Apple Zucchini Bread
User Reviews
4.6
Apple Zucchini Bread
Description
Apple Zucchini Bread is a quick bread featuring a mixture of dry spices including cinnamon, allspice, nutmeg, and ginger with baking soda and salt. The wet ingredients include unsweetened applesauce, melted coconut oil, brown and granulated sugars, eggs, and vanilla extract. Shredded zucchini is folded in to add moisture and texture, while peeled and chopped apples seasoned with cinnamon and turbinado sugar give sweet, slightly tart pockets throughout the loaf.
The loaf bakes in a greased and parchment-lined 9x5-inch pan at 350°F for about an hour until a toothpick inserted comes out clean. A sprinkle of turbinado sugar before baking creates a lightly crisp, sugary top crust. The zucchini’s moisture keeps the bread soft and tender.
Grating zucchini without peeling and retaining some moisture helps preserve a moist crumb but careful not to over-saturate. This bread makes a flavorful snack or breakfast addition with a balance of fruit, spice, and vegetable nutrients.
Ingredients
- 1 3/4 cups all-purpose flour
- 2 teaspoons ground cinnamon divided
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground allspice
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/2 cup applesauce unsweetened
- 1/3 cup coconut oil melted and slightly cooled (can use vegetable oil
- 3/4 cup light brown sugar packed
- 1/4 cup granulated sugar
- 2 egg at room temperature, large
- 2 teaspoons vanilla extract pure
- 1 1/2 cups zucchini shredded
- 1 cup apple I use Granny smith or Honeycrisp, peeled and chopped
- 2 tablespoons turbinado sugar divided
Instructions
- Preheat oven to 350 degrees F. Grease a 9x5-inch loaf pan and line with parchment paper. Set aside.
- In a medium bowl, whisk together the flour, 1 1/2 teaspoons ground cinnamon, baking soda, salt, allspice, nutmeg, and ginger. Set aside.
- In a large bowl, combine the applesauce, oil, brown sugar, granulated sugar, eggs, and vanilla. Whisk until smooth. Stir in the zucchini.
- Add the dry ingredients and stir until just combined.
- In a small bowl, combine the diced apples with the remaining 1/2 teaspoon of cinnamon and 1 tablespoon turbinado sugar. Stir until well combined. Gently fold in the apple mixture into the batter, being careful to not over mix.
- Pour the batter into the prepared loaf pan. Sprinkle with the remaining 1 tablespoon of turbinado sugar.
- Place the pan on the middle rack in the oven and bake for 50-60 minutes or until a toothpick inserted into the center of the bread comes out clean. Check early to be safe, mine always takes 55 minutes, but every oven is different.
- Remove the pan from the oven and set on a wire cooling rack. Let the bread cool in the pan for 15 minutes. Run a knife around the edges of the bread and carefully remove from the pan. Let the bread cool completely on the wire cooling rack. Cut into slices and serve.
Notes
- Do not peel zucchini before grating to retain moisture and nutrients.
- If zucchini is very watery, lightly squeeze out excess liquid but keep most moisture for softness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 219 kcal
% Daily Value*
| Calories | 219kcal | 11% |
| Carbohydrates | 37g | 12% |
| Protein | 3g | 6% |
| Fat | 7g | 11% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 0.3g | 2% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.003g | 0% |
| Cholesterol | 27mg | 9% |
| Sodium | 205mg | 9% |
| Potassium | 112mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 22g | 44% |
| Vitamin A | 81IU | 2% |
| Vitamin C | 3mg | 3% |
| Calcium | 26mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
You'll Also Love
