3 cups all-purpose flour
¾ cup sugar
2 tsp baking soda
2 tsp baking powder
½ tsp nutmeg
1 tsp cinnamon
1 tsp salt
2¼ cups almond milk
¾ cup vegetable oil
¼ cup apple cider vinegar
1 tbsp vanilla extract
1 cups zucchini; grated and squeezed of excess liquid.
1 cup apple; grated and squeezed of excess liquid.
1 cup chopped pecans
- Preheat oven to 350 F. Line two 5x9 loaf pans with parchment paper, then lightly grease with oil, set aside.
- In a large bowl mix together all-purpose flour, sugar, baking soda, baking powder, nutmeg, cinnamon and salt, set aside.
- In a separate bowl mix together almond milk, oil, vinegar, and vanilla extract. Add to dry ingredients and mix well. Fold in zucchini, apple, and chopped pecans, mix until just incorporated. Do not over mix.
- Pour into prepared loaf pans and bake in preheated oven for 60-75 minutes, or until wooden skewer inserted comes out clean. Remove from oven and place on wire rack for 5-10 min, then remove from pan and place on rack to cool completely.
This cake was moist and fluffy. So good and a great subtle change to the regular zucchini bread. Give it a try and let me know how it turned out. :)
Happy Baking!! :)