Description
Beautiful spiced apple zucchini bread made with fresh zucchini, juicy apple chunks, cozy spices, and naturally sweetened with maple syrup. Topped with a luscious cinnamon cream cheese glaze, this fluffy, healthy loaf is perfect for transitioning from summer to fall.
Ingredients
Wet ingredients:
- 1 cup shredded zucchini (from 1 medium zucchini)
- 1 cup (250g) unsweetened applesauce
- 2 eggs
- ½ cup (156g) pure maple syrup
- 1 teaspoon vanilla extract
- ¼ cup (56g) virgin coconut oil, melted and cooled (or melted butter)
Dry ingredients:
- 1 ¾ cup (210g) all purpose flour (or gluten free all purpose flour)
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- ½ teaspoon allspice
- ½ teaspoon ginger
- ¼ teaspoon nutmeg
- ¼ teaspoon salt
Mix-ins:
- 1 medium apple, peeled, cored and chopped into ¼-inch pieces (about 1 cup)
- ⅓ cup (37g) chopped pecans or walnuts (optional)
Cream cheese glaze:
- 4 ounces cream cheese, softened
- 2 tablespoons butter, room temperature
- ¾ cup (85g) powdered sugar
- 1 teaspoon vanilla extract
- ¼ teaspoon cinnamon
- 1–3 teaspoons milk of choice, to thin glaze
To garnish:
- Extra chopped pecans (optional)
Instructions
1. Preheat the oven to 350°F. Line an 8 ¼ x 4 ½ inch loaf pan with parchment paper and spray with nonstick cooking spray. Set aside.
2. Shred zucchini and squeeze out all excess moisture using a towel or cheesecloth.
3. In a large bowl, mix together zucchini, applesauce, eggs, maple syrup, and vanilla extract. Add melted coconut oil and mix again until well combined.
4. Add flour, baking soda, cinnamon, allspice, ginger, nutmeg, and salt to the wet ingredients. Mix until just combined.
5. Fold in the chopped apples and nuts, if using.
6. Pour the batter into the prepared pan and smooth the top.
7. Bake for 50–60 minutes, or until a toothpick inserted comes out clean. Cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.
8. To make the glaze, beat cream cheese, butter, powdered sugar, vanilla, cinnamon, and milk until smooth. Warm slightly if desired.
9. Spread or drizzle glaze over cooled bread. Top with extra chopped pecans.
10. Slice into 10–12 pieces and enjoy.
Notes
To make gluten free: use a 1:1 gluten free all purpose flour blend.
To make nut free: omit the pecans or walnuts.
To make dairy free: use vegan butter and vegan cream cheese in the glaze.
Let bread cool fully before glazing for best texture and appearance.
Bread freezes well—wrap tightly and store up to 3 months.