4.6 from 78 votes
Apple Zucchini Bread
Apple Zucchini Bread combines shredded zucchini, diced apples, warm spices like cinnamon and allspice, and a moist batter made with applesauce, oils, and sugars. This bread has a tender crumb with bursts of sweet apple and the subtle moisture and mild flavor of zucchini throughout. The turbinado sugar topping adds a slight crunch to the golden crust. It’s a comforting quick bread suitable for breakfast or snacks.
Prep Time
15 mins
Cook Time
50 mins
Total Time
1 hr 5 mins
Servings:
12
Calories:
219 kcal
Course:
Bread
Cuisine:
American
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 12 Serving
Amount Per Serving
Calories 219
% 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.