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Apple Zucchini Bread Recipe

Apple Zucchini Bread Recipe
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★★★★★

5.2 from 16 reviews

This moist and flavorful Apple Zucchini Bread is a delightful way to enjoy the fresh tastes of fall. Combining the subtle sweetness of apples and the moisture of grated zucchini, along with warming cinnamon and crunchy walnuts, this bread is perfect for breakfast, snacks, or a wholesome dessert.

Ingredients

Scale

Wet Ingredients

  • 3 large eggs
  • 1 cup vegetable oil (or substitute half with applesauce)
  • 3 teaspoons vanilla extract
  • 1 cup white sugar
  • 1 cup brown sugar

Dry Ingredients

  • 3 cups all-purpose flour
  • 3 teaspoons ground cinnamon
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda

Fruits and Nuts

  • 2 cups grated zucchini
  • 1 cup peeled and diced apple
  • 1 cup chopped walnuts

Instructions

  1. Prepare the pans: Grease two 8 x 4-inch loaf pans or six mini loaf pans. Preheat the oven to 325°F (163°C) to ensure even baking.
  2. Prep the fruits: Grate the zucchini using a box grater and set it aside. Peel one medium apple, then dice it into small pieces and set aside for later addition to the batter.
  3. Mix dry ingredients: In a large mixing bowl, combine the all-purpose flour, ground cinnamon, salt, baking powder, and baking soda. Stir well to evenly distribute the leavening agents and spices.
  4. Mix wet ingredients: In a separate smaller bowl, beat together the eggs, vegetable oil (or applesauce), vanilla extract, white sugar, and brown sugar until the mixture is smooth and well blended.
  5. Combine wet and dry ingredients: Add the wet ingredients to the bowl containing the dry ingredients. Stir gently until just combined to avoid overmixing, which can result in a dense bread.
  6. Add zucchini, apples, and nuts: Carefully fold in the grated zucchini, diced apple, and chopped walnuts into the batter. Allow the batter to sit for 5 minutes to hydrate and thicken slightly.
  7. Pour into pans: Divide the batter evenly between the prepared loaf pans for even baking and consistent results.
  8. Bake: Place the pans in the preheated oven. Bake mini loaves for 35-40 minutes or full-sized loaves for approximately 55 minutes. Check doneness by inserting a toothpick or tester into the center of the bread; if it comes out clean, the bread is ready.
  9. Cool: Let the bread cool in the pan on a wire rack for 20 minutes. Then, carefully remove the bread from the pan and allow it to cool completely before slicing and serving for best texture and flavor.

Notes

  • You can substitute half the vegetable oil with applesauce for a lower-fat option while maintaining moisture.
  • If you prefer, swap walnuts for pecans or omit nuts for a nut-free version.
  • Be careful not to overmix the batter to avoid tough bread.
  • Store leftover bread in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
  • This bread freezes well; wrap tightly and freeze for up to 3 months.

Nutrition

Keywords: apple zucchini bread, zucchini bread with apples, fall bread recipe, moist zucchini bread, homemade bread, cinnamon bread

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