Get ready to transform your kitchen into a bakery of pure delight with this incredible Crumb Apple Zucchini Bread that's about to become your new obsession! Imagine a recipe that sneaks nutritious zucchini into a decadent, moist bread while delivering an explosion of sweet-and-spicy flavors that will make your taste buds dance. Whether you're a baking novice or a seasoned pro, this recipe promises to deliver a show-stopping treat that's perfect for breakfast, snack time, or dessert – and trust us, everyone will be begging for your secret recipe!
Prep Time: 20 mins
Cook Time: 50 mins
Total Time: 1 hrs 10 mins
Cuisine: American
Serves: 1 loaf
Ingredients
- 1 cup grated zucchini
- 1 cup grated apple
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 cup sugar
- 1/4 cup brown sugar
- 2 eggs
- 1/2 cup vegetable oil
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan or line it with parchment paper for easy removal.
- In a large mixing bowl, combine the grated zucchini and grated apple. Make sure to squeeze out any excess moisture from the zucchini and apple using a clean kitchen towel or paper towels. This helps prevent the bread from becoming too wet.
- In another bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, and cinnamon until well combined. Set this dry mixture aside.
- In a separate large bowl, beat the eggs until they are frothy. Add the vegetable oil, granulated sugar, and brown sugar, mixing until the sugars are fully dissolved and the mixture is smooth.
- Gradually add the dry flour mixture to the wet ingredients, stirring gently until just combined. Be careful not to overmix, as this can lead to a dense bread.
- Fold in the grated zucchini and apple into the batter until evenly distributed. Make sure the zucchini and apple are well incorporated but do not overmix.
- Pour the batter into the prepared loaf pan, spreading it evenly with a spatula.
- Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center of the loaf comes out clean. If the top starts to brown too quickly, you can tent it loosely with aluminum foil.
- Once baked, remove the loaf from the oven and let it cool in the pan for about 10 minutes. Then, transfer the loaf to a wire rack to cool completely.
- Once cooled, slice the bread and serve. Enjoy your delicious crumb apple zucchini bread!
Tips
- Moisture Management: Always squeeze out excess liquid from grated zucchini and apple to prevent a soggy bread.
- Don't Overmix: Gently fold ingredients to keep the bread tender and prevent a tough texture.
- Check Doneness Early: Start checking your bread around 45 minutes to prevent over-baking.
- Cool Completely: Let the bread cool entirely before slicing to maintain its structure.
- Storage Hack: Wrap tightly in plastic wrap or store in an airtight container to keep fresh for up to 4 days.
- Make it Extra Special: Consider adding chopped nuts or a sprinkle of turbinado sugar on top for added crunch and flavor.
Nutrition Facts
Calories: 210kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: 31mg
