Sprouted Zucchini Apple Bread

I can't tell you how much I love this bread and especially in the fall. It's moist and full of fall flavors, and you'll love the way the house smells while you're baking it. Chock full of apples and spices and even veggies, it's a great treat for breakfast or an afternoon treat. I love it with a cup of tea and love to serve it to company for breakfast. Hope you love it as much as I do.

Ingredients

½ cup coconut oil melted
¾ cup coconut sugar or sucanat
1 egg
1 egg yolk
2 tablespoons milk kefir
2 teaspoons vanilla
1¾ cup sprouted spelt flour
¼ teaspoon Celtic Sea Salt
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon cinnamon
1 pinch ground cloves
1 pinch ground nutmeg
1 cup shredded carrots
½ cup shredded apple
½ cup shredded zucchini
¼ cup pecans optional

Instructions

Preheat the oven to 350°F.
Grease one 8×4 inch loaf pan. Line with parchment paper and set aside.
In a large bowl, whisk together flour, salt, baking powder, baking soda, cinnamon, cloves, and nutmeg.
In a stand mixer, whisk together the butter and sugar.
Add egg, egg yolk, kefir, and vanilla and mix until combined.
Fold dry ingredients into wet ingredients along with the shredded carrots, shredded zucchini, apples, and pecans.
Pour into prepared pan.
Bake until golden brown, 55 to 60 minutes, or until a cake tester comes out clean.