Ingredients
Scale
- 3 large eggs
- 2 cups granulated sugar
- 1 cup vegetable or canola oil
- 1 1/2 tsp. vanilla extract
- 3 cups all-purpose flour
- 1 tsp. apple pie spice
- 1/2 tsp. cinnamon
- 1/2 tsp. salt
- 1/4 tsp. baking soda
- 2 cups grated zucchini
- 1 large gala apple peeled, finely chopped
For streusel:
- 1/2 cup all-purpose flour
- 1/2 cup packed brown sugar
- 1/2 tsp. apple pie spice
- 1/2 tsp. cinnamon
- 4–5 tbsp. butter melted
Instructions
- For the Bread: In a large bowl, whisk together the eggs, sugar, oil, and vanilla
- In another large bowl, combine the flour, apple pie spice, cinnamon, salt, and baking soda.
- Add the wet ingredients to the dry ingredients and stir until just combined. Avoid overmixing.
- Gently fold in the grated zucchini and chopped apple. Again, be cautious not to overmix, as it could make the bread tough.
- Line two 9×5-inch loaf pans with foil or parchment paper, allowing the edges to hang over the sides—this helps prevent sticking and makes removal easier. Coat the pans with non-stick spray.
- Divide the batter equally between the prepared pans.
- For the Streusel: In a small bowl, whisk together the flour, brown sugar, apple pie spice, and cinnamon.
- Add 4 tablespoons of melted butter, cutting it in with a fork or knife until the mixture becomes crumbly. If necessary, add an additional tablespoon of butter and mix until it resembles mostly pea-sized crumbs, using fingers for easier crumbling.
- Scatter the crumb mixture evenly over the top of the batter, beginning from the edges and moving towards the center.
- Bake in an oven preheated to 350°F for 50-60 minutes or until the tops and edges are golden brown, and a toothpick inserted near the centers comes out clean.
- Remove the loaves from the oven and allow them to cool on a wire rack for 15-20 minutes. Do not leave them in the pan for longer.
- Run a knife along the edges if they have stuck to the pan. Use the edges of the foil or parchment paper to carefully lift the bread out of the pan, taking care not to lose any crumbs from the topping.
- Let the bread cool completely on a wire rack before slicing and serving. Enjoy!
- Store in an airtight container in a cool, dry place at room temperature for 4-5 days or in the refrigerator for up to 10 days. This bread also freezes wonderfully if wrapped well.
- Prep Time: 35 minutes
- Cook Time: 1 hour
Nutrition
- Serving Size: 10 servings
- Calories: 290 kcal per serving