Ingredients

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

1/4 cup dark brown sugar

1 tablespoon all-purpose flour

2 teaspoons cinnamon

1 tablespoon salted butter, melted (for the cinnamon dollops)

1 stick (8 tablespoons) salted butter, at room temperature (for the cinnamon butter)

1/4 cup maple syrup or honey

1/2 teaspoon vanilla extract (for the cinnamon butter)

1 teaspoon cinnamon (for the cinnamon butter)

Sea salt (a pinch, for the cinnamon butter)

Instructions

Step 1: Preheat your oven to 350°F. Line a 9×5 inch bread pan with parchment paper to prevent sticking.

Step 2: In a large bowl, whisk together the melted butter, brown sugar, apple butter, Greek yogurt, eggs, and vanilla extract until smooth. Stir in the grated zucchini.

Step 3: Add the flour, baking powder, and salt to the wet ingredients. Mix until just combined, being careful not to overmix.

Step 4: Pour the batter into the prepared bread pan. If you like, swirl in 2 to 3 tablespoons of apple butter to create streaks throughout the batter.

Step 5: To make the cinnamon dollops, combine the melted butter, dark brown sugar, flour, and cinnamon in a small bowl. Drop small clumps evenly over the batter in the pan.

Step 6: Bake for 60 to 65 minutes, or until the center is set and a toothpick inserted comes out clean. Let the bread cool slightly before removing from the pan.

Step 7: For the cinnamon butter, beat together the softened butter, maple syrup or honey, vanilla extract, cinnamon, and a pinch of sea salt until creamy. Serve alongside warm slices of zucchini bread.

Tips & Variations

Use fresh, finely grated zucchini and squeeze out excess moisture to keep the bread from becoming soggy.

Swap whole wheat flour for all-purpose flour for a lighter texture.

Add chopped nuts or dried cranberries for added texture and flavor.

Try different sweeteners like agave or brown rice syrup in the cinnamon butter for a unique taste.

Storage

Store the zucchini bread tightly wrapped in plastic wrap or in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate up to one week or freeze for up to 3 months. Reheat slices gently in a toaster oven or microwave before serving, and add a bit of cinnamon butter for extra indulgence.

FAQs

Can I use frozen zucchini for this bread?

Yes, but be sure to thaw and squeeze out as much moisture as possible to prevent the bread from becoming watery.

Is it necessary to use Greek yogurt in the recipe?

Greek yogurt adds moisture and tenderness, but you can substitute with sour cream or buttermilk if preferred.