Apple Zucchini Bread
A moist and flavorful loaf that combines grated zucchini and diced apples, topped with a sweet crumb for a delightful treat any time of day.
Ingredients
- 2 medium Granny Smith apples (peeled, cored, diced)
- ¼ cup light brown sugar (50 g, packed)
- 1 tablespoon unsalted butter (melted)
- 1 teaspoon ground cinnamon
- 2 cups all-purpose flour (250 g)
- 2 large eggs (room temperature)
- 1 cup light brown sugar (220 g, packed)
- ½ cup granulated sugar (100 g)
- ¾ cup vegetable oil (164 g)
- 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)
- ¾ cup all-purpose flour (94 g, for crumb topping)
- ⅓ cup confectioners’ sugar (42 g)
- ½ cup unsalted butter (1 stick / 113 g, cold, cubed)
Instructions
- In a medium bowl, mix diced apples with melted butter, brown sugar, and cinnamon. Set aside.
- Preheat oven to 350°F (175°C) and lightly grease a 9×5-inch loaf pan.
- In a large bowl, whisk together flour, eggs, brown sugar, granulated sugar, oil, vanilla, salt, baking powder, and baking soda until combined.
- Gently fold in the apple mixture and grated zucchini until just combined.
- Pour the batter into the prepared loaf pan and spread evenly.
- In a small bowl, mix flour and confectioners’ sugar. Add cold cubed butter and mix until crumbly. Sprinkle over the batter.
- Bake for 65 to 75 minutes, or until a toothpick comes out mostly clean. If browning too quickly, cover loosely with foil.
- Let the loaf rest for 10 minutes in the pan, then transfer to a wire rack to cool before slicing.
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Notes
Store wrapped at room temperature for up to 2 days or refrigerate for up to 5 days. Freeze for up to 3 months.