I made four loaves for church this year after getting so many compliments last year!

This loaf stays tender and flavorful thanks to the combination of grated zucchini and fresh apple. A hint of cinnamon adds warmth, making it perfect for breakfast, a snack, or afternoon tea.

Apple Zucchini Bread

Ingredients

Dry Ingredients

• All-purpose flour – 1½ cups
• Ground cinnamon – 1 tsp
• Baking soda – ½ tsp
• Baking powder – ¼ tsp
• Salt – ¼ tsp

Wet Ingredients

• Egg – 1
• Vegetable oil – ½ cup
• Granulated sugar – ½ cup
• Brown sugar – ¼ cup
• Vanilla extract – 1 tsp
• Grated zucchini – 1 cup
• Peeled, grated apple – 1 cup
• Chopped nuts (optional) – ½ cup

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Instructions

1. Preheat and Prepare
Set the oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter or nonstick spray.

2. Mix Dry Ingredients
In a medium bowl, whisk together flour, cinnamon, baking soda, baking powder, and salt.

3. Combine Wet Ingredients
In a large bowl, lightly beat the egg. Stir in the oil, granulated sugar, brown sugar, and vanilla until smooth.

4. Add Zucchini and Apple
Fold in the grated zucchini and apple. If the zucchini is very wet, blot with a paper towel first to avoid extra moisture.

5. Combine Batter
Gradually add the dry ingredients to the wet mixture, stirring just until incorporated. Avoid overmixing. Gently fold in nuts if desired.

6. Bake
Pour the batter into the prepared pan. Bake 55–60 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.

7. 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.