Apple Zucchini Bread
Apple Zucchini Bread is a moist and flavorful quick bread made with fresh apple chunks and grated zucchini. It's a delicious way to use up garden zucchini while adding a bit of nutrition to your diet. Perfect for breakfast, snacks, or dessert, this easy recipe comes together with simple pantry ingredients.
Servings: 24 Slices
Calories: 252kcal
Ingredients
- 1 cup white sugar
- 1 cup brown sugar
- 3 large eggs
- 1 cup vegetable oil or substitute half with applesauce
- 3 teaspoons vanilla extract
- 3 cups all-purpose flour
- 3 teaspoons ground cinnamon
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 2 cups grated zucchini
- 1 cup apple peeled and diced
- 1 cup chopped walnuts
Instructions
- Prepare the pans: Grease two 8 x 4-inch loaf pans or six mini loaf pans. Preheat the oven to 325°F (163°C).
- Prep the fruits: Grate the zucchini using a box grater and set aside. Peel and dice the apple into small pieces.
- Mix dry ingredients: In a large mixing bowl, whisk together the flour, cinnamon, salt, baking powder, and baking soda.
- Mix wet ingredients: In a separate bowl, beat the eggs, vegetable oil (or applesauce), vanilla extract, white sugar, and brown sugar until well blended.
- Combine wet and dry ingredients: Pour the wet ingredients into the dry ingredients and stir until just combined.
- Add zucchini, apples, and nuts: Gently fold in the grated zucchini, diced apple, and chopped walnuts. Let the batter sit for 5 minutes.
- Pour into pans: Divide the batter evenly between the prepared loaf pans.
Bake:
- Mini loaves: Bake for 35–40 minutes.
- Full-sized loaves: Bake for about 55 minutes.
- Insert a toothpick into the center of the bread—if it comes out clean, the bread is done.
- Cool: Let the bread cool in the pan on a wire rack for 20 minutes. Then, remove it from the pan and allow it to cool completely before slicing. Enjoy!
Notes
Storage: Keep the bread in an airtight container at room temperature for up to 5 days.
Freezing: Wrap the bread tightly in plastic wrap or aluminum foil, then place it in a freezer bag or airtight container. Freeze for up to 3 months. Thaw at room temperature or in the fridge overnight before serving.