This is a delicious and simple apple zucchini cake, a healthy take on walnut apple bread made with whole wheat flour. It’s moist, subtly spiced, and packed with flavor. So yummy, you’d never know it was a low sugar apple cake.
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Why make this healthy apple walnut bread?
It’s really simple to make, with no mixer required and just two bowls for the whole process.
All you need are basic every day pantry ingredients. There are lots of options for substituting what you have on hand.
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.
Most importantly, this apple zucchini cake tastes delicious! It’s one of my favorite healthy loaf cakes I’ve ever made. It’s packed with flavor and manages to be both moist and fluffy. The subtle spices in this make it perfect for autumn (or any season really!).
Ingredients you need:
Flour: A mixture of regular all purpose flour and whole wheat flour. This ratio helps us sneak in a little whole wheat flour without weighing down the cake so that it remains fluffy.
Baking soda, baking powder, and salt: Using both baking soda and baking powder gives the bread a little lift so it isn’t too dense.
Cinnamon powder, ginger powder and nutmeg: These spices perfectly compliment the apples in this apple zucchini cake.
Butter or coconut oil: You want these in a melted state, so either melted butter or coconut oil in its liquid non solid form. This will give the cake moistness without using vegetable oil. You only need a little!
Yogurt: Another way to add moistness, adding some yogurt helps us add less butter/oil. If you want this apple walnut loaf to be dairy free, you can substitute this for apple sauce.
Eggs: at room temperature
Vanilla
Coconut sugar: Refined sugar free way to sweeten this bread. You can also use standard dark or light brown sugar.
Apples: I prefer using red, crisp apples in this recipe, but use the apples of your choice.
Zucchini: this works equally well with baby marrow!
Walnuts or pecans: Or you can omit the nuts entirely.
How to make apple zucchini cake:
- 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.)
- Whisk together all the dry ingredients- flours, baking powder, baking soda, salt and spices.
- In another bowl, mix together the eggs, butter or coconut oil, yogurt, vanilla, sugar, apples and zucchini. Add the nuts if using and fold in with a spatula to combine.
- Bake for 50-55 minutes or until toothpick inserted in the center comes out clean.
- Enjoy!
How to serve this apple pecan bread:
I love having this warm, maybe with a little butter smeared on top, with a touch of honey drizzled on top. Delicious!
Of course, you can have this plain, either warm or at room temperature.
You really don’t need any glaze or frosting to top this with, but if you want to, you are free to make one.
This is great served with a glass of cold milk, a warm cup of coffee, or tea!
Storing leftovers:
Store leftovers tightly covered at room temperature for one day, then transfer to a fridge for up to 4 more days. It’ll stay moist! You can briefly warm in the microwave before enjoying.
Freezing leftovers: This freezes wonderfully. You can wrap tightly in plastic wrap and store in a large freezer safe bag for up to 3 months. 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. Thaw at room temperature for a couple of hours, or microwave gently.
Recipe Tips and Tricks:
- Don’t over mix the dry ingredients and the wet ingredients, or you risk overdeveloping the gluten, resulting in tough bread. Just mix until no flour streaks remain.
- The cake takes it time in the oven, make sure you keep baking until a toothpick comes out clean to avoid a mushy interior.
Recipe FAQs:
Yes! Make sure you use coconut oil, and substitute yogurt for applesauce.
Yes! Omit the nuts entirely. You can add pumpkin or sunflower seeds instead if you like.
You can use any type you have on hand.
Yes it does! See the storing leftovers section above.
Related loaf cake recipes:
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Apple Zucchini Cake
Ingredients
- 1 1/2 cups all purpose flour 188g
- 1/2 cup whole wheat flour 62g
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 teaspoon cinnamon powder
- 1/4 teaspoon ginger powder
- pinch nutmeg, optional
- 1/4 cup butter, melted or coconut oil in a liquid state 56g
- 1/4 cup yogurt 60g
- 2 eggs, room temperature
- 1 teaspoon vanilla extract
- 3/4 cup coconut sugar 125g
- 1 cup shredded red apples (no need to peel)
- 1 cup shredded zucchini (no need to peel)
- 1/3 cup chopped walnuts or pecans
Instructions
- Preheat the oven to 350F (180C), and lightly grease and line a 9×5 inch loaf pan with parchment paper.
- Whisk together the flour, whole wheat flour, baking soda, baking powder, salt, cinnamon, ginger and nutmeg. Set aside.
- In another large bowl, mix together the melted butter or coconut oil, yogurt, eggs, vanilla, coconut sugar, shredded apples and zucchini. Mix until smooth, then add the chopped nuts and fold to combine.
- Bake for 50-55 minutes or until toothpick inserted in the center comes out clean.
- Enjoy warm or at room temperature – I love having this with a little honey drizzled on top!
nancy says
super moist and tasty cake
Farah Abumaizar says
So happy to hear it Nancy!
MacKenzie says
This is great for fall. The apple and zucchini adds the best flavor and keeps the bread super moist.
Farah Abumaizar says
Completely! Moist for days!
Glenda says
This delicious cake tastes like all my favorite things about Fall. It’s so homey and delicious! My whole family loved it and gobble it up in one evening. Thanks for sharing the recipe!
Farah Abumaizar says
So happy you enjoyed it! Thanks so much for the comment
Gina Abernathy says
I am in love with this recipe. I like to eat it while its still warm from the oven. No one would ever know there is zucchini tucked inside.
Farah Abumaizar says
Exactly! And I love it warm too!
Janie | Naughty Kitchen says
I’m glad that I could just mix the ingredients without a mixer. It was easy to make and baking this apple zucchini cake made my kitchen smell so good!
Farah Abumaizar says
Thanks Jamie! We love it so much!