Description

This Apple Zucchini Bread features a delightful blend of fresh apples and zucchini, making it the perfect treat for breakfast or an afternoon snack. Its moist texture and aromatic spices create irresistible comfort in every bite, ideal for those looking for an easy and tasty homemade recipe.

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, at room temperature
1/2 cup (100g) granulated sugar, plus 1 tbsp for apples
1/3 cup (67g) packed light or dark brown sugar
2 large eggs, at room temperature
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

Cook Mode Prevent your screen from going dark

Instructions

Preheat your oven to 350°F (177°C) and grease a 9×5-inch loaf pan with nonstick spray.
In a large bowl, mix the flour, baking powder, baking soda, salt, 1 and 1/2 teaspoons cinnamon, allspice, ginger, and nutmeg together.
In a medium bowl, whisk the oil, applesauce, 1/2 cup granulated sugar, brown sugar, eggs, and vanilla until well combined. Pour these wet ingredients into the dry ingredients and add the zucchini.
Gently stir until just combined, avoiding overmixing. Toss apples with 1 Tablespoon of sugar and 1/8 teaspoon of cinnamon, then fold them into the batter using a silicone spatula.
Spread the batter evenly in the prepared loaf pan and bake for 55–65 minutes. After 30 minutes, cover the top loosely with aluminum foil to prevent excessive browning. The bread is ready when a toothpick inserted in the center comes out clean with a few moist crumbs.
Allow the bread to cool in the pan on a cooling rack for 1 hour. Afterward, remove it from the pan and let it cool completely on the rack before slicing for neat pieces.
Store bread covered at room temperature for 5 days or in the refrigerator for up to 1 week.

Notes

For a special touch, add nuts or chocolate chips to the batter before baking for added texture.
Ensure the zucchini is well grated but don’t blot it, as the moisture adds to the bread’s texture.
This bread can be frozen. Slice and wrap securely for future snacks.

Nutrition

Serving Size: 1 slice
Calories: 200
Sugar: 10g
Sodium: 180mg
Fat: 8g
Saturated Fat: 1g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 2g
Protein: 3g
Cholesterol: 38mg