Embrace the bounty of the garden and the crispness of autumn with this delightful Apple Zucchini Bread. This recipe masterfully combines the natural moisture of shredded zucchini with the sweet, tender bite of diced apples, all bound in a warmly spiced, incredibly tender quick bread. It’s a moist, flavorful loaf that’s perfect for breakfast, a coffee break, or a comforting snack, filling your home with the inviting aroma of cinnamon and nutmeg. This recipe yields two loaves, making it ideal for sharing or freezing!

Why I Love This Recipe

This Apple Zucchini Bread is a fantastic way to enjoy garden fresh produce and usher in the cozy flavors of fall. What I particularly love about this recipe is the incredible moisture that the zucchini imparts – it truly makes for an unbelievably tender crumb, almost like a cake! The addition of finely diced apple adds another layer of natural sweetness and a delightful textural contrast. The combination of cinnamon and nutmeg creates that quintessential warm, comforting aroma and taste. It’s an easy-to-make, versatile bread that satisfies both a sweet tooth and a craving for something wholesome. Plus, making two loaves means you always have one to give away or stash for later!

List of Ingredients

Here’s what you’ll need to create this moist and flavorful Apple Zucchini Bread:

• 1 cup granulated sugar
• 1 cup packed light brown sugar
• 4 large eggs
• ½ cup canola oil (or other neutral-flavored vegetable oil)
• 1 ½ teaspoons vanilla extract
• 3 ½ cups all-purpose flour
• 1 ½ teaspoons baking soda
• 1 teaspoon salt
• 3 teaspoons ground cinnamon
• ½ teaspoon ground nutmeg
• 2 heaping cups shredded zucchini (about 2 medium zucchinis, lightly squeezed of excess water)
• 1 ½ cups finely diced apple (peeled or unpeeled, about 2 medium apples)

Swaps and Notes

• Sugars: The combination of granulated and brown sugar provides both sweetness and moisture. You can adjust the ratio slightly if you prefer more or less brown sugar flavor.
• Oil: Canola oil is a good neutral choice. Vegetable oil or even melted coconut oil (if you like the subtle flavor) can also be used. Melted unsalted butter could work, but it might slightly change the texture.
• Vanilla Extract: Pure vanilla extract offers the best flavor.
• Flour: All-purpose flour is standard. For a slightly different texture, you could use part whole wheat flour (e.g., 1 cup whole wheat, 2.5 cups all-purpose).
• Spices: Cinnamon and nutmeg are classic for this type of bread. You could also add a pinch of allspice, ground ginger, or even a tiny dash of cloves for more complex spice notes.
• Zucchini: Lightly squeeze excess water from the shredded zucchini, but don’t wring it out completely, as you want some of that moisture in the bread. No need to peel, as the skin softens during baking.
• Apple: Firm, slightly tart apples like Granny Smith, Honeycrisp, Fuji, or Braeburn work well, providing a nice contrast to the sweetness. Dice them finely so they integrate well into the batter. Peeling is optional; leave the skin on for extra fiber and color if desired.
• Add-ins (Optional): You can fold in 1/2 cup of chopped nuts (pecans or walnuts) or 1/2 cup of raisins/dried cranberries with the zucchini and apple for extra texture and flavor.

List of Steps for the Recipe

1. Preheat Oven and Prepare Pans:

• Preheat your oven to 350∘F (175∘C).
• Grease two standard (8×4-inch or 9×5-inch) loaf pans thoroughly. You can also lightly flour them or use a baking spray with flour to ensure the bread doesn’t stick.

2. Mix Wet Ingredients:

• In a large mixing bowl, combine the 1 cup granulated sugar, 1 cup packed brown sugar, 4 large eggs, ½ cup canola oil, and 1 ½ teaspoons vanilla extract.
• Using a whisk or an electric mixer, whisk the mixture vigorously for 2-3 minutes until it becomes light, airy, and well combined. The sugars should be mostly dissolved.

3. Sift Dry Ingredients:

• In a separate, smaller 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 ensures there are no lumps and helps distribute the leavening agents evenly.

4. Combine Wet and Dry Ingredients:

• Gradually add the sifted dry ingredients to the wet mixture in the large bowl. Add about a third of the dry ingredients at a time, mixing on low speed or by hand with a spatula until just combined after each addition.
• Continue until all the dry ingredients are incorporated. Do not overmix; mix only until no streaks of dry flour remain. Overmixing can develop gluten, leading to a tough bread.

5. Add Zucchini and Apple:

• Gently fold in the 2 heaping cups of shredded zucchini and 1 ½ cups of finely diced apple into the batter. Use a spatula to incorporate them until they are evenly distributed throughout the mixture. Again, avoid overmixing.

6. Bake the Loaves:

• Divide the batter evenly between the two prepared loaf pans. Use a spatula to spread the batter smoothly in each pan.
• Place the loaf pans in the preheated oven.
• Bake for 35 minutes.
• After 35 minutes, carefully remove the pans from the oven. Gently cover the tops of the loaves loosely with aluminum foil. This prevents the tops from browning too quickly while the inside finishes baking.
• Return the covered loaves to the oven and continue baking for another 20-25 minutes, or until a wooden toothpick inserted into the center of a loaf comes out clean (without wet batter clinging to it).

7. Cool the Bread:

• Once done, remove the loaf pans from the oven.
• Let the loaves cool in their pans on a wire rack for about 10 minutes. This allows them to firm up slightly before removal.
• After 10 minutes, carefully invert the loaves onto the wire rack. Gently remove the pans and let the loaves cool completely on the wire rack before slicing. Cooling completely ensures the texture sets and prevents crumbling when sliced.

Tips for Success

• Measure Flour Correctly: Spoon flour into your measuring cup and level it off with a straight edge. Don’t scoop directly from the bag, as this can pack the flour and lead to too much flour.
• Don’t Overmix: This is crucial for quick breads. Mix until just combined to keep the bread tender and moist.
• Lightly Squeeze Zucchini: You want to remove some excess water, but not all, as the zucchini contributes significantly to the bread’s moisture.
• Cover with Foil: The foil step is excellent for ensuring the inside of the loaf bakes through without over-browning the crust.
• Test for Doneness: A toothpick test is the most reliable way to know if your bread is fully baked.
• Cool Completely: While tempting to slice warm, the bread’s texture improves as it cools. For clean slices and proper setting, wait until completely cool.

Serving Suggestions and Pairings

Apple Zucchini Bread is incredibly versatile and delicious on its own, but here are some ideas for serving:

• Breakfast/Brunch: Serve with butter, cream cheese, or a drizzle of honey.
• Coffee Break: Perfect with a hot cup of coffee, tea, or cider.
• Snack: Enjoy a slice anytime you need a comforting pick-me-up.
• Dessert: Serve a slice with a dollop of whipped cream or a scoop of vanilla ice cream for a simple dessert.
• Gifts: Wrap one loaf beautifully for a thoughtful homemade gift.

Nutritional Information

(Approximation per serving, based on 16 servings, i.e., 8 slices per loaf. Values vary significantly based on exact ingredients and portion sizes.)

• Calories: Approximately 300-350 kcal
• Protein: Approximately 4-5 g
• Fat: Approximately 12-15 g (primarily from oil and eggs)
• Carbohydrates: Approximately 45-55 g
• Fiber: Approximately 2-3 g
• Sodium: Approximately 250-300 mg
• Cholesterol: Approximately 40-50 mg

Note: These values are estimates. For precise nutritional information, it’s recommended to use a nutritional calculator with your specific ingredients and exact portion sizes.

Storage and Leftover Tips

• Countertop Storage: Store cooled Apple Zucchini Bread in an airtight container at room temperature for up to 3-4 days. The moisture from the zucchini helps keep it fresh.
• Refrigeration: For longer storage (up to 1 week), you can refrigerate the bread, although it might dry out slightly. Bring to room temperature before serving for the best texture.
• Freezing: This bread freezes beautifully! Once completely cooled, wrap each loaf tightly in plastic wrap, then in a layer of aluminum foil. Freeze for up to 3 months. Thaw overnight in the refrigerator or at room temperature. You can also slice the loaves before freezing and just pull out individual slices as needed.
• Reviving Slices: A quick toast in a toaster or toaster oven can refresh slightly stale slices and make them warm and inviting.

Final Thoughts

This Apple Zucchini Bread is a fantastic recipe that celebrates fresh ingredients and comforting flavors. It’s incredibly moist, wonderfully spiced, and perfectly balanced with the sweetness of apples and the hidden goodness of zucchini. Whether you’re a seasoned baker or just starting out, this recipe is a surefire way to create a delicious, homemade treat that everyone will adore. Enjoy the simple pleasure of baking and sharing this delightful bread!

We’d love to hear how your Apple Zucchini Bread turned out! Share your baking adventures or any creative additions you tried in the comments below. Don’t forget to follow us for more delicious recipes and culinary inspiration!