Apple zucchini bread is a moist and flavorful quick bread that perfectly balances the sweetness of apples with the subtle earthiness of zucchini. Infused with warm spices and a hint of vanilla, this bread is a delightful way to enjoy seasonal produce. Whether served as a breakfast treat, afternoon snack, or dessert, it’s a wholesome, crowd-pleasing recipe that’s as easy to make as it is to enjoy.
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 2 large eggs
- 1/2 cup granulated sugar
- 1/4 cup brown sugar, packed
- 1/3 cup vegetable oil or melted coconut oil
- 1 tsp vanilla extract
- 1 cup grated zucchini (about 1 small zucchini, packed and lightly squeezed)
- 1 cup grated apple (about 1 medium apple, peeled and cored)
- 1/2 cup chopped walnuts or pecans (optional)
- 1/2 cup raisins (optional)
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line with parchment paper for easy removal.
- Mix the dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside.
- Combine the wet ingredients: In a large bowl, beat the eggs with the granulated sugar and brown sugar until smooth. Add the oil and vanilla extract, mixing well.
- Incorporate the zucchini and apple: Stir the grated zucchini and apple into the wet mixture until evenly combined.
- Mix the batter: Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Avoid overmixing. Fold in the walnuts and raisins, if using.
- Bake the bread: Pour the batter into the prepared loaf pan and spread it evenly. Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and serve: Let the bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing.
