One-Bowl Apple Cinnamon Zucchini Bread
This Apple Cinnamon Zucchini Bread is made in a single bowl with tender apple pockets and a rustic, bakery-style crunch. Inspired by the change in seasons, it’s pure kitchen comfort.
Ingredients
- 1½ cups zucchini, shredded and gently packed
- 1 cup (approx. 1 small) crisp baking apple (like Honeycrisp) finely diced
- 2 large eggs room temperature
- ½ cup butter, melted and cooled sub dairy-free baking stick
- ¼ cup full-fat Greek yoghurt sub sour cream, mashed banana or apple sauce
- ¾ cup dark brown sugar, packed
- 1½ teaspoons vanilla extract
- 1 cup finely ground whole wheat or whole wheat all-purpose flour
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1½ teaspoons grams ground cinnamon
- ½ teaspoon grams ground nutmeg
- ¼ teaspoon ground ginger
- 1 teaspoon kosher or fine sea salt
- 1 tablespoon turbinado sugar to finish
Instructions
- Prepare parchment-lined 9x5-inch loaf pan then position rack to centre of oven and preheat to 350ºF (177ºC).
- Next, shred your zucchini, taking care to remove any excess moisture, and dice your apple. Set aside.
- To a large mixing bowl add eggs, melted butter, brown sugar, yogurt and vanilla and whisk together until smooth. Stir in grated zucchini and diced apple until evenly distributed.
- Next, add both flours, baking powder, baking soda, cinnamon, nutmeg, ginger and salt and mix until just combined and no flour bits remain. The batter will be thick.
- Transfer batter into prepared loaf pan and smooth the top into an even layer. Evenly sprinkle the 1 tablespoon of turbinado sugar across the top.
- Bake for 55-60 minutes until deeply golden and a tester inserted comes out clean. If you notice the sugar crust is getting too dark around the 40-minute mark, simply tent a loose piece of aluminium foil over the top of the pan. Once baked, let bread cool in pan for exactly 10 minutes, then lift it out and place it on a wire cooling rack directly.
Notes
Make it dairy free: You can easily swap the melted butter for an equal amount of oil or a high-quality vegan baking stick substitute. For the Greek yoghurt, a thick, unsweetened coconut-based yoghurt or even an equal amount of smooth applesauce works beautifully.
Make it gluten free: Use an equal amount of your favourite, good quality 1:1 gluten free baking flour blend.
Flour: The equal blend of whole wheat and all-purpose flour gives this loaf its rustic, old-fashioned structure. If you only have all-purpose flour on hand, you can use 2 full cups (260 grams) of AP flour instead. The crumb will be slightly lighter and less dense, but still delicious.
The sugar topping: If you can’t find turbinado sugar, demerara sugar is a wonderful alternative that will give you a slightly deeper, toffee-like caramelized shell. In a pinch, a tablespoon of coarse sparkling sugar or even standard granulated sugar will work, though you will lose that signature bakery-style crunch.
Storage: Wrap apple zucchini bread tightly in aluminum foil then in an airtight bag. It will keep well on the counter for up to 2 days, in the refrigerator for up to 5 days or freeze it for up to 3 months. Thaw in the refrigerator overnight then bring to room temperature before serving.