Apple Zucchini Quick Bread is full of moist zucchini, chunks of apples, and crusted with a cinnamon sugar topping. The perfect fall bread that whips up so quickly!
Sprinkle over the top of the batter in the loaf pans.
Bake for 1 hour or until golden brown and set. A toothpick inserted into the center of a loaf should come out clean.
Let cool in the pans for a few minutes before flipping out & slicing.
Notes
This recipe makes two loaves - approximately 12 (generous) slices each.
2 cups shredded zucchini should be 1-2 zucchinis, depending on how large your zucchini are.
1 cup diced apple should be about 1 apple, again depending on apple size. If you prefer less texture, you can grate the apple as well. Granny Smith or Gala work well for baking.
Using applesauce with result in a denser bread - using vegetable oil with produce a lighter bread.
Store loaves covered at room temperature for 4-5 days.
If you'd like to freeze it, wrap the loaves tightly in plastic wrap or foil, place in a freezer bag, and keep frozen for up to 3 months.