This Apple Zucchini Bread is a delightful blend of two garden favorites, creating a wonderfully moist, flavorful, and aromatic quick bread. Spiced with cinnamon and nutmeg, and sweetened with both granulated and brown sugar, it’s perfect for breakfast, a snack, or a sweet treat with coffee or tea. This recipe makes two loaves, great 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 & Prepare Pans: Preheat your oven to 350°F (175°C). Lightly grease two standard loaf pans (e.g., 9×5 inches) with butter or cooking spray. Set them aside.

2-Combine Wet Ingredients: In a large mixing bowl, whisk together the 1 cup granulated sugar, 1 cup brown sugar, 4 large eggs, ½ cup canola oil, and 1 ½ teaspoons vanilla extract. Whisk until the mixture is light, smooth, and fluffy.

3-Combine Dry Ingredients: In a separate medium-sized bowl, sift together the 3 ½ cups all-purpose flour, 1 ½ teaspoons baking soda, 1 teaspoon salt, 3 teaspoons ground cinnamon, and ½ teaspoon ground nutmeg. Sifting helps to combine them evenly and prevents lumps.

4-Mix Wet and Dry: Gradually add the dry ingredients mixture to the wet mixture in the large bowl. Stir gently with a spoon or spatula until just combined. Be careful not to overmix the batter, as this can lead to a tough bread.

 

5-Fold in Zucchini and Apple: Gently fold in the 2 heaping cups shredded zucchini and 1 ½ cups finely diced apple into the batter. Mix just enough to ensure they are evenly distributed throughout the batter.

6-Fill Pans & Bake: Divide the batter evenly between the two prepared loaf pans. Bake for 35 minutes. At this point, loosely cover the tops of the loaves with aluminum foil to prevent them from browning too much. Continue baking for another 20–25 minutes, or until a wooden skewer or toothpick inserted into the center of a loaf comes out clean.

7-Cool: Let the loaves cool in their pans for 10 minutes on a wire rack. After 10 minutes, carefully remove the loaves from the pans and transfer them directly to the wire rack to cool completely before slicing and serving.

 

 

 

Frequently Asked Questions (FAQs)

1. Do I need to peel the zucchini before shredding?
Nope! The skin is tender and melts into the bread. Just wash well and shred—no peeling needed.

2. Should I squeeze out the zucchini moisture?
No need. The moisture helps keep the bread soft and moist, especially when using fresh zucchini.

3. What apple variety works best?
Firm, slightly tart apples like Honeycrisp, Fuji, or Granny Smith hold up best in baking.

4. Can I make this recipe into muffins instead of loaves?
Yes! Just divide the batter into muffin tins and bake at 350°F for 18–22 minutes, or until a toothpick comes out clean.

5. Can I freeze the extra loaf?
Absolutely. Wrap it tightly in plastic wrap and then foil or place in a freezer-safe bag. Freeze for up to 3 months.

6. Is it okay to use whole wheat flour?
You can substitute up to half the all-purpose flour with whole wheat flour. The texture will be slightly denser.

7. Can I reduce the sugar?
Yes. You can reduce each sugar by ¼ cup without significantly changing the texture or taste.

8. Can I add nuts or raisins?
Definitely! Chopped walnuts, pecans, or raisins add extra flavor and texture. Fold in about ½ cup.

9. How do I store the loaves?
Wrap them in plastic wrap or store in an airtight container at room temperature for up to 3 days, or refrigerate for up to 1 week.

10. Can I make this recipe dairy-free?
Yes. Just ensure your loaf pans are greased with oil or a dairy-free spray, and everything else is already dairy-free as written.

 

 

Conclusion

Apple Zucchini Bread is the kind of recipe you’ll return to again and again. It’s moist, warmly spiced, and packed with garden-fresh flavor—perfect for breakfast, an afternoon snack, or even dessert. The combination of sweet apples and tender zucchini creates a beautiful texture that’s both hearty and soft. Plus, this recipe makes two loaves, so you can freeze one or share it with a friend. One bite, and you’ll see why it’s a cozy classic that belongs in every baker’s rotation.