I made four loaves for church this year after getting so many compliments last year!
This loaf stays wonderfully moist thanks to the blend of fresh zucchini and grated apples. A touch of cinnamon brings warm, comforting flavor, making it ideal for breakfast or a midday treat.
Apple Zucchini Bread
Ingredients
| INGREDIENTS | AMOUNT |
|---|---|
| All-purpose flour | 1 1/2 cups |
| Ground cinnamon | 1 teaspoon |
| Baking soda | 1/2 teaspoon |
| Baking powder | 1/4 teaspoon |
| Salt | 1/4 teaspoon |
| Egg | 1 |
| Vegetable oil | 1/2 cup |
| Granulated sugar | 1/2 cup |
| Brown sugar | 1/4 cup |
| Vanilla extract | 1 teaspoon |
| Grated zucchini | 1 cup |
| Peeled and grated apple | 1 cup |
| Chopped nuts (optional) | 1/2 cup |
How to Make Apple Zucchini Bread
Step 1: Prepare the Oven and Pan
Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter or nonstick spray.
Step 2: Combine Dry Ingredients
In a medium bowl, whisk together the flour, cinnamon, baking soda, baking powder, and salt.
Step 3: Mix the Wet Ingredients
In a large bowl, lightly beat the egg. Add the vegetable oil, granulated sugar, brown sugar, and vanilla. Whisk until smooth and fully blended.
Step 4: Add the Zucchini and Apple
Stir in the grated zucchini and grated apple. If the zucchini has excess moisture, gently blot it with a paper towel before measuring.
Step 5: Bring the Batter Together
Slowly add the dry ingredients to the wet mixture, stirring just until combined. Avoid overmixing. Fold in the chopped nuts, if using.
Step 6: Bake
Pour the batter into the prepared pan and bake for 55–60 minutes. A toothpick inserted into the center should come out clean or with a few moist crumbs.
Step 7: Cool and Serve
Let the bread cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely before slicing.
