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Apple Zucchini Bread Recipe

Apple Zucchini Bread Recipe
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★★★★★

4.9 from 26 reviews

This moist and flavorful Apple Zucchini Bread is a delightful twist on traditional banana bread, combining grated zucchini and fresh apples for a subtly sweet, spiced loaf. Perfect for breakfast, a snack, or dessert, it’s loaded with warm cinnamon, crunchy walnuts, and a blend of white and brown sugar for balanced sweetness.

Ingredients

Scale

Dry Ingredients

  • 3 cups all-purpose flour
  • 3 teaspoons ground cinnamon
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda

Wet Ingredients

  • 1 cup white sugar
  • 1 cup brown sugar
  • 3 large eggs
  • 1 cup vegetable oil (or substitute half with applesauce)
  • 3 teaspoons vanilla extract

Produce and Nuts

  • 2 cups grated zucchini
  • 1 cup apple, diced and peeled
  • 1 cup chopped walnuts

Instructions

  1. Prepare the pans: Grease two 8 x 4-inch loaf pans or six mini loaf pans. Preheat your oven to 325°F (163°C) to ensure even baking.
  2. Prep the fruits: Grate the zucchini using a box grater and set aside. Peel one medium apple, dice it into small pieces, and set aside as well for fresh bursts of flavor.
  3. Mix dry ingredients: In a large bowl, whisk together the all-purpose flour, ground cinnamon, salt, baking powder, and baking soda until evenly combined.
  4. Mix wet ingredients: In a separate bowl, beat together the eggs, vegetable oil (or half vegetable oil and half applesauce for a lighter option), vanilla extract, white sugar, and brown sugar until the mixture is smooth and well blended.
  5. Combine wet and dry ingredients: Pour the wet ingredients into the dry ingredients bowl and gently stir until just combined, being careful not to overmix to maintain a tender crumb.
  6. Add zucchini, apples, and nuts: Fold in the grated zucchini, diced apples, and chopped walnuts carefully to distribute evenly throughout the batter. Let the batter rest for 5 minutes to hydrate the ingredients.
  7. Pour into pans: Evenly divide the batter between the prepared loaf pans, smoothing the tops with a spatula.
  8. Bake: Place the pans in the preheated oven. For mini loaves, bake for 35-40 minutes. For full-sized loaves, bake about 55 minutes.
  9. Check doneness: Insert a toothpick or cake tester into the center of the loaf. If it comes out clean with no wet batter, the bread is done baking.
  10. Cool: Allow the bread to cool in the pans on a wire rack for 20 minutes. Then remove from pans and let cool completely before slicing and serving for best texture.

Notes

  • You can substitute half the vegetable oil with applesauce to reduce fat content while maintaining moisture.
  • For a nut-free option, omit walnuts or replace with seeds like pumpkin or sunflower.
  • If using mini loaf pans, adjust baking time accordingly to avoid over-baking.
  • This bread keeps well wrapped at room temperature for up to 3 days or freezes well for up to 3 months.
  • For extra flavor, consider adding 1/2 cup raisins or dried cranberries.

Nutrition

Keywords: apple zucchini bread, moist bread, cinnamon bread, healthy bread, quick bread, fall recipe, zucchini recipe, apple recipe, walnut bread

Find it online: https://cheframiflavor.com/apple-zucchini-bread-recipe/