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Apple Zucchini Bread

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Apple Zucchini Bread combines moist shredded zucchini with sweet diced apples in a warmly spiced loaf, perfect for late-summer produce and making two generous loaves ideal for sharing or freezing.

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

Instructions

  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.

Notes

  • To prevent bread from being too moist, squeeze out excess moisture from shredded zucchini before adding.
  • You can use frozen zucchini if thawed and drained thoroughly.
  • Firm, sweet apples like Honeycrisp or Gala work best to hold shape and add flavor.
  • Optional: Add chopped walnuts or pecans for texture.
  • Gluten-free option: Use gluten-free flour blend instead of all-purpose flour.
  • Vegan option: Replace eggs with flax eggs and use plant-based oil.
  • Store wrapped tightly at room temperature up to 3 days, refrigerated up to 1 week, or freeze up to 2 months.
  • For glaze, try cream cheese or simple powdered sugar glaze after cooling.

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