Here's another recipe comin' at ya with DC inspiration sprinkled within! This vegan delight serves as the perfect afternoon snack paired with a hot cup of tea or warming spiced chai, especially after a juicy yoga practice. With a moist, decadence from farm fresh apples, and serving as a sneaky way to get in an extra dose of veggies, this loaf surely will not disappoint! My yogi friends attest, this bread hits the spot!
This recipe was inspired by another local favorite of mine in Dupont Circle. Conveniently located just across the street from my two good friends, this cafe has my name written all over it. With an abundance of vegan treats, house-made chai tea, and serving my favorite Italian coffee, Three Fifty is quite the gem.
Zucchini is actually a vegetable you'll want to keep around. Sure, it's great for sautéing up as a side dish with a splash of olive oil, salt & pepper, but guys this veggie serves as so much more. A great pasta replacement, you can spiral these guys into a super rad raw vegan pasta, or utilize them in baking recipes like I did here.
Why is the big Z so fabulous? It's primarily made up of water (95%) and is high in fiber, which means you will feel hydrated and satiated after eating it. Say goodbye to hunger pains and unwanted bloat! And with one medium sized zucchini giving us 56% of our daily requirement for Vitamin C, plus providing us with a good dose of magnesium, potassium, and manganese, this veg keeps our immune system strong, our hearts pumping, and our bodies thriving with antioxidants!
Apple Zucchini Bread
4 medium apples, (local + organic if possible)
1/2 C. brown sugar
1 tsp vanilla
1 Tbsp coconut oil, melted
1/3 C. almond milk (unsweetened)
1 C. brown rice flour
1 C. spelt flour
1 tsp baking powder
1 Tbsp cinnamon
Directions: Preheat oven to 375 F. Wash the apples and zucchini. Chop off the end of a zucchini and grate. Peel the apples, chop into pieces, and grate the flesh. I like to save the peels and eat them as a snack for later (the skin has so many wonderful nutrients!)
In a large mixing bowl, add all ingredients together and mix well. The batter should be pretty thick, but you can always add some additional almond milk if you feel it's a bit dry to start.
Grease a loaf pan with coconut oil and pour batter into pan. Spread evenly, and bake in the oven for about 45 minutes, or until edges brown. Insert a toothpick into the center and if it comes out clean, it's ready! Allow bread to cool for about 15-20 minutes, then slice into it and enjoy its awesomeness.
You can store in the fridge for about 5-7 days.