Crumb Apple Zucchini Bread

• Vegetarian

• Produce

  • 1 cup Apples
  • 1 cup Zucchini

• Refrigerated

  • 2 Eggs

• Baking & Spices

  • 1 tsp Baking powder
  • 1 3/8 cup Brown sugar
  • 3 tsp Cinnamon
  • 2 1/2 cups Flour
  • 3/4 cup Granulated sugar
  • 1/2 tsp Salt
  • 1 tsp Vanilla extract

• Oils & Vinegars

  • 1/3 cup Canola or vegetable oil

• Dairy

  • 7 tbsp Butter
  • 1/2 cup Milk

Found on julieseatsandtreats.com

Description

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

Directions

• 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 large bowl, sift together flour, sugar, baking powder, salt, and cinnamon.
• 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).
• Allow bread to cool before removing from pan.
• Enjoy!
• Preheat the oven to 350 degrees and grease an 8 1/2 x 4 1/2 bread pan. Set aside. Apples 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. Bread In a large bowl, sift together flour, sugar, baking powder, salt, and cinnamon. 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. Crumb Topping 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). Allow bread to cool before removing from pan. Enjoy!
• Preheat the oven to 350 degrees and grease an 8 1/2 x 4 1/2 bread pan. Set aside.
• Apples 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. Bread In a large bowl, sift together flour, sugar, baking powder, salt, and cinnamon. 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. Crumb Topping 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). Allow bread to cool before removing from pan. Enjoy!
• 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.
• Bread In a large bowl, sift together flour, sugar, baking powder, salt, and cinnamon. 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. Crumb Topping 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). Allow bread to cool before removing from pan. Enjoy!
• In a large bowl, sift together flour, sugar, baking powder, salt, and cinnamon.
• 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.
• Crumb Topping 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). Allow bread to cool before removing from pan. Enjoy!
• 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).
• Allow bread to cool before removing from pan.
• Enjoy!

Nutrition