Description
This Apple Butter Zucchini Bread is a moist, flavorful loaf that combines the fresh earthiness of grated zucchini with the sweet, spiced notes of apple butter. Enhanced with whole wheat flour for added texture and nutrition, it features a cinnamon-sugar swirl and is served best warm with a homemade cinnamon butter spread. Perfect for breakfast or an afternoon snack, this quick bread offers a delightful twist on a classic zucchini bread recipe.
Ingredients
Bread Batter
- 1 stick salted butter, melted (113g)
- ½ cup brown sugar (100g)
- ¼ cup apple butter (60g)
- ½ cup plain Greek yogurt, at room temperature (120g)
- 3 eggs, at room temperature
- 1 tbsp vanilla extract (15ml)
- 1 cup grated zucchini (about 1 medium zucchini, 124g)
- 1 ¾ cup whole wheat or all-purpose flour (220g)
- 3 tsp baking powder (12g)
- 1 tsp salt (5g)
Cinnamon-Apple Butter Swirl
- ¼ cup dark brown sugar (50g)
- 1 tbsp all-purpose flour (8g)
- 2 tsp cinnamon (5g)
- 1 tbsp salted butter, melted (14g)
Cinnamon Butter Spread
- 1 stick salted butter, at room temperature (113g)
- ¼ cup maple syrup or honey (60ml)
- ½ tsp vanilla extract (2.5ml)
- 1 tsp cinnamon (2.5g)
- Pinch of sea salt
Instructions
- Preheat the oven: Set your oven to 350°F (175°C) and line a 9×5 inch bread pan with parchment paper to prevent sticking and make removal easier.
- Mix wet ingredients: In a large bowl, whisk together the melted butter, brown sugar, apple butter, Greek yogurt, eggs, and vanilla extract until smooth. Stir in the grated zucchini to evenly distribute it through the wet mixture.
- Combine dry ingredients: Add the whole wheat or all-purpose flour, baking powder, and salt to the wet mixture. Gently mix until just combined, being careful not to overmix to keep the bread tender.
- Prepare the batter in the pan: Pour the batter into the lined bread pan. For added flavor and appearance, optionally swirl in 2-3 tablespoons of apple butter throughout the batter by gently dragging a knife through it to create streaks.
- Add cinnamon sugar swirl: In a small bowl, combine melted butter, dark brown sugar, flour, and cinnamon for the swirl topping. Crumble this mixture into clumps and scatter evenly over the batter in the pan.
- Bake the bread: Place the bread pan in the preheated oven and bake for 60-65 minutes, or until the center is just set and a toothpick inserted in the middle comes out clean or with a few moist crumbs.
- Prepare cinnamon butter spread: While the bread is baking, beat together the room temperature butter, maple syrup or honey, vanilla extract, cinnamon, and a pinch of sea salt until creamy and smooth for a delicious spread.
- Cool and serve: Once baked, allow the zucchini bread to cool slightly in the pan before removing. Serve warm slices with a generous smear of the cinnamon butter spread for the best flavor experience.
Notes
- Grating the zucchini finely helps it incorporate well into the batter without adding excess moisture.
- You can substitute all-purpose flour with whole wheat flour for a heartier, fiber-rich bread.
- Ensure eggs and yogurt are at room temperature to help create a uniform batter texture.
- Store leftover bread wrapped tightly in the refrigerator for up to 5 days or freeze for up to 3 months.
- For a vegan version, substitute eggs with flax eggs and use a plant-based butter and yogurt alternative.
