Zucchini Apple Crumb Bread | A Latte Food

By foodiva

Ingredients

• 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
• 1 cup chopped apples
• 2 Tbsp brown sugar
• 1 Tbsp butter
• 1 tsp cinnamon
• 1 tsp cinnamon
• 1 cup flour
• 1 cup brown sugar
• 6 Tbsp cubed butter, cold

Details

Servings 1
Preparation time 25mins
Cooking time 80mins
Adapted from alattefood.com

Preparation

Step 1

in this recipe is not homegrown (for those of you with zucchini gardens, teach me your ways! But really though…), but the mixture of the fresh zucchini with the sweet apples makes this quick bread recipe a total crowd pleaser.

, or pound cake (okay, okay, I know pound cake is technically a cake rather than a bread, but when it’s shaped like a bread loaf, I’m calling it a bread so I can justify my dessert later ? ).

It’s sweet, has a nice crunch from the cinnamon brown sugar topping, and takes only a few minutes to whip up the batter. I’m pretty sure I hear this recipe calling your name. ?

Yield:

Preheat the oven to 350 degrees and grease an 8 1/2 x 4 1/2 bread pan. Set aside.

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.

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.

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).

Welcome to A Latte Food! I'm Michelle and this is where you'll witness my baking addiction. I bleed coffee and breathe sugar. Come join me as I journey through life one recipe at a time!

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