Apple Zucchini Bread
This spiced apple zucchini bread is filled with fresh zucchini and juicy apple chunks in every bite. It's easy to bake, super moist, and totally delicious!
Servings: 12 Servings
Ingredients
- 1 cup all-purpose flour
- ½ cup whole wheat flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ⅛ teaspoon ground nutmeg
- ¾ cup sugar
- ¼ cup coconut oil melted
- 2 large eggs
- ¼ cup plain nonfat yogurt
- 1 teaspoon pure vanilla extract
- 1 cup grated zucchini about 1 zucchini
- 1 cup grated apples about 1 to 2 apples
Instructions
- Prep for baking. Preheat oven to 350˚F. Grease a 9 x 5-inch loaf pan with cooking spray and sprinkle it with flour; shake off the excess and set aside.
- Combine the dry ingredients. In a mixing bowl, combine flours, baking powder, baking soda, salt, cinnamon, and ground nutmeg; whisk until thoroughly combined.
- Mix the wet ingredients. In a large bowl, combine the sugar, coconut oil, eggs, yogurt, and vanilla. Beat with an electric mixer on medium speed until incorporated.
- Combine to make the batter. Add the flour mixture and beat on low speed until just combined, and then on medium speed for 30 seconds. Stir in the grated zucchini and apples.
- Bake. Pour the batter into the previously prepared loaf pan. Bake for 50 to 55 minutes, or until a toothpick inserted in the center comes out clean.
- Cool. Remove from oven and cool in the pan on a wire rack for 20 minutes. Remove the bread from the pan and let it completely cool on a wire rack before cutting and serving.
Notes
- Prep: Wash and grate zucchini and apples and pat them dry with paper towels to remove the moisture.
- Mixing: Don't over-mix; mix until the ingredients are just combined to avoid dense bread.
- Check Doneness: The bread is baked and ready when a toothpick comes out clean.
- Cooling: Let the bread cool before slicing to keep it together.
- Storage: Keep it on the counter for 1 to 2 days. Refrigerate leftovers for up to 4 days.
- To Freeze: Let the baked bread cool completely before you wrap it in some aluminum foil and tuck it away in the freezer. To thaw, let it sit in the refrigerator overnight. Then, let it sit on the kitchen counter to bring it to room temperature when you're ready to slice it. This quick bread will hold up beautifully in the freezer for up to three months.
Nutrition
Serving: 1slice | Calories: 162.3kcal | Carbohydrates: 26.6g | Protein: 3g | Fat: 5.6g | Saturated Fat: 4.3g | Cholesterol: 31.1mg | Sodium: 185mg | Fiber: 1.5g | Sugar: 14.7g
