![]() Vanilla: Please use vanilla extract or vanilla paste, not essence which is a synthetic flavouring.Almonds: I add almonds for a little nutty crunch to the crumble but feel free to swap them for another, like walnuts or pecans, or leave them out entirely.Sour Cream: The sour cream adds moisture and tenderness to the cake.Eggs: Use large eggs, free-range if possible.Flour: Just regular plain (all-purpose) flour is all you need.It adds moisture and the slight caramel flavour it adds goes perfectly with cinnamon and apples. Sugar: In this cake, we’re using brown sugar only.Their slightly tart flavour goes beautifully with the sweet cake but they also hold their shape well in baking. Apples: I like using Granny Smiths in all my baking, including this cake.The cake takes it time in the oven, make sure you keep baking until a toothpick comes out clean to avoid a mushy interior.Detailed quantities and directions in the recipe card below.Don’t over mix the dry ingredients and the wet ingredients, or you risk overdeveloping the gluten, resulting in tough bread.Thaw at room temperature for a couple of hours, or microwave gently. 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. You can wrap tightly in plastic wrap and store in a large freezer safe bag for up to 3 months. It’ll stay moist! You can briefly warm in the microwave before enjoying.įreezing leftovers: This freezes wonderfully. Store leftovers tightly covered at room temperature for one day, then transfer to a fridge for up to 4 more days. This is great served with a glass of cold milk, a warm cup of coffee, or tea! Storing leftovers: You really don’t need any glaze or frosting to top this with, but if you want to, you are free to make one. Of course, you can have this plain, either warm or at room temperature. I love having this warm, maybe with a little butter smeared on top, with a touch of honey drizzled on top. Bake for 50-55 minutes or until toothpick inserted in the center comes out clean.Add the nuts if using and fold in with a spatula to combine. In another bowl, mix together the eggs, butter or coconut oil, yogurt, vanilla, sugar, apples and zucchini.Whisk together all the dry ingredients- flours, baking powder, baking soda, salt and spices.Preheat the oven to 350 F, and line a standard loaf pan (9×5 inches) with parchment paper (or grease really well with pan spray.).Walnuts or pecans: Or you can omit the nuts entirely. Zucchini: this works equally well with baby marrow! You can also use standard dark or light brown sugar.Īpples: I prefer using red, crisp apples in this recipe, but use the apples of your choice. If you want this apple walnut loaf to be dairy free, you can substitute this for apple sauce.Ĭoconut sugar: Refined sugar free way to sweeten this bread. Yogurt: Another way to add moistness, adding some yogurt helps us add less butter/oil. This will give the cake moistness without using vegetable oil. This ratio helps us sneak in a little whole wheat flour without weighing down the cake so that it remains fluffy.īaking soda, baking powder, and salt: Using both baking soda and baking powder gives the bread a little lift so it isn’t too dense.Ĭinnamon powder, ginger powder and nutmeg: These spices perfectly compliment the apples in this apple zucchini cake.īutter or coconut oil: You want these in a melted state, so either melted butter or coconut oil in its liquid non solid form. Ingredients you need:įlour: A mixture of regular all purpose flour and whole wheat flour. The subtle spices in this make it perfect for autumn (or any season really!). It’s packed with flavor and manages to be both moist and fluffy. Most importantly, this apple zucchini cake tastes delicious! It’s one of my favorite healthy loaf cakes I’ve ever made. It’s a healthy low sugar apple cake made with less than one cup of coconut sugar, part whole wheat flour, and just 1/4 cup of fat from butter or coconut oil. There are lots of options for substituting what you have on hand. It’s really simple to make, with no mixer required and just two bowls for the whole process.Īll you need are basic every day pantry ingredients. ![]() Why make this healthy apple walnut bread? Why make this healthy apple walnut bread?.So yummy, you’d never know it was a low sugar apple cake. It’s moist, subtly spiced, and packed with flavor. This is a delicious and simple apple zucchini cake, a healthy take on walnut apple bread made with whole wheat flour.
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