Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Apple-Zucchini-Bread-Recipe

Apple Zucchini Bread

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Nadia
  • Prep Time: 10 minutes
  • Cook Time: 55-65 minutes
  • Total Time: 0 hours
  • Yield: 1 loaf 1x
  • Category: Desserts & Appetizers
  • Method: Baking
  • Cuisine: American

Description

This Apple Zucchini Bread offers a delightful combination of flavors with tender zucchini and sweet apples. It’s simple to prepare, making it a perfect treat for breakfast, brunch, or a comforting snack!

Ingredients

Scale
  • 1 and 3/4 cups (219g) all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 and 1/2 teaspoons ground cinnamon, plus 1/8 teaspoon for apples
  • 1/2 teaspoon ground allspice
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/2 cup (120ml) vegetable oil or avocado oil
  • 1/2 cup (120g) unsweetened applesauce
  • 1/2 cup (100g) granulated sugar, plus 1 tablespoon for apples
  • 1/3 cup (67g) packed light or dark brown sugar
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 1 and 1/4 cups (150g) shredded zucchini
  • 1 heaping cup (125g) peeled and chopped apple
  • optional: coarse sparkling sugar, for topping

Instructions

  1. Preheat the oven to 350°F (177°C) and grease a 9×5-inch loaf pan with nonstick spray.
  2. In a large bowl, whisk together the flour, baking powder, baking soda, salt, 1 and 1/2 teaspoons of cinnamon, allspice, ginger, and nutmeg. Set aside.
  3. In a medium bowl, whisk the oil, applesauce, granulated sugar, brown sugar, eggs, and vanilla until well combined. Pour this mixture into the dry ingredients and add the zucchini.
  4. Gently stir until just combined; avoid overmixing. Toss the apples with the tablespoon of sugar and 1/8 teaspoon of cinnamon, then fold them into the batter. The batter will be slightly thick.
  5. Spread the batter evenly in the prepared loaf pan and bake for 55–65 minutes. After 30 minutes, loosely cover the pan with foil to prevent over-browning. The bread should be done when a toothpick comes out clean with a few moist crumbs.
  6. Remove from the oven and place the pan on a cooling rack for 1 hour. After cooling, transfer the bread to the rack. For neat slices, allow it to cool completely before cutting.
  7. Store covered at room temperature for up to 5 days or in the refrigerator for up to 1 week.

Notes

For a more pronounced flavor, allow the bread to sit overnight before slicing.
You can add nuts or chocolate chips for an extra touch if desired.
The bread freezes well; wrap it tightly in plastic wrap and store in the freezer for up to 3 months.

Nutrition

  • Serving Size: 1 slice
  • Calories: 220
  • Sugar: 12g
  • Sodium: 180mg
  • Fat: 10g
  • Saturated Fat: 1g
  • Unsaturated Fat: 9g
  • Trans Fat: 0g
  • Carbohydrates: 31g
  • Fiber: 2g
  • Protein: 3g
  • Cholesterol: 35mg

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Find it online: https://julia-recipes.com/apple-zucchini-bread/