Prep time: 10 min
Cook time: 1 h
Total time: 3 h
Ingredients: 1 and 3/4 cups (219g) all-purpose flour (spooned & leveled)*; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 1 and 1/2 teaspoons ground cinnamon, plus 1/8 teaspoon for apples; 1/2 teaspoon ground allspice; 1/4 teaspoon ground ginger; 1/4 teaspoon ground nutmeg; 1/2 cup (120ml) vegetable oil or avocado oil (or melted coconut oil); 1/2 cup (120g) unsweetened applesauce, at room temperature*; 1/2 cup (100g) granulated sugar, plus 1 Tbsp for apples; 1/3 cup (67g) packed light or dark brown sugar; 2 large eggs, at room temperature; 1 teaspoon pure vanilla extract; 1 and 1/4 cups (150g) shredded zucchini (no need to blot); 1 heaping cup (125g) peeled and chopped apple*; optional: coarse sparkling sugar, for topping

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https://sallysbakingaddiction.com/apple-zucchini-bread/

Cozy Spiced Apple Zucchini Bread is Perfect for Late Summer

This extra moist apple zucchini bread uses fresh summer zucchini, then mixes in apples and a warm blend of spices.

Rezept

Bread

Zubereitungszeit ca. 3 StundenVorbereitung ca. 10 MinutenKochzeit ca. 1 Stunden

Zutaten:

1 and 3/4 cups (219g) all-purpose flour (spooned & leveled)*
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 and 1/2 teaspoons ground cinnamon, plus 1/8 teaspoon for apples
1/2 teaspoon ground allspice
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/2 cup (120ml) vegetable oil or avocado oil (or melted coconut oil)
1/2 cup (120g) unsweetened applesauce, at room temperature*
1/2 cup (100g) granulated sugar, plus 1 Tbsp for apples
1/3 cup (67g) packed light or dark brown sugar
2 large eggs, at room temperature
1 teaspoon pure vanilla extract
1 and 1/4 cups (150g) shredded zucchini (no need to blot)
1 heaping cup (125g) peeled and chopped apple*
optional: coarse sparkling sugar, for topping

Arbeitsschritte:

Preheat oven to 350°F (177°C). Grease a 9×5-inch loaf pan with nonstick spray. Set aside.
In a large bowl, whisk the flour, baking powder, baking soda, salt, 1 and 1/2 teaspoons cinnamon, the allspice, ginger, and nutmeg together. Set aside.
In a medium bowl, whisk the oil, applesauce, 1/2 cup (100g) granulated sugar, the brown sugar, eggs, and vanilla together until combined. Pour the wet ingredients into the dry ingredients. Add the zucchini.
Gently stir or whisk until *just* combined; do not overmix. Toss the apples with the 1 Tablespoon of sugar and 1/8 teaspoon of cinnamon. With a silicone spatula, fold the apples into the batter. Batter is slightly thick.
Spread the batter evenly into the prepared loaf pan. Bake for 55–65 minutes. After 30 minutes, loosely cover the pan with aluminum foil to prevent the top from over-browning. The bread is done when a toothpick inserted in the center comes out clean with only a few small moist crumbs.
Remove the bread from the oven and set the pan on a cooling rack. Cool in the pan for 1 hour, then remove the bread from the pan and place it directly on the cooling rack. You can slice the bread at this point, but it will still be warm in the center and may not slice neatly. For neat slices, allow the bread to cool completely before slicing.
Cover and store bread at room temperature for 5 days or in the refrigerator for up to 1 week.