When the summer zucchini season overlaps the early apple crop here in West Michigan, I know it’s time for a loaf (or 6) of our favorite Apple Cinnamon Zucchini Bread.
This bread is the perfect way to “hide” some of our fresh-from-the-garden zucchini in a delicious slice of apple cinnamon bread.
Our kids devour this stuff… in fact, I still don’t think they believe there are 2 full cups of zucchini packed into the bread!
Like any quickbread, this recipe is beyond simple — the hardest part is shredding the zucchini and slicing the apples.
Other than that, it’s the type of recipe that only requires a bowl and a spoon… and it’s great for children who enjoy helping in the kitchen.
Oh, and I promise you will NEVER taste the zucchini.
Just pretend you’re making apple cinnamon bread… throw in a few cups of zucchini, and bake.
It really is THAT easy!
FOR THE BREAD
- 4 eggs
- 1/2 c. brown sugar
- 1/2 c. honey (or granulated sugar)
- 1/2 c. applesauce (or oil)
- 1 tsp. vanilla
- 3 c. flour
- 1 1/2 tsp. baking soda
- 1/2 tsp. salt
- 1 Tbl. ground cinnamon
- 2 c. shredded zucchini
- 1 c. peeled, chopped apple (a tart one is best)
FOR THE TOPPING
- 1/4 c. flour
- 1/4 c. brown sugar
- 1/4 c. oats
- 1 tsp. cinnamon
- 2 Tbl. cold butter
- Preheat oven to 350º F.
- Grease and flour two 9"x5" loaf pans.
- In a large bowl, combine eggs, sugar, honey, applesauce, and vanilla.
- Add in flour, baking soda, salt, and cinnamon.
- Fold in shredded zucchini and apple and spread batter into prepared pans.
- In the same bowl combine flour, brown sugar, oats, and cinnamon.
- Cut in the cold butter until the mixture is crumbly.
- Sprinkle crumbly topping over each loaf pan.
- Bake in preheated oven for 40-45 minutes, or until the middle is set.
- Cool in pans for 5 minutes, then transfer to wire racks to cool completely.
Feel free to alter the spices and seasonings to fit your family's taste buds. Sometimes I use nutmeg, allspice, cloves, apple pie spice, etc.
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Serving Size1 tenth of one loaf
Amount Per Serving Calories 172Total Fat 2gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 1gCholesterol 40mgSodium 179mgCarbohydrates 34gFiber 1gSugar 15gProtein 4g
Nutritional information is approximate and does not account for additional ingredients or added toppings.
If you’re short on time but big on zucchini, simply shred all your zucchini and freeze it in 2-cup portions (this is also a great option if you want to wait for local apples).
Your kitchen will smell just as good and the recipe will be just as tasty if you try this recipe later in the fall or winter.
How To Freeze Zucchini:
Shred your extra zucchini and freeze it flat in zip-top bags (I usually freeze it in 2-cup portions as that’s what most of my recipes call for).
It should last for many months in your freezer — potentially even years — and it works perfectly in any recipe calling for shredded zucchini.
The zucchini will be VERY watery when you defrost it, so you’ll want to defrost it in a bowl to prevent potential spills. I usually put all the extra liquid into my recipes, but you could drain it if you want a thicker consistency.
More SWEET Zucchini Recipes:
- Zucchini Banana Sheet Cake
- Double Chocolate Zucchini Bread
- Chocolate Zucchini Brownies
- Zucchini Crisp (it literally tastes exactly like apple crisp)
More SAVORY Zucchini Recipes:
That should be enough inspiration to keep you busy in the kitchen for as long as you want!
And if you don’t want to be busy in the kitchen right now, simply pin this recipe for later!