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–+ servings
Apple Zucchini Bread

Moist and Delightful Apple Zucchini Bread to Savor

This Apple Zucchini Bread is a delightful, nutritious treat that combines sweet apples and tender zucchini for a perfect comfort food experience.
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Prep Time 20 minutes
Cook Time 50 minutes
Resting Time 5 minutes
Total Time 1 hour 15 minutes
Servings: 8 slices
Course: Breakfast
Cuisine: American
Calories: 190
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 2 cups All-purpose flour Can substitute with whole wheat flour for a nuttier flavor and more fiber.
  • 1 tsp Cinnamon Freshly ground is preferable for a richer taste.
  • 1 tsp Baking powder Ensure it's fresh for best results.
  • 1 tsp Baking soda Check the expiration date for effectiveness.
  • 1/2 tsp Salt Enhances overall flavor.
  • 1/2 cup Vegetable oil Can substitute with melted coconut oil.
  • 1 tsp Vanilla extract
  • 1/2 cup White sugar
  • 1/2 cup Brown sugar Can substitute with honey for a healthier option.
  • 2 large Eggs Can use flax eggs for a vegan alternative.
For the Fruits
  • 1 medium Zucchini No peeling needed.
  • 2 cups Apples Dice into 1/4-inch pieces and toss in flour.
For Optional Crunch
  • 1/2 cup Chopped walnuts Can substitute with pecans or exclude for nut-free options.

Equipment

  • Loaf pans
  • box grater
  • mixing bowls
  • Whisk
  • spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 325°F (163°C) and grease the loaf pans with butter or oil.
  2. Grate the zucchini and squeeze out excess moisture.
  3. Peel and dice the apples into 1/4-inch pieces, tossing them in flour.
  4. In a large bowl, whisk together the flour, cinnamon, baking powder, baking soda, and salt.
  5. In another bowl, beat the eggs and mix in the oil, vanilla, white sugar, and brown sugar.
  6. Fold the wet mixture into the dry ingredients, then add zucchini, apples, and walnuts.
  7. Let the batter rest for about 5 minutes.
  8. Divide the batter between the prepared loaf pans and smooth the tops.
  9. Bake for 35-40 minutes for mini loaves or 40-60 minutes for full-sized loaves.
  10. Cool the bread in pans for 20 minutes before transferring to a wire rack.

Nutrition

Serving: 1sliceCalories: 190kcalCarbohydrates: 30gProtein: 3gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 40mgSodium: 150mgPotassium: 150mgFiber: 1gSugar: 10gVitamin A: 500IUVitamin C: 5mgCalcium: 20mgIron: 1mg

Notes

Allow the bread to cool completely before slicing for best results.

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