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Apple-Zucchini-Bread-Recipe

Apple Zucchini Bread

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  • Author: Anna
  • Prep Time: 10 minutes
  • Cook Time: 55-65 minutes
  • Total Time: 0 hours
  • Yield: 1 loaf 1x
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American

Description

This Apple Zucchini Bread boasts an irresistible flavor and easy preparation. Made with fresh zucchini and delicious apples, it’s perfect for a quick breakfast or a comforting snack.

Ingredients

Scale
  • 1 and 3/4 cups (219g) all-purpose flour
  • 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
  • 1/4 teaspoon ground nutmeg
  • 1/2 cup (120ml) vegetable oil or avocado 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 pure vanilla extract
  • 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 the oven to 350°F (177°C) and grease a 9×5-inch loaf pan with nonstick spray.
  2. In a large bowl, combine flour, baking powder, baking soda, salt, 1 and 1/2 teaspoons cinnamon, allspice, ginger, and nutmeg; mix well and set aside.
  3. In another bowl, whisk together oil, applesauce, granulated sugar, brown sugar, eggs, and vanilla until mixed. Add this mixture to the dry ingredients along with the zucchini.
  4. Stir gently until just combined, being careful not to overmix. Toss the apples with 1 tablespoon of sugar and 1/8 teaspoon of cinnamon, then fold them into the batter.
  5. Pour the batter into the prepared loaf pan evenly. Bake for 55–65 minutes, covering with aluminum foil after 30 minutes to prevent over-browning. Check doneness with a toothpick.
  6. Once done, remove from the oven and place the pan on a cooling rack for 1 hour. After cooling, remove the bread from the pan and let it cool completely before slicing.

Notes

For extra flavor, consider adding nuts or chocolate chips to the batter.
The bread can be stored at room temperature for up to 5 days or refrigerated for up to 1 week.
Allow the bread to cool completely for neat slicing.

Nutrition

  • Serving Size: 1 slice
  • Calories: 240
  • Sugar: 12g
  • Sodium: 200mg
  • Fat: 10g
  • Saturated Fat: 1g
  • Unsaturated Fat: 9g
  • Trans Fat: 0g
  • Carbohydrates: 35g
  • Fiber: 2g
  • Protein: 3g
  • Cholesterol: 30mg

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