Description
A moist and flavorful Apple Zucchini Bread combining the sweetness of apples and subtle earthiness of zucchini, spiced with cinnamon, allspice, ginger, and nutmeg. This quick bread is perfect for breakfast or a comforting snack, easy to make with common pantry ingredients.
Ingredients
Scale
Dry Ingredients
- 1 and 3/4 cups (219g) all-purpose flour (spooned & leveled)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 and 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground allspice
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
Wet Ingredients
- 1/2 cup (120ml) vegetable oil or avocado oil (or melted coconut oil)
- 1/2 cup (120g) unsweetened applesauce, at room temperature
- 1/2 cup (100g) granulated sugar
- 1/3 cup (67g) packed light or dark brown sugar
- 2 large eggs, at room temperature
- 1 teaspoon pure vanilla extract
Produce
- 1 and 1/4 cups (150g) shredded zucchini (no need to blot)
- 1 heaping cup (125g) peeled and chopped apple
Optional Topping
- Coarse sparkling sugar, for topping
For Apples Tossing
- 1 tablespoon granulated sugar
- 1/8 teaspoon ground cinnamon
Instructions
- Preheat and prepare pan. Preheat the oven to 350°F (177°C). Grease a 9×5-inch loaf pan with nonstick spray and set aside.
- Mix dry ingredients. In a large bowl, whisk together the flour, baking powder, baking soda, salt, 1 and 1/2 teaspoons cinnamon, allspice, ginger, and nutmeg until well combined.
- Combine wet ingredients. In a medium bowl, whisk the oil, applesauce, 1/2 cup granulated sugar, brown sugar, eggs, and vanilla extract until combined.
- Combine wet and dry mixtures. Pour the wet ingredients into the dry ingredients and add the shredded zucchini. Gently stir or whisk until just combined—avoid overmixing to keep the bread tender.
- Toss apples. In a small bowl, toss the peeled and chopped apples with 1 tablespoon granulated sugar and 1/8 teaspoon cinnamon to add extra flavor.
- Fold apples into batter. Using a silicone spatula, carefully fold the cinnamon-sugar coated apples into the batter. The batter will be slightly thick.
- Bake. Spread the batter evenly into the prepared loaf pan. Bake for 55 to 65 minutes, loosely covering the pan with aluminum foil after 30 minutes to prevent over-browning on top. The bread is done when a toothpick inserted into the center comes out clean with a few moist crumbs.
- Cool the bread. Remove the bread from the oven and place the pan on a cooling rack. Allow it to cool in the pan for 1 hour, then remove the bread from the pan and cool completely on the rack before slicing for neat slices.
- Store. Cover and store the cooled bread at room temperature for up to 5 days or refrigerate for up to 1 week.
Notes
- Freeze baked and fully cooled bread tightly wrapped for up to 3 months. Thaw overnight in the refrigerator and bring to room temperature before serving if desired.
- For muffins, grease or line a 12-count muffin pan and bake at 425°F for 5 minutes, then reduce temperature to 350°F and bake an additional 18 minutes.
- Using whole wheat flour will make the bread denser; you can substitute half all-purpose and half whole wheat for a lighter texture.
- Instead of applesauce, sour cream, Greek yogurt, or mashed banana can be used as alternatives.
- For best texture and flavor, keep apples in chunks rather than shredding to maintain their distinct texture in the bread.
- Tossing apples in cinnamon and sugar before folding into the batter is optional but enhances flavor.
Nutrition
- Serving Size: 1 slice (about 60g)
- Calories: 210 kcal
- Sugar: 15 g
- Sodium: 200 mg
- Fat: 9 g
- Saturated Fat: 1.3 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 35 mg
