This easy zucchini apple crumb bread recipe is the perfect fall dessert! Filled with fresh apples and zucchini and topped with a brown sugar cinnamon crumb topping, this quick bread recipe is a fall staple!
Bread
-
1 1/2
cups
all purpose flour
-
3/4
cup
granulated sugar
-
1/4
cup
brown sugar
-
1
tsp
baking powder
-
1/2
tsp
salt
-
1
tsp
cinnamon
-
1/3
cup
canola or vegetable oil
-
1/2
cup
milk
-
2
eggs
-
1
tsp
vanilla extract
-
1
cup
grated zucchini
Apples
-
1
cup
chopped apples
-
2
Tbsp
brown sugar
-
1
Tbsp
butter
-
1
tsp
cinnamon
Crumb Topping
-
1
tsp
cinnamon
-
1
cup
flour
-
1
cup
brown sugar
-
6
Tbsp
cubed butter
cold
-
Preheat the oven to 350 degrees and grease an 8 1/2 x 4 1/2 bread pan. Set aside.
Apples
-
In a small saucepan over med-low heat, cook chopped apples with 2 Tbsp of brown sugar, 1 Tbsp butter, and 1 tsp of cinnamon, for 5-7 minutes, stirring occasionally, or until apples have begun to soften. Pull off heat and allow to cool.
Bread
-
In a large bowl, sift together flour, sugar, baking powder, salt, and cinnamon.
-
In a another bowl, mix oil, milk, eggs, and vanilla extract together.
-
Making a well in the center of the dry ingredients, pour in the wet ingredients and stir until combined.
-
Add in grated zucchini (zucchini is a very wet vegetable, so try to pat off as much excess water as possible with a paper towel before adding to the batter) and cooled apples. Fold into the batter.
-
Pour batter into prepared bread pan.
Crumb Topping
-
Combine cinnamon, flour, and brown sugar. Cut in butter with a pastry cutter, and mix until the topping looks like coarse crumbs. Sprinkle coating evenly over the batter.
-
Bake for 55-60 minutes, or until a cake tester comes out clean (My oven took exactly 55 minutes; around the 40-minute mark, I usually cover the bread with a piece of foil to keep the top from browning too much).
-
Allow bread to cool before removing from pan.
-
Enjoy!