Description
Moist and delightful apple zucchini bread brings together classic autumn flavors in one irresistible loaf. Sweet zucchini and crisp apples create a perfectly balanced treat you’ll crave during cozy weekend mornings.
Ingredients
Scale
Wet Ingredients:
- 3 large eggs
- 1 cup vegetable oil (or substitute half with applesauce)
- 3 teaspoons vanilla extract
- 2 cups grated zucchini
- 1 cup apple (peeled and diced)
Dry Ingredients:
- 1 cup white sugar
- 1 cup brown sugar
- 3 cups all-purpose flour
- 3 teaspoons ground cinnamon
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
Nuts:
- 1 cup chopped walnuts
Instructions
- Preheat the oven to 325°F and prepare loaf pans by coating thoroughly with cooking spray or butter to prevent sticking.
- Grate fresh zucchini using a box grater, allowing excess moisture to drain. Peel and finely dice the apple into uniform small cubes.
- Sift together flour, cinnamon, salt, baking powder, and baking soda in a large mixing bowl, ensuring no lumps remain.
- Whisk eggs, vegetable oil, vanilla extract, white sugar, and brown sugar in a separate bowl until the mixture becomes smooth and slightly frothy.
- Gradually incorporate dry ingredients into wet mixture, stirring gently until just combined. Avoid overmixing to maintain bread’s tender texture.
- Carefully fold grated zucchini, diced apple, and chopped walnuts into the batter. Let mixture rest for 5 minutes to allow flavors to meld.
- Distribute batter evenly between prepared pans, smoothing the top with a spatula for uniform baking.
- Bake mini loaves for 35-40 minutes or full-sized loaves for 55 minutes, rotating pan halfway through cooking time.
- Test doneness by inserting a toothpick into the center; it should emerge clean with no wet batter attached.
- Remove from oven and let bread rest in pan for 20 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
- Swap applesauce for vegetable oil to reduce fat content and make the bread healthier.
- Gently squeeze excess moisture from grated zucchini to prevent soggy bread texture.
- For gluten-free version, replace wheat flour with almond or coconut flour blend.
- Toast walnuts briefly before adding to enhance their nutty flavor and crunchiness.
- Prep Time: 20 minutes
- Cook Time: 35–55 minutes
- Category: Breakfast, Snacks, Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 357 kcal
- Sugar: 31 g
- Sodium: 290 mg
- Fat: 20 g
- Saturated Fat: 2 g
- Unsaturated Fat: 17 g
- Trans Fat: 0 g
- Carbohydrates: 46 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 55 mg