Zucchini Loaf with Apple Butter | Recipe

A recipe that requires a little more time, this is a great one to indulge in on the weekend or to prepare on Sunday for the week ahead. The zucchini adds a soft texture to the loaf and meets the tangy apple butter perfectly.

1 tin + 1 cup Apple Butter

Ingredients

Wet

• 1 ½ Tbsp flaxseed, ground
• 150ml water
• 135 ml maple syrup
• 750g zucchini, grated
• 1 ½ tsp vanilla extract
• 6 tsp lemon juice
• 1 lemon, zest
• 120ml coconut oil, melted

Dry

• 2 cups almond flour
• 1 ½ cups brown rice flour
• 1 cup tapioca flour
• 4 Tbsp psyllium husk
• 1 ½ tsp baking powder
• 1 tsp nutmeg
• 1 ½ tsp salt
• 1 tsp cardamom
• 1 ½ tsp cinnamon
• Pinch of cloves
• 1 cup walnuts, chopped

To Serve

• Apple butter
• Fresh or stewed fruit
• Edible flowers or sprig of mint

Method

Preheat the oven to 160°C. Grease and line a loaf tin.

In a large bowl, combine all the dry ingredients.

In a separate bowl, combine all the wet ingredients except the coconut oil. Fold this wet mixture into the dry ingredients, adding in the melted coconut oil here, and then gently mixing everything until it comes together. Pouring the oil afterwards ensures that it won’t harden if any of the other ingredients are cold.

Pour the mixture into the lined tin. Bake for an hour and 30 minutes, or until firm.

Apple Butter

Taking applesauce to a whole new level, this is a creamy and decadent spread to pair with your zucchini bread. It is a great way to use abundant apples – we recommend making a big batch and freezing it in portions, pears also work well here. Start the recipe the night before by soaking your cashews. 

1 cup

Ingredients

• ½ cup cashews, soaked overnight
• 2 large apple, peeled, cored, and cubed
• 2 tsp maca powder
• 2 cinnamon stick
• 2 Tbsp lemon juice
• ¼ cup water
• Generous pinch of ground cinnamon
• ½ tsp vanilla extract
• 2 tsp salt
• 1 Tbsp coconut oil, melted

Method

Rinse and drain the soaked cashews.

In a medium saucepan, place the apples along with maca powder, cinnamon stick, lemon juice and water. Cover and cook for approximately 15 minutes. Remove from heat, remove cinnamon stick and allow to cool.

Once cooled, blend the apples with cashews, ground cinnamon, vanilla, salt and coconut oil in a high-speed blender until smooth, it will be a thick consistency. Keep refrigerated up to a week or freeze.