Apples are just starting to ripen on some trees and there's still plenty of fresh summer squash and carrots to be found. This bread is the perfect combination of late summer and fall. It's flavorful, moist, and slightly sweet. My family enjoyed eating it with a slather of butter on top, but it tastes just as good plain. I hope you enjoy!
1/3 cup melted coconut oil
1/2 cup maple syrup
¼ cup greek yogurt
¼ cup almond milk or whole milk
1 tsp. baking soda
1 tsp. cinnamon
½ tsp. nutmeg
¼ tsp. allspice
½ tsp. salt
2 tsp. vanilla
½ cup grated apple
½ cup grated carrot
½ cup grated zucchini
½ cup chopped walnuts
¼ cup pumpkin seeds
1 ¾ cup whole wheat flour
Preheat the oven to 325° F.
In a food processor, grate the apple, carrot, and zucchini so that there is about a 1/2 cup of each.
With a knife or food processor, chop the walnuts into smaller pieces.
Beat the eggs, melted coconut oil, and maple syrup until well combined.
In a large, separate bowl, combine the milk, greek yogurt, baking soda, cinnamon, nutmeg, allspice, salt, and chopped walnuts.
Add the egg mixture, and beat until it's well mixed in.
Add the flour and stir to combine.
Grease a large loaf pan, fill with batter, and sprinkle pumpkin seeds on top.
Bake for 55-60 minutes.