Moist Apple Zucchini Bread
Apple Zucchini Bread
This Apple Zucchini Bread brings together two fresh ingredients into a soft, moist, and richly flavored quick bread. With warm notes of cinnamon and nutmeg and sweetness from both white and brown sugars, it’s great for breakfast, a midday snack, or a comforting treat alongside coffee or tea. The recipe yields two loaves—perfect for sharing or saving one for later in the freezer.
Ingredients
- 1 cup granulated sugar
- 1 cup brown sugar
- 4 large eggs
- ½ cup canola oil
- 1½ teaspoons vanilla extract
- 3½ cups all-purpose flour
- 1½ teaspoons baking soda
- 1 teaspoon salt
- 3 teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- 2 heaping cups shredded zucchini
- 1½ cups finely chopped apple
Instructions
1. Preheat and Prepare Pans
Set your oven to 350°F (175°C). Grease two 9×5-inch loaf pans with butter or nonstick spray and set them aside.
2. Mix the Wet Ingredients
In a large bowl, whisk together the granulated sugar, brown sugar, eggs, canola oil, and vanilla extract until smooth and slightly airy.
3. Combine the Dry Ingredients
In a separate bowl, sift together the flour, baking soda, salt, cinnamon, and nutmeg to ensure an even mixture.
4. Form the Batter
Gradually add the dry ingredients into the wet mixture, stirring gently until just combined. Be careful not to overmix.
5. Fold in the Zucchini and Apple
Add the shredded zucchini and chopped apple, folding them into the batter until evenly spread throughout.
6. Bake
Divide the batter evenly between the prepared pans. Bake for 35 minutes, then loosely cover with foil to prevent over-browning. Continue baking for another 20–25 minutes, or until a toothpick inserted in the center comes out clean.
7. Cool and Serve
Let the loaves sit in the pans for about 10 minutes, then transfer them to a wire rack to cool completely before slicing. 🍞🍎🥒
