This Apple Zucchini Bread is the perfect fall loaf of bread.
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Apple Zucchini Bread
Hey friends, welcome back to Foodie Friday!
Where every 2nd Friday of the month I, Sandra from A Dash of Sanity, will
be sharing one of my favorite recipes with the friends and followers of Love
Bakes Good Cakes.
I absolutely love my Grandma’s recipe for zucchini bread. It is my favorite recipe of zucchini. It is easy just to throw together in a matter of minute, bake in the oven and have a fresh slice right when it is out of the oven, and don’t forget that slice of butter on top. Oh, it just melts…okay I am drooling now.
Do you family recipes like that? You know the ones, you will never stray from. And the ones you will take to bake-offs because you know anything Grandma makes, is the best. Well that is the case here.
Today though, I added a little fall twist to it. Adding in some apples. I also replaced some of the oil with applesauce and it is still just as moist.
When I shared this with the family they loved it, I was worried the kids would freak out over the apple chunks, but they did, although I think I saw Madden hiding his apples under his napkin. (He is my picky eater!) But hey, it’s still a win!
I would love to hear what your favorite family recipe is, share it below in the comments.
Enjoy!
XOXO San
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Apple Zucchini Bread
Kids review: They loved this. It was great for a snack after school or even for breakfast, or even as French toast.
Love what you see here, check out some of my most recent post over at A Dash of Sanity:
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Apple Zucchini Bread
This Apple ZucchiniBread is the perfect fall loaf of bread.
Ingredients
- 3 eggs
- 2 cups sugar
- 1/2 cup oil
- 1/2 cup apple sauce
- 4 cups fresh / 2 cups frozen squash
- 2 apples, cored, peeled and chopped, I used Honeycrisp
- 2 teaspoon vanilla
- 3 cups + 3 tablespoons bread flour (you can use all-purpose too)
- 1 1/2 teaspoon cinnamon
- 1/2 teaspoon baking powder
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 cup nuts (optional)
Instructions
- Preheat oven to 350; grease 3 bread loaf pans.
- Mix all ingredients together; pour into 2-3 bread pans, just depends on the size of pans you use.
- Bake at 350 for 45 minutes to 1 hour. Time may vary depending on oven; insert toothpick in the center of the loaf to make sure bread is done.
Nutrition Information:
Amount Per Serving: Calories: 2386Total Fat: 65gSaturated Fat: 7gCholesterol: 240mgSodium: 1993mgFiber: 16gSugar: 226gProtein: 37g
This looks incredibly moist and delicious….and I love that it's loaded with fruit and veggies!!
Looks awesome. I will try it 🙂
I love Zucchini Bread! Can't wait to try this version. Thanks!
This bread was outstanding! I went for the 1cup of vegetable oil and made 2 large loaves thus extending the baking time!
This was my first adventure into zucchini bread and I love it. Altered the seasoning a bit, used apple pie seasoning along with the cinnamon. My husband loved it . Great for breakfast or dessert.
Do you have to use half frozen zucchini or can it all be fresh?
It can be fresh!
i am confused, the recipe calls for 4 cups fresh / 2 cups frozen squash, not zucchini, so do you use Zucchini to replace squash
Some people use the terms zucchini and squash interchangeably. Zucchini is a type of squash. I hope that helps!
yes thank you, i have made it i add some pineapple too, My husband
loves ot
Yay! Thanks so much for your feedback, Betty!
How much pineapple Mrs. Claus?
Zucchini is one variety of squash. Most recipes say to squeeze the liguid out after grating. Frozen zucchini when thawed has a lot of liquid so therefirewon’t measure out to be as much. That is why it calls for more frozen.
I have made a lot of Zucchini Bread lately but this new recipe I found sounds amazing and I can’t hardly wait to try it. thanks so much for posting this and other wonderful recipes… be blessed…
AMAZING! Delicious and moist. I used self rising flour, an extra egg and butter instead of applesauce. I had to bake it about 15 minutes longer. Took a loaf to work….home run! They raved about it. Will definitely make again! Thanks!!
Love this delicious bread!!! Everyone loves it!! I bake it in 2 loaf pans and add 1 Tbs of cinnamon Instead of 1 1/2 tsp the recipe calls for….. otherwise I follow the recipe exactly!!!
I have made this bread twice, first time I didn’t squeeze out liquid from squash. I back for 1hr 15min. It came out really gummy,wet. This second time I drained the squash and then squeezed out as much liquid as I could, again I baked it for over an hr. It came out about as first one did, not as bad. Still a friend made and gave me some and hers was moist but lite and had more of a cake like texture. What am I doing or not doing. I went by receipe no alterations.
I am going to try this recipe because I have a bumper crop of zucchini. In reviewing it, I notice in the nutritional information that the calories are 2386 PER SERVING? What is a serving and how can I lower that number. I know I will try less sugar, replacing it with honey, or other non sugar sweetener. It may help to show the cups of apple diced in the recipe as I will replace that with pineapple. I will let you know how it turns out.
Made it with yellow squash. It was absolutely delicious. Will definitely make it again!