This nutritious zucchini bread recipe is naturally sweetened with maple syrup, contains fiber from the whole wheat flour, zucchini and apples, and is topped with a yummy cinnamon cream cheese frosting.
- 1 cup shredded zucchini about 1 medium zucchini
- 1 cup unsweetened applesauce
- 2 ea eggs
- 1/4 cup maple syrup
- 1 tsp vanilla extract
- 1/4 cup avocado oil * can also use melted butter or coconut oil
- 1 3/4 cup whole wheat flour
- 1 tsp baking soda
- 1 tsp cinnamon
- 1/2 tsp allspice
- 1/2 tsp ginger
- 1/4 tsp nutmeg
- 1/4 tsp salt
- 1 ea medium apple, peeled, cored and chopped into 1/4 inch pieces
- 1/3 cup chopped pecans
- 4 oz cream cheese softened
- 1 tbsp butter room temperature
- 1/4 cup powdered sugar
- 1 tsp vanilla extract
- 1/4 tsp cinnamon
- 1-3 tsp milk of choice
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Preheat the oven to 350 degrees F. Line a 8 1/4" x 4 1/2" loaf pan with parchment paper and spray with non-stick cooking spray. Set aside.
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Place shredded zucchini in a paper towel, clean dish towel or cheesecloth and squeeze out all of the moisture.
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In a large bowl combine shredded zucchini, applesauce, eggs, maple syrup and vanilla extract. Mix well to combine. Next, add in the oil and mix until combined.
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Add flour, baking soda, cinnamon, allspice, ginger, nutmeg and salt. Mix together until well combined. Fold in optional mix-ins if desired.
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Pour batter into the prepared pan. Bake for 50-60 minutes or until a toothpick comes out clean.
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Remove from the oven and place the pan on a wire rack to cool for 15 minutes, then remove bread from the pan and place on a wire rack to finish cooling completely.
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To make cream cheese frosting: beat cream cheese, butter, powdered sugar, vanilla, cinnamon and milk together on medium speed for a minute until smooth. Pour or spread over cooled bread.