Apple Zucchini Bread
This Apple Zucchini Bread is a delightful blend of two garden favorites, creating a wonderfully moist, flavorful, and aromatic quick bread. Spiced with cinnamon and nutmeg, and sweetened with both granulated and brown sugar, it’s perfect for breakfast, a snack, or a sweet treat with coffee or tea. This recipe makes two loaves, great for sharing or freezing!
Apple Zucchini Bread
Ingredients:
| Ingredient | Quantity |
| Granulated sugar | 1 cup |
| Brown sugar | 1 cup |
| Large eggs | 4 |
| Canola oil | ½ cup |
| Vanilla extract | 1 ½ teaspoons |
| All-purpose flour | 3 ½ cups |
| Baking soda | 1 ½ teaspoons |
| Salt | 1 teaspoon |
| Ground cinnamon | 3 teaspoons |
| Ground nutmeg | ½ teaspoon |
| Shredded zucchini | 2 heaping cups |
| Finely diced apple | 1 ½ cups |
Instructions:
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- Preheat Oven & Prepare Pans: Preheat your oven to 350°F (175°C). Lightly grease two standard loaf pans (e.g., 9×5 inches) with butter or cooking spray. Set them aside.
- Combine Wet Ingredients: In a large mixing bowl, whisk together the 1 cup granulated sugar, 1 cup brown sugar, 4 large eggs, ½ cup canola oil, and 1 ½ teaspoons vanilla extract. Whisk until the mixture is light, smooth, and fluffy.
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- Combine Dry Ingredients: In a separate medium-sized bowl, sift together the 3 ½ cups all-purpose flour, 1 ½ teaspoons baking soda, 1 teaspoon salt, 3 teaspoons ground cinnamon, and ½ teaspoon ground nutmeg. Sifting helps to combine them evenly and prevents lumps.
- Mix Wet and Dry: Gradually add the dry ingredients mixture to the wet mixture in the large bowl. Stir gently with a spoon or spatula until just combined. Be careful not to overmix the batter, as this can lead to a tough bread.
- Fold in Zucchini and Apple: Gently fold in the 2 heaping cups shredded zucchini and 1 ½ cups finely diced apple into the batter. Mix just enough to ensure they are evenly distributed throughout the batter.
- Fill Pans & Bake: Divide the batter evenly between the two prepared loaf pans. Bake for 35 minutes. At this point, loosely cover the tops of the loaves with aluminum foil to prevent them from browning too much. Continue baking for another 20–25 minutes, or until a wooden skewer or toothpick inserted into the center of a loaf comes out clean.
- Cool: Let the loaves cool in their pans for 10 minutes on a wire rack. After 10 minutes, carefully remove the loaves from the pans and transfer them directly to the wire rack to cool completely before slicing and serving.
Enjoy this deliciously moist and fragrant Apple Zucchini Bread!