Apple Zucchini Bread

Why You’ll Love This Recipe

Apple Zucchini Bread combines the best of both worlds: the moistness of zucchini and the sweetness of apples, all wrapped in a warm, spiced loaf. This recipe is perfect for utilizing late-summer produce and makes two generous loaves—ideal for sharing, freezing, or enjoying throughout the week. With pantry staples and a straightforward method, it’s a go-to for bakers of all levels.

this Recipe

Ingredients

• 1 cup granulated sugar

• 1 cup brown sugar

• 4 large eggs

• ½ cup canola oil

• 1½ teaspoons vanilla extract

• 3½ cups all-purpose flour

• 1½ teaspoons baking soda

• 1 teaspoon salt

• 3 teaspoons ground cinnamon

• ½ teaspoon ground nutmeg

• 2 heaping cups shredded zucchini

• 1½ cups finely diced apple

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Preheat oven to 350°F (175°C). Grease two standard loaf pans and set aside.

2. In a large mixing bowl, whisk together granulated sugar, brown sugar, eggs, oil, and vanilla until light and fluffy.

3. In a separate bowl, sift together flour, baking soda, salt, cinnamon, and nutmeg.

4. Gradually add the dry ingredients to the wet mixture, stirring just until combined.

5. Gently fold in the shredded zucchini and diced apples, ensuring even distribution.

6. Divide the batter evenly between the two loaf pans.

7. Bake for 35 minutes, then loosely cover the tops with foil to prevent over-browning. Continue baking for another 20–25 minutes, or until a toothpick inserted into the center comes out clean.

8. Let the loaves cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.

Servings and Timing

• Servings: 24 slices (2 standard loaves)

• Prep Time: 10 minutes

• Cook Time: 55–60 minutes

• Total Time: Approximately 1 hour 10 minutes

Variations

• Gluten-Free: Substitute all-purpose flour with a gluten-free flour blend.

• Nut-Free: Omit the nuts if you have allergies or prefer a smoother texture.

• Vegan: Replace eggs with flax eggs and use plant-based oil.

• Dairy-Free: Ensure all ingredients are dairy-free or use suitable substitutes.

Storage/Reheating

• Room Temperature: Wrap tightly and store up to 3 days.

• Refrigerator: Keeps well for up to 1 week.

• Freezer: Wrap slices or whole loaves in plastic and foil. Freeze up to 2 months. Thaw overnight in the refrigerator before serving.

FAQs

How do I prevent the bread from being too moist?

Ensure you squeeze out excess moisture from the shredded zucchini before adding it to the batter.

Can I use frozen zucchini?

Yes, but thaw and drain it thoroughly to remove excess water.

What type of apples are best for this recipe?

Firm, sweet apples like Honeycrisp or Gala hold their shape and add flavor.

Can I add nuts to the bread?

Yes, chopped walnuts or pecans can be folded into the batter for added texture.

How can I tell when the bread is done baking?

Insert a toothpick into the center; it should come out clean or with a few crumbs attached.

Can I make this recipe in advance?

Yes, the bread stores well and can be made a day or two ahead.

Is this recipe suitable for gifting?

Absolutely! It’s perfect for sharing with friends, family, or neighbors.

Can I make mini loaves instead of standard-sized ones?

Yes, adjust the baking time accordingly; mini loaves typically bake faster.

How do I add a glaze to the bread?

Top with a cream cheese glaze or a simple powdered sugar glaze after it cools.

Can I use a different type of oil?

Yes, vegetable oil can be used as a substitute for canola oil.

Conclusion

Apple Zucchini Bread is a delightful treat that combines the best of summer and fall flavors. Its moist texture and spiced aroma make it a favorite for breakfast, dessert, or a midday snack. Whether you’re using up garden produce or simply craving a comforting baked good, this recipe is sure to satisfy.