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Apple Zucchini Bread Recipe

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This Apple Zucchini Bread is a moist and flavorful loaf combining shredded zucchini and chopped apples with warm spices and a tender crumb. Perfect for breakfast or a cozy snack, it uses simple pantry ingredients and requires no special equipment beyond a loaf pan and an oven.

Ingredients

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, plus 1/8 teaspoon for apples
  • 1/2 teaspoon ground allspice
  • 1/4 teaspoon ground ginger

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, plus 1 Tbsp for apples
  • 1/3 cup (67g) packed light or dark brown sugar
  • 2 large eggs, at room temperature
  • 1 teaspoon vanilla bean paste

Produce

  • 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

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (177°C). Grease a 9×5-inch loaf pan with nonstick spray and set it aside to be ready for the batter.
  2. Mix Dry Ingredients: In a large bowl, thoroughly whisk together the all-purpose flour, baking powder, baking soda, salt, 1 and 1/2 teaspoons of ground cinnamon, ground allspice, and ground ginger. Set aside the dry mixture.
  3. Combine Wet Ingredients: In a separate medium bowl, whisk together the vegetable or avocado oil, unsweetened applesauce, 1/2 cup granulated sugar, packed brown sugar, eggs, and vanilla bean paste until fully combined.
  4. Combine Wet and Dry: Pour the wet ingredient mixture into the bowl with dry ingredients. Add the shredded zucchini. Gently stir or whisk the batter just until everything is combined; avoid overmixing for a tender texture.
  5. Prepare Apples: In a small bowl, toss the chopped peeled apples with 1 tablespoon granulated sugar and 1/8 teaspoon ground cinnamon to evenly coat them. Fold these apples gently into the batter using a silicone spatula.
  6. Fill Pan and Bake: Spread the batter evenly into the prepared loaf pan. Optionally sprinkle with coarse sparkling sugar on top for a crunchy finish. Bake for 55 to 65 minutes, and after 30 minutes, loosely cover the pan with aluminum foil to prevent over-browning on top.
  7. Test for Doneness: The bread is done when a toothpick inserted in the center comes out clean with just a few small moist crumbs. Remove from oven and place the pan on a cooling rack.
  8. Cool the Bread: Let the bread cool in the pan for 1 hour. Then remove it from the pan and place directly on the cooling rack to cool completely for neat slicing. You can slice it while warm but expect some crumbling.
  9. Store and Serve: Cover the cooled bread and store at room temperature for up to 5 days or refrigerate for up to 1 week to maintain freshness.

Notes

  • Do not overmix the batter to keep the bread light and tender.
  • Chilling the zucchini is not necessary; using freshly shredded zucchini without blotting maintains moisture.
  • Using room temperature eggs and applesauce helps create a smoother batter.
  • Covering with foil halfway through baking prevents the top from burning while letting the bread cook through.
  • Letting the bread cool completely before slicing results in cleaner slices.
  • Optional coarse sparkling sugar adds a pleasing crunch and shimmer to the crust.

Find it online: https://recipeplenty.com/apple-zucchini-bread-recipe/