Apple Zucchini Bread

The formula

Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 39.

	this recipe	typical
fat	50%	52%
total sugar	76%	109%
brown sugar share of total sugar	40%	0%
egg	46%	42%
leavener	3%	2%
salt	1%	2%
fruit	55%	0%
flour strength	1.0	1.0

Where it stands out

• #5 of 39 for sweetness perceived

Adapts cleanly: dairy-free, egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)

Ingredients

Weights computed by us.

219 g	1 and 3/4 cups (219g) all-purpose flour (spooned & leveled)*
4 g	1 teaspoon baking powder
2 g	1/2 teaspoon baking soda
3 g	1/2 teaspoon salt
4 g	1 and 1/2 teaspoons ground cinnamon, plus 1/8 teaspoon for apples
1 g	1/2 teaspoon ground allspice
0 g	1/4 teaspoon ground ginger
1 g	1/4 teaspoon ground nutmeg
109 g	1/2 cup (120ml) vegetable oil or avocado oil (or melted coconut oil)
120 g	1/2 cup (120g) unsweetened applesauce, at room temperature*
100 g	1/2 cup (100g) granulated sugar, plus 1 Tbsp for apples
67 g	1/3 cup (67g) packed light or dark brown sugar
100 g	2 large eggs, at room temperature
4 g	1 teaspoon pure vanilla extract
150 g	1 and 1/4 cups (150g) shredded zucchini (no need to blot)
125 g	1 heaping cup (125g) peeled and chopped apple*
	optional: coarse sparkling sugar, for topping

Method: 7 steps, published by sallysbakingaddiction.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.

“We absolutely LOVE this cake, thank you so much for the recipe! I had to guess temperature and time in the Aga but it was perfect thanks to your little note about the cake tester coming out clean apart from a crumb or two, thanks for that tip. We have a glut o” — a cook, 5.0★

“I made this recipe as muffins and they were a hit! So tasty and moist. My 5 year old granddaughter LOVED them! I will definitely be making these again. Thanks for another great recipe, Sally.” — a cook, 5.0★