Apple Zucchini Bread

Course: Bread and Baked Goods

Cuisine: American

Diet: Vegetarian

Prep Time: 15

Cook Time: 1

Total Time: 1 15

Servings: servings

Calories: 182cal

Author: Ashley Fehr

This Apple Zucchini Bread is the best way to go from summer to fall baking! It's made with freshly grated zucchini and apples, yogurt, basic pantry staples, and warm spices for a delicious treat!

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Ingredients

1¼ cup granulated sugar
½ cup plain yogurt or applesauce
2 eggs
1 tablespoon vanilla extract
2 teaspoons baking powder
2 teaspoons ground cinnamon
½ teaspoon baking soda
½ teaspoon salt
2 cups all purpose flour
1 small zucchini (shredded) about 1 cup
1 baking apple (I like Granny Smith) (shredded) about ¾ cup

Instructions

Preheat oven to 350 degrees F and lightly grease a 9x5" loaf pan.
In a large bowl, whisk together sugar and yogurt for 2-3 minutes.
Add eggs and vanilla and whisk until combined.
Add baking powder, cinnamon, baking soda and salt and whisk until combined.
Stir in flour just until no white streaks remain.
Strain excess juices from shredded zucchini and apple, then add to the bowl and stir in.
Spread into prepared loaf pan and bake for 50-65 minutes, until a toothpick inserted in the center comes out clean or with moist crumbs. If top is browning quickly, simply cover with foil and continue baking.
Let cool 15 minutes in the pan before removing to a cooling rack. Cool completely before slicing (if you can wait that long!).

Video

Notes

Ingredients and Substitutions:

Yogurt: feel free to use unsweetened applesauce for more apple flavor, or melted butter instead.
Add spices: you can add cloves, ginger, allspice, or nutmeg for more warmth and spice.
Flour: I often make this with 100% whole wheat flour -- it works great!

Storage:

Room temperature: you can store at room temperature for up to 2 days.
Refrigerator: you can store in the fridge for up to 1 week.
Freezer: you can freeze for up to 3 months.

Nutrition