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–+ servings
Apple Zucchini Bread

Apple Zucchini Bread

This Apple Zucchini Bread is a moist and delicious treat, combining fresh zucchini and apples with warm spices.
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Prep Time 10 minutes
Cook Time 1 hour
Cooling Time 2 hours
Total Time 3 hours
Course Dessert
Cuisine American
Servings 1 loaf
Calories 205 kcal

Equipment

  • 9×5-inch loaf pan
  • Mixing Bowls
  • whisk
  • spatula

Ingredients
  

  • 1 ¾ cups all-purpose flour (spooned & leveled)
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 ½ teaspoons ground cinnamon
  • ½ teaspoon ground allspice
  • ¼ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • ½ cup vegetable oil or avocado oil (or melted coconut oil)
  • ½ cup unsweetened applesauce (at room temperature)
  • ½ 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 ¼ cups shredded zucchini (no need to blot)
  • 1 cup peeled and chopped apple heaping
  • 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 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. 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.
  • Cover and store bread at room temperature for 5 days or in the refrigerator for up to 1 week.

Notes

Freezing Instructions: Freeze baked & cooled loaf, tightly wrapped, for up to 3 months. Thaw overnight in the refrigerator. For best results, bring to room temperature before serving.

Nutrition

Serving: 1sliceCalories: 205kcalCarbohydrates: 30gProtein: 3gFat: 9gSaturated Fat: 1gCholesterol: 30mgSodium: 200mgPotassium: 140mgFiber: 1gSugar: 15gVitamin A: 200IUVitamin C: 1mgCalcium: 20mgIron: 1mg
Keyword apple recipes, apple zucchini bread, baking, Dessert Bread, Quick Bread, Zucchini Recipes
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