Delicious Apple Zucchini Bread Recipe That Everyone Loves
Enjoy a moist and flavorful quick bread packed with apples and zucchini, topped with a delightful crumble. This recipe is perfect for any occasion, from breakfast to dessert.
Equipment
- 9x5 inch loaf pan
- medium bowl
- large bowl
- small bowl
- whisk
- grater
- aluminum foil
Ingredients
- 2 medium Granny Smith apples peeled, cored, diced
- ¼ cup packed light brown sugar
- 1 tablespoon melted unsalted butter
- 1 teaspoon ground cinnamon
- 2 cups all-purpose flour
- 2 large eggs room temperature
- 1 cup packed light brown sugar
- ½ cup granulated sugar
- ¾ cup vegetable oil
- 1 teaspoon vanilla extract
- 1 teaspoon kosher salt
- ¾ teaspoon baking powder
- ¾ teaspoon baking soda
- 2 cups grated zucchini gently pressed to remove excess moisture
Crumb Topping
- ¾ cup all-purpose flour
- ⅓ cup confectioners' sugar
- ½ cup cold unsalted butter cubed
Instructions
- Preheat your oven to 350°F and prepare a 9x5-inch loaf pan by spraying it with nonstick cooking spray.
- In a medium bowl, combine the diced apples with melted butter, brown sugar, and cinnamon. Set this apple mixture aside.
- In a large bowl, whisk together the flour, eggs, both types of sugar, vegetable oil, vanilla extract, salt, baking powder, and baking soda.
- Gently fold the prepared apple mixture and the grated zucchini into the batter until just combined.
- Pour the batter evenly into the prepared loaf pan.
- For the crumb topping, whisk together the flour and confectioners' sugar in a small bowl. Cut in the cold butter using your hands or a fork until the mixture resembles coarse crumbs with pea-sized butter pieces.
- Evenly sprinkle the crumb topping over the batter in the loaf pan.
- Bake for 65-75 minutes, or until a toothpick inserted into the center comes out mostly clean. If the top begins to brown too quickly, loosely tent it with aluminum foil.
- Allow the bread to cool in the pan for a short while before slicing and serving.
Storage
- Store the cooled bread in an airtight container at room temperature for up to 1 day, then refrigerate for up to 5 days.
- To freeze, cool the bread completely, then wrap it tightly in plastic wrap and place in an airtight container or freezer bag for up to 3 months. Thaw to room temperature before enjoying.
Notes
Use tart apples like Granny Smith or Honeycrisp for flavor contrast. Grate zucchini using the fine side of the grater, and do not aggressively drain it as it's a key moisture source. Ensure butter and eggs are at room temperature to prevent lumps. If using a different pan size, adjust baking time accordingly. Leave at least 1-inch of headspace in the pan to prevent overflow.