Easy Apple Butter Zucchini Bread

This gently spiced apple butter zucchini bread is one of those quick bakes you can count on for a cozy treat with minimal fuss and dreamy results. Swirls of apple butter and cinnamon sugar add lovely pockets of sweetness while plain Greek yogurt and grated zucchini keep every slice tender and moist. When you serve it warm with whipped maple butter on top it is just irresistible for breakfast or as an afternoon pick me up.

This is the bread I grab when friends surprise me or my family needs something comforting. The cinnamon swirl always reminds me of the first cool day in fall when the whole house smells like apples and spice.

Ingredients

• Salted butter: melted rich base flavor and makes for a soft crumb use good quality butter if possible
• Brown sugar: brings deep caramel flavor more moist than white sugar always check for soft fresh sugar
• Apple butter: adds autumn sweetness and a gentle tang look for apple butter with no corn syrup for best taste
• Plain Greek yogurt: at room temperature brings creaminess and moisture choose full fat for richer bread
• Eggs: at room temperature bind the ingredients and add structure fresh eggs produce the best rise
• Vanilla extract: rounds out sweet flavors quality vanilla really matters here
• Grated zucchini: keeps the loaf soft and moist choose small firm zucchini and squeeze out extra water
• Whole wheat or all purpose flour: base for the bread use freshly milled or a good brand for best crumb
• Baking powder: lifts and lightens the loaf make sure yours is not expired for best results
• Salt: balances the sweetness and wakes up flavors use a fine sea salt
• Dark brown sugar: for the cinnamon swirl deepens the filling flavor
• Cinnamon: classic warmth freshly ground is most aromatic
• Maple syrup or honey for the whipped butter: adds sweetness choose pure maple syrup if possible
• Sea salt for cinnamon butter: brings out all the flavors use flaky salt for extra punch

Step-by-Step Instructions

Prepare the Pan:

Line a nine by five inch loaf pan with parchment paper so the bread releases easily and never sticks

Mix Wet Ingredients:

In a large bowl whisk together melted butter brown sugar apple butter yogurt eggs and vanilla until smooth and glossy

Add Zucchini:

Fold in the grated zucchini making sure any extra moisture has been squeezed out so the batter is not too wet

Combine Dry Ingredients:

Add flour baking powder and salt to the bowl then gently mix until just combined you want no streaks of flour but try not to overwork it

Create Apple Butter Swirl:

Pour the batter into your prepared pan then dollop a few spoonfuls of apple butter right on top and use a knife to gently swirl it in so you get pockets but not fully blended

Make Cinnamon Sugar Clumps:

In a small bowl mix melted butter dark brown sugar flour and cinnamon to make soft clumps then gently scatter them across the top of your batter

Bake:

Slide the pan into your preheated oven at 350 degrees Fahrenheit and bake for about sixty to sixty five minutes until the center is just set and a tester comes out mostly clean

Whip Maple Cinnamon Butter:

While the bread is baking beat softened butter with maple syrup vanilla cinnamon and a pinch of salt until fluffy and creamy serve on the warm bread so it melts in

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If I had to pick a favorite ingredient it is always the apple butter since it gives each bite a tangy sweetness that mixes beautifully with the earthy zucchini The first time I made this bread my daughter could not believe there were veggies inside since it tasted like cake

Storage Tips

Let the bread cool completely then wrap tightly in plastic or store in an airtight container on the counter for two days The texture stays soft even after a full day To keep it longer pop it in the fridge for up to five days or freeze slices for up to three months Reheat slices in the toaster for best results

Ingredient Substitutions

If you do not have apple butter you can use a thick applesauce with a sprinkling of extra cinnamon For a dairy free version swap in a plant based yogurt and use vegan butter The bread works with only all purpose flour or a mix of whole wheat and all purpose for extra wholesomeness

Serving Suggestions

Enjoy a thick slice warm with the whipped cinnamon maple butter or pair with your favorite tea for a cozy breakfast Spread with cream cheese for a tangy twist or top with extra apple butter for even more fruity flavor I sometimes serve slices alongside a simple soup for a comforting lunch

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Cultural and Seasonal Joy

Zucchini bread is a classic way to use up summer garden zucchini while apple butter brings fall flavors making this loaf a perfect bridge between seasons It is a nostalgic bake in many families including mine where every autumn we break out the recipe as soon as the zucchini plants give their last harvest

Recipe FAQs

→ What makes the texture of this bread so fluffy?

The combination of Greek yogurt, eggs, and zucchini adds moisture and tenderness for a light, fluffy crumb.

→ How do I swirl in the apple butter?

Once the batter is in the pan, dollop apple butter and use a knife to create streaks for flavor and visual appeal.

→ Can I substitute the flour type?

Yes, whole wheat or all-purpose flour can be used, or a blend for more fiber and texture.

→ What pairs well with this bread?

This loaf is especially delicious with whipped maple butter, but also goes well with honey, jam, or cream cheese.

→ How can I store leftovers?

Wrap the cooled bread tightly and keep at room temperature for up to 3 days or freeze for longer storage.

→ Do I need to peel the zucchini?

There's no need to peel; simply grate the zucchini and squeeze out excess moisture before adding to the batter.