Vegan Apple Zucchini Bread

Ah yes, fall is FINALLY here. Granted, it’s been a very strange, are-we-in-fall-or-is-it-still-summer, transition, but I can safely say that fall has officially arrived in Toronto. I know some areas of Canada started experiencing fall over a month ago, and some areas have even already had their first snowfall (crazy!). However, here in Toronto we like to have something called ‘second summer’. A very strange week in the middle of October that is hotter than some summer days, and where everyone has to scramble to dig out their summer clothes that they already stored away for the winter. Oh, the joys of Canadian weather.


Regardless, fall is here my friends, and with it, comes some of my favourite things about this season: chunky knit sweaters, hot tea, cozy socks, and apples. Apple picking, apple pie, apple sauce, apple crumble – it’s all delicious and it’s all incredible this time of year. You only need to drive less than an hour outside of downtown Toronto to find some of the BEST apple orchards in the region.

Although pumpkin likes to steal the show this time of year, I am personally a bigger fan of the humble apple. And for good reason. Apples are very rich in fiber, vitamin C and various antioxidants. On top of that, they are incredibly filling – due to the high amount of soluble and insoluble fiber – are low on the glycemic index (no blood sugar spike included) and have a very low-calorie content. Plus, they are super versatile and come in many varieties, which make them perfect for baking.

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When combined with zucchini, like in this recipe, the apple makes for an incredibly flavourful, not-too-sweet and wonderfully moist loaf, and the zucchini is a perfect way to sneak in extra veggies to your diet. You’ll never even know this loaf contains a full serving of vegetables.


Like the apple, zucchini is also an ingredient that your body will thank you for. An incredibly nutrient-dense vegetable, zucchinis contain zero fat, are high in water and fiber, and contain significant amounts of vitamins B6, riboflavin, folate, C and K, and minerals like potassium and manganese. Similar to apples, zucchinis are super versatile and help support digestion, decrease inflammation and lower blood sugar levels. They are truly a fantastic vegetable. (Try using spiralized zucchini in place of wheat pasta and you’ll never go back!)

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The addition of the cinnamon, allspice and nutmeg in this loaf make for the ultimate fall-inspired treat, and pair perfectly with a mug of hot chai tea or homemade Turmeric Latte. (This one by Joyous Health is my absolute favourite.)


You can use this recipe to make one large loaf, two smaller loafs or 12 muffins. If you do choose to make muffins, decrease the bake time to 25 minutes, or until a tooth pick comes out clean when inserted into the center.


I hope you enjoy this very fall-inspired recipe! Its clean ingredients make it a wonderful treat that you can truly feel good about having. (Extra bonus points if you pick your own apples!)