Print

Print Recipe

A moist and tender quick bread combining shredded zucchini and diced apple with warm cinnamon and nutmeg spices, perfect for breakfast or a cozy snack.

Ingredients

Scale
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 tablespoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 cup vegetable oil
  • 1/2 cup granulated sugar
  • 1/2 cup light brown sugar, packed
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup shredded zucchini (about 1 medium zucchini, unpeeled)
  • 1 cup peeled and diced apple (about 1 medium apple)
  • 1/2 cup chopped walnuts or pecans (optional)

Instructions

  1. Preheat oven to 350°F (175°C); grease and lightly flour a 9×5-inch loaf pan or line it with parchment paper.
  2. Whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg in a medium bowl.
  3. Beat the vegetable oil, granulated sugar, and light brown sugar in a large bowl until smooth and slightly glossy.
  4. Add the eggs one at a time, beating after each addition, then stir in the vanilla extract.
  5. Fold in the shredded zucchini and diced apple gently.
  6. Gradually add the dry ingredients to the wet ingredients, stirring just until combined.
  7. Fold in the chopped walnuts or pecans if using.
  8. Pour the batter into the prepared loaf pan and spread it evenly with a spatula.
  9. Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
  10. Cool the bread in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Notes

Zucchini usually does not need to be squeezed unless very wet, to avoid thinning the batter., Can reduce granulated and brown sugar by up to 25% without losing moisture or texture., Batter can be baked as muffins (18-24 minutes) or mini loaves (30-40 minutes) with adjusted baking time., Store wrapped at room temperature for up to 2 days, refrigerated up to 5 days, or frozen up to 3 months., Use different apple varieties to adjust tartness and sweetness; consider sugar and baking time adjustments accordingly., Optional add-ins include raisins, dried cranberries, chocolate chips, and various nuts., Vegan adaptation possible using flax eggs and plant-based oil., Lower-fat options include substituting up to half the oil with unsweetened applesauce and reducing sugar slightly.

Nutrition

Find it online: https://mamapantry.com/apple-cinnamon-zucchini-bread/