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Easy Apple Butter Zucchini Bread Recipe

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4 from 14 reviews

This Easy Apple Butter Zucchini Bread is a moist and flavorful treat combining the natural sweetness of apple butter with tender grated zucchini. Enhanced with warm cinnamon notes and topped with a buttery cinnamon crumble, it makes a perfect wholesome snack or breakfast option. Served warm with a decadent cinnamon butter spread, this bread is both comforting and delightfully spiced.

Ingredients

Bread Batter

  • 1 stick (8 tablespoons) salted butter, melted
  • 1/2 cup brown sugar
  • 1/4 cup apple butter
  • 1/2 cup plain Greek yogurt, at room temperature
  • 3 eggs, at room temperature
  • 1 tablespoon vanilla extract
  • 1 cup grated zucchini
  • 1 3/4 cups whole wheat or all-purpose flour
  • 3 teaspoons baking powder
  • 1 teaspoon salt

Cinnamon Dollops

  • 1/4 cup dark brown sugar
  • 1 tablespoon all-purpose flour
  • 2 teaspoons cinnamon
  • 1 tablespoon salted butter, melted

Cinnamon Butter Spread

  • 1 stick (8 tablespoons) salted butter, at room temperature
  • 1/4 cup maple syrup or honey
  • 1/2 teaspoon vanilla extract
  • 1 teaspoon cinnamon
  • Pinch of sea salt

Instructions

  1. Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C) and line a 9×5 inch bread pan with parchment paper to prevent sticking.
  2. Mix Wet Ingredients: In a large bowl, whisk together melted butter, brown sugar, apple butter, Greek yogurt, eggs, and vanilla extract until smooth and well combined.
  3. Add Zucchini: Stir the grated zucchini into the wet mixture, dispersing it evenly throughout the batter.
  4. Incorporate Dry Ingredients: Add the flour, baking powder, and salt to the wet ingredients. Mix gently until just combined to avoid overmixing, which could toughen the bread.
  5. Pour Batter into Pan: Transfer the batter into the prepared bread pan. For an extra burst of apple butter flavor, optionally swirl 2-3 tablespoons of apple butter through the batter, leaving visible streaks.
  6. Prepare Cinnamon Dollops: In a small bowl, combine the melted butter, dark brown sugar, flour, and cinnamon to form crumbly clumps. Drop these evenly over the top of the batter to create a cinnamon topping.
  7. Bake: Bake in the preheated oven 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.
  8. Make Cinnamon Butter: While the bread is baking or cooling, beat together softened butter, maple syrup or honey, vanilla extract, cinnamon, and a pinch of sea salt until creamy and smooth.
  9. Serve: Let the zucchini bread cool slightly in the pan before removing. Slice and serve warm with the cinnamon butter spread for a rich, flavorful finish.

Notes

  • Grate zucchini finely and gently squeeze out excess moisture for best texture.
  • Using whole wheat flour adds a nuttier flavor and extra fiber, but all-purpose flour works well too.
  • Swirling apple butter in the batter is optional but adds a pretty marbled effect and extra apple flavor.
  • Check for doneness starting at 60 minutes to avoid overbaking.
  • Store leftover zucchini bread tightly wrapped at room temperature for up to 3 days or freeze for longer storage.

Find it online: https://simpleplatter.com/easy-apple-butter-zucchini-bread-recipe/