raisins
Instructions:
- Preheat oven to 350 degrees
- Mix wet ingredients together, except zucchini and apple
- Mix dry ingredients
- Alternate between adding in dry ingredients and zucchini/apple to wet ingredients
- Fold in raisins and chopped apple
- Pour into loaf or muffin tins. We use 1/4 cup for each muffin, 1 cup for small loaf pan, and 2 cups of batter for a regular loaf pan.
- Bake muffins for 12 mins, small loaves for 20-30, and large loaves for 40-50. I use the smell test. When you can start to smell your baked goods, check on them. If knife inserted comes out clean, they are done.
- Freeze or eat. If storing, these are best stored in the fridge to prevent any mold from forming. These freeze very well for many months.
Nutritional Benefits:
- Zucchini: high in Vitamin C, which is a powerful antioxidant and anti-inflammatory that boosts immunity. Zucchini also contains Lutein and zeaxanthin, which help promote healthy eyesight. The almighty zuc is high in manganese, which helps in collagen production to repair damaged tissues in the body.
- Good source of fiber: improves digestive health, helps to lower blood pressure, prevents cancers, increases satiety
- No refined sugar
- Gluten & Dairy Free: helps to reduce inflammation; can be vegan if desired
- Lower in fat; heart healthy quick bread
- 4 eggs
- ½ cup honey (we use buckwheat honey for its robust, rich flavor-you'll never go back!)
- ½ cup raw sugar
- ½ cup oil; coconut, grapeseed, or vegetable
- ½ cup unsweetened applesauce
- 2 cups gluten free flour (260 g)-or 2 cups white bread flour
- 1½ cups sorghum flour (195 g)-or 1½ cups of whole wheat flour
- ½ tbsp psyllium *see note above
- 1½ tsp baking soda
- 1½ tsp salt
- ¾ tsp baking powder
- 1½ tsp cinnamon
- 1 tsp vanilla
- 1 grated apple-we measure it out to be about 1½ cups
- 2 cups zucchini
- ½ cup raisins (soak in hot water before adding to plump up and drain before adding)
- ½ cup of chopped apple, or 1 cup if you desire to omit raisins
- Preheat oven to 350 degrees
- Mix wet ingredients together, except zucchini and apple
- Mix dry ingredients
- Alternate between adding in dry ingredients and zucchini/apple to wet ingredients
- Fold in raisins and chopped apple
- Pour into loaf or muffin tins. We use ¼ cup for each muffin, 1 cup for small loaf pan, and 2 cups of batter for a regular loaf pan.
- Bake muffins for 12 mins, small loaves for 20-30, and large loaves for 40-50. I use the smell test. When you can start to smell your baked goods, check on them. If knife inserted comes out clean, they are done.
- Freeze or eat. If storing, these are best stored in the fridge to prevent any mold from forming. These freeze very well for many months.
