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Zucchini Apple Bread

Zucchini Apple Bread

Maria G. Brooks
Zucchini Apple Bread combines the subtle earthiness of zucchini and the natural sweetness of apples to create a moist, flavorful loaf.
Perfect for breakfast, snacks, or a light dessert, this bread is packed with nutrients from the zucchini and apples, making it a wholesome treat.
The addition of cinnamon and vanilla brings warmth, while the texture is soft and tender—ideal for any occasion!
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Breakfast, Dessert, Snack
Cuisine American
Servings 10 Slices
Calories 200 kcal

Equipment

  • 1 Loaf Pan (9x5-inch)
  • 1 Grater (for zucchini and apple)
  • 1 Mixing Bowl (Large)
  • 1 small bowl for dry ingredients
  • 1 Whisk (for mixing wet ingredients)
  • 1 Spatula (for folding ingredients)
  • 1 Toothpick (for testing doneness)
  • 1 Oven (for baking)

Ingredients
  

  • 2 Cups 240g All-purpose flour
  • 1 ½ Teaspoons 7g Baking soda
  • 1 ½ Teaspoons 5g Ground cinnamon
  • ½ Teaspoon 2g Salt
  • 2 Large 120g Eggs
  • 1 Cup 200g Granulated sugar
  • ½ Cup 120ml Vegetable oil
  • 1 Teaspoon 5ml Vanilla extract
  • 1 ½ Cups 200g Grated zucchini
  • 1 Cup 140g Grated apple (peeled, if preferred)

Optional: ½ Cup (50g) Chopped walnuts or raisins

Instructions
 

Preheat the Oven and Prepare Your Pan

  • Preheat your oven to 350°F (175°C). Grease a 9x5 inch loaf pan with butter or oil, or line it with parchment paper for easy removal.

Grate the Zucchini and Apple

  • Grate the zucchini and apple using a box grater. Squeeze out the excess moisture from the zucchini to prevent the bread from becoming too soggy.

Mix Wet Ingredients

  • In a large bowl, whisk together the eggs, sugar, oil, and vanilla extract until well combined and smooth.

Combine Dry Ingredients

  • In a separate bowl, whisk together the flour, baking soda, cinnamon, and salt until evenly mixed.

Combine Wet and Dry Ingredients

  • Gradually add the dry ingredients to the wet ingredients, stirring gently to combine. Be careful not to overmix.

Fold in Zucchini and Apple

  • Add the grated zucchini and apple to the batter, folding them in until evenly distributed. If using walnuts or raisins, add them at this stage.

Bake the Bread

  • Pour the batter into the prepared loaf pan and smooth the top. Bake for 50-60 minutes, or until a toothpick inserted into the center of the bread comes out clean.

Cool and Serve

  • Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Notes

  • Storage: Store leftover Zucchini Apple Bread in an airtight container at room temperature for 3-4 days. Alternatively, freeze it for up to 3 months—just be sure to wrap it tightly.
  • Optional Add-ins: Feel free to add raisins, nuts, or even a handful of chocolate chips to give the bread an extra touch of flavor.
  • Zucchini Tip: Make sure to squeeze out the excess moisture from the zucchini after grating to avoid a soggy loaf.
  • Vegan Option: Replace the eggs with flax eggs and use a non-dairy milk or oil to make it vegan-friendly.
Keyword Zucchini Apple Bread