Fresh Apple Zucchini Bread with Fall Spices

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Fresh Apple Zucchini Bread with Fall Spices

This apple zucchini bread with chunks of cinnamon spiced apples is an easy delicious treat for fall, when you want a simple apple treat. The apples and shredded zucchini keep this loaf moist for days and the cinnamon, nutmeg, allspice, and ginger combine to add cozy warm, spice to every slice.

Prep Time25

Cook Time1

Cooling Time30

Total Time1 55

Course: Breakfast

Cuisine: American

Servings: slices

Calories: 271kcal

Author: Cheryl Norris

Equipment

Ingredients

2 cups (250 grams) unbleached all-purpose flour
2-1/2 teaspoons baking powder
3/4 teaspoon Diamond kosher salt
1-1/2 cups (180 grams) shredded zucchini
1-1/4 cups (150 grams) chopped apples chopped into 1/2-inch pieces
1/2 cup (100 grams) granulated sugar + 1 teaspoon for the apples
1/2 cup (100 grams) packed light brown sugar
1-1/2 teaspoon ground cinnamon divided
1/4 teaspoon ground nutmeg
1/2 teaspoon ground allspice
1/4 teaspoon ground ginger
2 large (100 grams) eggs room temperature
2 teaspoons pure vanilla extract
3/4 cup (180 ml) vegetable oil

Instructions

Prep

Butter and flour an 8.5 x 4.5-inch loaf pan.
Wash the zucchini with cold water to remove any surface dirt. Shred the zucchini on the large holes of a box grater and weigh out 180 grams.
Peel the apple and chop it into 1/2-inch size pieces and weigh out 150 grams. Toss the apples with 1/4 teaspoon of ground cinnamon and 1 teaspoon of sugar.

Make the Batter

Place the flour, baking powder, and salt in a medium sized bowl and whisk to combine.
Place the granulated sugar, brown sugar, 1-1/4 teaspoons of cinnamon, the nutmeg, allspice, and ginger in a large bowl and whisk to combine. Use your fingers to break of any large clumps of brown sugar.
Add the eggs and whisk until the eggs are thoroughly mixed in. Add the vanilla extract and oil and whisk vigorously until the oil is completely mixed.
Add the zucchini and the chopped apples to the bowl. Switch to a spatula and fold the apples and zucchini into the wet ingredients. Add half of the dry ingredients and fold them into the wet ingredients until no streaks of flour remain. Repeat with the remaining flour.
Spoon the batter into the prepared pan. Make sure to scrape the bowl thoroughly.

Bake the Bread

Place the loaf pan in the oven and bake for 55-60 minutes or until the internal temperature in the center registers 200°F in the center with an instant-read thermometer. Rotate the pan after the first 30 minutes of baking.
Remove the loaf from the oven and set the pan on top of a wire rack. Run a knife around the sides of the pan to loosen the bread. Let it sit for 10 minutes. Slowly turn the pan oven and invert the loaf onto the wire rack. Turn the bread right side up and let it cool for at least 30 minutes before slicing it.

Storage

Once the bread has completely cooled, wrap it in plastic wrap and store at room temperature for up to 2 days. After 2 days place it in the refrigerator and store for another 5 days.

Notes

Apples to Use for this Recipe: I used Cosmic Crisp, which is one of my favorites, but any tart apple such as Granny Smith, Honey Crisp, or Braeburn will work. You want an apple that is crisp and tart, so it holds it shape while baking and has texture and taste when sliced.

Weigh the ingredients: Weigh the flour and the shredded zucchini to ensure you have the right amount. I like weighing the zucchini instead of just using cups, because the amount can vary depending on how it is packed into the cup.

Freezing the Bread: Wrap the loaf tightly in plastic, then foil or a freezer bag, and freeze for up to 3 months. Thaw wrapped at room temperature. Warm in the microwave for 10 to 15 seconds, or a few minutes in a 300°F oven for a firmer edge.

Using a 9x5-inch loaf pan: This recipe can be made in a slightly large loaf pan. The bake time will vary so start checking for doneness at 40 minutes of baking.

Nutrition