Description
A delicious, easy-to-make Apple Zucchini Bread recipe filled with fresh zucchini, apples, and walnuts. Perfect for breakfast, snacks, or dessert!
Ingredients
Scale
- 1 cup granulated sugar
- 1 cup brown sugar
- 3 large eggs
- 1 cup vegetable oil (or 1/2 cup applesauce)
- 3 tsp vanilla extract
- 3 cups all-purpose flour
- 3 tsp ground cinnamon
- 1 tsp salt
- 1 tsp baking powder
- 1 tsp baking soda
- 2 cups grated zucchini
- 1 cup diced, peeled apple
- 1 cup chopped walnuts (optional)
Instructions
- Preheat your oven to 325°F (163°C). Grease two 8×4-inch loaf pans or use mini loaf pans.
- Grate the zucchini and set it aside. Peel, slice, and chop the apple into small pieces.
- In a large bowl, combine the flour, salt, cinnamon, baking powder, and baking soda. Stir until well mixed.
- In a separate bowl, whisk together the eggs, oil, vanilla extract, and sugars until smooth.
- Add the wet mixture to the dry ingredients and stir until just combined.
- Fold in the zucchini, apples, and walnuts. Mix gently.
- Let the batter rest for 5 minutes, then divide between the prepared pans.
- Bake for 40-60 minutes, checking with a toothpick for doneness.
- Let the bread cool in the pans for 20 minutes before transferring to a wire rack to cool completely.
Notes
- If the zucchini is very watery, squeeze out some excess moisture using paper towels or cheesecloth.
- Don’t overmix the batter to avoid a dense loaf.
- For a healthier option, substitute half the oil with applesauce.
- Store the bread in an airtight container at room temperature for up to five days, or freeze it for up to three months.
- Prep Time: 15 minutes
- Cook Time: 45-60 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 252
- Sugar: 18g
- Sodium: 156mg
- Fat: 13g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0.1g
- Carbohydrates: 31g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 23mg