Description
This soft Apple Zucchini Bread is made with fresh zucchini and sweet, crisp apples. This is the perfect end of summer bread when you are craving all the cozy fall flavors of cinnamon, nutmeg and brown sugar. Top this bread off with a salted maple butter for a delicious breakfast or brunch treat. If you prefer, you can make this bread into muffins.
Ingredients
- 1/2 cup vegetable oil
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 1 large egg
- 1/2 cup milk
- 1 teaspoon vanilla extract
- 1 3/4 cups all-purpose flour
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground allspice
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup shredded zucchini
- 1 cup apple, peeled and chopped
Salted Maple Butter
- 6 tablespoons salted butter, softened
- 1 1/2 tablespoons maple syrup
Instructions
1. Preheat oven to 350F. Line a 9×5 inch baking pan with parchment paper.
2. In a large bowl, add vegetable oil, sugars, egg, milk and vanilla extract. Whisk to combine. Add in sifted flour, cinnamon, nutmeg, ginger, allspice, baking powder, baking soda and salt. Use a wooden spoon or spatula to mix together, mixing just until combined. Add in the shredded zucchini and finely chopped apple. Use a wooden spoon or spatula to mix, just until combined.
3. Pour batter into prepared baking pan.
4. Bake in preheated oven for 50-55 minutes, or until a toothpick inserted into the center comes out clean.
5. Allow to cool in pan for 1 hour on wire cooling rack. Remove from the pan. You can slice the bread at this point, however it may still be slightly warm and may not slice neatly. For neat slices, allow the bread to completely cool before slicing.
6. Make the salted maple butter. In a small bowl, stir together the softened butter and maple syrup. Spread over the sliced apple zucchini bread and enjoy!
Notes
- Storage – cover and store bread in an airtight container for up to 3 days at room temperature or 1 week in the refrigerator. You can also freeze this bread for up to 3 months.
- Make muffins – if you would like to turn this bread into muffins, line a 12-count muffin tin plus 4 extra muffin liners. This recipe makes roughly 16 muffins. Make the batter as directed in the recipe, then scoop into the prepared muffin tin. Bake in a 375F oven for 20-25 minutes or until a toothpick inserted into the center comes out clean. Allow to cool 5 minutes in the muffin tin before transferring to a wire cooling rack to finish cooling.
- Whole wheat flour alternative – you can substitute half the all-purpose flour for whole wheat flour in this recipe. The bread will be a bit denser.
- Prep Time: 10
- Cook Time: 50
- Category: Breakfast/Brunch
- Method: Oven
- Cuisine: American