Description
This Easy Apple Butter Zucchini Bread is a moist and flavorful twist on classic zucchini bread. Combining the sweetness of apple butter and the warm spice of cinnamon, it includes a delightful cinnamon dollop topping and a luscious cinnamon butter spread to serve alongside. Perfect for breakfast or a cozy snack, this whole wheat bread is both comforting and delicious.
Ingredients
Scale
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
- 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
- Prepare the Oven and Pan: Preheat your oven to 350°F (175°C). Line a 9×5 inch bread pan with parchment paper to prevent sticking and ensure easy removal of the bread after baking.
- Mix the Wet Ingredients: In a large bowl, whisk together the melted butter, brown sugar, apple butter, plain Greek yogurt, eggs, and vanilla extract until the mixture is smooth and well combined.
- Add Zucchini and Dry Ingredients: Stir in the grated zucchini. Then, add the whole wheat or all-purpose flour, baking powder, and salt to the bowl. Gently mix until just combined, avoiding overmixing to keep the bread tender.
- Transfer Batter to Pan: Pour the batter into the prepared bread pan, smoothing out the top with a spatula. If desired, swirl in 2-3 tablespoons of apple butter throughout the batter for extra pockets of flavor.
- Prepare Cinnamon Dollops: In a separate small bowl, mix the melted butter, dark brown sugar, flour, and cinnamon to create a crumbly cinnamon topping. Break into clumps and scatter evenly over the batter in the pan.
- Bake the Bread: Place the bread pan in the preheated oven and bake for 60-65 minutes, or until the center is just set and a toothpick inserted near the middle comes out mostly clean with only a few moist crumbs.
- Make the Cinnamon Butter: While the bread bakes, beat together the butter at room temperature, maple syrup or honey, vanilla extract, cinnamon, and a pinch of sea salt until creamy and fluffy. Set aside for serving.
- Cool and Serve: Remove the bread from the oven and let it cool in the pan for about 15 minutes. Then transfer to a wire rack to cool further. Serve warm slices topped with the cinnamon butter spread for a delicious treat.
Notes
- Grate zucchini finely and gently squeeze out excess moisture to prevent soggy bread.
- Use whole wheat flour for a healthier, denser loaf or all-purpose flour for a lighter texture.
- Swirling additional apple butter into the batter adds pockets of extra sweetness and moisture.
- Use parchment paper for easy removal and to avoid greasing the pan.
- The cinnamon butter can be stored in the refrigerator for up to one week; let it soften before using.
- If you prefer a vegan version, substitute eggs with flax eggs and use plant-based yogurt and butter alternatives.
- Prep Time: 20 minutes
- Cook Time: 65 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
Keywords: apple butter zucchini bread, zucchini bread, apple butter bread, cinnamon butter, easy quick bread, healthy zucchini bread
