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Streusel Apple Zucchini Bread

This Streusel Apple Zucchini Bread is exceptionally moist, hearty, and flavorful. It's loaded with warm spices, both apple and zucchini shine prominently, and it's topped generously with brown sugar streusel! This Streusel Apple Zucchini Bread is basically guaranteed to knock your socks off.

Course Bread
Keyword apple bread, apple zucchini bread, streusel apple zucchini bread, zucchini bread
Prep Time 35 minutes
Cook Time 1 hour
Total Time 1 hour 35 minutes
Servings 10
Author Sarah

Ingredients

For bread:

  • 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 bread:

  1. In a large bowl, whisk together eggs, sugar, oil, and vanilla.

  2. In another large bowl, whisk together flour, apple pie spice, cinnamon, salt, and baking soda.

  3. Add the wet ingredients to the dry ingredients, and stir until only just combined. Do not overmix.

  4. Gently fold in grated zucchini and chopped apple. Again, do not overmix! Bread will be tough if overmixed.

  5. Line a 9x5-inch loaf pan with foil or parchment paper, letting the edges hang over the pan. This is a MUST - bread wants to stick to pan, but also, it is easier to remove a streusel-topped bread when you can lift it out of a pan without needing to flip it out. Coat with non-stick spray. 

  6. Spread batter into prepared pan.

  7. Prepare streusel.

For streusel:

  1. In a small bowl, whisk together flour, brown sugar, apple pie spice, and cinnamon.

  2. Add 4 tbsp. melted butter, cutting it in with a fork or knife until crumbly. If needed, add an additional tablespoon of butter, stirring until mixture resembles mostly pea-sized crumbs. As it was forming crumbs, it was easiest to use my fingers to stir and crumble the mixture.

  3. Scatter crumbs evenly over top of the batter, starting from the edges, and working toward the center.

  4. Bake at 350 degrees for 60-75 minutes, or until top and edges are golden brown, and a toothpick inserted near the center comes out clean.

  5. Remove bread from oven to a wire rack to cool for 15-20 minutes - do not cool bread in pan longer than this.

  6. Run a knife along any edges that may have seeped and stuck to the pan. 

  7. Using the edges of the foil or parchment paper, carefully (so you don't lose crumbs from the topping) remove bread from the pan to cool completely on a wire rack.

  8. Cut and serve. Enjoy!

  9. 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. Also, bread will freeze wonderfully if well-wrapped.

Recipe Notes

Instead of one massive 9x5 loaf, you can also make this bread as two 8x4 loaves, reducing baking time to about 40-50 minutes.