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Spiced Apple Zucchini Bread with Cream Cheese Glaze

Spiced Apple Zucchini Bread with Cream Cheese Glaze
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Beautiful spiced apple zucchini bread made with fresh zucchini, juicy apples, and warm spices, topped with a creamy cinnamon glaze — the perfect healthy loaf to bridge summer and fall.

Ingredients

Scale
  • 1 medium zucchini, shredded and excess moisture squeezed out
  • 1/2 cup unsweetened applesauce
  • 2 large eggs
  • 1/2 cup pure maple syrup
  • 1/4 cup melted coconut oil
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon ground allspice
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1 medium apple, peeled and finely chopped
  • 1/2 cup chopped pecans (optional)
  • For the glaze:
  • 2 oz cream cheese, softened
  • 1 tablespoon unsalted butter, softened
  • 1/2 cup powdered sugar
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon vanilla extract
  • 1–2 tablespoons milk (as needed for consistency)

Instructions

1. Preheat the oven to 350°F (175°C). Line an 8.5 x 4.5-inch loaf pan with parchment paper and spray with nonstick cooking spray.

2. In a large bowl, mix together the shredded zucchini, applesauce, eggs, maple syrup, coconut oil, and vanilla extract until well combined.

3. In a separate bowl, whisk together the flour, baking soda, cinnamon, nutmeg, ginger, allspice, and salt.

4. Add the dry ingredients to the wet ingredients and mix until just combined.

5. Fold in the chopped apples and pecans, being careful not to overmix.

6. Pour the batter into the prepared loaf pan and smooth the top.

7. Bake for 50-55 minutes, or until a toothpick inserted in the center comes out clean.

8. Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

9. While the bread cools, make the glaze by mixing the cream cheese, butter, powdered sugar, cinnamon, and vanilla extract. Add milk a little at a time until desired consistency is reached.

10. Drizzle the glaze over the cooled bread before slicing and serving.

Notes

Make sure to squeeze out as much liquid as possible from the zucchini to ensure the right texture.

To make gluten free, substitute with a gluten free all-purpose flour blend.

To make nut free, omit the pecans.

To make dairy free, use vegan cream cheese and butter in the glaze.

Bread can be stored at room temperature for 1 day or refrigerated for up to 5 days.

To freeze, wrap the loaf or slices tightly and freeze for up to 3 months. Glaze after thawing for best results.

Nutrition

Find it online: https://paulakitchen.com/spiced-apple-zucchini-bread/