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5 from 1 vote
Zucchini Apple Bread served with tea. It's frosted and half loaf is sliced.
Print Recipe
Apple Zucchini Bread
Prep Time
20 mins
Cook Time
1 hr
Total Time
1 hr 20 mins
 

My zucchini Apple Bread is moist, warmly spiced, kid-friendly, and easy to mix by hand—made with applesauce and honey for wholesome sweetness.

Servings: 8 people
Author: Gemma Stafford
Ingredients
Zucchini Apple Bread
  • 1 ¼ cups (6 ¼ oz/177 g) shredded zucchini
  • 2 large eggs , at room temperature
  • 1 cup (8 oz/225g) unsweetened applesauce
  • ⅓ cup (4 oz/115 g) honey
  • ¼ cup (2 oz/57 g) coconut oil, melted and cooled
  • 1 teaspoon vanilla extract
  • 1 ½ cups (7 ½ oz/213 g) all-purpose flour
  • 1 teaspoon baking soda
  • 1 ½ teaspoon cinnamon
  • ½ teaspoon ginger
  • ¼ teaspoon nutmeg
  • ¼ teaspoon salt
Cream Cheese Glaze
  • ½ cup (4 oz/115 g) cream cheese, softened
  • 2 tablespoons (1 oz/28 g) butter, at room temperature
  • 1 teaspoon vanilla extract
  • 2-3 teaspoons milk
  • ¾ cup (3 oz/85 g) powdered sugar, sifted
Instructions
To Make the Zucchini Apple Bread
  1. Preheat the oven to 350°F (180°C). Butter and line with parchment a 9 x 5 inch (23 x 12 ½ cm) loaf pan. Set aside.
  2. Using your hands, squeeze the liquid out of the zucchini as best you can. Transfer zucchini to a medium bowl and discard the liquid.
  3. Add the eggs, applesauce, honey, coconut oil and vanilla extract and stir until well combined.
  4. In a separate medium bowl, whisk together the flour, baking soda, cinnamon, ginger, nutmeg and salt, and then into the wet ingredients.
  5. Spread batter into the prepared pan and bake for 50-60 minutes, or until a skewer inserted into the center of the cake comes out clean.
  6. Let cool for 15 minutes, then remove from the pan and place on a wire rack to let cool completely.
To Make the Cream Cheese Glaze
  1. In a medium bowl, whisk the cream cheese and butter together until smooth, then stir in the vanilla extract and 2 teaspoons of the milk.
  2. Whisk in the powdered sugar until smooth. The glaze should be thick and opaque but pourable. If needed, add the remaining teaspoon of milk.
  3. Drizzle over the bread and let set for at least 10 minutes before slicing.
  4. Store leftovers in an airtight container in the refrigerator for up to 3 days.