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Slice of apple zucchini bread with fresh apples and zucchini on a rustic table.

Apple Zucchini Bread

A moist and tasty loaf that combines the delightful flavors of apple and zucchini, perfect for breakfast, dessert, or a midnight snack.
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Prep Time 10 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 15 minutes
Servings: 8 slices
Course: Breakfast, Snack
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 1 cup grated zucchini Ensure it is well grated for even distribution
  • 1 cup peeled and chopped apple A mix of tart and sweet varieties is ideal
  • 1 cup sugar Can reduce by a third for less sweetness
  • 1/2 cup vegetable oil Can substitute half with applesauce for a healthier version
  • 2 large eggs For a vegan version, use flax eggs
  • 1 teaspoon vanilla extract For added flavor
Dry Ingredients
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon ground cinnamon Adds warmth and flavor
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon salt

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and grease a loaf pan.
  2. In a large bowl, mix together the grated zucchini, chopped apple, sugar, oil, eggs, and vanilla extract until well combined.
  3. In a separate bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
  4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Baking
  1. Pour the batter into the prepared loaf pan and smooth the top.
  2. Bake for 55-65 minutes or until a toothpick inserted into the center comes out clean.
  3. Allow to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Notes

Store leftovers in an airtight container at room temperature for about 3-4 days or freeze for up to 3 months. Reheat slices in the microwave for a few seconds to enjoy warm.