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!
Preheat the oven to 325°F and spray two 9x5 loaf pans with non-stick spray and set aside.
To Make the Bread
To a large mixing bowl, whisk together the eggs, sugars, applesauce, and vanilla.
To another large mixing bowl, whisk together the flour, baking soda, salt, and cinnamon.
Pour the dry mixture into the wet mixture and stir with a wooden spoon until just combined.
Fold in the shredded zucchini and diced apples until evenly distributed.
Pour the batter evenly between the two prepared loaf pans.
To Make the Topping
To a small bowl, add the softened butter, sugar, and cinnamon. Mix together with a fork.
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
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.