Description

This Apple Zucchini Bread combines the sweetness of apples with the moisture of zucchini, creating a delightful treat perfect for breakfast or an afternoon snack. Easy to prepare, it features simple ingredients like flour, eggs, and spices that make it irresistible and a comfort food classic.

Ingredients

Scale

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, 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 (or melted coconut 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 (no need to blot)
1 heaping cup (125g) peeled and chopped apple
optional: coarse sparkling sugar, for topping

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Instructions

Preheat your oven to 350°F (177°C) and grease a 9×5-inch loaf pan with nonstick spray. Set it aside.
In a large bowl, mix together the flour, baking powder, baking soda, salt, 1 and 1/2 teaspoons cinnamon, allspice, ginger, and nutmeg. Set this mixture aside.
In a separate bowl, whisk together the oil, applesauce, granulated sugar, brown sugar, eggs, and vanilla until smooth. Pour this wet mixture into the dry ingredients, then fold in the zucchini gently until just combined; be careful not to overmix.
Toss the chopped apples with the tablespoon of sugar and 1/8 teaspoon of cinnamon, then fold them into the batter using a spatula. The batter will be slightly thick.
Transfer the batter into the prepared loaf pan and spread it evenly. Bake for 55–65 minutes, covering the pan loosely with aluminum foil after 30 minutes to prevent over-browning. The bread is ready when a toothpick inserted in the center comes out clean with some moist crumbs.
Once baked, let the bread cool in the pan for 1 hour on a cooling rack. Afterward, transfer the bread to the rack to cool completely before slicing for neater pieces.
Store any leftovers covered at room temperature for up to 5 days or refrigerate for up to 1 week.

Notes

For a sweeter taste, add more sugar to the batter.
Feel free to substitute the apples with other fruits like pears or peaches.
This bread freezes well for up to 3 months; wrap it tightly in plastic wrap.

Nutrition

Serving Size: 1 slice
Calories: 218
Sugar: 12g
Sodium: 134mg
Fat: 9g
Saturated Fat: 1g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 34g
Fiber: 2g
Protein: 3g
Cholesterol: 38mg