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Apple Zucchini Bread
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Apple Zucchini Bread

This Apple Zucchini Bread is the perfect combination of sweet and wholesome. Packed with grated zucchini, fresh apple chunks, and warm cinnamon spice, it’s a great way to use up extra zucchini while making a treat everyone will enjoy. Serve it for breakfast, a snack, or dessert!
Prep Time15 minutes
Cook Time55 minutes
Total Time1 hour 10 minutes
Course: quick bread
Cuisine: American
Servings: 24
Calories: 252kcal

Ingredients

  • 1 cup white sugar
  • 1 cup brown sugar
  • 3 large eggs
  • 1 cup vegetable oil or half vegetable oil and half applesauce
  • 3 teaspoons vanilla extract
  • 3 cups all-purpose flour
  • 3 teaspoons ground cinnamon
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 2 cups grated zucchini
  • 1 cup peeled and diced apple
  • 1 cup chopped walnuts

Instructions

  • Prepare Baking Pans: Grease two 8 x 4-inch loaf pans or six mini loaf pans. Preheat the oven to 325°F (163°C).
  • Prepare Fruits: Grate zucchini and dice the peeled apple into small chunks. Set both aside.
  • Mix Dry Ingredients: In a large bowl, whisk together the flour, ground cinnamon, salt, baking powder, and baking soda.
  • Mix Wet Ingredients: In another bowl, whisk together the eggs, vegetable oil (or applesauce), vanilla extract, white sugar, and brown sugar until smooth.
  • Combine Mixtures: Slowly pour the wet ingredients into the bowl with the dry ingredients. Stir gently until just combined.
  • Add Mix-Ins: Fold in grated zucchini, diced apple, and chopped walnuts. Allow the batter to rest for 5 minutes before pouring into pans.

Bake:

  • For mini loaves: Bake for 35–40 minutes.
  • For full-sized loaves: Bake for 55 minutes.
  • Insert a toothpick into the center to check doneness. The bread is ready if the toothpick comes out clean.
  • Cool the Bread: Let the bread cool in the pans on a wire rack for about 20 minutes. Then remove from pans and let cool completely before slicing.

Notes

Make Ahead: This bread freezes well! Wrap in plastic wrap and foil, then store in a freezer-safe bag for up to 3 months. Thaw at room temperature or in the refrigerator overnight.
Customizations:
Add chocolate chips or raisins for extra sweetness.
Replace walnuts with pecans or leave out nuts for a nut-free version.
Substitute part of the flour with whole wheat flour for added nutrition.