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Apple Zucchini Bread

A delightful blend of flavors and textures, this Apple Zucchini Bread is a quick and easy way to use up zucchini and apples, with a perfect crumb topping and cozy spices.
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Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 25 minutes
Servings: 8 pieces
Course: Breakfast, Dessert
Cuisine: American
Calories: 220
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups grated zucchini Press gently with a paper towel to remove excess moisture.
  • 1 cup grated apples
  • 1/2 cup vegetable oil Can substitute with plant-based oil for a vegan version.
  • 1 cup sugar
  • 2 large eggs Can be substituted with 1/2 cup of applesauce for a vegan version.
  • 2 cups all-purpose flour Can substitute half with whole wheat flour for a healthier twist.
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon salt
  • 1/2 cup chopped nuts (optional) Can use walnuts or pecans.
  • 1/2 cup brown sugar (for crumb topping)
  • 1/4 cup flour (for crumb topping)
  • 1/4 cup butter (for crumb topping)

Method
 

Baking Instructions
  1. Preheat your oven to 350°F (175°C). Grease a loaf pan.
  2. In a large bowl, mix together the grated zucchini, grated apples, oil, sugar, and eggs.
  3. In another bowl, combine the flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
  4. Gradually add the dry ingredients to the wet mixture and stir until just combined.
  5. If using, fold in the chopped nuts.
  6. Pour the batter into the prepared loaf pan.
  7. In a small bowl, mix together the crumb topping ingredients (brown sugar, flour, butter) until crumbly and sprinkle over the batter.
  8. Bake for 60-70 minutes or until a toothpick comes out clean.
  9. Let cool before slicing.

Notes

Best served warm with butter or powdered sugar. Store at room temperature for 2-3 days or in the fridge for up to a week. Can freeze for up to 3 months.