Description
Homemade apple butter zucchini bread delivers a delightful twist on classic quick bread, blending sweet zucchini and rich apple butter for a moist, satisfying treat your family will devour. Warm spices and fresh garden produce come together in a simple recipe that turns ordinary ingredients into something special.
Ingredients
Scale
Main Ingredients:
- 1 cup grated zucchini
- 1 ¾ cup whole wheat or all-purpose flour
- 3 eggs
- 1 stick salted butter, melted
- ½ cup plain Greek yogurt
Supporting Ingredients:
- ½ cup brown sugar
- ¼ cup apple butter
- 1 tablespoon vanilla extract
- 3 teaspoons baking powder
- 1 teaspoon salt
Swirl and Topping Ingredients:
- ¼ cup dark brown sugar
- 1 tablespoon all-purpose flour
- 2 teaspoons cinnamon
- 1 tablespoon salted butter, melted
- 1 stick salted butter, at room temperature
- ¼ cup maple syrup or honey
- ½ teaspoon vanilla extract
- 1 teaspoon cinnamon
- 1 pinch sea salt
Instructions
- Preheat the oven to 350°F and line a 9×5 inch bread pan with parchment paper, ensuring the paper overhangs the sides for easy removal.
- Grate 1 cup of zucchini and squeeze out excess moisture using a clean kitchen towel.
- Whisk 1 stick melted butter, ½ cup brown sugar, ¼ cup apple butter, ½ cup Greek yogurt, 3 eggs, and 1 tablespoon vanilla in a large mixing bowl until smooth.
- Fold the grated zucchini into the wet mixture until evenly distributed.
- Sift 1 ¾ cups flour, 3 teaspoons baking powder, and 1 teaspoon salt into the wet ingredients.
- Gently stir the dry ingredients into the batter until just combined, avoiding overmixing.
- Transfer the batter to the prepared bread pan, spreading it evenly.
- Drizzle 2-3 tablespoons of apple butter on top and use a knife to create swirl patterns.
- Mix ¼ cup dark brown sugar, 1 tablespoon flour, 2 teaspoons cinnamon, and 1 tablespoon melted butter to create a crumbly topping.
- Sprinkle the cinnamon-sugar mixture over the batter’s surface.
- Bake for 60-65 minutes, checking that a toothpick inserted in the center comes out clean.
- Remove from the oven and let the bread cool in the pan for 15 minutes.
- Lift the bread out using the parchment paper and transfer to a wire rack.
- Beat 1 stick room temperature butter, ¼ cup maple syrup, ½ teaspoon vanilla, 1 teaspoon cinnamon, and a pinch of salt for the maple butter.
- Slice the bread and serve with the maple butter at room temperature.
Notes
- Grate zucchini on the larger holes of a box grater for the best texture and moisture distribution in your bread.
- Pat the shredded zucchini with a clean kitchen towel to remove excess moisture and prevent a soggy loaf.
- Use room temperature eggs and butter to help create a smoother, more evenly mixed batter that rises more consistently.
- For a gluten-free version, swap the all-purpose flour with a 1:1 gluten-free baking blend to maintain the bread’s tender crumb.
- Prep Time: 15 minutes
- Cook Time: 1 hour - 1 hour 5 minutes
- Category: Breads
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 282 kcal
- Sugar: 16 g
- Sodium: 210 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 6 g
- Trans Fat: 0.2 g
- Carbohydrates: 32 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 90 mg