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–+ servings
Apple Zucchini Bread

Apple Zucchini Bread

This delightful Apple Zucchini Bread combines the sweetness of apples and moisture of zucchini, creating a perfect treat for any occasion.
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Prep Time 15 minutes
Cook Time 1 hour
Cooling Time 1 hour
Total Time 2 hours 15 minutes
Course Breakfast, Dessert
Cuisine American
Servings 8 slices
Calories 180 kcal

Equipment

  • 9×5-inch loaf pan
  • mixing bowls
  • whisk
  • spatula
  • Cooling Rack

Ingredients
  

  • 1.75 cups all-purpose flour spooned & leveled
  • 1 teaspoon baking powder
  • 0.5 teaspoon baking soda
  • 0.5 teaspoon salt
  • 1.5 teaspoons ground cinnamon plus ⅛ teaspoon for apples
  • 0.5 teaspoon ground allspice
  • 0.25 teaspoon ground ginger
  • 0.25 teaspoon ground nutmeg
  • 0.5 cup vegetable oil or avocado oil or melted coconut oil
  • 0.5 cup unsweetened applesauce at room temperature
  • 0.5 cup granulated sugar plus 1 tablespoon for apples
  • ⅓ cup packed light or dark brown sugar
  • 2 large eggs at room temperature
  • 1 teaspoon pure vanilla extract
  • 1.25 cups shredded zucchini no need to blot
  • 1 heaping cup peeled and chopped apple
  • coarse sparkling sugar for topping (optional)

Instructions
 

Baking Instructions

  • Preheat oven to 350°F (177°C). Grease a 9×5-inch loaf pan with nonstick spray. Set aside.
  • In a large bowl, whisk the flour, baking powder, baking soda, salt, 1 and ½ teaspoons cinnamon, the allspice, ginger, and nutmeg together. Set aside.
  • In a medium bowl, whisk the oil, applesauce, ½ cup granulated sugar, the brown sugar, eggs, and vanilla together until combined. Pour the wet ingredients into the dry ingredients. Add the zucchini.
  • Gently stir or whisk until just combined; do not overmix. Toss the apples with the 1 Tablespoon of sugar and ⅛ teaspoon of cinnamon. With a silicone spatula, fold the apples into the batter.
  • Spread the batter evenly into the prepared loaf pan. Bake for 55–65 minutes, covering loosely with aluminum foil after 30 minutes.
  • The bread is done when a toothpick inserted in the center comes out clean with only a few small moist crumbs.
  • Remove the bread from the oven and set the pan on a cooling rack. Cool in the pan for 1 hour, then remove the bread from the pan and place it directly on the cooling rack.
  • Cover and store bread at room temperature for 5 days or in the refrigerator for up to 1 week.

Notes

Freeze baked & cooled loaf tightly wrapped for up to 3 months. Thaw overnight in the refrigerator.

Nutrition

Serving: 1sliceCalories: 180kcalCarbohydrates: 30gProtein: 2gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 150mgPotassium: 180mgFiber: 1gSugar: 10gVitamin A: 2IUVitamin C: 4mgCalcium: 2mgIron: 4mg
Keyword Apple Zucchini Bread, baking, breakfast recipe, Dessert, quick bread, zucchini bread
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