I made four loaves for church this year after getting so many compliments last year!
This tender loaf stays moist thanks to a combination of freshly grated zucchini and apple. A hint of cinnamon adds cozy warmth, making it perfect for breakfast, snack time, or an afternoon pick-me-up.
Apple Zucchini Bread
Ingredients
| Ingredient | Amount |
|---|---|
| All-purpose flour | 1½ cups |
| Ground cinnamon | 1 teaspoon |
| Baking soda | ½ teaspoon |
| Baking powder | ¼ teaspoon |
| Salt | ¼ teaspoon |
| Egg | 1 |
| Vegetable oil | ½ cup |
| Granulated sugar | ½ cup |
| Brown sugar | ¼ cup |
| Vanilla extract | 1 teaspoon |
| Zucchini, grated | 1 cup |
| Apple, peeled and grated | 1 cup |
| Chopped nuts (optional) | ½ cup |
Instructions
Step 1: Prep the oven and pan
Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter or nonstick spray.
Step 2: Mix the dry ingredients
In a medium bowl, whisk together the flour, cinnamon, baking soda, baking powder, and salt until well combined.
Step 3: Blend the wet ingredients
In a large bowl, lightly beat the egg. Add the oil, granulated sugar, brown sugar, and vanilla extract, whisking until smooth.
Step 4: Add zucchini and apple
Stir the grated zucchini and apple into the wet mixture. If the zucchini seems very wet, gently pat it dry with a paper towel before adding.
Step 5: Combine the batter
Gradually add the dry ingredients to the wet mixture, stirring just until incorporated. Do not overmix. Fold in the nuts, if using.
Step 6: Bake the bread
Pour the batter into the prepared loaf pan and bake for 55–60 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs.
Step 7: Cool and slice
Allow the bread to cool in the pan for about 10 minutes, then remove it and place on a wire rack to cool completely before slicing.
