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–+ servings
Apple Zucchini Bread

Apple Zucchini Bread

A delicious and moist Apple Zucchini Bread that combines the sweetness of apples with the freshness of zucchini.
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Prep Time 15 minutes
Cook Time 1 hour 5 minutes
Cooling Time 1 hour
Total Time 2 hours 20 minutes
Course Dessert
Cuisine American
Servings 10 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 cups vegetable oil or avocado oil, or melted coconut oil
  • 0.5 cups unsweetened applesauce at room temperature
  • 0.5 cups 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 optional, for topping

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 (100g) 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. Batter is slightly thick.
  • Spread the batter evenly into the prepared loaf pan. Bake for 55–65 minutes. After 30 minutes, loosely cover the pan with aluminum foil to prevent the top from over-browning. 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. You can slice the bread at this point, but it will still be warm in the center and may not slice neatly. For neat slices, allow the bread to cool completely before slicing.
  • 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. Allow to come to room temperature before serving.

Nutrition

Serving: 1sliceCalories: 180kcalCarbohydrates: 28gProtein: 3gFat: 7gSaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 50mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 10gVitamin A: 500IUVitamin C: 2mgCalcium: 50mgIron: 1mg
Keyword apple recipes, Apple Zucchini Bread, baking, dessert bread, quick bread, Zucchini Recipes
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