This Zucchini Apple Bread is a delightful, easy-to-make treat that’s perfect for breakfast, a snack, or even dessert. It’s a fantastic way to use up garden zucchini and ripe apples, creating a moist, flavorful loaf everyone will love.
Key Ingredients & Substitutions:
- Zucchini: Freshly grated is best; no need to squeeze out too much moisture.
- Apples: Any crisp apple like Fuji, Gala, or Honeycrisp works well. Peel and finely chop them.
- Flour: All-purpose flour is standard. A 1:1 gluten-free baking blend can often be substituted.
- Sugar: Granulated sugar and a touch of brown sugar for depth.
- Eggs: Provide structure.
- Oil: Vegetable oil keeps the bread extra moist. Unsweetened applesauce can be used for half the oil for a lighter version.
- Spices: Cinnamon and nutmeg are key for that comforting apple bread flavor.
Ingredients:
Dry Ingredients:
* 1 ½ cups all-purpose flour
* ¾ cup granulated sugar
* ¼ cup packed light brown sugar
* 1 teaspoon baking soda
* ½ teaspoon baking powder
* 1 teaspoon ground cinnamon
* ¼ teaspoon ground nutmeg
* ½ teaspoon salt
Wet Ingredients:
* 2 large eggs
* ½ cup vegetable oil
* 1 teaspoon vanilla extract
* 1 cup grated zucchini (about 1 medium zucchini)
* 1 cup peeled and finely chopped apple (about 1 medium apple)
How Much Time Will You Need?
- Prep Time: 15 minutes
- Cook Time: 50-60 minutes
- Total Time: 1 hour 5 minutes – 1 hour 15 minutes
- Servings: 8-10 slices
- Tools Needed: 9×5 inch loaf pan, mixing bowls, whisk, spatula.
Step-by-Step Instructions:
1. Preheat and Prepare Your Pan
Preheat your oven to 350°F (175°C). Lightly grease and flour a 9×5 inch loaf pan. This prevents sticking and ensures a beautiful Zucchini Apple Bread.
2. Combine Dry Ingredients
In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking soda, baking powder, cinnamon, nutmeg, and salt. Make sure there are no lumps.
3. Whisk Wet Ingredients
In a separate medium bowl, whisk the eggs, vegetable oil, and vanilla extract until well combined. This liquid mixture will bring moisture to your Zucchini Apple Bread.
4. Combine Wet and Dry
Pour the wet ingredients into the dry ingredients. Mix gently with a spatula until just combined. Don’t overmix; a few small lumps are fine.
5. Fold in Zucchini and Apple
Gently fold in the grated zucchini and chopped apple. Ensure they are evenly distributed throughout the batter. This adds the signature flavor and moistness to your Zucchini Apple Bread.
6. Bake the Loaf
Pour the batter into your prepared loaf pan and spread it evenly. Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
7. Cool and Serve
Let the Zucchini Apple Bread cool in the pan for 10 minutes before carefully transferring it to a wire rack to cool completely. Slice and enjoy!
Storage Instructions:
Store leftover Zucchini Apple Bread tightly wrapped at room temperature for up to 3 days. For longer storage, wrap well and refrigerate for up to a week, or freeze for up to 3 months. To reheat, warm individual slices in the microwave or oven until heated through.
Frequently Asked Questions (FAQ):
- Can I use frozen zucchini?
Yes, but thaw it first and pat it very dry to remove excess moisture. - Do I need to peel the apples?
No, you don’t have to, but peeling results in a smoother texture. - Can I add nuts or raisins?
Absolutely! ½ cup of chopped walnuts, pecans, or raisins can be folded in with the zucchini and apples. - Why is my bread dry?
This often happens from overmixing the batter or overbaking. Be gentle when mixing and check for doneness at the earliest suggested bake time. - Can I make this into muffins?
Yes, spoon the batter into a greased muffin tin and bake for 20-25 minutes. - What kind of apples are best?
Firm, crisp apples like Fuji, Gala, Honeycrisp, or Granny Smith work wonderfully.